Polysaccharides: From Waste Products to Smart Materials Dr. Caroline L. Schauer Polysaccharides are simply carbohydrates formed by combination or chain of monosaccharides and are a very common organic compound found in nature. We are exposed to them various times a day and they make up an important part of our Earth. Some common polysaccharides are: cellulose‚ chitin (in seafood)‚ starch‚ alginate‚ hydroaluronic acid‚ chondritin sulfate‚ glycogen‚ xylan‚ pectin‚ and various others. Polysaccharides
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Polysaccharide Biotechnology essay “It has been claimed that polysaccharides are relatively simple substances without much variety in terms of their structure and their application in an industrial or medical contact.” Write an essay giving a reasoned treatise why you do or do not agree with this statement. In your answer‚ compare and contrast the structure‚ costs of production‚ possibility for chemical/enzymatic modification and the industrial applications of two structural polysaccharides (such
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Testing for the Presence of Lipids‚ Proteins‚ and Carbohydrates in McDonald’s Menu Items Emma Heironimus‚ White 3 There are four main macromolecules; proteins‚ nucleic acids‚ lipids‚ and carbohydrates. The presence of some of these‚ such as sugar‚ fat‚ starch‚ and protein‚ can be determined using tests such as Benedict’s solution‚ Lugol’s iodine solution‚ Biuret’s reagent‚ and Sudan III. Control tests were performed to determine what a positive result would appear like. Then the tests were performed
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between monosaccharides‚ disaccharides‚ and polysaccharides using above tests Identify an unknown carbohydrate Results A. STRUCTURAL FORMULAS FOR CARBOHYDRATES MONOSACCHARIDES STRUCTURES FISCHER HAWORTH CHAIR Glucose Fructose DISACCHARIDES (Haworth and Chair structures only) Lactose Sucrose HAWORTH CONFORMATION HAWORTH CONFORMATION CHAIR CONFORMATION CHAIR CONFORMATION Maltose HAWORTH CONFORMATION CHAIR CONFORMATION POLYSACCHARIDES Amylose CHAIR CONFORMATION HAWORTH CONFORMATION
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are four suspects: students who have different foods for lunch. Student Food Macromolecule Present Zack Tofu Protein Nicole Salad dressing Lipid Christian Jelly sandwich Monosaccharides Abigail Pasta Polysaccharides For various reasons‚ your teacher strongly suspects Zack of leaving the food sample. In this lab‚ you will figure out who was guilty by determining which macromolecules are present in the mystery food sample. Question Which macromolecules
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study was conducted to show how polysaccharides are broken down by organisms to absorb nutrients through hydrolysis. We used different methods to show how different tests involving heat‚ acid‚ saliva‚ and bacteria can hydrolyze polysaccharides and proteins. Through this experiment we have found that heat and acid hydrolyze starch while using the Benedicts test. Using the same test in a different manner showed how saliva has a big effect on the breakdown of polysaccharides. Using the IKI test we noticed
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Lecture 2 Macromolecule components of cells I Chapter 5 Dr Ahmed Aldarmahi Assistant Professor College of Medicine – Jeddah Lecture Objectives • Distinguish between monosaccharides‚ disaccharides and polysaccharides. • Distinguish between saturated and unsaturated fats. • Describe phospholipids and steroids. Glossary • • • • • • • MonoDiPolyMacroPolymer Phospholipids Steroid Overview: The Molecules of Life • All living things are made up of four classes
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Chapter 5 An Introduction to Carbohydrates Carbohydrate – sugars‚ encompasses the monomers‚ called monosaccharides‚ small polymers called oligosaccharides‚ and large polymers called polysaccharides 5.1 Sugars as Monomers 1. How Monomers Differ a. Monosaccharide – simple sugar‚ monomer i. Carbonyl group serves as a distinguishing feature 1. At end of molecule‚ forms an aldehyde sugar (aldose) 2. In middle of molecule‚ forms a ketone sugar (ketose)
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remains is carbon. Carbohydrates can be divided into 3 categories; monosaccharides‚ disaccharides and polysaccharides (Table 1). Table 1. Structure of monosaccharides‚ disaccharides and polysaccharides Category Monosaccharide (made of 1 sugar molecule) Site fruit fruit‚ nectar milk H Structure OH OH H α-glucose Disaccharide (made of 2 monosaccharides joined together) Polysaccharide (made of many monosaccharides joined together) maltose = α-glucose + α-glucose sucrose = glucose + fructose
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proteins‚ and nucleic acids. This lab exercise is designed to show you the qualitative tests commonly used to detect their presence. Objectives Test for the presence of monosaccharides by using the Benedict’s test Test for the presence of starch‚ a polysaccharide‚ by using the Lugol’s iodine test Test for the presence of lipids by using the Sudan test Test for the presence of proteins by using the Biuret reagent test Determine the identity of an unknown substance by detecting the presence of organic macromolecules
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