Experimen ChemiCal Basis of Chemical Basis of Life – Part I Carbohydrates H a n d s - o n l a b s ‚ i n c . Ve r s i o n 42-0144-00-01 LAB REPORT PHOTOS – Include two digital photos with your lab report‚ either as separate attachments to an e-mail or paste into your document. 1. Photo #1 – Take a photo of your finished experiment in exercise 2‚ testing for sugars. (The 3 test tubes after heating‚ but while still in the pan.) Be sure to take a view that shows the colors in all the tubes ^Picture
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Austin Peay State University Department of Chemistry CHEM 1021 IDENTIFYING CARBOHYDRATES (adapted from Blackburn et al.‚ Laboratory Manual to Accompany World of Chemistry‚ 2nd ed.‚ (1996) Saunders College Publishing: Fort Worth) Purpose: To become familiar with some of the characteristic reaction of carbohydrates. To identify an unknown carbohydrate. Caution: Wear eye protection because of the possible shattering of dropped glassware and because acids are used in this experiment
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Carbohydrates H2SO4 acts as dehydrating agent forming furfural derivatives which interact with alpha-naphthol librating a violet layered compound Test | Molisch test | Objective | A general test for all carbohydrates. Monosaccharides give a rapid positive test. Disaccharides and polysaccharides react slower. | Principle involved | Dehydration of the carbohydrate by concentrated sulfuric acid to produce an aldehyde | Reagent | H2SO4 | Positive results | a purple-black layer/violet ring
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Although used by all cells‚ carbohydrates are specifically vital for the ordinary functioning of the valuable anxious system‚ brain and red blood cells. Fibre‚ an indigestible form of carbohydrate discovered in complete grain meals‚ fruits and veggies‚ allows keeping normal bowel motion that reduces risk of constipation‚ haemorrhoids‚ and diverticulosis and colon
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Intro: Carbohydrate‚ any of a large group of compounds in which hydrogen and oxygen‚ in the proportions in which they exist in water‚ are combined with carbon; the formula of most of these compounds may be expressed as Cn(H2O)n. Structurally‚ however‚ these compounds are not hydrates of carbon‚ as the formula would seem to indicate. Carbohydrates‚ as a class‚ are the most abundant organic compounds found in nature. They are produced by green plants and by bacteria using the process known as photosynthesis
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January 1999 B io Factsheet Example glucose fructose galactose Number 39 Carbohydrates: Revision Summary Carbohydrates contain 3 elements: Carbon (C)‚ Hydrogen (H) and Oxygen (O). Thus‚ if we remove water from carbohydrates‚ all that 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)
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The structural features of carbohydrates account for the fact that a wide variety of polysaccharides exist is pentoses and hexoses. The examples of pentose are ribose‚ deoxyribose‚ ribulose and xylulose. The examples of hexose are glucose which is found in fruits‚ fructose which is found in milk and galactose which is found in honey. Both pentoses and hexoses are mostly found in monosaccharides. They are the most simplest sugar which cannot be futher hydrolysed into smaller units. They contain
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Undergraduate Questions (50 Pts) 1. (4 pts) A chemist working in a pharmaceutical lab synthesized a new drug as a racemic mixture. Why is it important that she separates the two enantiomers and test each for its biological activity? 2. (6 pts) Phosphoric acid (H3PO4) has three dissociable protons‚ with the pKa’s shown below. Which form of phosphoric acid predominates in a solution at pH 4? Explain your answer. Acid pKa H3PO4 2.14
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Microbiology Laboratory Report Identification of Unknown Bacteria 03/10/05- 04/01/05 Authors: Richard Hendricks‚ Jessica Prebish; NMU Abstract: Broth culture 16 was randomly selected by our group and subjected to qualitative tests for taxonomic identification. The culture did appear homogenous throughout the testing period and is currently retained by Northern Michigan University’s department of Microbiology. We suggest that culture 16 is an example of Escherichia coli. Background: Techniques
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Student’s Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations
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