QUALITATIVE TESTS OF CARBOHYDRATES Final Lab Report Submitted by Brittany Fitzgerald 545301 Prepared for Nancy Cook Chemistry 3501 Monday November 26‚ 2012 RESULTS PART A: As a result of the Benedict’s test on various sugar solutions‚ it was found that galactose‚ mannose‚ arabinose‚ ribose‚ lactose‚ fructose‚ maltose‚ and cellobiose tested positively and therefore are considered reducing sugars. Glucose‚ starch‚ sucrose‚ and methyl-D-glucopyranoside on the other hand tested
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Date: 9/10/2012 Title: Carbohydrates: monosaccharides & disaccharides Objective: To investigate the physical‚ functional and sensual properties of carbohydrates Introduction: Carbohydrates are the main energy source for human. There are different types of carbohydrates‚ monosaccharide‚ disaccharide and polysaccharide. Although different types of carbohydrates have different properties‚ they are important in human body‚ for example‚ glucose‚ glycogen‚ lactose‚ etc. This practical will
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chemical reactivity of sugar ( like aldehyde‚ keto and hydroxyl groups ) means that they are very reactive molecules. They prefer to react with other substance since with their high chemical reactivity. They will react with each other to become disaccharides‚ oligosaccharides and polysaccharides‚ such as maltose‚ sucrose‚ lactose‚ starch‚ glycogen‚ cellulose and
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common sugar molecule) molecule and one fructose (the sweetest natural sugar) molecule. The bond is called glycosidic linkage. Because of this mixture‚ Sucrose is known to be sweeter than lactose or maltose (the other 2 out of the 3 most common disaccharides‚ which is a carbohydrate compound consisting of 2 or more molecules joined together). The history of sucrose dates back to thousands and thousands of years ago when the sugar cane was discovered in the South Pacific‚ rumored specifically to have
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sugar‚ on the respiration rate of yeast. The simpler the sugar isomer is the higher the rate of respiration of the yeast. I believe there will be a 75% difference between the simple sugars glucose‚ galactose and fructose respiration rate‚ to the disaccharides: lactose‚ sucrose respiration rate. An isomer is a compound with the same molecular formula but different structural formula. (1) We can tell by looking at the structures of the chosen sugars‚ that glucose‚ galactose and fructose are monosaccharide
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human anatomy with energy‚ the chemical comes from carbohydrates and in which the body alters into source of energy. Fructose is a monosaccharide which is mainly found in a lot of plants. Fructose is often bonded with glucose and together they form disaccharide sucrose. The organic compound Lactose is a
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Sucrose is a disaccharide formed from D-glucose and D-fructose. The glycosidic linkage is between C1 of glucose and the C2 of fructose. 1H NMR of Sucrose: Mass Spectrum of Sucrose: 13C NMR spectra of sucrose: 3. Why is it difficult to isolate sugars? For simple sugars‚ they are small molecules and they behave similar properties that make them hard to separate. Besides‚ sugars are most electrically neutral. The separation of electrically neutral sugars is a relatively difficult and
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Practice problem – V Week 6 Four of the five sugars listed below are related as members of the same subgroup. Select the exception by indicating characteristic(s) of each option in the space provided thereby showing how the exception was determined. (3 marks) a. glucose b. fructose c. cellulose d. ribose e. deoxyribose Four of the five sugars listed below are related as members of the same subgroup. Select the exception by indicating
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Many Sugars are in your Smoothie). High Fructose Corn Syrup (HFCS) and sucrose both have the sugars called fructose and glucose. HFCS and sucrose enter the bloodstream as glucose and fructose (Handy Becky). Lactose and sucrose are both called disaccharides because they are broken down to simpler sugars during digestion (Glucose-Galactose Malabsorption). Glucose is a crystalline sugar having a formula‚ produced in plants by photosynthesis and essential for metabolism in most living things (The American
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navigation‚ search Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. This white‚ odorless‚ crystalline powder has a pleasing‚ sweet taste. It is best known for its role in human nutrition. The molecule is a disaccharide derived from glucose and fructose with the molecular formula C12H22O11. About 150‚000‚000 tonnes are produced annually.[2] Structural β-D-fructofuranosyl-(2→1)-α-D-glucopyranoside In sucrose‚ the component glucose and fructose are linked via
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