Lim‚ Jean Rya Que 2013 – 72199 ATQ 1 – Qualitative Analysis of Carbohydrates Data Sheet: A. Osazone Formation Crystals Formed? (hot) Crystals Formed? (Cold) 5% sucrose Yes (orange) Yes (yellow) 5% glucose Yes (orange) Yes (yellow) 5% fructose Yes (brown) Yes (brown) 5% maltose Yes (orange) Yes (gold) B. Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation
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“Investigate the factors affecting the rate of yeast respiration” Lab Report Introduction The aim of this experiment was to investigate the effect of different amounts of a substrate on the respiration rate of yeast and to compare this to the effect of different amounts of glucose on the rate of yeast respiration. The substrate which I chose to further investigate was fructose. Fructose is a fruit sugar which is one of the three‚ along with glucose and galactose‚ dietary monosaccharides that
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Complex Carbohydrates PERSONAL SUMARY: There is a very real difference between simple and complex carbohydrates. Let’s look at them. Simple carbohydrates‚ found in rice‚ pasta‚ white potatoes‚ and some dairy products‚ contain sugars that are broken down quickly by your body. This will provide your body with a quick burst of energy‚ but if the carbohydrates are not used quickly‚ the sugar will turn to fat. That’s why low-carb diets cut them out. But those diets often lump all carbs together
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What are the central ideas of Cells? • What are cells? – Cells are the smallest basic unit of living things. • What do they do? – Cells take in raw materials and making new substances. • Why do they do this? – In cells‚ organelles carry out activities to keep the organism alive. – E.g. synthesising proteins and fats‚ releasing energy from glucose. What are the central ideas of Movement of Substances? • What processes describe how substances move from one region to another? –
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general formula Cn(H20)n. They are made up of individual molecules called monomers which are joined together by condensation reactions to make a longer chain called a polymer. Carbohydrates are categorised in to three main groups; monosaccharides‚ disaccharides and polysaccharides. Monosaccharides are single sugars and are sweet tasting soluble substances such as glucose and fructose which are the building blocks for all carbohydrates. They are used as energy in respiration by being broken down in
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carbon either carries either an aldehyde or a ketone functional group. Carbohydrates are classified based on size of base carbon chain‚ number of sugar units‚ location of C=O and stereochemistry. Classifications of carbohydrate are monosaccharides‚ disaccharides‚ oligosaccharides‚ and polysaccharides. Monosaccharide is the smallest possible sugar unit. Examples include glucose‚ galactose or fructose. When we talk about blood sugar we are referring to glucose in the blood; glucose is a major source of
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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) 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
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energy and also provide cell support in cells. There are three classifications for Carbohydrates: monosaccharides‚ disaccharides‚ and polysaccharides. Monosaccharides are the simple sugars. Two monosaccharides make a disaccharide. Three or more monosaccharides are a polysaccharide. Glucose‚ fructose‚ and galactose are monosaccharides. Sucrose‚ lactose‚ and maltose are disaccharides. Starch and glycogen are polysaccharides. Simple sugars can be found by using Benedict’s test. Starch will react
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List the monosaccharides that form each of the following disaccharides and give their common name. 1. maltose-glucose:glucose 2. sucrose-glucose:fructose 3. lactose- • a. What are polysaccharides?macromolecules polymers with a few hundred to a few thousand monosaccharides joined by a glycosidic
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Purpose: To determine which chemical indicators that will indicate the presence of glucose‚ starch‚ lipid‚ and protein in various samples. Methods and Materials: For materials‚ please refer to p.18 in Biology 11 (replace Sudan IV with filter paper) For procedures‚ please refer to p.18-19 (except Part C) For Part C in Inv. 1A‚ please read the following procedures: 1.Label sample 1-6 on the filter paper 2.Add one drop of each sample corresponding to their number indicated on the filter paper
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