Lab 2e.
Purpose: Find the differences in the structures of common carbohydrates. Also find differences in texture and taste in different carbohydrates. Explain how their structure affects their characteristics.
Materials: Sucrose, Glucose (dextrose), Fructose, Galactose, Maltose, Lactose, soluble starch, Cellulose, petri dishes, 60x15 mm, sterile, plastic spoons, paper cups, tap water
Part I. Gathering Structural Information
1. On the internet find out what the structure and function of the molecules we use. Use the D form. If structure is labeled right-handed and left-handed use right handed.
2. Draw structural diagram of molecules while displaying arrangement of atoms in the molecule. Write a description of main functions and structure of molecule. Use bibliographical info as a reference.
Part II.
1. Scoop sucrose in plastic spoon. Use sucrose for test then dispose spoon in trash. Do not return samples.
2. Use finger to touch sucrose and put it in your mouth. Mentally note sweetness and use scale from 0-200. Based on the texture guess what other carbs are like.
3. Describe texture of sucrose.
4. Use a new spoon for each carb and repeat steps 1-3. Record sweetness.
5. Record data in table and use outside reference for functions of carbohydrates.
Materials: Sucrose, Glucose (dextrose), Fructose, Galactose, Maltose, Lactose, soluble starch, Cellulose, petri dishes, 60x15 mm, sterile, plastic spoons, paper cups, tap water
Part I. Gathering Structural Information
1. On the internet find out what the structure and function of the molecules we use. Use the D form. If structure is labeled right-handed and left-handed use right handed.
2. Draw structural diagram of molecules while displaying arrangement of atoms in the molecule. Write a description of main functions and structure of molecule. Use bibliographical info as a reference.
Part II.
1. Scoop sucrose in plastic spoon. Use sucrose for test then dispose spoon in trash. Do not return samples.
2. Use finger to touch sucrose and put it in your mouth. Mentally note sweetness and use scale from 0-200. Based on the texture guess what other carbs are like.
3. Describe texture of sucrose.
4. Use a new spoon for each carb and repeat steps 1-3. Record sweetness.
5. Record data in table and use outside reference for functions of carbohydrates.
Reflection
I thought it was cool to try the raw carbohydrate that you find in a lot of foods and drinks. I never knew what they tasted like by themselves. I also liked seeing lactose which is in many foods and in almost all diary. Me and my partners collaborated very well together. We had fun while getting our work complete. Next time I would try to not eat as much of the samples of the carbohydrates.
I thought it was cool to try the raw carbohydrate that you find in a lot of foods and drinks. I never knew what they tasted like by themselves. I also liked seeing lactose which is in many foods and in almost all diary. Me and my partners collaborated very well together. We had fun while getting our work complete. Next time I would try to not eat as much of the samples of the carbohydrates.
Conclusion: The sweetest carbohydrates were galactose, glucose, sucrose, then fructose. The number of sugar rings affected how carbohydrates tasted because the higher amount of sugar there is, the sweeter the taste will be. I believe the texture also plays a part for the amount of sugar rings, because it affects how dense the carbohydrate is.