Lab 2e
Purpose:
Find the differences in structure of carbohydrates and how that translates to their characteristics.
Materials:
Petri-dishes(60 x 15 mm, sterile)
Tap water
Fructose
Lactose
Plastic spoons
Sucrose
Galactose
Cellulose
Paper cups
Glucose
Maltose
Starch
Tap water
Fructose
Lactose
Plastic spoons
Sucrose
Galactose
Cellulose
Paper cups
Glucose
Maltose
Starch
structural formulas:
procedure:
part 1:
Find images of the structure of these eight carbohydrates: Sucrose, Glucose (Dextrose), Fructose, Galactose, Maltose, Lactose, Starch (Soluble), and Cellulose.
part 2:
Taste a portion of each carbohydrate and rank them on a scale of 1-10 using Sucrose as a base of 5.
Properties of Carbohydrates:
Carbohydrate: Type: Sweetness (1-10): Color: Texture: Functions:
Sucrose Disaccharide 5 Clear white Very grainy Energy/Transport
Glucose Monosaccharide 3 White Slightly grainy Energy
Fructose Monosaccharide 9 Clear Very grainy Energy
Galactose Monosaccharide 3 White Smooth Energy
Maltose Disaccharide 2 White Powdery Energy
Lactose Disaccharide 3 White Powdery Energy
Starch Polysaccharide 1 White Powdery Fuel for Energy
Cellulose Polysaccharide 1 White/Yellow Powdery Structure
Properties of Carbohydrates:
Carbohydrate: Type: Sweetness (1-10): Color: Texture: Functions:
Sucrose Disaccharide 5 Clear white Very grainy Energy/Transport
Glucose Monosaccharide 3 White Slightly grainy Energy
Fructose Monosaccharide 9 Clear Very grainy Energy
Galactose Monosaccharide 3 White Smooth Energy
Maltose Disaccharide 2 White Powdery Energy
Lactose Disaccharide 3 White Powdery Energy
Starch Polysaccharide 1 White Powdery Fuel for Energy
Cellulose Polysaccharide 1 White/Yellow Powdery Structure
Conclusion:
- Fructose was the sweetest carbohydrate. The number of sugar rings affects how sweet the carbohydrate is: the fewer rings, the sweeter it is.
- The fewer sugar rings, the more granular the carbohydrate is.
- Different testers gave different ratings for the same carbohydrates. Three reasons for this could be cross-contamination, different tasting techniques, and the fact that not everybody's taste buds are the same.
- The structurally similar carbohydrates tasted similar because they interact similarly with your taste buds.
reflection:
My favorite part of this lab was tasting the different carbohydrates, some of which were sweet. This lab went really well in my opinion. My group and I worked well together and made efficient use of our time. In the end, we had time to spare after having a lot of fun and getting the results we needed. In order to improve this lab, there should be more space to work because I felt a little crowded at times. Other than that, everything worked out wonderfully.