Variation in the Structure and Properties of Carbohydrates
PURPOSE
What are the differences in structure for some carbohydrates? What are the differences in texture and taste of carbohydrates? How does their structure affect their characteristics?
What are the differences in structure for some carbohydrates? What are the differences in texture and taste of carbohydrates? How does their structure affect their characteristics?
MATERIALS
Sucrose Glucose Fructose Galactose Malatose Lactose |
Starch,soluble Cellulose Petri dishes, 60x15. sterile Plastic spoons Paper cups Tap water |
PROCEDURE: PART 1
1. Use the internet to find the structure and function of each molecule that is being tested. If a structure is labeled, "D" or "L",
use the D form. If a structure is labeled Left or Right, use the right-handed form.
2. Draw a structural diagram of each molecule, showing the specific arrangements of atoms in the molecule. Next to each drawing, write a short description of main functions of the molecule and its distinguishing structure.
PROCEDURE: PART 2
1. Scoop a tiny bit of surcose onto a plastic spoon. Use this for the test and then discard of the spoon in the garbage. Do not return samples to stock dishes.
2.Touch your finger to the sucrose. Touch your tongue to the sucrose and take ten seconds to note its sweetness.Let this amount be standard of 100 on a scale of 0 to 200. Predict sweetness based on structures.
3. Describe texture of sucrose
4. For each carb, use a new spoon and repeat step 1 thoroughly.
5. Record data into a table.
1. Use the internet to find the structure and function of each molecule that is being tested. If a structure is labeled, "D" or "L",
use the D form. If a structure is labeled Left or Right, use the right-handed form.
2. Draw a structural diagram of each molecule, showing the specific arrangements of atoms in the molecule. Next to each drawing, write a short description of main functions of the molecule and its distinguishing structure.
PROCEDURE: PART 2
1. Scoop a tiny bit of surcose onto a plastic spoon. Use this for the test and then discard of the spoon in the garbage. Do not return samples to stock dishes.
2.Touch your finger to the sucrose. Touch your tongue to the sucrose and take ten seconds to note its sweetness.Let this amount be standard of 100 on a scale of 0 to 200. Predict sweetness based on structures.
3. Describe texture of sucrose
4. For each carb, use a new spoon and repeat step 1 thoroughly.
5. Record data into a table.
Carbohydrate
Sucrose Glucose Fructose Galactose Maltose Lactose Cellulose Starch |
Type of Carbohydrate
Disaccharide Monosaccharide Monosaccharide Monosaccharide Disaccharide Disaccharide Polysaccharide Polysaccharide |
Sweetness*
5 6.5 to 7 9 3 1 1 0 0 |
Color
White White Dark cream White White White Very Light yellow Cream |
Texture
Granular Granular Granular Granular Tough Powder Soft powder Tough Powder Soft powder |
Purpose/Functions
Transport, energy Energy Energy Structure Digest (starch) Energy Structure To store |
* The scale of the sweetness is based off a 0 to 10 scale. 0 not sweet, 5 noticeable sweetness, 10 being super sweet.
CONCLUSION
1. The sweetest carbohydrates we tasted were the Fructose and Glucose. The number of sugar rings does effect the taste of the carbohydrate. The less number of sugar rings, the sweeter the carbohydrate, the more sugar rings a carbohydrate consists of, the blander the carbohydrate will taste. Which means that the fructose and glucose had a lower number of sugar rings since they were the sweetest an the cellulose and the maltose had more because they had little sweetness.
2. It seems that the ones that had a lower sweetness level, and higher number of sugar rings were powders. The ones with lower numbers of sugar rings were granular, thus leading me to believe that the amount go sugar rings also effect the texture.
4. Yes, they are alike in taste and texture, also including purpose.
1. The sweetest carbohydrates we tasted were the Fructose and Glucose. The number of sugar rings does effect the taste of the carbohydrate. The less number of sugar rings, the sweeter the carbohydrate, the more sugar rings a carbohydrate consists of, the blander the carbohydrate will taste. Which means that the fructose and glucose had a lower number of sugar rings since they were the sweetest an the cellulose and the maltose had more because they had little sweetness.
2. It seems that the ones that had a lower sweetness level, and higher number of sugar rings were powders. The ones with lower numbers of sugar rings were granular, thus leading me to believe that the amount go sugar rings also effect the texture.
4. Yes, they are alike in taste and texture, also including purpose.
REFLECTION
It was interesting how differently each carbohydrate in the lab had tasted. It was weird to taste the things in foods that we usually don't. My partner and I collaborated quite well and differently from the last experiment. I believe that we were more focused and careful this time and that we worked way way way more efficiently. We also worked hard to get the right results for this lab. If I could've done things differently in the lab, I wouldn't have eaten all of the carbohydrates.
It was interesting how differently each carbohydrate in the lab had tasted. It was weird to taste the things in foods that we usually don't. My partner and I collaborated quite well and differently from the last experiment. I believe that we were more focused and careful this time and that we worked way way way more efficiently. We also worked hard to get the right results for this lab. If I could've done things differently in the lab, I wouldn't have eaten all of the carbohydrates.