Lab 2e: Variation in Structure and Properties of Carbohydrates
Structures of Carbohydrates Tested:
Structures of Carbohydrates Tested:
Purpose: To find the difference in structures, textures, and tastes of common carbohydrates.To see how the structure affects the carbbohydrates' characteristics.
Materials:
- Sucrose
- Glucose (dextrose)
- Fructose
- Galactose
- Maltose
- Lactose
- Starch, soluble
- Cellulose
- Paper Towels
- Plastic Spoons
- Dixie Paper Cups
- Tap Water
Procedure:
Part I: Gathering Structural Information
1. Go on the internet and find the structure for each carbohydrate in the materials list.
2. Put the image of the structure on your website.
Part II: Comparing the Characteristics of Carbohydrates
1. Using a plastic spoon, scoop out the sucrose from the dixie plate and place it on a paper towel. Label the area with sucrose "Sucrose".
2. Dip your finger in the sucrose and taste it.
3. Describe the sweetness on a scale from 1 to 10 (10 being the sweetest) and texture of the sucrose.
4. Using a fresh spoon each time, repeat this process for the next seven carbohydrates.
5. Look up the functions of each carbohydrate, and fill out the data table with your results.
Materials:
- Sucrose
- Glucose (dextrose)
- Fructose
- Galactose
- Maltose
- Lactose
- Starch, soluble
- Cellulose
- Paper Towels
- Plastic Spoons
- Dixie Paper Cups
- Tap Water
Procedure:
Part I: Gathering Structural Information
1. Go on the internet and find the structure for each carbohydrate in the materials list.
2. Put the image of the structure on your website.
Part II: Comparing the Characteristics of Carbohydrates
1. Using a plastic spoon, scoop out the sucrose from the dixie plate and place it on a paper towel. Label the area with sucrose "Sucrose".
2. Dip your finger in the sucrose and taste it.
3. Describe the sweetness on a scale from 1 to 10 (10 being the sweetest) and texture of the sucrose.
4. Using a fresh spoon each time, repeat this process for the next seven carbohydrates.
5. Look up the functions of each carbohydrate, and fill out the data table with your results.
Data Analysis/Conclusion:
1. The fructose, sucrose, and gluctose were the sweetest. The less rings, the sweeter the carbohydrate was. For example, fructose and glucose were the sweetest and they were monosaccharides, meaning one ring. Sucrose is a disaccharide, which is two monosaccharides(simple sugars) combined, meaning it only has two rings.
2. Another affecct of the rings in the carbohydrate was the texture. The less rings there were in the carbohydrate, the more granular it was. The polysaccharides (many rings) had a texture similar to a powder. For example, fructose is a monosaccharide (one ring) and is the sweetest with a granular texture almost like miniscule pebbles. Starch is a polysaccharide (many rings) and is the least sweet with a powder-like texture simliar to flour.
3. My partner and I had different ratings on the sweetness of the carbohydrates. Everyone has different sensitivities in their tastebuds. I am very sensitive to sweet and spicy foods. My partner, Mikayla DeBarros, wasn't phased by sweet tastes. When I gave sucrose a nine, she gave it a six. We compromised each time, but it goes to show that we tasted the carbohydrates differently.
4. The structures for monosaccharide and the disaccharides are very similar. This is because disaccharides are made of two monosaccharides. These structures are much simpler than the polysaccharide structures. The monosaccharides' and the disaccharides' functions are all related to transporting or producing energy in the cells. Also, they are the sweeter carbohydrates out of the eight.
Reflection:
The most interesting part of this experiment was seeing the corrolation between the structures of carbohydrates and thier degree of sweetness. When you eat candy or fruit, you don't stop to think why it is sweet. After physicaslly tasting the carbohydrate then seeing on paper how the amount of rings affects the the sweetness, I was amazed. Because certain carbohydrates were monosaccharides, disaccharides, or polysaccharides, they had different textures, functions, and degrees of sweetness. Another fascinating part of this lab was effects of cellulose. A couple of people in my class thought it be fun to eat spoonfuls of cellose. Our teacher told them after their little experiment that a spoonful of cellulose is the equivalent of several grams of Metamucil. I never knew the affect cellulose had on your digestive system.
My partner, Mikayla DeBarros, and I collaborated fantastically. We improved on using our time efficiently from the last time and also appreciating the research we were collecting. I would give her an eighteen in leadership since not one of us really took the reigns, but we both listened to each other pretty well. I would give her a twenty for collaborations because Mikayla always was encouraging when we needed to move on with the lab. I would give her a nineteen in attitude and emeanor because she made the lab fun for us both, but also being serious at crucial times. I would give her a nineteen in faciliation and mediation because she helped us connect and work together with another group close by to record the most accurate answers. Lastly, I would give her a twenty in empathy. There never was a real opportunity to show sympathy for me, but I have known her practically all my life. Mikayla will always have your back.
The next time we do this lab, I would try more carbohydrates. Beause of a lack of time and supply, we could only try eight carbohydrates. This gave us a good perspective on the characteristics of carbohydrates, but it would be interesting to taste some of the carbohydrates found in our everyday lives. For example, we could test polysaccharides like glycogen, disaccharides like cellobiose, and monosaccharides like xylose. All in all, it was a great lab.
1. The fructose, sucrose, and gluctose were the sweetest. The less rings, the sweeter the carbohydrate was. For example, fructose and glucose were the sweetest and they were monosaccharides, meaning one ring. Sucrose is a disaccharide, which is two monosaccharides(simple sugars) combined, meaning it only has two rings.
2. Another affecct of the rings in the carbohydrate was the texture. The less rings there were in the carbohydrate, the more granular it was. The polysaccharides (many rings) had a texture similar to a powder. For example, fructose is a monosaccharide (one ring) and is the sweetest with a granular texture almost like miniscule pebbles. Starch is a polysaccharide (many rings) and is the least sweet with a powder-like texture simliar to flour.
3. My partner and I had different ratings on the sweetness of the carbohydrates. Everyone has different sensitivities in their tastebuds. I am very sensitive to sweet and spicy foods. My partner, Mikayla DeBarros, wasn't phased by sweet tastes. When I gave sucrose a nine, she gave it a six. We compromised each time, but it goes to show that we tasted the carbohydrates differently.
4. The structures for monosaccharide and the disaccharides are very similar. This is because disaccharides are made of two monosaccharides. These structures are much simpler than the polysaccharide structures. The monosaccharides' and the disaccharides' functions are all related to transporting or producing energy in the cells. Also, they are the sweeter carbohydrates out of the eight.
Reflection:
The most interesting part of this experiment was seeing the corrolation between the structures of carbohydrates and thier degree of sweetness. When you eat candy or fruit, you don't stop to think why it is sweet. After physicaslly tasting the carbohydrate then seeing on paper how the amount of rings affects the the sweetness, I was amazed. Because certain carbohydrates were monosaccharides, disaccharides, or polysaccharides, they had different textures, functions, and degrees of sweetness. Another fascinating part of this lab was effects of cellulose. A couple of people in my class thought it be fun to eat spoonfuls of cellose. Our teacher told them after their little experiment that a spoonful of cellulose is the equivalent of several grams of Metamucil. I never knew the affect cellulose had on your digestive system.
My partner, Mikayla DeBarros, and I collaborated fantastically. We improved on using our time efficiently from the last time and also appreciating the research we were collecting. I would give her an eighteen in leadership since not one of us really took the reigns, but we both listened to each other pretty well. I would give her a twenty for collaborations because Mikayla always was encouraging when we needed to move on with the lab. I would give her a nineteen in attitude and emeanor because she made the lab fun for us both, but also being serious at crucial times. I would give her a nineteen in faciliation and mediation because she helped us connect and work together with another group close by to record the most accurate answers. Lastly, I would give her a twenty in empathy. There never was a real opportunity to show sympathy for me, but I have known her practically all my life. Mikayla will always have your back.
The next time we do this lab, I would try more carbohydrates. Beause of a lack of time and supply, we could only try eight carbohydrates. This gave us a good perspective on the characteristics of carbohydrates, but it would be interesting to taste some of the carbohydrates found in our everyday lives. For example, we could test polysaccharides like glycogen, disaccharides like cellobiose, and monosaccharides like xylose. All in all, it was a great lab.