Lab 2e - Structure & Properties of Carbohydrates
What are the differences in the structures of some common carbohydrates?
What are the differences in texture and taste of different carbohydrates?
How does their structure affect their characteristics?
What are the differences in texture and taste of different carbohydrates?
How does their structure affect their characteristics?
Materials:
- Sucrose
- Fructose
- Galactose
- Glucose
- Maltose
- Lactose
- Starch, Soluble
- Cellulose
- Petri dishes, 60x15 mm, sterile
- Plastic Spoons
- Paper Cups
- Tap Water
Purpose:
The purpose of this lab was to find the differences of structure, taste, and texture between eight common carbohydrates. We also wanted to know how their structure makes their characteristics unique.
Procedure Part I:
1. On the internet, research the structure of all eight carbohydrates.
2. Look at the differences between all the carbs.
Procedure Part II:
1. On a paper towel, label all the carbohydrates listed above. Put a small scoop of each carb.
2. Taste each with your finger. Use a different finger for every trial so you do not double dip.
3. Test for sweetness and then use a number scale to assign numbers to each carbohydrate according to the sweetness.
4. Record the numbers for sweetness and texture on a data table
The purpose of this lab was to find the differences of structure, taste, and texture between eight common carbohydrates. We also wanted to know how their structure makes their characteristics unique.
Procedure Part I:
1. On the internet, research the structure of all eight carbohydrates.
2. Look at the differences between all the carbs.
Procedure Part II:
1. On a paper towel, label all the carbohydrates listed above. Put a small scoop of each carb.
2. Taste each with your finger. Use a different finger for every trial so you do not double dip.
3. Test for sweetness and then use a number scale to assign numbers to each carbohydrate according to the sweetness.
4. Record the numbers for sweetness and texture on a data table
Data Analysis/Conclusion:
The sweetest carbohydrates was fructose. The number of sugar rings affects the sweetness of carbohydrates because more sugar equals sweeter taste. Texture corresponds with density. The texture and density affects the amount of sugar rings.
The sweetest carbohydrates was fructose. The number of sugar rings affects the sweetness of carbohydrates because more sugar equals sweeter taste. Texture corresponds with density. The texture and density affects the amount of sugar rings.
Carbohydrate_Data_Table | |
File Size: | 13 kb |
File Type: | docx |
Reflection:
This lab went quite smoothly compared to others from earlier this year and freshman year. We started off the lab quickly, deciding to work with another group at the table to speed things along and for more testing trials for tasting the sugars. It was a pretty straight forward lab, just taste each carbohydrate for its sweetness and label them 1-10, least sweet to most sweet respectively.
This lab went quite smoothly compared to others from earlier this year and freshman year. We started off the lab quickly, deciding to work with another group at the table to speed things along and for more testing trials for tasting the sugars. It was a pretty straight forward lab, just taste each carbohydrate for its sweetness and label them 1-10, least sweet to most sweet respectively.