Analysis of Carbohydrates
Abstract Carbohydrates are the most abundant organic compounds in the plant world. They act as storehouses of chemical energy (glucose, starch, glycogen); are components of supportive structures in plants (cellulose),crustacean shells (chitin), and connective tissues in animals (glucosaminoglycans); and are essential components of nucleic acids (D-ribose and 2-deoxy-D-ribose). Monosaccharides, oligosaccharides, and polysaccharides are theclassifications of carbohydrates.
This experiment involves the carbohydrates starch, glucose, fructose, maltose, xylose, and sucrose. These carbohydrates are the standards to be used in determining the unknown sample with the help of the Barfoed’s test, Benedict’s test, Bial’s Orcinol test, Seliwanoff’s test, and Iodine test.
Introduction
Carbohydrates are the single most abundant class of organic molecules found in nature. Along with proteins and fats, carbohydrates, or sugars, are one of the three main classes of food used to sustain life. They are essential components of all living organisms and constitute the most abundant class of biological molecules. The classification carbohydrate stems from the general molecular formula for monosaccharides, (C·H2O)n where n is more than or equal to 3, which implies that these compounds are hydrates of carbon. (Garrett & Grisham, 2009)
However, carbohydrates are not true hydrates in the chemical sense. Carbohydrates, chemically, are polyhydroxy aldehydes (-CHO) or ketones (C=O) or compounds which upon hydrolysis yield these compounds. Note that each carbon in a polyhydroxy aldehyde or ketone structure, except for the carbonyl functional group (in yellow), bears a hydroxyl (OH) functional group (in green). Polyhydroxy aldehydes and ketones with the same number of carbons are structural isomers of each other.
CH.
Generally, Carbohydrates are classified as: monosaccharides (and their derivatives), oligosaccharides, and polysaccharides. The monosaccharides are also called
This experiment involves the carbohydrates starch, glucose, fructose, maltose, xylose, and sucrose. These carbohydrates are the standards to be used in determining the unknown sample with the help of the Barfoed’s test, Benedict’s test, Bial’s Orcinol test, Seliwanoff’s test, and Iodine test.
Introduction
Carbohydrates are the single most abundant class of organic molecules found in nature. Along with proteins and fats, carbohydrates, or sugars, are one of the three main classes of food used to sustain life. They are essential components of all living organisms and constitute the most abundant class of biological molecules. The classification carbohydrate stems from the general molecular formula for monosaccharides, (C·H2O)n where n is more than or equal to 3, which implies that these compounds are hydrates of carbon. (Garrett & Grisham, 2009)
However, carbohydrates are not true hydrates in the chemical sense. Carbohydrates, chemically, are polyhydroxy aldehydes (-CHO) or ketones (C=O) or compounds which upon hydrolysis yield these compounds. Note that each carbon in a polyhydroxy aldehyde or ketone structure, except for the carbonyl functional group (in yellow), bears a hydroxyl (OH) functional group (in green). Polyhydroxy aldehydes and ketones with the same number of carbons are structural isomers of each other.
CH.
Generally, Carbohydrates are classified as: monosaccharides (and their derivatives), oligosaccharides, and polysaccharides. The monosaccharides are also called
References: Stoker, S. (2010). Exploring general, organic, and biological chemistry. Philippines: ESP Printers Inc. Foote, C., Iverson, B., & Ansyln, E. (2008). Organic chemistry.(5th ed.).USA: Brooks/Cole Pub Co. Garrett, R., Grisham, C. (2009). Biochemistry. (4th ed.).USA: Chelsea House Publication Nigam, A., Archana, A. (2007). Lab Manual in Biochemistry: Immunology and Biotechnology. New Delhi: Tata McGraw-Hill Publishing Company Limited http://amrita.vlab.co.in/?sub=3&brch=63&sim=631&cnt=2 Date retrieved: Jan. 29, 2013