monosaccharides which is a single sugar unit that can be glucose‚ fructose and galactose. This is called catabolism. Disaccharides are 2 sugar units linked together such as condensation‚ lactose‚ sucrose or maltose. Condensation allows to from water. Polysaccharides are multi-sugars. This can provide starch by glyosidic bonds. Another is glycogen. This product is stored as glucose which is reserved in the liver and muscle. Carbohydrates
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Villanueva - Biology Starch‚ Glycogen and Cellulose Independent Research A polysaccharide is a long chain of monosaccharide molecules‚ held by glycosidic bonds. They are usually not sweet in taste‚ insoluble in water and often do not produce crystals when water is taken out. Starch Starch is a complex solid carbohydrate‚ consisting glucose molecules held together by glycosidic bonds. It is a storage polysaccharide. They can be found in fruits‚ seeds‚ roots and other parts of the plant. The
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proteins‚ and nucleic acids. This lab exercise is designed to show you the qualitative tests commonly used to detect their presence. Objectives Test for the presence of monosaccharides by using the Benedict’s test Test for the presence of starch‚ a polysaccharide‚ by using the Lugol’s iodine test Test for the presence of lipids by using the Sudan test Test for the presence of proteins by using the Biuret reagent test Determine the identity of an unknown substance by detecting the presence of organic macromolecules
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into groups based on the number of carbon atoms per molecule. • Classes of Carbohydrates o Monosaccharides ▪ Simple sugars o Disaccharides ▪ Compound sugars o Polysaccharides ▪ Complex sugars a. Monosaccharides • Simple sugars • Contain about 3 to 6 carbon atoms per molecule o Trioses ▪ The three carbon simple sugars o Pentoses
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Guide EXPLORE Part I: Testing Known Substances Teacher Prep: 1. Prepare and label four Erlenmeyer flasks and disposable pipettes with the following suggested solutions and place them in the front of the room for easy access for students: a. Polysaccharide Solution - blended potato or lab grade starch solution b. Monosaccharide Solution – apple juice or lab grade glucose solution c. Protein Solution – blended meat or egg whites d. Lipid Solution – vegetable oil‚ melted butter 2. Set up 4 lab stations
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Chemical Composition of Cells Testing for Proteins: The independent variable is the biuret reagent. The dependent variable is the solutions being used as follows; distilled water‚ albumin solution‚ and starch solution. If the protein is present‚ then the biuret will change to a violet color. Authors: Eliza Koundry and Jody Cote Eliza was in charge of adding equal amounts of biuret reagent to the distilled water‚ albumin solution‚ and the starch solution. Jody was
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Pro’s vs. Carb’s Served: October 01-Teusday Breakfast Rice Carbohydrates 53.2g Protein 4.4g Fried Fish Carbohydrates 9.0g Protein 4.0g Water Lunch Rice Carbohydrates 53.2g Protein 4.4g Pork and Beans Carbohydrates 23.0g Protein 7.0g Water Dinner Spaghetti Carbohydrates 87.0g Protein 20.0g Burger Carbohydrates 28.1g Protein 17.8g Coke Carbohydrates 27.0g Water Pro’s vs. Carb’s Served: October 03- Thursday
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PURPOSEThe purpose of the lab is to learn how to determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples through standard tests. MODIFICATION1. Protein solution‚ vegetable oil‚ glucose solution‚ sucrose solution‚ starch solution and distilled water were added separately into six marked test tubes. The volume added was about one finger thick in depth of a test tube. 2. 5 drops of Iodine solution was added to each test tube. 3. The sample’s reaction with iodine was recorded
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Title : Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions Objective : To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions Results : Table 1: Observations Conclusions Solution A Benedict’s test : Initial blue solution changed to brick-red precipitate. Little amount of brick-red precipitate suspended in solution. The solution was translucent. Iodine test : Yellowish-brown remained the same. Abundant amount of
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ratio of 1.2.1.. There are many different types of carbohydrate‚ all of which are useful to living organisms. The most important carbohydrate is probable glucose. Glucose is a monosaccharide and is the monomer unit which makes up more complex polysaccharides. Two glucose molecules can be joined in a condensation reaction‚ whereby water is removed‚ for example to produce maltose‚ a disaccharide. The bond between the glucose molecules is a 1-4 glycosidic bond. Glucose is also soluble‚ a reducing sugar
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