Carbohydrates
Carbohydrates are present in sugars, starch, acids, and in many other
nutrients
that consist elements of carbon, hydrogen, and oxygen. Having a
ratio of 1: 2: 1
or written as CH20. A monosaccharide meaning monomer of
sugar is a
"simple" carbohydrate. Containing backbone of five carbon atoms
that
are present in ribose and deoxyribose, components of RNA and DNA.
Glucose a six
carbon atom that is common cellulose, starch, and glycogen are
classified as
polysaccharide, Known as a "complex" carbohydrate, with
straight or
branched chains of many sugar monomers. These categories of
carbohydrates are
tested in two laboratory experiments. It will allow us (my
partner and I) to
detect the presence of sugar or starch. The first test,
using two different
solutions to expose the presence of sugar or starch by
color alteration. I
hypothesize that both samples of the experiment will
result differently in order
to pursue the next test. The second test consists
of 9 food items, identifying
the appearance of sugar or starch. I guess in
identifying 75% out of the 9 items
right. Conducting both experiments will
test my hypotheses either right or
wrong. The first experiment on ¡°simple¡±
and ¡°complex¡± carbohydrates,
several tools and liquids were obtained: two
test tubes, spot plate, test tube
holder, benedicts reagent, lugol's iodine,
10% karo syrup solution, 1% starch
solution. In a test tube (holding it with
a test tube holder,) my partner fills
1 cm from the bottom of 10% karo
syrup solution. With the benedicts reagent I
gently add four drops, then
quickly placed the tube in 98 degrees of boiling
water, at 3:17p.m. While
waiting for 3 minutes, we noticed that before placing
the tube in the boiling
water, the benedict reagent in the 10% karo syrup was
blue. After heating, we
observed at 3:20 p.m. that the benedict solution
activated and turned yellow.
Which meant that sugar (simple carbohydrate) was
present in the karo syrup. A
different procedure was conducted to test starch.
Using a spot plate, 1%
of starch (about 4 drops) was placed into the well spot.
Then two drops
of lugol¡¯s iodine was added. It generated a dark purple color
with immediate
contact with the iodine. The results for this experiment meant
that lugol¡¯s
iodine would test purple, positive for complex carbohydrate and
yellow for
simple carbohydrates. Both samples of the experiment resulted
differently
agreeing with my hypotheses. With the color alteration of benedict
reagent
and lugol¡¯s iodine, my partner and I was ready to test sugar and
starch on
the 9 food items. Know will test the 9 items, to state weather starch
or
sugar is present. I made a prediction that 75% of the items would
be
identified correctly. The experiment consist of: apple juice, potato
juice, salt
water, baking powder solution, baking soda solution, ozorka
flavored water,
powdered sugar solution, clearly Canadian flavored water,
vinegar, benedicts
reagent, lugol¡¯s iodine, wax pencil, and 18 test tubes.
My partner numbered
the test tubes, having two sets from 1 through 9. He
filled one set while I
filled the other, both with food solution about, 1 cm
from the bottom of the
test tubes. After filling the tubes, we placed 5 drops
of benedicts reagent on
one set, then placing them in boiling water at about
98 degrees for five minutes
(3:40 p.m.). Within the five minutes, I placed
three drops of lugol¡¯s iodine
on the second set (3:42 p.m.). We shook the
tubes, then resting them for 3
minutes. At 3:45 p.m., my partner took out the
benedict set, and we started to
record our result as we also recorded the
lugol¡¯s iodine. We both had amazing
outputs; I resulted on having 6 items
accurately correct out of the 9. Baking
soda solution and vinegar failed both
the benedict and lugol¡¯s iodine fluids,
appearing negative results for sugar
and starch. I predicted that Salt water
would show starch therefore it
appeared negative. Vinegar has an acidic
elements, that are naturally
fermented by which bacterium (prokaryotic) go
through, an anaerobic cycle.
Baking soda is a sodium bicarbonate, it is
naturally occurring in the form of
an ore called torna. It releases more OH ,
which it has a pH above 7. Salt is
a sodium chloride, also with a pH number
greater than 7. For these reasons,
my estimation was not accurate. Some of the
items were organic fluids,
processed powders, and flavored water, which contain
either starches or/and
sugars. The categories of carbohydrates were tested in
two laboratory
experiments. It allowed my partner and I to detect the presence
of sugar and
starch with indicators, (benedict¡¯s reagent and lugol¡¯s
iodine). The test
results indicated that certain Items were composed of carbon,
containing
substances that include lipids, proteins, and nucleic acids. Other
items were
composed of non- carbon such as water, calcium, sodium, magnesium,
and other
elements. For future experiments, this lab will help explain the cause
and
effect of any living structure.