Carbohydrates Lab Name Period
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1 Carbohydrates Lab Name Period Observe the structural formulas of two types of carbohydrates below; use the diagrams to answer the questions that follow. Sucrose Glucose Make observations of the drawings above: What are the three types of atoms found in all carbohydrates? What is the basic unit of structure in all carbohydrates; what basic shape do you see in both? What three letters do the names of most carbohydrates end with? Monosaccharides Observe the structural formulas of three monosaccharides shown below. Use them to answer the questions that follow. 1. What three atoms are present? 2. How many RINGS are present in each structure? 3. Why is this called a mono saccharide? 1
2 Disaccharides Observe the structural formulas of two disaccharides in the space below. Use them to answer the questions that follow 1. What three atoms are present? 2. How many RINGS are present in each compound? 3. Why is this called a di saccharide? Polysaccharides 4-1. Observe the structural formula of a polysaccharide below. Use it to answer the questions that follow: What atoms are present? Notice that where the line bends (at the corners), the symbol for an atom is missing, what atom is missing? (HINT: go back and look at previous diagrams). How many RINGS are present? Why is this called a poly saccharide? 2
3 Food Tests Benedict s Test for Monosaccharides 1. Write what you expect to happen in the data table. Write a hypothesis for one of these food items below: 2. Use the mortar and pestle to grind up a small amount of food with a larger amount of water. 3. Use the dropper to transfer about 20 drops of the liquefied food (no food chunks) into a test tube. 4. Add about 5-10 drops of Benedict's solution. 5. Set up two more tubes as positive and negative controls. Label each tube. 6. Place in boiling water bath for not longer than 3 minutes. Record your results in the table below. Test Item Do you expect this to contain monosaccharides? Benedict s Test Result What does this indicate? Test Tube 1: Positive Control (Dextrose Solution & Benedicts) Test Tube 2: Negative Control (Water & Benedicts) Test Tube 3: Food 1 (Food 1 Slush & Benedicts) Test Tube 4: Food 2 (Food 2 Slush and Benedicts 7. Benedict's is called an indicator because the color change indicates or shows the presence of monosaccharides. Is this result qualitative or quantitative? 8. What did the negative and positive controls help you understand? Explain the purpose of having a negative and positive control. 3
4 Iodine Test for Polysaccharides 1. Write what you expect to happen in the data table. Write a hypothesis for one of these food items below. 2. Make the positive control and a negative control by using a small amount of the substances provided (10-15 drops). 3. Grind up food samples with some water using a mortar and pestle. 4. Use a dropper to put 20 drops of the liquid (no food chunks!) into a test tube. Add 2-3 drops iodine. Fill in the table below with your results. Test item Do you expect this to contain polsaccharides? Iodine Test Result What does this indicate? Test Tube 1: Positive control (Starch Solution & Iodine) Test Tube 2: Negative control (Water & Iodine) Test Tube 3: Food 1 (Food1 Slush & Iodine) Test Tube 4: Food 2 (Food 2 Slush & Iodine) 4
5 Conclusion: Complete the conclusion questions with complete answers. 1. Using the tests available to you, how could you determine if a substance contains disaccharides? 2. From what you notice in the lab what is the relationship between monomers and polymers? Explain using evidence. 3. Why do organisms use monosaccharides? Explain your thoughts. 4. Name three different kinds of polysaccharides and their uses Why organisms use polysaccharides? Explain your thoughts 6. How do you think monosaccharides and polysaccharides are used differently in living things? Explain your thoughts 5
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