Disaccharide

Carbohydrates can be further separated into three sections: sugars, oligosaccharides and polysaccharides. Additionally, sugars can be classified as the following: monosaccharides; disaccharides and polyols. Common monosaccharides, individual units of sugar, are glucose, fructose, and galactose, whereas some ordinary disaccharides, two bonded units of sugar, are sucrose, lactose, and maltose. In the comparison of sugar and stevia, sucrose will be used, as

structure” ("Simple Sugars: Fructose, glucose and sucrose") Fructose and sucrose are two other common simple sugars found in many of the foods we eat. Fructose is very similar to glucose only it is made up of a five membered ring. And sucrose is a disaccharide; it is a combination

Water Water is a medium for metabolic reactions and an important constituent of cells. In most plants and animals, it makes up about 65-95% of their mass. The water molecule is referred to as a dipole, a polar molecule, with a positive (hydrogen) and negative (oxygen) charge, separated by a very small distance. A molecule with a separated charge is polar. A hydrogen bond; the weak attractive force between a hydrogen atom with a partial positive (o+) charge and an atom with a partial negative charge

of a reducing sugar. Benedict’s reagent produces a red precipitate when heated in a the presence of a reducing sugar. Barfoed’s reagent tests for reducing sugar as well, but does not test for it in disaccharides, so this test is used to distinguish between monosaccharides and disaccharides. Disaccharides are not oxidized

1. An important physical property - sweetness Determine the relative degree of sweetness of the following carbohydrates by placing a small amount of each on your tongue: glucose, lactose, fructose, sucrose, maltose, and starch. Rinse your mouth with water after each test, using a clean Styrofoam cup. 2. Carbohydrates as Reducing Sugars Fehling's test performed on 2% solutions of the following carbohydrates: lactose, sucrose, glucose, fructose, and starch. Also test solutions of honey and corn syrup

substrates" Aim: The aim was to compare the respiration of yeast in different substrates of sugars, i.e. between a monosaccharide (glucose) and a disaccharide (maltose) Theory: There are three types of Carbohydrates, monosaccharides, disaccharides, and polysaccharides. The two, which I will be looking at, are, monosaccharide (glucose) and the disaccharide (maltose) Classification and major properties of carbohydrates GroupPropertiesExamples Monosaccharides general formula:(CH20)n(n = 3 to 0)Small

Practical Report (Determination of blood glucose levels and qualitative carbohydrate tests) Introduction: The term ‘’Carbohydrates’’ is defined as the carbon compounds which contains hydroxyl groups in large quantities (King, 2013). Carbohydrates are those organic compounds which have the empirical formula CnH2nOn, or (CH2O)n (Fromm 1997). Carbohydrates are one of the four types of organic compounds in living cells that are produces during photosynthesis and are the important source of energy in

classifications; the first being monossaccharides. Monossaccharides are also known as “simple sugars” because they are composed of a single molecule such as glucose, fructose, or galactose. Two monossaccharides make a disaccharide, which is the second classification. The most common disaccharide is sucrose, also known as table salt. The third classification is polysaccharides, which is

control and it turned a brownish red color. Water was the negative control and it stayed blue which was the color of the Benedict’s reagent (Benedicts test image 1). This supports the hypothesis that monosaccharaides contain aldehyde groups. Three disaccharides, maltose, sucrose and lactose were tested next for a free aldehyde group, which would mean they were reducing sugars according to the hypothesis. Maltose and lactose both turned brownish red which means they are reducing sugars and sucrose did

remained clear suggesting that the was not boiled enough to produce the faint pink colour. A modified Barfoed’s test was done on 4 compounds; sucrose, glucose, maltose and fructose. This test is used to distinguish between monosaccharides and disaccharides. Monosaccharides