The materials we examined in the
IDENTIFICATION OF
first experiment were: water, mango juice,
SUGARS IN FOOD 7up, Belight, and glucose at 1%.
PRACTICE 3. After
pouring the
Carbohydrates, also known as
liquid samples,
carbs, are vital at every stage of life.
mentioned
They're the body's primary source of
previously, to all of the tubes and labeling
energy and the brain's preferred energy
them, we added 4 drops of Fehling A
source. Carbs are broken down by the
reagent to all of them so that we could see
body into glucose – a type of sugar – that
the change in color when the Fehling B got
is used as fuel by your body's cells, tissues,
poured into the substances, But before
and organs. Now that we are talking about
seeing any change in color, the samples
them, let's get into the different types of
had to be place
carbohydrates we know.
each test tube,
A monosaccharide is a type of
one by one in
monomer, or molecule that can combine
heat in a
with molecules to create a larger polymer.
bain-marie.
It is the most basic form of carbohydrates,
We only saw a significant color
they can be combined through glycosidic
change in 1% glucose. It turned yellow
bonds to form larger carbohydrates, known
and orange, but at the bottom og the tube
as oligosaccharides or polysaccharides.
there was a bit of red, which would've
An oligosaccharide with only two
been more visible if it had stayed in heat
monosaccharides is known as a
for longer. Mango juice was the other
disaccharide. When more than 20
material that also turned red, it wasn’t a
monosaccharides are combined with
very drastic change since it was already
glycosidic bonds, an oligosaccharide
yellow before. The rest of the samples
becomes a polysaccharide. Some of them,
turned green or turquoise, with the
like cellulose, contain thousands of
exception of water, this one had no
monosaccharides.
change.
With the previous information in mind, we
In experiment 2 the solid food we
were able to complete the experiments
used was a tortilla, a cookie, an Apple and
designed for this practice.
a potato. Also we use Lugol
IDENTIFICATION OF
first experiment were: water, mango juice,
SUGARS IN FOOD 7up, Belight, and glucose at 1%.
PRACTICE 3. After
pouring the
Carbohydrates, also known as
liquid samples,
carbs, are vital at every stage of life.
mentioned
They're the body's primary source of
previously, to all of the tubes and labeling
energy and the brain's preferred energy
them, we added 4 drops of Fehling A
source. Carbs are broken down by the
reagent to all of them so that we could see
body into glucose – a type of sugar – that
the change in color when the Fehling B got
is used as fuel by your body's cells, tissues,
poured into the substances, But before
and organs. Now that we are talking about
seeing any change in color, the samples
them, let's get into the different types of
had to be place
carbohydrates we know.
each test tube,
A monosaccharide is a type of
one by one in
monomer, or molecule that can combine
heat in a
with molecules to create a larger polymer.
bain-marie.
It is the most basic form of carbohydrates,
We only saw a significant color
they can be combined through glycosidic
change in 1% glucose. It turned yellow
bonds to form larger carbohydrates, known
and orange, but at the bottom og the tube
as oligosaccharides or polysaccharides.
there was a bit of red, which would've
An oligosaccharide with only two
been more visible if it had stayed in heat
monosaccharides is known as a
for longer. Mango juice was the other
disaccharide. When more than 20
material that also turned red, it wasn’t a
monosaccharides are combined with
very drastic change since it was already
glycosidic bonds, an oligosaccharide
yellow before. The rest of the samples
becomes a polysaccharide. Some of them,
turned green or turquoise, with the
like cellulose, contain thousands of
exception of water, this one had no
monosaccharides.
change.
With the previous information in mind, we
In experiment 2 the solid food we
were able to complete the experiments
used was a tortilla, a cookie, an Apple and
designed for this practice.
a potato. Also we use Lugol
