Properties Of Carbohydrates Continued Laboratory Report Lodine Test Barfoed Test Color Puchong Blue 1 B Sample B 1 (60.29 KiB) Viewed 38 times
Properties Of Carbohydrates Continued Laboratory Report Lodine Test Barfoed Test Color Puchong Blue 1 B Sample B 2 (33.66 KiB) Viewed 38 times
Properties of Carbohydrates continued Laboratory Report lodine Test Barfoed Test Color Puchong +/- - - Blue 1 B Sample Benedict's Test Seliwanoff Test Identity Color +- Color Color Blank yellow + NO Coro Known (water) A yellow Red + Dork CIRO Lactose yellow Red + Red + Clear glucose с yellow- + Red Blue + Pink + fructose D yellow Red DE + glucose Oranql + Starch Note: Samples may be removed fruen further testing once their identities have been revealed by partie de segomet. Those tot boxes may be shaded 1. Maltose, a product of partial digestion of starches, is a disaccharide composed of two glucose units. It is a reducing sugar. In your mind, take maltose through the sequence of classification tests used in this experiment. Would you be able to distinguish maltose from lactose in an unknown sample? t D Red Red + E 2. When disaccharides are heated in water in the presence of a strong acid, the linkage joining the two monosaccharide components is "broken” (a reaction called hydrolysis). Using this information, explain why sucrose might give a false positive result with the Seliwanoff reagent. 3. Fill in the following blanks to identify the reactants that undergo ossidation and reduction, respectively, when glucose reacts with Benedict's solution. Name the oxidizing and reducing agents involved. Substance oxidized: Oxidizing agent Substance reduced Reducing agent 4. Prior to the advent of more accurate enzyme methods to analyze the amount of glucose in urine (a test for diabetes), the presence of glucose was routinely detected using tablets containing the solid reagents needed for Benedict's test. Describe a disadvantage of this method of testing for glucose.
Properties of Carbohydrates continued 5. Fructose is used as a lower calorie and lower cost sweetener than table sugat. Explain how and why this statement might be true 6. Glucose is classified as an aldose because it contains an aldehyde functional group in its open-chain form. In aqueous solution and in cells, however, the aldehyde group undergoes internal cyclization with the C, OH group to form the cyclic structure shown below and in Figure 1. The open-chain and cyclic structures are in equilibrium, with >97% of the molecules typically in cyclic form. Use LeChatelier's principle to explain why all glucose molecules will react with Cu?ions, even though Cut reacts only with the aldehyde functional groups i CH CH OH CULOH CHOH OH CHOH CHOH HO OR = SHOH CH,OH
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