Lab 2e Variation in the Structure and Properties of Carbohydrates
Purpose What is the structure, taste and texture of different carbohydrates?
Materials
Procedure Part 1
Procedure Part 2
Materials
- Sucrose
- Glucose
- Fructose
- Galactose
- Maltose
- Lactose
- Starch
- Cellulose
- Petri dishes, 60x15 mm, sterile
- Plastic spoons
- Paper cups
- Tap water
Procedure Part 1
- Go onto the internet and find each carbohydrate and find the image of the structure, put onto website.
Procedure Part 2
- Place a spoon full of each carbohydrate on a paper towel, labeled.
- Lick your finger and taste each without double dipping.
- Rate the sweetness of each with a scale defined.
- On a table record for each after looking up the function and type.
Data Analysis
We got different results for many of the carbohydrates we tested. They all tasted pretty similar other than an exception of a few. Some were sweet and some were just plain. All of them were either powdery or granular. A lot of their functions had to do with energy. The different tastes in our mouths may have effected the results. Since some of the carbohydrates it could have effected the ones that are not very sweet. We could have gone further in this experiment by tasting and examining even more carbohydrates.
Reflection
I had a really fun time doing this lab. I liked how we did not just collaborate with just one person, but the whole table. I was interested in the different sugars I had only ever tries two, powdered sugar and granulated sugar. I did not really like tasting the cellulose or starch, I thought they were both gross. I thought my partner, Ingrid and I collaborated well together, but we did not just only work with us two. It was more of the whole table group working together. We all split up the work so the partners did one part together. Then joined with the other two partner groups. All of us took times speaking and really got what needed to be done, done. I could have stayed a little more focused though, since it was in such a big group. Also, I still need to work on being neater when I work. Sometimes it gets a little messy.
We got different results for many of the carbohydrates we tested. They all tasted pretty similar other than an exception of a few. Some were sweet and some were just plain. All of them were either powdery or granular. A lot of their functions had to do with energy. The different tastes in our mouths may have effected the results. Since some of the carbohydrates it could have effected the ones that are not very sweet. We could have gone further in this experiment by tasting and examining even more carbohydrates.
Reflection
I had a really fun time doing this lab. I liked how we did not just collaborate with just one person, but the whole table. I was interested in the different sugars I had only ever tries two, powdered sugar and granulated sugar. I did not really like tasting the cellulose or starch, I thought they were both gross. I thought my partner, Ingrid and I collaborated well together, but we did not just only work with us two. It was more of the whole table group working together. We all split up the work so the partners did one part together. Then joined with the other two partner groups. All of us took times speaking and really got what needed to be done, done. I could have stayed a little more focused though, since it was in such a big group. Also, I still need to work on being neater when I work. Sometimes it gets a little messy.