1. Carbohydrate Lab Background information

2. The importance of Carbohydrates in living things Primary energy source for living things –Plants- store carbohydrates as Starch –Animals-store carbohydrates as Glycogen Provide organisms with structure –Plants-Cellulose –Animals- Chitin

3. 3 different types of Carbohydrates 1.Monosaccharides: Taste very sweet In pure form they appear as crystals Made up of one molecule of a carbohydrate The molecular formula is C 6 H 12 O 6

4. 2. Disaccharides: Taste sweet In pure form they appear as crystals Made up of 2 carbohydrate molecules C 12 H 22 O 11 3 different types of Carbohydrates

5. 3. Polysaccharides: Taste bland Solid in structure Made up of 3 or more carbohydrate molecules 3 different types of Carbohydrates

6. Foods that fall into each carbohydrate category MonosaccharidesDisaccharidesPolysaccharides Corn SyrupMilk Lactose Rice Ripe FruitMaltosePopcorn Pasta

7. We can detect the presence of these organic compounds using……. Indicators are chemical substances mixed with a sample to determine the presence or absence of a particular compound Color Change = Compound Present (+) No Color Change = Compound Absent (-)

8. How will you know if something is a monosaccharide, polysaccharide, or disaccharide based on indicator results?

9. Iodine Stain Add 3 drops of iodine to solution to be tested Gently swirl to mix, let stand 1 minute Iodine changes from amber colored to blue/black in the presence of a polysaccharide

10. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Disaccharide Polysaccharide Under “Result” record either a (+) or (-) as explained in the Indicator information section.

11. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Amber - Disaccharide Polysaccharide Under “Result” record either a (+) or (-) as explained in the Indicator information section.

12. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Amber - Disaccharide Amber - Polysaccharide Under “Result” record either a (+) or (-) as explained in the Indicator information section.

13. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Amber - Disaccharide Amber - Polysaccharide Black + Under “Result” record either a (+) or (-) as explained in the Indicator information section.

14. Benedict’s Solution Fill a test tube with 10 drops of the solution to be tested and 10 drops of Benedict’s Solution Place mixture in a hot water bath for 3 minutes Benedict’s Solution turns from blue to green, yellow, orange, or red in the presence of a monosaccharide

15. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Amber - Disaccharide Amber - Polysaccharide Black + Under “Result” record either a (+) or (-) as explained in the Indicator information section.

16. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Amber - Orange + Disaccharide Amber - Polysaccharide Black + Under “Result” record either a (+) or (-) as explained in the Indicator information section.

17. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Amber - Orange + Disaccharide Amber - Light Blue - Polysaccharide Black + Under “Result” record either a (+) or (-) as explained in the Indicator information section.

18. Data Table 1: Control Set-up Substance Iodine Benedict’s Color + or – ResultColor + or – Result Monosaccharide Amber - Orange + Disaccharide Amber - Light Blue - Polysaccharide Black + Light Blue - Under “Result” record either a (+) or (-) as explained in the Indicator information section.

19. Include your hypothesis for the following food items Name of Substance Type of Carbohydrate Predicted Justification (Why) Powdered Sugar Apple Juice Oatmeal Beans Table Sugar Honey Potato *Remember: Monosaccharides = Very Sweet Disaccharides = Sweet Polysaccharides = Bland (no taste)