Lab Objective: Name the monosaccharide components of sucrose and starch.
Two Common Monosaccharides
Simple Sugars Called monosaccharides primary function = energy Your SAMPLE will be glucose
Disaccharide Double Sugar Combined simple sugars YOUR SAMPLE WILL BE SUCROSE
Polysaccharides Shorter sugars link together to form complex sugars Your starch sample will be POTATO STARCH
Complex Carbohydrates Starch -storage in plants Cellulose -fiber Glycogen-storage in animals
Dehydration Synthesis take out water to make macromolecule
Protein Test with Biuret’s
Describe the Protein Test Biuret’s is what color? Blue In the presence of a protein it will turn what color? purple
Fat Test with Brown Paper
Separation of Butter Clarification is removing lipid part (water insoluble) from non-lipid part (water- soluble). Clarifying butter raises the smoke point from 250 o F to 350 o F.
Clarified Butter (Ghee) separated into: Protein foam on top skimmed off Next layer = clarified butter Bottom layer = milk solids - flavor
Clarified butter is unsalted butter that has been heated to the point that its water evaporates and the milk solids separate out. The resulting golden fluid is the clarified butter, i.e., pure butter fat.
BRING IN FOODS TO TEST We can grind, chop, dilute
While you Wait… Do exercises from the handouts: –Exercise 6 –Exercise 7 –If you have trouble, use text CD