1. Functional group warm ups: Called___group If R has 2 carbons it is called___ Q: This functional group is the general version of the previous hydroxyl group. This group is the ________ functional group.

2. Q: This functional group looks like it has oxygen on a pedestal. This carbon and oxygen group is the ________ functional group. Q: This functional group is derived from ammonia where one or more of the hydrogen atoms are replaced. This group is known as the ________ functional group.

3. Q: This ketone is known as the ________ functional group. Q: This structure is sometimes known as the COOH group. It is also known as the ________ functional group.

4. Which of the following people used this apparatus to study the formation of organic compounds? A) Stanley Miller B) Jakob Berzelius C) Friedrich Wohler D) Hermann Kolbe E) August Kekulé

5. The two molecules shown in the figure above are best described as A) optical isomers. B) enantiomers. C) structural isomers. D) cis-trans isomers. E) chain length isomers.

6. Monosaccharides Aldoses (e.g., glucose) have an aldehyde group at one end. Ketoses (e.g., fructose) have a keto group, usually at C2.

7. D vs L Designation D & L designations are based on the configuration about the single asymmetric C in glyceraldehyde. The lower representations are Fischer Projections.

8. Sugar Nomenclature For sugars with more than one chiral center, D or L refers to the asymmetric C farthest from the aldehyde or keto group. Most naturally occurring sugars are D isomers.

9. Sugar Nomenclature For sugars with more than one chiral center, D or L refers to the asymmetric C farthest from the aldehyde or keto group. Most naturally occurring sugars are D isomers.

10. Pentoses and hexoses can cyclize as the ketone or aldehyde reacts with a distal OH. Glucose forms an intra-molecular hemiacetal, as the C1 aldehyde & C5 OH react, to form a 6-member pyranose ring, named after pyran. These representations of the cyclic sugars are called Haworth projections.

11. Three or four of the following illustrations depict different structural isomers of the organic compound with molecular formula C ₆ H ₁₄. For clarity, only the carbon skeletons are shown; hydrogen atoms that would be attached to the carbons have been omitted. Which one, if any, is NOT a structural isomer of this compound?

12. Q: Replace the oxygen of the hydroxyl group with sulfur and you get the ________ functional group. Q: This functional group is found in many fats and natural oils. This group is known as the ________ functional group.

13. Introduction Carbohydrates, proteins, and fats are all essential nutrients. We cannot manufacture these nutrients so we must obtain them from our environment.

14. Introduction In this lab, with the use of indicators as chemical detection tools, you will analyze a variety of foods for the presence of nutrients. Detection is based upon observing a chemical change that takes place most often a change in color.

15. Objective Identify the presence of major nutrients such as simple carbohydrates (glucose), complex carbohydrates (starch), protein and fat in common foods.

16.  Monosaccharides - simple sugars with multiple OH groups. Based on number of carbons (3, 4, 5, 6), a monosaccharide is a triose, tetrose, pentose or hexose.  Disaccharides - 2 monosaccharides covalently linked.  Oligosaccharides - a few monosaccharides covalently linked.  Polysaccharides - polymers consisting of chains of monosaccharide or disaccharide units. Carbohydrates (glycans) have the following basic composition:

17. What is an indicator? Indicators are chemical compounds used to detect the presence of other compounds. This is evidence of the compound!

18. Background Information INDICATORMACRO- MOLECULE NEGATIVE TEST POSITIVE TEST Benedict’s solution simple carbohydrate blueorange IKI solutioncomplex carbohydrate dark redblack Biuret solution proteinblueviolet, black Sudan IVlipiddark redreddish- orange

19. What is a Standard? An acknowledged measure of comparison for quantitative or qualitative value; a criterion.

20. Test for Simple Carbohydrates Benedict’s solution Benedict's solution is a chemical indicator for simple sugars such as glucose: C 6 H 12 O 6. Aqua blue: negative test; yellow/green/brick red, etc.: positive test

21. Test for Simple Carbohydrates Benedict’s solution Unlike some other indicators, Benedict’s solution does not work at room temperature - it must be heated first.

22. What are non-reducing sugars? Non-reducing sugars are sugars which do not have an aldehyde functional group - the reducing species. As non-reducing sugars do not have the aldehyde group, they cannot reduce copper (I) (blue) to the copper(II) (red). Sucrose is the most common disaccharide non- reducing sugar.

23. Question Why didn’t the test tube containing sucrose change colors? Because Sucrose (C 12 H 22 O 11 ) is NOT a simple sugar; Benedict’s Reducing Sugar Test only tests for simple sugars that can donate an electron to the copper(II) sulfate ppt. it from solution (red color).

24. Question Why didn’t the test tube containing starch change colors? Because Starch is NOT a simple sugar; Benedict’s only tests for simple sugars.

25. Test for Complex Carbohydrates Lugol’s solution IKI solution  (Iodine Potassium Iodine) color change = blue to black

26. Test for Complex Carbohydrates Lugol’s Iodine Solution Iodine solution is an indicator for a molecule called starch. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other.

27. Test for Protein (amino acids) Biuret solution Biuret solution  dark violet blue to pinkish purple

28. Test for Fats (lipids) Sudan IV Like lipids, the chemical Sudan IV is not soluble in water; it is, however, soluble in lipids. In this test dark red Sudan IV is added to a solution along with ethanol to dissolve any possible lipids. If lipids are present the Sudan IV will stain them reddish- orange (positive test).

29. Test for Fats (lipids) Sudan IV If lipids are present the Sudan IV will stain them reddish-orange (positive test). The Ethanol Emulsion Test is the most common test add ethanol let settle 3+ min allow the lipid to be extracted. Decant the ethanol into another test tube. Add 2 cm3 of deionized water to the second test tubeEthanol Emulsion Test Make observations.

30. If the test tube remains clear no lipids are present if A layer of cloudy white suspension forms at the top of the solution. (Upon close inspection you can see the tiny globules of fat suspended in the solution. This an emulsion. Foods with high lipid content have a ‘higher’ layer than foods with less).

31. CONCLUSIVE TEST A positive test shows conclusively that lipids are present - and not the other major biological molecules. 1. Carbohydrates Reducing sugars and non- reducing sugars - slightly soluble in ethanol and soluble in water Starch – insoluble in both ethanol and water 2. Proteins – insoluble in ethanol (the addition of ethanol is used to precipitate proteins) 3. Nucleic Acids – are insoluble in ethanol and soluble in water.

32. Procedure Simple carbohydrate 1.Add 5ml distilled H 2 O using pipette to test tube 2.Add 1ml of food sample to test tube 3.Add 20 drops of Benedict solution 4.Place test tube in a hot water bath for 10 minutes.

33. Procedure Complex carbohydrate 1.Add 5ml distilled H 2 O using pipette to test tube 2.Add 1ml of food sample to test tube 3.Add 20 drops of IKI solution

34. Procedure Protein (amino acids) 1.Add 5ml distilled H 2 O using pipette to test tube 2.Add 1ml of food sample to test tube 3.Add 20 drops of Biuret solution

35. Procedure Fats (lipids) Add 5ml distilled H 2 O using pipette to test tube Add 1ml of food sample to test tube Add 20 drops of Sudan IV

36. LAB SAFETY and CLEAN UP WEAR safety goggles and apron at all times THOROUGHLY CLEAN lab area and equipment NO EDIBLE products in lab