Lab 2e - Variation in the Structure and Properties of Carbohydrates
Cell Structures - Move mouse over pictures to see which is which
Materials list -
1. Sucrose
2. Glucose
3. Fructose
4. Galactose
5. Maltose
6. Lactose
7. Starch, Soluble
8. Cellulose
9. Petri dishes (60 X 15 mm, sterile)
10. plastic spoon
11. Paper cups
12. Tap water
Procedure -
1. Place paper towel on desk and label the spots of your choosing with each carbohydrate.
2. Taste each carbohydrate and record how sweet it is compared to the others on a scale from 0 - 200.
3. Record the carbohydrate tested, its type, color, texture, and function.
Data Analysis -
The sweetest carbohydrates were fructose, sucrose, and glucose. The number of sugar rings does affect the sweetness of the carbohydrate. According to the data it seems like the less sweet carbohydrates have more rings. I think all of the monosaccharides were relatively all very sweet. I do also believe that the texture of the carbohydrates affects the sweetness because the granular all seemed to be the sweetest and the powder texture was much less. The testers did not give the same rating because they might have different taste buds than the other, they could've eaten something before that could set off the taste, and they could've had more or less of the sample to support their rating. The monosaccharides are alike in structure except the sucrose but they do have alike characteristics all involving the same color, texture, and similar functions involving energy.
Reflection -
I found this lab very amusing yet some of the carbohydrates tasted gross, especially the cellulose. Yuck. My partner and I collaborated very well considering we got the job done at a good pace, doing all the steps correctly. We were very close on our carbohydrate ratings on sweetness. A suggestion for a future lab could be testing how spicy or sour a substance is. Next time I would be more neat with my notes and data tables in my notebook. In all, it was a short, and fun lab to do.
The sweetest carbohydrates were fructose, sucrose, and glucose. The number of sugar rings does affect the sweetness of the carbohydrate. According to the data it seems like the less sweet carbohydrates have more rings. I think all of the monosaccharides were relatively all very sweet. I do also believe that the texture of the carbohydrates affects the sweetness because the granular all seemed to be the sweetest and the powder texture was much less. The testers did not give the same rating because they might have different taste buds than the other, they could've eaten something before that could set off the taste, and they could've had more or less of the sample to support their rating. The monosaccharides are alike in structure except the sucrose but they do have alike characteristics all involving the same color, texture, and similar functions involving energy.
Reflection -
I found this lab very amusing yet some of the carbohydrates tasted gross, especially the cellulose. Yuck. My partner and I collaborated very well considering we got the job done at a good pace, doing all the steps correctly. We were very close on our carbohydrate ratings on sweetness. A suggestion for a future lab could be testing how spicy or sour a substance is. Next time I would be more neat with my notes and data tables in my notebook. In all, it was a short, and fun lab to do.