Lab 2e: Structure and Properties of Carbohydrates
Purpose - The purpose of this experiment was to observe the properties of different carbohydrates based on their amount of sweetness, color, texture, and the function that they serve. The goal is to detect the ways the structure changes the properties of carbohydrates.
Materials -
Sucrose Petri Dishes (60x15mm, sterile)
Glucose (dextrose) Plastic Spoons
Fructose Paper Cups
Galactose Tap Water
Maltose
Lactose
Cellulose
Starch
Chemical Structure of each Carbohydrate -
Materials -
Sucrose Petri Dishes (60x15mm, sterile)
Glucose (dextrose) Plastic Spoons
Fructose Paper Cups
Galactose Tap Water
Maltose
Lactose
Cellulose
Starch
Chemical Structure of each Carbohydrate -
Procedure -
For this lab, the procedure was simple. Using plastic spoons and multiple cups of different carbohydrates, we tasted small amounts of each one and rated them on a scale of 1 to 10 based on their level of sweetness. We also observed other elements of carbohydrates, such as color, texture, and function, and recorded the results in a data table as seen below.
Data Table -
For this lab, the procedure was simple. Using plastic spoons and multiple cups of different carbohydrates, we tasted small amounts of each one and rated them on a scale of 1 to 10 based on their level of sweetness. We also observed other elements of carbohydrates, such as color, texture, and function, and recorded the results in a data table as seen below.
Data Table -
Data Analysis -
The carbohydrates that were the sweetest were fructose, sucrose, and glucose. The number of sugar rings does affect the sweetness of the carbohydrates, by the less sugar rings there are, the sweeter the substance is. The characteristics that appear affected by the number of sugar rings are under the category of "Type of Carb". For example, fructose and glucose are monosccharides, meaning one ring have the highest sweetness. Texture was also affected because the amount of rings can change the consistency of the substance to become powder-like or granular.
Human error can affect the outcome of any experiment. For this lab, many factors could have contributed for their being different ratings for different people. Everyone has different taste buds and different tolerances to sweetness. For example, I felt that my partner detected sweetness easier than I could, which led to us having to decide a suitable number to fit both our likings. A second reason for mixed results, is the amount of intake of one carbohydrate compared to another. It felt as though that I took a larger pinch of one substance than the other which can definitely result in different ratings. Finally a third error that could of occurred was the possible mishap of cross contamination. By mistakenly having used the same finger for multiple tests, may have played an affect on the outcome.
After reviewing over the structural formula for the monosaccharides, there were similarities between characteristics of the carbohydrates. Sucrose, glucose, and galactose all had alike structures and characteristics color, sweetness, and function, however the texture was slightly different. Galactose was a powder substance, while sucrose and glucose were granular. Fructose was not as similar in structure in comparison to other three, and my reasoning for that is it contained a higher level of sweetness that no other carbohydrate reached.
Reflection -
Overall, I enjoyed this project because it was something you rarely are allowed to do in science experiments, taste different substances. The fact that it was only a one day lab, was also enjoyable because you came in with a goal in mind and achieved it all in one class period, rather than waiting to record your results over a spend of multiple days. Some things that I didn't feel went as smoothly was tasting the carbohydrates one after the other. Although I appreciate the fast pace, it was difficult to detect the sweetness after several different trails. However, I felt the organization was successful. Everyone remained in their own seats so there wasn't any bumping into each other, and every group cooperated well in sharing the supplies. My partner and I worked well together once again. One thing that was really in our success was how we dealt with compromise. Because we both had different results of the level of sweetness, our plan to solve it was averagig our two answers. For example, I though glucose deserved a 6 in sweetness while Emilie believed in a 8, so we both agreed to settle on 7. All in all, I was thoroughly fascinated with this project.
The carbohydrates that were the sweetest were fructose, sucrose, and glucose. The number of sugar rings does affect the sweetness of the carbohydrates, by the less sugar rings there are, the sweeter the substance is. The characteristics that appear affected by the number of sugar rings are under the category of "Type of Carb". For example, fructose and glucose are monosccharides, meaning one ring have the highest sweetness. Texture was also affected because the amount of rings can change the consistency of the substance to become powder-like or granular.
Human error can affect the outcome of any experiment. For this lab, many factors could have contributed for their being different ratings for different people. Everyone has different taste buds and different tolerances to sweetness. For example, I felt that my partner detected sweetness easier than I could, which led to us having to decide a suitable number to fit both our likings. A second reason for mixed results, is the amount of intake of one carbohydrate compared to another. It felt as though that I took a larger pinch of one substance than the other which can definitely result in different ratings. Finally a third error that could of occurred was the possible mishap of cross contamination. By mistakenly having used the same finger for multiple tests, may have played an affect on the outcome.
After reviewing over the structural formula for the monosaccharides, there were similarities between characteristics of the carbohydrates. Sucrose, glucose, and galactose all had alike structures and characteristics color, sweetness, and function, however the texture was slightly different. Galactose was a powder substance, while sucrose and glucose were granular. Fructose was not as similar in structure in comparison to other three, and my reasoning for that is it contained a higher level of sweetness that no other carbohydrate reached.
Reflection -
Overall, I enjoyed this project because it was something you rarely are allowed to do in science experiments, taste different substances. The fact that it was only a one day lab, was also enjoyable because you came in with a goal in mind and achieved it all in one class period, rather than waiting to record your results over a spend of multiple days. Some things that I didn't feel went as smoothly was tasting the carbohydrates one after the other. Although I appreciate the fast pace, it was difficult to detect the sweetness after several different trails. However, I felt the organization was successful. Everyone remained in their own seats so there wasn't any bumping into each other, and every group cooperated well in sharing the supplies. My partner and I worked well together once again. One thing that was really in our success was how we dealt with compromise. Because we both had different results of the level of sweetness, our plan to solve it was averagig our two answers. For example, I though glucose deserved a 6 in sweetness while Emilie believed in a 8, so we both agreed to settle on 7. All in all, I was thoroughly fascinated with this project.