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Carbohydrates Lab

by: Shanell Coleman

Carbohydrates Lab 18519

Shanell Coleman
GPA 3.7

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Carbohydrate Lab - Lab Practical 1
Biology 1101
Thomas Buxton
Study Guide
50 ?




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This 2 page Study Guide was uploaded by Shanell Coleman on Saturday October 8, 2016. The Study Guide belongs to 18519 at Augusta State University taught by Thomas Buxton in Fall 2016. Since its upload, it has received 20 views. For similar materials see Biology 1101 in Science at Augusta State University.


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Date Created: 10/08/16
Lab #2 Carbohydrates  1. Carbohydrates  ­ Called Saccharides (Sugar) ­ Simplest form of carbohydrates are monosaccharides 2. Pentoses ­ Monosaccharides with 5 carbons  ­ Most common pentoses are ribose and deoxyribose, these are  critical components of nucleic acids (DNA and RNA). 3. Hexoses ­ Four most important monosaccharides are called hexoses and  have 6 carbons.  ­ Examples of hexoses: glucose, fructose, galactose, and  mannose.  ­ Hexoses are the preferred energy source of almost all cell types. ­ Hexoses (mostly glucose) are stored for later use when they  condense to form large polysaccharides  4. Disaccharides ­ When two monosaccharides are linked together  ­ Most common disaccharide it sucrose (containing glucose and  fructose)  5. Oligosaccharide  ­ Contain more than two monosaccharides 6. Polysaccharides  ­ Contain large numbers of monosaccharides (over one hundred)  ­ Major storage polysaccharide in plant cells is called starch  (composed of coiled helical chains of glucose)  ­ The major storage polysaccharide in animal cells is called  glycogen, it is composed entirely of glucose in branch like  chains.  ­ Cellulose: made from glucose; is used for structural purposes;  composed of linear chains of thousands of glucose molecules  (however every other glucose is inverted or upside down.  ­ Animals produce the enzymes (amylase) necessary to digest  (breakdown) starch, and to synthesize and breakdown glycogen, but they do not produce the enzymes necessary to digest  cellulose. Cellulose is what we commonly refer to as dietary  fiber.  7. Benedict’s Reagent: can establish the presence of  monosaccharides and most disaccharides (not sucrose) in a test  sample. 8. Amylose in starch is responsible for the formation of a deep blue  color in the presence of iodine. The iodine molecule slips inside of  the amylose coil.  ­ IKI (Iodine Potassium Iodide)  ­ If starch is present, the color will change to blue – black  ­ If starch is not present, the color will stay orange or yellow ­ Cellulose and disaccharides such as sucrose are negative in the  starch test


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