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20 Cards in this Set
- Front
- Back
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what is the difference between structure of Alpha glucose and beta glucose |
Back (Definition) |
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definition of hydrolysis and condensation |
Back (Definition) |
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definition of monomers and polymers |
Back (Definition) |
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What bond does a monosaccharide + monosaccharide make |
glycosidic bond |
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what are the 3 monosaccharides, dissacharides, and polysaccharides |
Back (Definition) |
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what does glucose+glucose glucose+fructose glucose+galactose |
Back (Definition) |
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name 3 monomers and their polymers |
Back (Definition) |
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what are the bonds in starch |
1-4 glycosidic bond |
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what is bond in cellulose |
1-4 glycosidic bond |
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what is bond amylopectin |
1-4 and 1-6 glycosidic bond |
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what is bond in glycogen |
1-4 and 1-6 glycosidic bond |
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what is the emulsion test |
add 2cm cubed food sample and 5cm cubed ethanol. Shake thoroughly. Add water. Postivity cloudy white precipitate |
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what is test for reducing sugars |
Add sample and benedicts reagant . Heat gently in water bath brick red means reducing sugar present |
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what is test for reducing sugars |
Add sample and benedicts reagant . Heat gently in water bath brick red means reducing sugar present |
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what is the test for non reducing sugar |
add sample to test tube. Add dilute hcl. Heat in water bath for 5 mins. Add sodium hydrogencarbonate then add benedicts reagant Blue to red |
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what are all structure of protein |
Back (Definition) |
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what is triglycerides made of |
3 fatty acids and glycerol |
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what is the test for starch |
iodine orange to blue black |
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what is the test for starch |
iodine orange to blue black |
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what is the test for protein |
add sample tube, then add NaOH . Add dilute copper sulfarlte mix Bkue to pirple |
