Why Are Carbohydrates Almost Like Water

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Brian Zhao
B Format

Station 1 - molecular models
Glucose - C6H12O6
Fructose - C6H12O6
Sucrose - C12H22O11

Station 2 - Taste
Lab Work
2. Glucose - plain, almost like water
Fructose - sweet, like from a fruit
Galactose - slight pungent taste
Maltose - bitter, bad aftertaste
Sucrose - slightly sweet, almost like sugar-water
Lactose - plain, again almost like water
3. Fructose was the sugar which tasted the best because it was sweet, and it tasted like an actual sugar. The other sugars we tested such as galactose, lactose, maltose, and glucose all had rather bitter or plain tastes which was a surprising result.

4. The carbohydrates we tested each have separate tastes because of their different molecular structures. Our tongue has
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The carbohydrates which reacted with sodium iodine were starch and glycogen. Evidence of a reaction was present as a color change in the solution appeared immediately after the sodium iodine was dropped into the different carbohydrates.
2. The structure of starch, cellulose, and glycogen is that they three are all polysaccharides. All polysaccharides are very long, have many separate branches, and take a chain like shape.
3. The purpose of the carbohydrate plus water tests was to provide a control for the experiment. If that cellulose and water reacted to any of the three tests, we could determine that the sample was contaminated.
4. The three carbohydrates which were affected by the amylase were the starch, glycogen, and glucose. The carbohydrate and water did not react to the amylase at any point in time.
5. The amylase broke down the carbohydrates into an individual sugar molecule, glucose. I know this because clinistrips are used to detect the presence of ONLY glucose and no other sugar. Therefore, in order for the complex sugars such as starch or glycogen to be detected by the clinistrip, the two of them must have been broken down into a simpler

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