Disaccharide

Identification of Unknown Carbohydrates Using Various Biochemical Techniques Practical Assessment LO1 Introduction: The experiment conducted involved subjecting six samples of unknown carbohydrates to different methods of identification, this is involved several reagents including Benedict’s reagent, Barfoed’s reagent and iodine solution, these reagents provided the investigation with credible and accurate results as the reagents stated above give good indicative results to the types of…

number of carbons 3, 4, 5, 6, a monosaccharide is a triose, tetrose, pentose or hexose respectively. Disaccharides are condensation products of two monosaccharide units; examples are maltose and sucrose. A disaccharide is 2 monosaccharides covalently linked molecule. Polysaccharides are polymers consisting of chains of monosaccharide or disaccharide units. Monosaccharides such as glucose and disaccharides such as sucrose are small molecules. Maltose is made by combining two glucose units…

positive reaction to the test. When an Iodine test was conducted on the monosaccharide solution, the carbohydrate resulted in no color change from its original yellow/brown color, showing a negative reaction. In both the Iodine and Benedict’s test, a disaccharide solution tested negatively due to the fact that there was no color change in either test. A polysaccharide solution displayed a negative reaction to the Benedict’s test, but the solution portrayed a positive result to the Iodine test…

Carbohydrate digestion involves the conversion of polysaccharides and disaccharides into their relevant components of monosaccharides. Digestion begins in the mouth, where chewing and biting breaks down carbohydrates physically and chemically. The enzyme salivary amylase combines with food. When the food enters the stomach hydrochloric acid present causes hydrolysis of sucrose to glucose and fructose. The food passes to the duodenum where pancreatic amylase is secreted and has optimum PH, so…

Monosaccharides are the unmistakable sugars. Two monosaccharides make a disaccharide. Three or more monosaccharides are a polysaccharide. Glucose, fructose, and galactose are monosaccharides. Sucrose, lactose, and maltose are disaccharides. Starch and glycogen are polysaccharides. Central sugars can be found by utilizing Benedict's test. Proteins are made of carbon, hydrogen, oxygen, nitrogen, and now and…

The scientist’s want to see if certain sugars affect the amount of fermentation caused by yeast. The problem statement is; in which of these sugars, monosaccharides, disaccharides, or polysaccharides, will fermentation by yeast occur the best? The independent variable is the variables the scientists can control, so the scientists decided to use certain sugars, such as dextrose, maltose, and lactose being the IVs (Independent variables). The scientist’s Dependent Variable (DV) is the outcome of…

Monosaccharides are the unmistakable sugars. Two monosaccharides make a disaccharide. Three or more monosaccharides are a polysaccharide. Glucose, fructose, and galactose are monosaccharides. Sucrose, lactose, and maltose are disaccharides. Starch and glycogen are polysaccharides. Focal sugars can be found by using Benedict's test. Proteins are made of carbon, hydrogen, oxygen, nitrogen, and now and again…

1. What is the difference between a monosaccharide and a disaccharide? Provide examples of each. Ans. Monosaccharide is a monomer that only consists one sugar but disaccharide has two. 2. Why is a sugar considered an organic compound? Ans. Because a compound that contains carbon is organic and the compound that doesn’t contain carbon is inorganic. 3. What are the three elements found in all sugars? Ans. Hydrogen, oxygen and carbon. Lipids 4. What are the two main parts of a lipid? Ans. Fatty…

food moves down from the mouth to the rectum is the same as above.) it is first digested mechanically by chewing. The digestion of carbohydrates begins in the mouth by salivary enzyme, amylase, the fruits starches are digested into maltose and disaccharide. As the food travels through the esophagus to the stomach, no significant digestion of carbohydrates takes place as the HCl in the stomach stops amylase from continuing to break down the molecules. Carbohydrate are further digested in the SI…

This is one of the effective dietary therapies with particularly lower levels of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs). FODMAPS are dietary carbohydrates that are osmotic in nature. Means they tend to pull water into the intestine. In SIBO, FODMAPs are poorly absorbed and are fermented by our intestinal bacteria. The fermented products are then as a food source by bacteria. However, this internal fermentation is not favorable for SIBO patients, as…