Carbohydrate and Points Essay

612 Words Oct 14th, 2013 3 Pages
1.Identify the functional group or molecule for each of the following. (3 points)

a.COOH temp
b.COH temp
c.COH temp
2.List whether each of the following substances was positive or negative for reducing sugar, as indicated by the Benedict's test. (6 points)

a.corn syrup (1 point)
b.table sugar (1 point)
c.unknown 1 (1 point)
d.unknown 2 (1 point)
e.unknown 3 (1 point)
f.unknown 4 (1 point)
3.List whether each of the following substances was positive or negative for starch, as indicated by using iodine. (7 points)

a.onion juice (1 point)
b.water (1 point)
c.cornstarch (1 point)
d.unknown 1 (1 point)
e.unknown 2 (1 point)
f.unknown 3 (1 point)
g.unknown 4 (1 point)
4.The Sudan III test has been performed for
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(8 points)

a.unknown 1 (2 points)
b.unknown 2 (2 points)
c.unknown 3 (2 points)
d.unknown 4 (2 points)
10.State a commercial use for biochemical testing as performed in this online laboratory. (5 points)
11.Describe the three different types of bonds, providing examples of molecules formed through each type of bond. (3 points)
12.What is the difference between a monosaccharide, disaccharide, and a polysaccharide? (3 points)
13.State three factors that can affect the observance of a particular enzyme in a test performance. (3 points)
14.While working a part-time at a lab, the student is asked to grab a jar that contains carbohydrates. Two jars are on the counter, each labeled with their chemical formula. One is labeled C5H10O5, and the other is C3H9O3. (6 points)

a.Which one is the carbohydrate? (1 point)
b.What was the student's decision based upon? (4 points)
c.What type of sugar is it? (1 points)
15.Many commercial food products are sweetened with table sugar. What is the chemical composition (technical name) of table sugar? (2 points)

a. How are monosaccharides made from a disaccharide? (2 points)
b.What is this reaction called? (1 points)
17.At home, the student is cooking with butter and lard. While the fats sit on the counter, it is noticed that the butter begins to melt, but the lard doesn't. Based on what the student knows about fats, which product most likely contains the most
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