Fructose, Glucose And Carbohydrates

Sucrose is a crystalline sugar having the formula C12 H22 O11, found in many plants, especially sugarcane, sugar beets, and sugar marbles (American Heritage: Student Science Dictionary 331). Sucrose is a type of sugar that is extracted from sugar cane, normally used for baking goods. It is like table sugar that is broken in pieces to become glucose. When carbohydrates and sucrose are broken down in food and will form glucose, the level in the

Carbohydrates have two functions which is, provides short term energy and structure in some organisms. They have an atomic makeup of Carbon, Hydrogen, and Oxygen, with a 2:1 ratio of Hydrogen to Oxygen. The monomer is a monosaccharide which contains a single sugar. A couple examples of this would be glucose, fructose, and deoxyribose which is found in DNA. Yet, foods with this monomer in it would be mostly fruits, candy, and soda. Carbohydrates also have a polysaccharide which is a polymer made of many monosaccharides strung together. Some examples of these are starch, glycogen, cellulose, and chitin. A starch is storage from glucose in plants(potatoes, pasta, waffles, and toast). Glycogen is storage from glucose in animals. Cellous is structure in plants (cell wall). Chitin is structure in animals (exoskeleton).

A monosaccharide is a carbohydrate that doesn’t hydrolize. A disaccharide is a group of that yield monosaccharides on hydrolosis. Lastly, polysaccharide is a carbohydrate that contains more than three monosaccharide units per molecule.

Carbohydrates are macromolecules which and contains carbon, hydrogen and oxygen (C,H,O). There are also two types of sugars, sweet soluble and starches which are non-soluble. Sugars can also be single or simple sugars.Carbohydrates can be found in a wide variety of foods such as pasta, wheat and grains, rice, potatoes, fruits and sugars. Carbohydrates are broken down into

a) What is meant by “sugar”? What is a “carbohydrate”? How are sugars and carbohydrates related?

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

Monosaccharide are made up of one sugar unit, disaccharides are made of two sugar units, polysaccharides are long chains of sugar units.

The type of sugar affects the rate of cellular respiration because each sugar is classified as either a monosaccharides, disaccharides or polysaccharides. The data from this experiment was collected by the amount of carbon dioxide produced from the type of sugar that was used. The data was then analyzed using a line graph. Data was also collected in class averages. There were three sugars in this experiment, glucose, lactose, and fructose. An example of a monosaccharides would be glucose and fructose. The slope for glucose should be about 283.07. The slope for fructose should be about 269.77. Second, an example of a disaccharides would be lactose. The slope for a disaccharide in this experiment should be about 67.055. The data shows that

    Unknown four is C12H22O11, or sucrose. Sucrose is a mixture of two sugars, glucose, and fructose. Glucose is a sugar found in blood and Fructose is a sugar found in fruit. However this substance is most commonly known as plain old sugar. Sugar is used to sweeten food, drinks and other materials. We predicted it was sugar for multiple reasons, one, it was very sticky, and two, because when burned it blew up like a marshmallow.

Sugar(C12H22O11) what: sugar is a sweet crystalline carbohydrate obtained from mainly sugarcane and sugar beets consisting mainly(activated by) of sucrose and

Maltose and sucrose are disaccharide sugars in which a bond joins two monosaccharide molecules. Sucrose is formed by the formation of a bond between carbon 1 of a glucose molecule and carbon 2 of a fructose molecule.

Carbohydrates are the most abundant organic molecules in nature. They have a variety of functions including storage form of energy inside the body, and also serve a structural component of many organisms, including cell wall of bacteria, the exoskeleton of many insects. Monosaccharides can range from simple sugars to very large molecules according to the number of carbon atoms they contain, and can also be classified by the type of carbonyl (C=0) group they have. Carbohydrates with an aldehyde (CH=0) group are termed aldoses, whereas those with keto (C=0) groups are known as ketoses (Champe, Harvey and Ferrier, 2005). Disaccharides, oligosaccharides, and polysaccharides contain monosaccharides joined by glycosidic bonds.

This is because glucose is the simplest type of carbohydrate (monosaccharide). However sucrose is a

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing

1) Monosacchrides: Mono means single and saccharides refer to sugar. These are the simple form of carbohydrates that consists carbon, hydrogen and oxygen in the ratio of 1:2:1 (Ahmed 2014).