Reaction Paper On 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.

b) Benedict test the solution color will change from blue to pink/orange red, indicating simple sugars are present. Lugols test the solution color will change from yellowish brown to dark purple, indicating starch and polysaccharides are present. Sudan iV test the lipid content will turn into red, indicating lipids are

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

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

Carbohydrate testing utilizes the different ways that bacteria metabolize different sugars by inoculating different broths with the test bacteria and seeing if there is a change in acidity and/or if any gases are produced. For glucose testing, we would check to see if gas is produced and if the ph of the broth solution drops for a positive test result. For lactose, we check to see if the ph drops or becomes more acidic. For sucrose we check the same was as for lactose but use a sucrose solution instead. A negative result would mean that the solution contained a base/alkali ph.

Proteins are complex structures made up of chains of amino acids. Each protein has a different function such as enzymes to catalyze reactions or protein hormones to trigger certain functions of a cell. First let’s start with the most basic component of a protein: an amino acid. An amino acid is made up of a central carbon atom attached to a hydrogen atom, a carboxyl group, an amino group, and an R group which varies

First of all, let’s discuss the carbohydrate molecule, which contains carbon, oxygen, and hydrogen atoms. Carbohydrates are the most important source of energy for our body and our digestive system changes carbohydrates into glucose (sugar). Carbohydrates contain monosaccharides (one simple sugar), disaccharides (two simple sugars), and polysaccharides (many simple sugars). These simple sugars are joined by glycosidic bonds to form

They consist of carbon, hydrogen, and oxygen in a 1:2:1 ratio. Included in the carbohydrate are monosaccharides (has two hydroxide groups bonded to the carbon backbone plus an aldehyde or ketone group; carbon backbone), oligosaccharides (made of covalently bonded monosaccharides), and polysaccharides (made of several covalently bonded monosaccharides.

Carbohydrates are composed of carbon, hydrogen, and oxygen. Monosaccharides are the smallest carbohydrates and act as monomers for the larger carbohydrates. Disaccharides are two monosaccharides bonded together. Sucrose is an example of a disaccharide. Polysaccharides are many monosaccharides bound together. Unbranched patterns in carbohydrates like cellulose are normally used for structure. Moderately branched carbohydrates like starch are normally used for energy storage in plants. Highly branched carbohydrates like glycogen are normally used for energy storage in animals. Another type of macromolecule is the lipid. The most common lipids are fats. Fats contain the molecule glycerol bonded to three other fatty acids. Saturated fats contain a string of single bonds, forming a straight molecule. This kind of fat is also solid at room temperature. Unsaturated fats are bent because of some double bonds. These fats are liquid a room temperature. Another type of macromolecules are nucleic acids. Nucleic acids are responsible for the storage, expression, and transmission of genetic information. The monomer of the nucleic acid is the nucleotide. Nucleotides are made of a phosphate group, pentose sugar, and rings of carbon and nitrogen. The two types of nucleic acids are DNA and RNA. DNA is double stranded, has deoxyribose for its pentose sugar, contains thymine as a base, and stores genetic information. RNA is single stranded, has

Proteins are polymeric chains that are built from monomers called amino acids. All structural and functional properties of proteins derive from the chemical properties of the polypeptide chain. There are four levels of protein structural organization: primary, secondary, tertiary, and quaternary. Primary structure is defined as the linear sequence of amino acids in a polypeptide chain. The secondary structure refers to certain regular geometric figures of the chain. Tertiary structure results from long-range contacts within the chain. The quaternary structure is the organization of protein subunits, or two or more independent polypeptide chains.

Macromolecules are found in all life forms such as humans, animals and insects, different reagents can be used to find these macromolecules. Carbohydrates provide energy and support for humans and other organisms such as plant cells. The three types of carbohydrates are: disaccharides, monosaccharides and polysaccharides. Disaccharides form from two monosaccharides. Monosaccharides are simple sugars such as glucose. Polysaccharides are made up of long chains of monosaccharides. Substance such as glycogen and starch are good examples of polysaccharides. Proteins are found in most foods, they are in chains of amino acids. Lipids are classified as macromolecules that can usually be insoluble in water. They are made up of fats. Oils are a good

Campbell and Farrell define proteins as polymers of amino acids that have been covalently joined through peptide bonds to form amino acid chains (61). A short amino acid chain comprising of thirty amino acids forms a peptide, and a longer chain of amino acids forms a polypeptide or a protein. Each of the amino acids making up a protein, has a fundamental design that comprises of a central carbon or alpha carbon that is bonded to a hydrogen element, an amino grouping, a carboxyl grouping, and a unique side chain or the R-group (Campbell and Farrell 61).

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).