Lab 2e
Cell Structure Pictures:
Sucrose: http://academic.brooklyn.cuny.edu/biology/bio4fv/page/sucrose.JPG
Glucose: http://img.tfd.com/mgh/ceb/thumb/Structural-formula-for-x3b1-D-glucose.jpg
Fructose: http://o.quizlet.com/BqfdxtXpOwWcGdusSLCotA_m.jpg
Galactose: http://img.tfd.com/mgh/ceb/thumb/Structural-formula-for-x3b1-d-galactose.jpg
Maltose: http://img.tfd.com/mgh/ceb/thumb/Formula-for-maltose-x3b1-form-indicates-reducing-group.jpg
Lactose: http://www.hcc.mnscu.edu/chem/V.25/lactose_1.jpg
Starch: http://www.science-projects.com/starch.GIF
Cellulose: http://www.rudyard.org/wp-content/uploads/2013/11/cellulose-molecule.jpg
Purpose: To see if the structure of a carbohydrate affects its sweetness.
Materials:
Sucrose
Glucose
Fructose
Galactose
Maltose
Lactose
Starch, soluble
Cellulose
Paper towel
Plastic spoons
Paper cups
Tap water
Procedure:
Part 1: Look up images of different carbohydrates on the internet.
Part 2:
1. Label a paper towel with the name of each carb.
2. Spoon one spoonful of each carbohydrate onto the paper towel
3. Taste each carbohydrate using one finger
4. Rate each in terms of sweetness, using sucrose as a base of 100 on a 0-200 scale.
5. Look up the function of each carb
Results:
Sucrose: http://academic.brooklyn.cuny.edu/biology/bio4fv/page/sucrose.JPG
Glucose: http://img.tfd.com/mgh/ceb/thumb/Structural-formula-for-x3b1-D-glucose.jpg
Fructose: http://o.quizlet.com/BqfdxtXpOwWcGdusSLCotA_m.jpg
Galactose: http://img.tfd.com/mgh/ceb/thumb/Structural-formula-for-x3b1-d-galactose.jpg
Maltose: http://img.tfd.com/mgh/ceb/thumb/Formula-for-maltose-x3b1-form-indicates-reducing-group.jpg
Lactose: http://www.hcc.mnscu.edu/chem/V.25/lactose_1.jpg
Starch: http://www.science-projects.com/starch.GIF
Cellulose: http://www.rudyard.org/wp-content/uploads/2013/11/cellulose-molecule.jpg
Purpose: To see if the structure of a carbohydrate affects its sweetness.
Materials:
Sucrose
Glucose
Fructose
Galactose
Maltose
Lactose
Starch, soluble
Cellulose
Paper towel
Plastic spoons
Paper cups
Tap water
Procedure:
Part 1: Look up images of different carbohydrates on the internet.
Part 2:
1. Label a paper towel with the name of each carb.
2. Spoon one spoonful of each carbohydrate onto the paper towel
3. Taste each carbohydrate using one finger
4. Rate each in terms of sweetness, using sucrose as a base of 100 on a 0-200 scale.
5. Look up the function of each carb
Results:
Data Analysis: After tasting each carbohydrate and comparing each to its respective structure, we found that those with less rings generally were sweeter, while those that had more were less sweet. These sweeter carbs were also more granular than those that were sweeter (cellulose being the exception here). I think we could have used a more comprehensive rating system next time, if we were to do something differently.
Reflection: I worked well with my partner, we got everything done on time, but we still had a lot of fun tasting each of the carbs and mixing them together to see what they would taste like (I really don't recommend starch and cellulose, it was terrible, like eating stale paper). I liked this lab, despite everyone being on sugar highs and giving themselves excessive amounts of fiber and thus very...interesting stories later. If I was to change one thing however, it would be to rank the carbohydrates from 1-8, it would make it a lot easier to compare data and much clearer results.
Reflection: I worked well with my partner, we got everything done on time, but we still had a lot of fun tasting each of the carbs and mixing them together to see what they would taste like (I really don't recommend starch and cellulose, it was terrible, like eating stale paper). I liked this lab, despite everyone being on sugar highs and giving themselves excessive amounts of fiber and thus very...interesting stories later. If I was to change one thing however, it would be to rank the carbohydrates from 1-8, it would make it a lot easier to compare data and much clearer results.