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![Recognition of simple sugars[1]](https://image.slidesharecdn.com/recognitionofsimplesugars1-110427203252-phpapp02/85/Recognition-of-simple-sugars-1-3-320.jpg)
Recognition of simple sugars[1]
- 1. RECOGNITION OF SIMPLE SUGARS<br />Juan Sebastian Diaz, David Mendez, Frederick Orloff, Juan Diego Sánchez<br />A monosaccharide is a simple sugar, the simplest carbohydrate, they are formed by sugar and are usually colorless, and water soluble. Monosaccharides are building blocks of disaccharide such as sucrose and polysaccharides. Some monosaccharides have a sweet test. Examples for monosaccharide are glucose, fructose and ribose. Monosaccharides are classified by the number of carbon atoms they have. It`s empirical formula is (CH2O).<br />Some disaccharides are lactose, maltose and sucrose. A disaccharide consists of two monosaccharides joined by a glycosidic linkage, a covalent bond formed between two monosaccharides by dehydration reaction. Like monosaccharide, disaccharides are dissolved in water, have sweetness and are called sugars. Maltose, for example, is a disaccharide formed by two molecules of glucose. Sucrose is formed by the union of glucose and a fructose. <br />Polysaccharides are polymeric carbohydrate structures, formed by the union of a huge quantity of monosaccharide. Its monomers are constituents by monosaccharides. Polysaccharides have an elevated molecular mass which depends on the numbers of monosaccharides that are in its structure. Some polysaccharides serve as storage material, hydrolyzed as needed to provide sugar for cells. Others serve as building material for structures that protect the cell or the whole organ.<br />Benedict’s test is a test used to identify the presence of simple sugars. This includes all the monosaccharides and disaccharides. The first step to make the Benedict`s test is to have the type of solution, then we add Benedict`s reagent, after 5 to 9 minutes we have to put it on heat, the solution would change its color of blue (no glucose present), yellow and brown (with high glucose present). <br />Is one of the five basic tastes and is almost very helpful to us for recognizing the food and other solutions. It is what makes us recognize which substance is sweeter and which one is bitter. The most sugar in a food, the more sweet is the solution. For example one of the bitter substances, with a sweetness of 0.16 is lactose, while sodium saccharin is one of the sweetest substances, with sweetness between 300 and 675.<br />Title<br />Materials: Benedict’s reagent solution, pipes, dropper, heat, and substances A, B and C.<br />Title<br />Objective: Recognize simple sugars dissolved in unknown solutions.<br />Results<br />Unknown solutionSweetnessBenedict’sASweetYellow/brownBBitter sweetLight yellowCNothing (neutral)Blue<br />Procedure = Flux diagram <br />Arrive to the laboratory with all the elements ready. <br />Put the 3 types of solutions each one in a different tube or pipe. (glucose solution, maltose solution and starch solution).Name each tube or pipe with the letter A, B,C.<br />Add 5 ml of Benedict`s reagent solution on each type of solution<br />Heat the 3 tubes of different solution between 5 to 9 minutes. <br />Observe the changing of color of each type of solution. Blue = don’t contain glucose and brown indicates many glucose. <br />Conclusions <br />Solution A is monosaccharide because it changed its color and is sweeter. <br />Solution B is monosaccharide because it changed its color and is sweeter. <br />Solution C is a disaccharide because it doesn’t change its color, it is salty. <br />Bibliography and cybergraphy<br />http://en.wikipedia.org/wiki/Disaccharide (definition and characteristics of disaccharides.)<br />http://en.wikipedia.org/wiki/Monosaccharide (definition and characteristics of disaccharides.)<br />http://en.wikipedia.org/wiki/Polysaccharide (definition and characteristics of polysaccharides.)<br />http://en.wikipedia.org/wiki/Benedict's_reagent (definition and characteristics of Benedict`s test.)<br />