Lab 2e: Variation in the Structure and Properties of Carbohydrates
Purpose
The purpose of this lab was to find the differences of structure, taste, and texture between eight common carbohydrates. We also wanted to know how their structure makes their characteristics unique.
Procedure Part I
1. On the internet, research the structure of all eight carbohydrates.
2. Look at the differences between all the carbs.
Procedure Part II
1. On a paper towel, label all the carbohydrates listed above. Put a small scoop of each carb.
2. Taste each with your finger. Use a different finger for every trial so you do not double dip.
3. Test for sweetness and then use a number scale to assign numbers to each carbohydrate according to the sweetness.
4. Record the numbers for sweetness and texture on a data table.
The purpose of this lab was to find the differences of structure, taste, and texture between eight common carbohydrates. We also wanted to know how their structure makes their characteristics unique.
Procedure Part I
1. On the internet, research the structure of all eight carbohydrates.
2. Look at the differences between all the carbs.
Procedure Part II
1. On a paper towel, label all the carbohydrates listed above. Put a small scoop of each carb.
2. Taste each with your finger. Use a different finger for every trial so you do not double dip.
3. Test for sweetness and then use a number scale to assign numbers to each carbohydrate according to the sweetness.
4. Record the numbers for sweetness and texture on a data table.
carbohydrate_data_table.docx | |
File Size: | 13 kb |
File Type: | docx |
Data Analysis/Conclusion
The sweetest carbohydrates was fructose. The number of sugar rings affects the sweetness of carbohydrates because more sugar equals sweeter taste. Texture corresponds with density. The texture and density affects the amount of sugar rings.
Reflection
I really thought it was cool to try the raw carbohydrate that you find in a lot of foods and drinks. I never knew what they actually tasted like. I also liked seeing raw lactose which it is common for people to be allergic to. Me and my partners (Joe Malliaris and Zach Muzzerelli) worked very well together. We had fun and also worked hard. Next time I would definitely not try the lactose because I am allergic to it.
The sweetest carbohydrates was fructose. The number of sugar rings affects the sweetness of carbohydrates because more sugar equals sweeter taste. Texture corresponds with density. The texture and density affects the amount of sugar rings.
Reflection
I really thought it was cool to try the raw carbohydrate that you find in a lot of foods and drinks. I never knew what they actually tasted like. I also liked seeing raw lactose which it is common for people to be allergic to. Me and my partners (Joe Malliaris and Zach Muzzerelli) worked very well together. We had fun and also worked hard. Next time I would definitely not try the lactose because I am allergic to it.