Procedure
Part I
Look up images and put on website.
Part II
Taste the different carbohydrates and rate the sweetness from 0-10.
Part I
Look up images and put on website.
Part II
Taste the different carbohydrates and rate the sweetness from 0-10.
Carbohydrate
Tested Sucrose Maltose Galactose Starch Cellulose Fructose Glucose Lactose |
Degree of Sweetness
8 7 4 1 0 10 8 3 |
Type of Carbohydrate
disaccharide disaccharide monosaccharide polysaccharide polysaccharide monosaccharide monosaccharide disaccharide |
Texture
grainy clumpy powder powder flour-like fine-grained crystal fine-grained powder |
Color
clear white white dirty white dirty white clear white white |
Functions
energy, transport degrades starch energy fuel for energy structure energy storer energy energy |
Data AnalysisThere were three different carbohydrate structures, monosaccharides, disaccharides, and polysaccharides. They are each different because of the number of bases the carbohydrate has. A monosaccharide is the simplest of the group because it has only one base, disaccharide with two bases, and a polysaccharide, the most complex with three bases or any carbohydrate that has more than two bases. My partner Kyle and I concluded that the powdery carbohydrates were not as sweet as the crystal carbs and tasted like nothing and almost bitter.
Reflection
I found this lab to be very interesting and tasty. Fructose was especially pleasing for my taste buds, however cellulose and starch were rather bland and disgusting. I found it fascinating that the chemical structure affects the taste. It reminds me how cool science is because it is in our everyday life even in things as simple as sugar. I learned in this lab that it is important to know that everyone may not have the same judgement and to analyze your data with your models to find patterns and answers.
Reflection
I found this lab to be very interesting and tasty. Fructose was especially pleasing for my taste buds, however cellulose and starch were rather bland and disgusting. I found it fascinating that the chemical structure affects the taste. It reminds me how cool science is because it is in our everyday life even in things as simple as sugar. I learned in this lab that it is important to know that everyone may not have the same judgement and to analyze your data with your models to find patterns and answers.