Variation in Structure and Properties of Carbohydrates
Sucrose
Glucose(dextrose)
Fructose
Galactose
Lactose
Cellulose
Maltose
Starch, soluble
Petri dishes, 60 x 15 mm, sterile
Plastic spoons
Paper cups
Tap water
Purpose
What are the differences in the structures of some common carbs?
What are the differences in texture and taste of different carbs?
How does their structure affect their characteristics?
Procedure Part I
1. On the internet, research the structure of the 8 carbohydrates.
2. Look at the differences of each carbohydrate.
Procedure Part II
1. On a paper towel, label the carbs 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.
Summary
This was a very fun and tasteful project. Some of the carbs were nasty and some very sweet. Overall this was a very fun project. Our group worked very well tougher and all contributed in the tasting process.
Glucose(dextrose)
Fructose
Galactose
Lactose
Cellulose
Maltose
Starch, soluble
Petri dishes, 60 x 15 mm, sterile
Plastic spoons
Paper cups
Tap water
Purpose
What are the differences in the structures of some common carbs?
What are the differences in texture and taste of different carbs?
How does their structure affect their characteristics?
Procedure Part I
1. On the internet, research the structure of the 8 carbohydrates.
2. Look at the differences of each carbohydrate.
Procedure Part II
1. On a paper towel, label the carbs 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.
Summary
This was a very fun and tasteful project. Some of the carbs were nasty and some very sweet. Overall this was a very fun project. Our group worked very well tougher and all contributed in the tasting process.