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Carbohydrate

By:   •  February 20, 2017  •  Lab Report  •  790 Words (4 Pages)  •  641 Views

Page 1 of 4
  1. Monosaccharides & Disaccharides

Material and Methods

1: A bottle of Glucose and Lactose

2: A weight scale and a magnetic stirrer  

3: 2 small beakers, forceps and white PTFE coated stirring bar

4: Some tap water

1: Take 2 small beakers, label them and weigh each beaker and record the weigh

2: Next weigh around 10g of tap water into each beaker, then weigh the beaker            

  together with water and record the weight

3: Subsequently add small quantities at a time of the glucose and lactose in each      

  beaker until no more can dissolve

4: Place the beaker on a magnetic stirrer and insert the while PTFE coated stirring bar

5: Remove the stirrer bar with forceps before weighing

6: when no more sugar will dissolve this will represent the saturation point at r.t.p.

Result:

Weight of breaker

Weight of water added

Weight of breaker after finished

Weight of sugar added

(with water)

Glucose

46.57g

10.00g

62.55g

15.98g

Lactose

40.36g

10.68g

52.00g

11.64g

Conclusion:

The saturation point of glucose and lactose is 598 and 96. The value of glucose is higher than lactose is because of the respiration of our body, the glucose required is necessary for respiration, besides lactose can promote the growth and reproduction of beneficial microbes in the human.

This compare with the published values for the sugar tested is similar, the values of glucose is higher than lactose.

  1. Relative Sweetness and Taste Threshold and Salt Taste Threshold

Material and Methods

1: The increasing concentration from 1 to 10 of a series of solution of three  

  carbohydrates, Sucrose, Glucose and Maltose

2: The increasing concentration from 1 to 10 of NaCl

1: Taste successively a small sample (1ml) of each solution using the disposable cup  

  provided and start with the lowest concentration indicated to reduce cross

  contamination.

2: Record the bottle number at which our first detect a noticeable taste for each

  sugar

3: Taste successively a small sample (1ml) of the solution using the disposable cup

  provided

4: Record the bottle number at which our first detect a noticeable taste

Result: The first detect a noticeable taste for each sugar of our group members

Sucrose

Glucose

Maltose

Me

3

7

2

Groupmate A

2

4

2

Groupmate B

3

6

6

Groupmate C

3

6

6

Result: the first detect a noticeable taste of NaCl of our group members

NaCl

Me

2

Groupmate A

2

Groupmate B

3

Groupmate C

2

Conclusion:

The result presented by our groupmates is all of us detect a noticeable taste of  

Sucrose and salt very easily, there is a noticeable taste in the second and third bottle already, the correspondence of salt and sucrose is both of them are easy to perceive. Otherwise, the result of glucose and maltose is quite different in our group, so that it is not similar to the result of salt and there is so correspondence with salt.

  1. Measuring Sugar concentration

Material and Methods

1: A digital refractometer

2: The three sample of the sugar

1: Simply pour a small sample of the relevant sugar solution on the sensor and press the start button and record the reading given

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