Lab 2e- Variation of Structure and Characteristics of Carbohydrates
Purpose
The purpose of this lab was to determine the taste, texture between the different types of carbohydrates. Also how the structural differences change in them.
Materials
Petri-dishes(60 x 15 mm, sterile), Plastic spoons, Paper cups, Tap water, Sugars(Sucrose, Glucose, Fructose, Galactose, Maltose, Lactose, Cellulose, Starch)
Part 1
1. put all types of carbohydrates on a paper towel
2.rate all the foods on a scale of (1-10) and describe texture
3. record data
2.rate all the foods on a scale of (1-10) and describe texture
3. record data
Data Analysis
We found that the fructose was the sweetest one with Glucose and sucrose not far behind. It seems like the carbohydrates with more sugar rings were powdery unlike the ones with less rings we granular. The granular ones were a lot sweeter than the powdery ones. ALl the sweet ones are used for energy and the others ones are used for fuel and structure.
Reflection
In this lab I really liked how we actually got to taste the carbohydrates instead of just looking up why it tasted like that. My partner and I worked pretty well together and I think we got all of our work done efficiently. Both of us shared our ideas well with each other and come to agreement on the most part on the ratings. If we had to do this lab again I would've saved all the powdery ones for last and have the super sugary ones first then we would know the parameters.