Purpose:
The purpose of this lab is to identify the structural differences between the carbohydrates and how that effect their different characteristics.
The purpose of this lab is to identify the structural differences between the carbohydrates and how that effect their different characteristics.
Materials:
Sucrose Glucose Fructose Galactose |
Maltose Lactose Starch, soluble Cellulose |
Paper towel Plastic spoons Paper cups Tap water |
Part I
The pictures of each carbohydrates formula.
The pictures of each carbohydrates formula.
Part II
dont preform experiment if diabetic
1. Label a paper towel with the eight carbohydrates and place a small scoop of each carbohydrate with its label.
2. Taste each one with your finger and record the sweetness from 0-10 (0 = not sweet, 10 = the sweetest) and the texture.
3. record all the information into a data table. (results below)
dont preform experiment if diabetic
1. Label a paper towel with the eight carbohydrates and place a small scoop of each carbohydrate with its label.
2. Taste each one with your finger and record the sweetness from 0-10 (0 = not sweet, 10 = the sweetest) and the texture.
3. record all the information into a data table. (results below)
Data Analysis:
Out of all the eight carbohydrates, sucrose, glucose, and fructose were the sweetest. For the most part, we found that carbohydrates with less sugar rings were sweeter and ones with more were less sweet. We also observed that most of the time the carbohydrates with less sugar rings are more granular and the ones with more were more powdery. Each of our samplers gave similar ratings of sweetness but they weren’t always the same. The main three reasons our tastes could have been different are that we didn’t have the exact same amounts to taste, some people are more sensitive to certain tastes, and our tastes could have been altered by taking a new sample right after the previous one. The similarly substances are somewhat similar except in our results they were a little off in sweetness, but they had similar appearance and texture.
Out of all the eight carbohydrates, sucrose, glucose, and fructose were the sweetest. For the most part, we found that carbohydrates with less sugar rings were sweeter and ones with more were less sweet. We also observed that most of the time the carbohydrates with less sugar rings are more granular and the ones with more were more powdery. Each of our samplers gave similar ratings of sweetness but they weren’t always the same. The main three reasons our tastes could have been different are that we didn’t have the exact same amounts to taste, some people are more sensitive to certain tastes, and our tastes could have been altered by taking a new sample right after the previous one. The similarly substances are somewhat similar except in our results they were a little off in sweetness, but they had similar appearance and texture.
Conclusion:
I really liked this experiment because it was a quick but interesting lab. I liked how for once we could actually taste things in the biology lab. Overall my partner and I worked together very well and finished the lab early. We both took turns leading, we cooperated well, we weren’t mean to each other, and we kept on task so we finished early. If we were to do this project again I would have liked us to try and narrow our experimental error down by tasting closer amounts of the substances and by waiting a little longer to taste the next substance incase the made some taste better or worse. I think this project went well and if we were to do it again we would do even better.
I really liked this experiment because it was a quick but interesting lab. I liked how for once we could actually taste things in the biology lab. Overall my partner and I worked together very well and finished the lab early. We both took turns leading, we cooperated well, we weren’t mean to each other, and we kept on task so we finished early. If we were to do this project again I would have liked us to try and narrow our experimental error down by tasting closer amounts of the substances and by waiting a little longer to taste the next substance incase the made some taste better or worse. I think this project went well and if we were to do it again we would do even better.