purpose: To see how much acid or base is necessary to observe an obvious change in structure
materials:
materials:
Petri dishes, 60x15 mm, sterile
Plastic spoons
Paper cups
Tap water
Plastic spoons
Paper cups
Tap water
Procedure
Part 1:
1. On the internet, research the structure of all eight carbohydrates.
2. Look at the differences between all the carbohydrates.
Procedure Part 2:
1. On a paper towel, label all the carbohydrates listed 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.
Data Analysis/Conclusion:
We decided the sweetest carbohydrate was fructose, and that the number of sugar rings directly affects the sweetness of carbohydrates. This happens because more sugar rings makes the sweeter taste. The texture, on the other hand, corresponds directly with density. The texture and density affects the amount of sugar rings, which leads us back to the beginning.
Reflection:
I thought it was really fun to try all the sugars are compare the sweetness with the sugar rings. I also thought it was interesting tasting lactose which I've never tasted raw before, and never had realized it was sweet. My partners and I worked well together, but it wasn't a great test for how compatible we were together because the lab was so short, but we had fun and did work hard.
sugar_table.gdoc | |
File Size: | 0 kb |
File Type: | gdoc |