1. Recognition of sugars<br />J.M. Parrado, J. Reyes, G. Patiño, M.A. Sánchez y N. Stozitzky<br />9ºA<br />Introduction<br />In this lab the concept carbohydrate, monosaccharide, disaccharide and polysaccharide were used due to the fact that they all are sugars.<br />A carbohydrate is a sugar, more precisely a monosaccharide, or one of its dimmers, in other words disaccharides, or polymers, also known as polysaccharides.<br />A monosaccharide is a simple sugar which characteristics include to provide fast energy. It makes chemical energy, 38 ATP to be exact. An example of a monosaccharide is glucose or fructose.<br />A disaccharide is a sugar but these sugars have a more complex structure due to the fact that a disaccharide is a sugar composed or made of two monosaccharides, two simple sugars. An example of a disaccharide is maltose or sucrose.<br />A polysaccharide is a sugar as well that has a structure of three or more sugars. A polysaccharide is a storage molecule; this means that it is not a fast energy provider, but a molecule that stores energy for long term use. A good example of a polysaccharide is starch or glycogen.<br />A Benedict Test is a test commonly used measuring or calculating a liquid. This test works under the presence of heat, heat gives the color to the substance and this color may determine the substance’s sweetness. <br />Sweetness is described as the grade, the concentration or simply how sweet or not bitter, acid, etc, a determined substance is.<br />Materials <br />The materials used were <br />Beaker<br />Pipette <br />Three different substances (sweet, medium and normal)<br />Forceps<br />Boiled water<br />Objectives <br />To recognize the type of sugar in the A, B and C test tubes<br />Procedure <br />The test tubes were marked as substances A, B and C, Also, they were filled with the different substances, two milliliters of each<br />Benedict´s test was poured in the three test tubes, five drops of it<br />The three substances were heated up<br />Results were recorded and the three substances were tested by thin members<br />Results<br />SubstancesBenedict´s TestBenedict´s testColorSweetnessAYellowish greenSweet (sweetest)BMarine BlueSomewhat sweet (less sweet)CBlueNo sweet (normal)<br /> <br />SubstancesMonosaccharidesNot MonosaccharidesAXBXCX<br />Conclusions<br />The more yellowish the color gets, the sweeter the substance is. <br />The sweeter a sugar tastes, the simpler it is.<br />A simple sugar (monosaccharide) turns yellow or brown (or similar to these) under the presence of the Benedict’s test and heat.<br />