Carbohydrate Identification Lab Analysis Questions

Use your resuts from the carbohydrate identification lab and any notes or resources about carbohydrates to answer the following questions:

Name the three categories of carbohydrates studied in this investigation.   Carbs, fats and protein.
What three chemical elements are present in all carbohydrates? Carbon, hydrogen, and oxygen
Give two examples each of the names of sugar molecules from our discussion or the textbook/online that are:
Monosaccharides is fructose, and glucose
Disaccharides is maltose, and lactose
Polysaccharides is cellulose, and starch

How many times larger is the number of hydrogen atoms than oxygen atoms in:
water? Well in H20 there is 2 Hydrogen and 1 Oxygen so there is 2 times the hydrogen than the oxygen.

carbohydrates? Two hydrogen more
“Mono” means one, “di” means two, and “poly” means many. Why are these terms used in describing the three types of sugars? “Mono”sacharides are one sugar molecule like glucose. “Di”sacharides are two monosacharides bound chemically like sucrose which is dextrose plus glucose. “Poly”sacharides are multiple single sugars bound into a more complex molecule.

How can you tell by using Benedict’s and iodine solutions if a sugar is a
Monosaccharide? When adding iodine to the solution it turns a deep blue, you have polysaccharides present. Iodine solution will only detect starch. Benedict solution will only detect reducing sugars.
Disaccharide? With the carbonyl group still untouched, e.g. maltose and lactose.
Polysaccharide? Polysaccharides are composed of three or more monosaccharide.
A certain sugar has no change in color when tested with Benedict’s solution.
Can you tell what type of saccharide it is?  
Explain.
A certain sugar has a color change in Benedict’s solution.
Can you tell what type of saccharide it is?
Explain.
Give a examples of foods that contain
Monosaccharides
Disaccharides
Polysaccharides