Investigating The Bonding Of A Carbohydrate - 1077 Words

Carbohydrate Analysis Introduction and Purpose Carbohydrates are organic compounds that consist of carbon, oxygen, and hydrogen. There are four different ways that carbohydrates can be classified: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are the simplest sugars. They are aliphatic aldehydes or ketones and most have five or six carbon atoms. Oligosaccharides are two monosaccharides linked together by the elimination of a water molecule which allows the glycosidic bond can form. Polysaccharides contain more than one glycosidic bond and are the heaviest and most prominent natural forms of carbohydrates (Mcclemmon). Carbohydrates also have the potential to be reducing sugars. This means they have a free aldehyde or ketone group that is capable of acting as a reducing agent. All monosaccharides are reducing sugars and the other forms have the potential to be one. There are several different ways to identify the bonding of a carbohydrate in the lab. In this lab, combinations of se veral different tests were used in order to determine which functional groups were present. Benedict’s and Barfoed’s tests both test for the presence of a reducing sugar. Benedict’s reagent produces a red precipitate when heated in a the presence of a reducing sugar. Barfoed’s reagent tests for reducing sugar as well, but does not test for it in disaccharides, so this test is used to distinguish between monosaccharides and disaccharides. Disaccharides are not oxidizedShow MoreRelatedEssay Molecular Insights into the Hormone Insulin1680 Words   |  7 Pageshas a range of functions. As proteins go, it is relatively small, made up of 460 atoms throughout 51 amino acids and its molecular weight is 5808 Daltons.5 Produced by the Islets of Langerhans in the pancreas, its primary purpose is to regulate carbohydrate metabolism. 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