Biochemical tests and starch Flashcards
How are carbohydrates used by cells?
They are used as respiratory substrates. They also form structural components in plasma membranes and cell walls
All monosaccharides and some disaccharides are what type of sugar?
reducing sugars
What is reduction?
a chemical reaction involving the gain of electrons or hydrogen
What is reducing sugars?
a sugar that an donate electrons to another chemical
How do you test for reducing sugars?
- Add 2cm^3 of the food sample to e tested to a test tube. If the sample is not already in liquid form, first grind it up in water
- Add an equal volume of Benedict’s reagent
- Heat the mixture in a gently boiling water bath for 5 minutes
a coloured precipitate will form if it is a reducing sugar
Describe the different colours formed in the Benedict’s test and there meaning?
- Blue = None
- Green = very low
- Yellow = low
- Orange = medium
- Brick red = high
What type of test is the Benedict test?
qualitative test
What is a quantitative test for reducing sugars? (there are two)
use a colorimeter to measure the absorbance/ radiaation of light : If you were measuring absorption, as the concentration increases, the number should increase since there is more precipitate causing more absorption of the light. If you were measuring radiation, the number would go down since less light is able to pass through the sample!
filter the precipitate and measure the mass
Give an example of a dissacharide that is a reducing sugar
maltose
Give an example of a disaccharide that is a non-reducing sugar
sucrose
What are non-reducing sugars?
Sugars that do not change the colour of Benedict solution
How do you test for Non-reducing sugars?
1) if the sample is not already in liquid form, it must first be ground up in water
2) Add 2cm^3 of the food sample being tested to 2cm^3 of Benedicts reagent in a test tube and filter
3) Place the test tube in a gently boiling water bath for 5 minutes. If the Benedict’s reagent does not change colour, then a reducing sugar is present.
4) Add another 2cm^3 of the food sample to 2cm^3 of dilute HCl in a test tube and place the test tube in a gently boiling water bath for 5 minutes. The dilute hydrochloric acid will hydrolyse any disaccharide present into its constituent monosaccharides
5) Slowly add some sodium hydrogencarbonate solution to the test tube in order to neutralise the hydrochloric acid as Benedict reagent will not work in acidic conditions. Test with pH paper to check that the solution is alkaline.
6) re-test the resulting solution by heating it with 2cm^3 of Benedict’s reagent in a gently boiling water bath for 5 minutes
7) if non-reducing sugar was present in the original sample the Benedict’s reagent will now turn orange brown.
Why, after adding HCl and sodium hydrocarbonate, do non-reducing sugars turn an orange brown colour?
Because reducing sugars are produced from the hydrolysis of the non-reducing sugars.
Why are polysaccharides insoluble and what does this make them suitable for?
Because they are very large, making them suitable for storgae
How is starch formed?
by the joining of between 200 and 100,000 alpha glucose molecules by glycosidic bonds in a series of condensation reactions