Isolation and Characterization of Carbohydrates Flashcards
1
Q
potato scientific name
A
Solanum tuberosum
2
Q
sweet potato scientific name
A
: Ipomoea batatas
3
Q
are carbohydrate-rich plants
A
potato
sweet potato
4
Q
These plants are mainly known to contain
A
starch
5
Q
polymer is made up of glucose units connected by glycosidic bonds
A
starch
6
Q
. In starch, the type of glycosidic bond is mainly
A
alpha 1-4
7
Q
Starch is mainly composed of two components
A
amylose
amylopectin
8
Q
is entirely alpha 1-4 linked glucose units
A
amylose
9
Q
is alpha 1-6 in addition to alpha 1-4
A
amylopectin
10
Q
The alpha 1-6 glucose linkage results in the
A
polymer branching
11
Q
Molisch’s reagent
A
a-naphthol in 95 ethanol
12
Q
benedict’s reagent
A
copper sulfate
sodium citrate
sodium carbonate
13
Q
barfoed’s reagent
A
copper acetate
acetic acid
14
Q
seliwanoff’s reagent
A
resorcinol, HCl
15
Q
lugol’s solution
A
potassium
potassium iodide
16
Q
tollen’s reagent
A
silver nitrate, ammonium hydroxide and some sodium hydroxide
17
Q
how is carbohydrate extracted
A
- Peel and wash both the potato and sweet potato.
- Record the initial weights of the peeled potato and the sweet potato.
- Cut into small pieces.
- Starch is best extracted by blending mixed with the corresponding amount (same as the weight of the potato; sweet potato) of distilled water.
- Blend for 2 minutes.
- Separately strain over a 250 ml beaker.
- Allow the filtrate to stand for 15 minutes to allow the carbohydrate to settle at the bottom.
- Decant and dispose of the liquid.
- Reconstitute the carbohydrate with 100 ml of distilled water, mix thoroughly for one minute, and allow again to stand for 15 minutes.
- Decant for the second time, dispose of the liquid, and place the extracted carbohydrate in a pre-weighed watch with filter paper.
11 Determine the amount of the extracted carbohydrate. - Compute the percentage weight of the extracted carbohydrate relative to the initial weight of the potato and the sweet potato.
18
Q
preparation of 2% carbohydrate samples for characterization
A
- Place 100 mL of distilled or deionized water in a 250 mL beaker and bring to boiling on a hot plate/electric stove.
- Make a smooth paste with 2 g of soluble extracted sample and a small volume (several milliliters or so) of distilled or deionized water.
- Once the water is boiling, carefully remove the beaker containing the boiling water from the hot plate. Pour the starch paste into the boiling water and stir until all of the starch is dissolved. The resulting solution may be clear to somewhat cloudy.
- Allow the solution to cool to room temperature before use by placing the container in a basin with room temperature water.
- Prepare a 2 ml test solution in a test tube for all the characterization tests.
19
Q
molisch test
A
A. Molisch Test
1. Add two drops of Molisch Regent (prepared by dissolving 0.1 gram of naphthol in two ml of ethanol) to 2 ml of carbohydrate solution and mix.
2. inclined the tube, and gently add 2 ml of concentrated sulfuric acid down the side of the tube.
3. A purple color at the interface between the sample and acid indicates a positive result.
20
Q
Molisch test positive test tells us that
A
+ for carbohydrate
21
Q
Benedict’s test
A
B. Benedicts’s Test
1. Add one ml of the 2% carbohydrate solution to 2.5 ml of Benedict’s solution (mixing 10 grams of sodium carbonate and 17.3 grams of monosodium citrate dehydrate in 85 ml water, and while steering add 10 ml of water containing 1.73 grams of copper sulfate then a final volume of 100 ml.
2. Please test tubes in a boiling water bath.
3. The formation of a red-to-brick precipitate is a positive result.
22
Q
Benedict’s test positive result
A
Red (+) reducing sugars
23
Q
C. Iodine Test
A
- Add two to three drops of lugol’s/iodine solution or (prepared by dissolving 1 gram of iodine and 2 grams potassium iodide in 100 ml distilled water) the 2 ml of the 2% carbohydrate solution.
- Starch gives a blue-black color.
24
Q
D. Barfoed’s Test
A
- add 1 ml of the 2% carbohydrate solution to 3 ml of Barfoed’s reagent (mix 7 grams of copper acetate monohydrate with one ml of glacial acetic acid in distilled water and make the final volume 100 ml).
- Place test tubes into a boiling water bath and heat for three to 10 minutes. Remove the tubes from the water bath and allow cooling.
- The formation of a scanty red precipitate is a positive result.
25
Barfoed's test positive
scanty red precipitate (+), monosaccharide
26
E. Resorcinol (Seliwanoff’s) Test
1. Add 1 ml off 2 % carbohydrate solution to 10 ml of the reagent (The sole 0.1 grams resource signal in 33 ml concentrated hydrochloric acid and make the final volume of 100 ml).
2. Heat the solution in a boiling water bath for 5 minutes.
3. a deep cherry or red color within 5 minutes is a positive result.
27
Resorcinol's test indicates
ketose (+), red
28
Tollen's test
1. Wash the tube with a 10% solution of sodium hydroxide (1 gram sodium hydroxide in 10 ml distilled water).
2. Add 2 ml of a 5% (0.5 gram in 10 ml distilled water) silver nitrate solution into the wash tube, then add one drop of the ten percent sodium hydroxide solution.
3. Add one drop of 28% ammonia solution (add more drops if necessary). Shake constantly until silver oxide dissolve, then add one ml of 2 % carbohydrate solution.
4. The formation of a silver mirror in the inner surface of the test tube is a positive result.
29
tollen's test positive tells us
silver mirror (aldose present)
30
(May cause liver, and kidney damage, blood abnormalities, and severe eye irritations).
I-naphthol
31
is extremely corrosive and can cause serious burns when not handled properly
sulfuric acid
32
may cause eye and skin irritation
resorcinol
33
causes skin corrosion/irritation and eye irritation/damage
hydrochloric acid
34
may explode if heated; causes severe skin burns
ammonia
35
(if swallowed, causes severe irritation and chemical burns to the gastrointestinal tract, and can cause permanent eye damage/blindness
sodium hydroxide
36
are root vegetables that are only very distantly related to each other
sweet potatoes
potatoes
37
are 2.5 higher in starch whereas sweet potatoes are richer in dietary fiber and simple sugars
potatoes
38
ultimate winner in vitamin category containing 1921 times more vitamin A, 18 mores vitamin E, and 2 times more vitamin C, B2 and B5
cooked sweet potato
39
cooked sweet potato has what amount more of vitamin A
1921
40
cooked sweet potato has what amount of vitamin E
18 times
41
cooked sweet potato has what amount of Vitamins C, B2, and B%
2 times
42
which has more vitamin C, A, E, B1, B2, B5, K
sweet potato
43
which has more folate and choline
potato
44
what vitamins have potato and sweet potato have the same amount of
vitamin D
vitamin B3
vitamin B6
vitamin B12
45
which has more minerals: sweet potato and potato
potato
46
contain more minerals such as calcium, copper, manganese
sweet potato
47
contain more minerals such as potassium, iron, zinc, phosphorus, sodium, selenium
potato
48
type of carbohydrates that have this amount of sugar
sugar - 1.2g
fiber - 2.2g
other carbs - 0.5g
starch - 17.3g
potato
49
type of carbohydrates that have this amount of sugar
sugar - 6.5g
fiber - 3.3g
other carbs - 3.9g
starch - 7.0g
sweet potato
50
difference is that it is composed of many sugar molecules and is broken downeasily and converted into glucose
starch
51
bundle of sugar molecules as well but does not spike blood sugar
fiber
52
human digestive system does not break this kind of compound until it nears the end of digestive tract
fiber
53
considered as a non-digestible carbohydrate
fiber
54
has more kcal and kj
sweet potato
55
which has more carbohydrates in macros
sweet potato
56
which has more proteins in macros
potato
57
which has more fat in micros
sweet potato
58
which has more water in macros
potato
59
expected observation for a positive test for a iodine test
blue
60
substance indicated by a positive test for iodine test
carbohydrates and polysaccharides
61
reagent for iodine test
iodine
potassium iodide
62
substance indicated by a positive test for molisch test
carbohydrates and polysaccharides
63
expected result for a positive test for molisch
dark violet region between jurisdictions of two layers
64
substance indicated by a positive test for benedict's test
reducing sugars
65
expected observation for a positive test for benedict's
red precipitatee
66
reagent for benedict's test
copper sulfate
sodium citrate
sodium carbonate
67
substance indicated by a positive test for seliwanoff's test
ketones
68
expected observation for a positive test for seliwanoff's test
cherry red
69
seliwanoff's test reagent
resorcinol
HCl
70
substance indicated by a positive test for Bial's test (orcinol)
pentoses
71
expected positive test for Bial's orcinol
blue-green product
72
Bial's reagent
Orcinol
Hcl
Ferric Chloride
73
substance indicated by a positive test for Barfoed's
monosaccharide
74
expected observation for a positive test for Barfoed's test
with red in blue solution
75
Barfoed's solution reagent
copper acetate
acetic acid
76
which test can be used to differentiate
fructose/galactose
Barfoed's test
77
which test can be used to differentiate
Ribose and Glucose
Bial's test
78
which test can be used to differentiate
Glucose
Maltose
Barfoed's test or Seliwanoff's test
79
what reaction will take place when starch is hydrolyzed by an enzyme
form monosaccharide, disaccahride, or oligosaccharide
80
what bond is broken when starch is hydrolysed
glycosidic bond
81
what is added to one glucose in starch hydrolysis
OH on one glucose
-H on other glucose
82
solid vegetable that is a native of the Peruvian Bolivian Andes
potato
83
made up of potassium, vitamin C, fiber, and starch
potato
84
potato result for molisch
+ (apperance of reddish violet colored ring at the junction of 2 liquids)
85
iodine solution result for potato
+ (blue-black is covered)
86
benedict's test result for glucose, fructose, xylose
all positive (brick red ppt.)
87
barfoed's test result for glucose, fructose, xylose
+ (scanty red ppt at the bottom of test tube)
88
seliwanoff's test for glucose, fructose, xylose
glucose - negative (aldose)
fructose - positive (ketose), cherry red
xylose - negative (aldose)
89
Bial's test result for glucose, fructose, xylose
glucose - negative (yellow)
fructose - negative (light brown)
xylose - positive (blue-green)
90
benedict's test positive for lactose, sucrose, starch
Lactose - positive (reducing sugar)
Sucrose - negative (no change in color)
Starch - negative (white)
91
example of reducing sugar
glucose, fructose, galactose, ribose, xylose, and mannose.
92
Barfoed's test for Lactose, Sucrose, Starch
Lactose - no change (negative)
Sucrose - no change (negative)
starch - blue (positive)
93
seliwanoff's test for lactose, sucrose, starch
lactose - negative
sucrose - cherry red (due to fructose)
starch - yellow gold (negative)
94
Bial's test for lactose sucrose and starch
Lactose - brown (negative)
Sucrose - dark brown (negative)
Starch - yellow (negative)
95
classify the sugar with the ff classification: Glucose
Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose
S
M
R
HX
A
96
classify the sugar with the ff classification: Fructose
Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose
S
M
R
HX
K
97
classify the sugar with the ff classification: Xylose
Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose
S
M
R
PN
A
98
classify the sugar with the ff classification: Lactose
Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose
S
D
R
HX
A
99
classify the sugar with the ff classification: Sucrose
Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose
S
D
NR
HX
K
100
classify the sugar with the ff classification: Starch
Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose
C
P
NR
HX
101
classify the sugar with the ff classification: Hydrolysate
Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose
C
P
R
HX
102
what is hydrolysable or non-hydrolysable for glucose, fructose, xylose, lactose, sucrose, starch
Glucose, Fructose, Xylose - Non-hydrolysable
Lactose, Sucrose, Starch - hydrolysable
103
which is more healthier, potatoes or sweet potatoes?
sweet potatoes
104
are preferred type of carbohydrates when youre looking to improve body composition, enhance weight loss, and increase muscle gain
complex carbohydrates
105
sweet potatoes and potatoes are excellent sources of __ contributing to better digestive health, reducing the risk of chronic disease and aiding in weight loss
fiber
106
i-naphthol causes what disease
liver and kidney damage
blood abnormalities
severe eye irritations
107
sulfuric acid cause
extremely corossive and can cause serious burns when not handled properly
108
resorcinol may cause
cause eye and skin irritation
109
hydrochloric acid causes
skin corrosion/irritation
eye irritation/damage
110
ammonia can what
explode if heated
casues severe skin burns
111
sodium hydroxide can cause what
if swallowed, severe irritation and chemical burns to GI tract
cause permanent eye damage/blindness
