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Biomolecules > Isolation and Characterization of Carbohydrates > Flashcards

Isolation and Characterization of Carbohydrates Flashcards

1
Q

potato scientific name

A

Solanum tuberosum

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2
Q

sweet potato scientific name

A

: Ipomoea batatas

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3
Q

are carbohydrate-rich plants

A

potato
sweet potato

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4
Q

These plants are mainly known to contain

A

starch

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5
Q

polymer is made up of glucose units connected by glycosidic bonds

A

starch

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6
Q

. In starch, the type of glycosidic bond is mainly

A

alpha 1-4

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7
Q

Starch is mainly composed of two components

A

amylose
amylopectin

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8
Q

is entirely alpha 1-4 linked glucose units

A

amylose

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9
Q

is alpha 1-6 in addition to alpha 1-4

A

amylopectin

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10
Q

The alpha 1-6 glucose linkage results in the

A

polymer branching

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11
Q

Molisch’s reagent

A

a-naphthol in 95 ethanol

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12
Q

benedict’s reagent

A

copper sulfate
sodium citrate
sodium carbonate

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13
Q

barfoed’s reagent

A

copper acetate
acetic acid

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14
Q

seliwanoff’s reagent

A

resorcinol, HCl

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15
Q

lugol’s solution

A

potassium
potassium iodide

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16
Q

tollen’s reagent

A

silver nitrate, ammonium hydroxide and some sodium hydroxide

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17
Q

how is carbohydrate extracted

A
  1. Peel and wash both the potato and sweet potato.
    1. Record the initial weights of the peeled potato and the sweet potato.
  2. Cut into small pieces.
  3. Starch is best extracted by blending mixed with the corresponding amount (same as the weight of the potato; sweet potato) of distilled water.
  4. Blend for 2 minutes.
  5. Separately strain over a 250 ml beaker.
  6. Allow the filtrate to stand for 15 minutes to allow the carbohydrate to settle at the bottom.
  7. Decant and dispose of the liquid.
  8. Reconstitute the carbohydrate with 100 ml of distilled water, mix thoroughly for one minute, and allow again to stand for 15 minutes.
  9. 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.
  10. Compute the percentage weight of the extracted carbohydrate relative to the initial weight of the potato and the sweet potato.
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18
Q

preparation of 2% carbohydrate samples for characterization

A
  1. Place 100 mL of distilled or deionized water in a 250 mL beaker and bring to boiling on a hot plate/electric stove.
  2. Make a smooth paste with 2 g of soluble extracted sample and a small volume (several milliliters or so) of distilled or deionized water.
  3. 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.
  4. Allow the solution to cool to room temperature before use by placing the container in a basin with room temperature water.
  5. Prepare a 2 ml test solution in a test tube for all the characterization tests.
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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.

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20
Q

Molisch test positive test tells us that

A

+ for carbohydrate

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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.

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22
Q

Benedict’s test positive result

A

Red (+) reducing sugars

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23
Q

C. Iodine Test

A
  1. 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.
  2. Starch gives a blue-black color.
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24
Q

D. Barfoed’s Test

A
  1. 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).
  2. 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.
  3. The formation of a scanty red precipitate is a positive result.
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25
Q

Barfoed’s test positive

A

scanty red precipitate (+), monosaccharide

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26
Q

E. Resorcinol (Seliwanoff’s) Test

A
  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.
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27
Q

Resorcinol’s test indicates

A

ketose (+), red

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28
Q

Tollen’s test

A
  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.
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29
Q

tollen’s test positive tells us

A

silver mirror (aldose present)

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30
Q

(May cause liver, and kidney damage, blood abnormalities, and severe eye irritations).

A

I-naphthol

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31
Q

is extremely corrosive and can cause serious burns when not handled properly

A

sulfuric acid

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32
Q

may cause eye and skin irritation

A

resorcinol

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33
Q

causes skin corrosion/irritation and eye irritation/damage

A

hydrochloric acid

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34
Q

may explode if heated; causes severe skin burns

A

ammonia

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35
Q

(if swallowed, causes severe irritation and chemical burns to the gastrointestinal tract, and can cause permanent eye damage/blindness

A

sodium hydroxide

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36
Q

are root vegetables that are only very distantly related to each other

A

sweet potatoes
potatoes

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37
Q

are 2.5 higher in starch whereas sweet potatoes are richer in dietary fiber and simple sugars

A

potatoes

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38
Q

ultimate winner in vitamin category containing 1921 times more vitamin A, 18 mores vitamin E, and 2 times more vitamin C, B2 and B5

A

cooked sweet potato

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39
Q

cooked sweet potato has what amount more of vitamin A

A

1921

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40
Q

cooked sweet potato has what amount of vitamin E

A

18 times

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41
Q

cooked sweet potato has what amount of Vitamins C, B2, and B%

A

2 times

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42
Q

which has more vitamin C, A, E, B1, B2, B5, K

A

sweet potato

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43
Q

which has more folate and choline

A

potato

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44
Q

what vitamins have potato and sweet potato have the same amount of

A

vitamin D
vitamin B3
vitamin B6
vitamin B12

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45
Q

which has more minerals: sweet potato and potato

A

potato

46
Q

contain more minerals such as calcium, copper, manganese

A

sweet potato

47
Q

contain more minerals such as potassium, iron, zinc, phosphorus, sodium, selenium

A

potato

48
Q

type of carbohydrates that have this amount of sugar

sugar - 1.2g
fiber - 2.2g
other carbs - 0.5g
starch - 17.3g

A

potato

49
Q

type of carbohydrates that have this amount of sugar

sugar - 6.5g
fiber - 3.3g
other carbs - 3.9g
starch - 7.0g

A

sweet potato

50
Q

difference is that it is composed of many sugar molecules and is broken downeasily and converted into glucose

A

starch

51
Q

bundle of sugar molecules as well but does not spike blood sugar

A

fiber

52
Q

human digestive system does not break this kind of compound until it nears the end of digestive tract

A

fiber

53
Q

considered as a non-digestible carbohydrate

A

fiber

54
Q

has more kcal and kj

A

sweet potato

55
Q

which has more carbohydrates in macros

A

sweet potato

56
Q

which has more proteins in macros

A

potato

57
Q

which has more fat in micros

A

sweet potato

58
Q

which has more water in macros

A

potato

59
Q

expected observation for a positive test for a iodine test

A

blue

60
Q

substance indicated by a positive test for iodine test

A

carbohydrates and polysaccharides

61
Q

reagent for iodine test

A

iodine
potassium iodide

62
Q

substance indicated by a positive test for molisch test

A

carbohydrates and polysaccharides

63
Q

expected result for a positive test for molisch

A

dark violet region between jurisdictions of two layers

64
Q

substance indicated by a positive test for benedict’s test

A

reducing sugars

65
Q

expected observation for a positive test for benedict’s

A

red precipitatee

66
Q

reagent for benedict’s test

A

copper sulfate
sodium citrate
sodium carbonate

67
Q

substance indicated by a positive test for seliwanoff’s test

A

ketones

68
Q

expected observation for a positive test for seliwanoff’s test

A

cherry red

69
Q

seliwanoff’s test reagent

A

resorcinol
HCl

70
Q

substance indicated by a positive test for Bial’s test (orcinol)

A

pentoses

71
Q

expected positive test for Bial’s orcinol

A

blue-green product

72
Q

Bial’s reagent

A

Orcinol
Hcl
Ferric Chloride

73
Q

substance indicated by a positive test for Barfoed’s

A

monosaccharide

74
Q

expected observation for a positive test for Barfoed’s test

A

with red in blue solution

75
Q

Barfoed’s solution reagent

A

copper acetate
acetic acid

76
Q

which test can be used to differentiate

fructose/galactose

A

Barfoed’s test

77
Q

which test can be used to differentiate

Ribose and Glucose

A

Bial’s test

78
Q

which test can be used to differentiate

Glucose
Maltose

A

Barfoed’s test or Seliwanoff’s test

79
Q

what reaction will take place when starch is hydrolyzed by an enzyme

A

form monosaccharide, disaccahride, or oligosaccharide

80
Q

what bond is broken when starch is hydrolysed

A

glycosidic bond

81
Q

what is added to one glucose in starch hydrolysis

A

OH on one glucose
-H on other glucose

82
Q

solid vegetable that is a native of the Peruvian Bolivian Andes

A

potato

83
Q

made up of potassium, vitamin C, fiber, and starch

A

potato

84
Q

potato result for molisch

A

+ (apperance of reddish violet colored ring at the junction of 2 liquids)

85
Q

iodine solution result for potato

A

+ (blue-black is covered)

86
Q

benedict’s test result for glucose, fructose, xylose

A

all positive (brick red ppt.)

87
Q

barfoed’s test result for glucose, fructose, xylose

A

+ (scanty red ppt at the bottom of test tube)

88
Q

seliwanoff’s test for glucose, fructose, xylose

A

glucose - negative (aldose)
fructose - positive (ketose), cherry red
xylose - negative (aldose)

89
Q

Bial’s test result for glucose, fructose, xylose

A

glucose - negative (yellow)
fructose - negative (light brown)
xylose - positive (blue-green)

90
Q

benedict’s test positive for lactose, sucrose, starch

A

Lactose - positive (reducing sugar)
Sucrose - negative (no change in color)
Starch - negative (white)

91
Q

example of reducing sugar

A

glucose, fructose, galactose, ribose, xylose, and mannose.

92
Q

Barfoed’s test for Lactose, Sucrose, Starch

A

Lactose - no change (negative)
Sucrose - no change (negative)
starch - blue (positive)

93
Q

seliwanoff’s test for lactose, sucrose, starch

A

lactose - negative
sucrose - cherry red (due to fructose)
starch - yellow gold (negative)

94
Q

Bial’s test for lactose sucrose and starch

A

Lactose - brown (negative)
Sucrose - dark brown (negative)
Starch - yellow (negative)

95
Q

classify the sugar with the ff classification: Glucose

Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose

A

S
M
R
HX
A

96
Q

classify the sugar with the ff classification: Fructose

Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose

A

S
M
R
HX
K

97
Q

classify the sugar with the ff classification: Xylose

Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose

A

S
M
R
PN
A

98
Q

classify the sugar with the ff classification: Lactose

Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose

A

S
D
R
HX
A

99
Q

classify the sugar with the ff classification: Sucrose

Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose

A

S
D
NR
HX
K

100
Q

classify the sugar with the ff classification: Starch

Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose

A

C
P
NR
HX

101
Q

classify the sugar with the ff classification: Hydrolysate

Simple or Complex
Monosaccharide, Oligosaccharide, Polysaccharide
Reducing or Non Reducing
Pentose or Hexose
Aldose or Ketose

A

C
P
R
HX

102
Q

what is hydrolysable or non-hydrolysable for glucose, fructose, xylose, lactose, sucrose, starch

A

Glucose, Fructose, Xylose - Non-hydrolysable

Lactose, Sucrose, Starch - hydrolysable

103
Q

which is more healthier, potatoes or sweet potatoes?

A

sweet potatoes

104
Q

are preferred type of carbohydrates when youre looking to improve body composition, enhance weight loss, and increase muscle gain

A

complex carbohydrates

105
Q

sweet potatoes and potatoes are excellent sources of __ contributing to better digestive health, reducing the risk of chronic disease and aiding in weight loss

A

fiber

106
Q

i-naphthol causes what disease

A

liver and kidney damage
blood abnormalities
severe eye irritations

107
Q

sulfuric acid cause

A

extremely corossive and can cause serious burns when not handled properly

108
Q

resorcinol may cause

A

cause eye and skin irritation

109
Q

hydrochloric acid causes

A

skin corrosion/irritation
eye irritation/damage

110
Q

ammonia can what

A

explode if heated
casues severe skin burns

111
Q

sodium hydroxide can cause what

A

if swallowed, severe irritation and chemical burns to GI tract
cause permanent eye damage/blindness

Biomolecules (14 decks)

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