LAB 3- Macromolecules Flashcards
types of carbohydrates “hydrated carbons”
- ) monosaccharides (simple sugars): cannot be broken down into simpler complex, most basic unit of carbohydrate
eg. glucose, fructose - ) disaccharides (double sugar): two linked simple sugars
e. g sucrose, lactose
3) polysaccharides (complex carbohydrates): consists of hundreds/thousands monosaccrides
eg. starch, glycogen, cellulose
Benedict’s Test
benedict reagant is chemical that reacts with reducing sugars and changes colours.
Positive result ranging in colour from green to red-orange if reducing sugar present
reducing sugar
carbohydrate
with a free or a potentially free aldehyde (-C =O-H) or ketone (-C=O) group.
-glucose, fructose, and lactose
Barfoed’s test
distinguishes monosaccharides from disacc or polysacc
dissacharides are lactose
Positive result: red precipitate
Iodine Test
Iodine turns deep blue if it is in a starch solution and red-brown in a
glycogen solution. Glycogen is similar to starch but is branched.
Lipid Testing
identified by grease marks they make on unglazed brown paper
Layering/Miscibility Testing
Lipids are not water soluble therefore simple test is mixing with water.
Proteins “polypeptides”
consists of amino acids joined together by peptide bonds
Ninhydrin Reaction Test
formation of a purple colour indicates the presence of amino acids.
Biuret Test
biuret reagent reacts specifically with the peptide bonds.
Changes from blue to violet in presence of protein.
Concentration of proteins present displayed by concentration of colour produced
nucleic acids
made up of monomers called nucleotides (nucleotide 3 part composed of sugar, phosphate group, and nitrogenous base)
eg. DNA, RNA, ATP
DNA vs RNA
DNA has deoxyribose sugar and RNA has ribose sugar. DNA and RNA also have a base difference.
dische diphenylamine test
Dische diphenylamine reagent reacts with deoxyribose sugar to form blue colour. intensity of colour = concentration of DNA
