Sirs Benedict Lesson

Question 1

Why do potato cell uses starch rather than glucose

Answer 1

Insoluble and doesn’t affect water potential

Question 2

Difference of starch and cellulose

Answer 2

Starch made of alpha glucose condensation and it is branched
Cellulose is made of beta glucose and it is unbranched

Question 3

Give me example of monosaccharides and polydissachired and disaccharide?

Answer 3

Mono:glucose,galactose,fructose

Dissacharide:maltose,sucrose,lactose

Polysaccharide:glycogen,starch and cellulose

Question 4

How are sugars classified as?

Answer 4

Non reducing and reducing

Question 5

What is part of reducing sugars?

Answer 5

-All monosaccharides
-Some disaccharide (maltose and lactose)

Question 6

What is part of non reducing sugars?

Answer 6

Some disaccharide (sucrose)
All polysaccharide

Question 7

Give me the Benedict test for reducing sugars?

Answer 7

Add Benedict reagent to sample,heat in water bath(been brought to a boil)
Sample:blue no sugars
Green,yellow,orange,brick red:reducing sugars present

Question 8

What is Benedict solution?and made up of?

Answer 8

Copper sulfate pentalydrate
Sodium carbonate
Sodium citrates
Is a deep blue alkaline chemical reagent can be used to detect reducing sugars

Question 9

Give the colours which is given in a Benedict test and it’s context of sugar.

Answer 9

Blue:none
Green:transable
Yellow:low
Red:moderate
Brick red:high

Question 10

Give me the step off test for non-reducing sugars.

Answer 10

Add diluted HCI to sample and heat in water baths add solution hydrogen-carbonate to neutralise solution add Benedict reagent and heat in water bath if it stays same blue:no sugars
Green yellow orange and brick red sugars are present