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3 categories of carbohydrates
Monosaccharides
Disaccharides
Polysaccharides
Monosaccharides
The monomers carbohydrates are made from are monosaccharides and they are the simplest sugars. They are all sweet tasting and water soluble
General formula for carbohydrates
(CH2O)n where n is any number between 3 and 8
What elements do all carbohydrates contain?
C, H and O
What are the 3 main monosaccharides?
Glucose
Fructose
Galactose
They are all hexose sugars and have the general formula C6H12O6
They are isomers- same formula, different structure
Glucose
Hexose sugar- a monosaccharide with six carbon atoms in each molecule
alpha and beta glucose (isomers)
Sucrose and lactose
Disaccharides
Sucrose is formed from a condensation reaction between a glucose molecule and a fructose molecule
Lactose is formed from a condensation reaction between a glucose molecule and a galactose molecule
Benedict’s test
To test for sugars
Add Benedict’s reagent (blue) to a sample and heat it in a water bath that is been brought to the boil
If the test is positive it will form a coloured precipitate
Benedict’s test results pt1
Sample stays blue - no reducing sugar present
Sample forms green/yellow/orange/brick red precipitate - reducing sugar present
The results are semi-quantitative as there is a relationship between the conc. of the reducing sugar and the colour of the solution
Benedict’s test results pt2
The higher the conc. of the reducing sugar, the further the colour change goes
A more accurate way is to filter the solution and weigh the precipitate, or to remove the precipitate and use a colorimeter to measure the absorbance of the remaining Benedict’s reagent
Non-reducing sugars
To test for them, first you need to break them down into monosaccharides by:
Get a new sample of the test solution
Add dilute hydrochloric acid and carefully heat it in a water bath that’s been brought to the boil
Neutralise it by adding sodium hydrogen carbonate