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Macromolecules

Macromolecules. Standard Qualitative Tests and Testing Your Own Food. Video Intro: Digestion. You Tube - Digestion of Carbos, Fats, and Proteins. Polysaccharide. Disaccharide (sucrose). Monosaccharide (glucose). Two Common Monosaccharides. Disaccharide. What are Carbohydrates I eat?.

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Macromolecules

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  1. Macromolecules Standard Qualitative Tests and Testing Your Own Food

  2. Video Intro: Digestion • You Tube - Digestion of Carbos, Fats, and Proteins

  3. Polysaccharide Disaccharide (sucrose) Monosaccharide (glucose)

  4. Two Common Monosaccharides

  5. Disaccharide

  6. What are Carbohydrates I eat? USED FOR ENERGY STORAGE

  7. Fiber: a polysaccharidecellulose

  8. Hydrolysis“break with water”to make monomers

  9. Also need digestive enzymes • Enzymes-and-Digestion.htm • Gastric Secretion Animation • Mouth – amylase • Stomach –pepsin • Small intestine – pancreatic enzymes, lactase

  10. What disaccharide is in beer? maltose

  11. Qualitative • Detecting if a substance is present • You don’t know how much

  12. Goggles and Apron • Chemicals are caustic to your eyes • Iodine stains

  13. Dropper Full Just squeeze to fill dropper and release Exact amounts are not important 1 dropper full = 20-30 drops When it asks for…

  14. Pasteur Pipets

  15. NEVER, hold a filled pipet upside down…or hold on its side… You contaminate the bulb NEVER EVER

  16. Activity C: For 5mL and 10 mL • Hydrochloric acid • sucrose

  17. Positive Control Absolutely expect to see the result Use the substance (starch, glucose, etc.) Negative Control Absolutely expect to NOT see the result (may use distilled water) Controls

  18. Lab Objective: • Describe the test that indicates the presence of most small sugars.

  19. Recording Benedict’s Results • - blue no sugar • + blue/green trace • ++ green little sugar • +++ yellow some sugar • ++++ orange/red much sugar

  20. Benedict’s Sugar Test

  21. Lab Objectives: • Describe the test that indicates the presence of starch. • IODINE IS POISONOUS!!!

  22. Iodine Test negative positive

  23. Lab Objective: • Define hydrolysis and give an example of the hydrolysis of carbohydrates. • ANIMATION LINKS:Digestion in the Stomach-You Tube • Hydrolysing starch

  24. Lab Objective: • Give examples of the formation/ breakdown of a: • monosaccharide • disaccharide • polysaccharide

  25. Lab Objective: • Name the monosaccharide components of sucrose and starch.

  26. Simple Sugars • Called monosaccharides • primary function = energy • Your SAMPLE will be glucose

  27. Disaccharide • Double Sugar • Combined simple sugars • YOUR SAMPLE WILL BE SUCROSE

  28. Now Let’s Demonstrate how Digestion Might Work • Click Here Howstuffworks "The Digestive System"

  29. Tube 1-blue (-) still sucrose, a disaccharide 2 1 Tube 2- heat broke bonds –so tested orange (+) for glucose

  30. Tube 3 • Negative for because it is starch (a polysaccharide) STARCH

  31. Polysaccharides • Shorter sugars link together to form complex sugars • Your starch sample will be POTATO STARCH

  32. glucose

  33. Tube 4 Starch Not heated – so it would be (+) for iodine, blue-black

  34. Tube 5 • Heated 5 minutes – added Benedicts • Starch may just start to break down, so just a little (+) for glucose or (-) starch did not break down yet here

  35. Tube 6 • Heated 5 minutes added Iodine • Brown – somewhat broken down – so just partially (+) for starch Tube 6

  36. Tube 7 • Heated 15 minutes • Added Benedicts (for a glucose test) Starch is broken down to its monomers, glucose Tube 7

  37. Tube 8 • Heated 15 minutes – Tested for starch • Negative, because it is broken down to glucose TUBE 8

  38. Explain Benedict’s test on sucrose • AT first sucrose is (-) with Benedicts because it is a disaccharide. • After hydrolysis (heating and acid), the monosaccharide glucose is (+)

  39. Explain the iodine test with starch • At first starch is (+) with iodine. • After hydrolysis, the starch breaks down to glucose and tests (-) with iodine.

  40. Explain Benedicts with starch. • At first starch would be (-) for it is not glucose, but is a polysaccharide. • After hydrolysis, glucose is formed when the bonds break.

  41. Why does hydrolysis of starch take longer than of sucrose? • Starch is a polysaccharide, more bonds to break. • Sucrose is a disaccharide.

  42. Cellulose

  43. Dehydration Synthesistake out water to make macromolecule

  44. Complex Carbohydrates • Starch -storage in plants • Cellulose -fiber • Glycogen-storage in animals

  45. SAFETY • IF A SOLID, cut into little pieces • Rinse razor blades under water, do not wipe across the blade • Put used blades at the end of the period in the “used beaker” on the cart

  46. TESTING FOR FATS AND PROTEINS • 1. Wear goggles and aprons. • 2. One set-up per pair. • 3. Reference sheets on lab tables. • 4. Limitations of this lab: do not know howmuch of the sample you have.

  47. BEFORE YOU BEGIN THE LAB of Testing for Fats and Proteins • Read Lipids Intro p. 9 and answer the questions to the left (3) • Read Proteins Intro p. 10 and answer the questions to the right (3)

  48. Fat Test with Brown PaperTranslucent (light can go through)= + fat test

  49. Can aid drying of brown paper

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