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8/13/2019 Written Reports a Biochem
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POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Sta. Mesa, Manila
College of Arts
e!art"ent of Ps#$%olog#
&SIOP ' ( )
*ritten Re!ort in
CAR&OHYRATES
Presente+ #-
ROUP /
&antang, Fati"a Olga
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&on+o$, T%erese 0ristia
&1%ain, Maria C%ristina
Costales, Ra$%el
ongon, Rainier
INTRODUCTION
A carbohydrate is an organic compound that is made up of carbon,
hydrogen and oxygen in the ratio of 1:2:1.
The general formula of carbohydrate is Cm(H2!n.
FUNCTIONS OF CARBOHYDRATES
"ubstrate for respiration
#ntermediate in respiration
$nergy stores (e.g. starch, glycogen!
"tructural (e.g. cellulose, fungal %alls!
Transport
&ecognition of molecules outside a cell
'reado%n of fatty acids and pre)enting etosis
'iological recognition processes
*la)or and "%eeteners
As an anticoagulant (heparin!
As an antigen (contains oligosaccharides!
As hormones
As ra% material for industries lie paper and textile
+recursor for organic compounds
CLASSIFICATION OF CARBOHYDRATES
MONOSACCHARIDES
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Are %atersoluble crystalline compounds. They are allphatic aldehydes or
etones %hich contain one carbonyl group and one or more hydroxyl groups.
-ost natural monosaccharides ha)e either fi)e (pentoses! or six (hexoses!
carbon atoms.
OLIGOSACCHARIDES
These are relati)ely lo% molecular %eight polymers of monosaccharides (2/!
that are co)alently bonded through glycosidic linages.
0isaccharides consist of t%o monomers, %hereas trisaccharides consist of
three.
POLYSACCHARIDES
The maority of carbohydrates found in nature are present as polysaccharides.
are high molecular %eight polymers of monosaccharides (2/!
Structure
GLYCOGEN
#t is amylopectin %ith )ery short distances bet%een the branching sidechains.
"tarch from plants is hydrolysed in the body to produce glucose.
STARCH
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#t is often produced in plants as a %ay of storing energy.
#t exist in t%o forms:
Amylose is a linear polymermade up of 0glucoseunits.
Amylopectin is a soluble polysaccharideand highly
branched polymerof glucosefound in plants.
METHODOLOGY
Isolation o Li!er Gl"co#en
Materials$
*resh 3i)er (chicen!
TCA 1/4, 54
654 $thanol
-ortar and +estle
"and
"odium chloride
#ce
Cheese cloth
PROCEDURE
http://en.wikipedia.org/wiki/Polymerhttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Polysaccharidehttp://en.wikipedia.org/wiki/Polymerhttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Polymerhttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Polysaccharidehttp://en.wikipedia.org/wiki/Polymerhttp://en.wikipedia.org/wiki/Glucose8/13/2019 Written Reports a Biochem
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PREPARATION OF PLANT STARCH
GENERAL TEST FOR CARBOHYDRATES
MOLISCH%S TEST
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IODINE TEST
BASED ON O&IDATION
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BENEDICT%S TEST
FEHLING%S TEST
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TOLLEN%S TEST
OSAZONES TEST
Take note of the silver mirror formed
Heat the solution to gentle boiling
Add Tollen's reagent.
Place the sample in a test tube
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MOORE%S TEST
MUCIC ACID TEST
Draw the
different
osazones.
Eamine the
cr!stals
under the
microscope.
"ool at room
temperature
Heat in a
boiling water
bath for #$
minutes
%top with
cotton and
mi well
&arm with
stirring until
the solution
cleans
i sodium
acetate and
phen!lh!dra
zine H"l and
distilledwater.To each of
the test
tubes( add
the sugar
solution.
Heat to boiling
)ote the color of the product
Add )a*H
Place the sample in a test tube.
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BARFOED%S TEST
BASED ON FURFURAL FORMATION
Eamine and
draw the
cr!stal under
the
microscope
+f no
cr!stals
appear( let
stand until
the net
period
+nduce
cr!stalization
b! scratching
the tube with
a cleanstirring rod
"ool at room
temperature
Heat the
test tubes in
a boiling
water for anhour.
Add
concentrated
H)*#
Place the
sugar
solution in
separatetest tubes
,emove and allow to cool spontaneousl!
After - minutes( observe and record the results
Place in a boiling water bath for minutes
To /arfoed's reagent( add drops of the sugar solution
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SELI'ANOFF%S TEST
RESULTS AND DISCUSSION
TEST OBSER(ATION INFERENCES REACTION
Molisc)%s Test A deep )iolet
coloration is
produced at the
unction of the layers
+resence of
carbohydrates
This is due to the formation of an
unstable condensation product of
betanapthol %ith furfural
Io*ine Test "tarch bluish blac
7lycogen reddish
purple
+resence of
polysaccharide
#odine forms coloured adsorption
complexes %ith polysaccharides
Fe)lin#%s Test A red precipitate is
formed
+resence of reducing
sugars
This is due to the formation of
cuprous oxide by the reducing
action of the sugar
Bene*ict%s Test *ormation of agreen, red, or yello%
precipitate
+resence of reducingsugar
#f the saccharide is a reducingsugar, it %ill reduce Copper 8Cu9
(11! ions to Cu (1! oxide, a red
precipitate
Baroe*%s Test A deep blue color is
formed %ith a red
ppt. settling do%n at
the bottom or sides
of the test tube
+resence of reducing
sugars
#f the disaccharide is a reducing
sugar, it %ill reduce Cu (11! ions to
Cu (1! oxide
*bserve the color changes in each tube during the first -
minutes of boiling.
,ecord the color and the time of formation for eachsolution tested.
+mmerse in a boiling water bath.
+n a separate test tube( add each of the sugar solution to
the %eliwanoff's reagent.
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HYDROLYSIS OF CARBOHYDRATES
H"*rol"sis is the decomposition of a chemical compound by
reaction %ith %ater, such as the dissociation of a dissol)ed salt or the
catalytic con)ersion of starch to glucose.
T%o types of Hydrolysis:
B Acid hydrolysis
B $n;ymatic hydrolysis
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Aci* H"*rol"sis
Acid hydrolysis is a chemical process in %hich acid is used to
con)ert cellulose or starch to sugar.
METHODOLOGY
The acid that %as used in this experiment to hydroly;e the
carbohydrate is the hydrochloric acid (HCl!
En,"-atic H"*rol"sis
$n;ymatic hydrolysis is a process in digestion in %hich
macromolecules are split from food by the en;ymatic addition of
%ater.
METHODOLOGY
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"ali)a %as used in this experiment to hydroly;e carbohydrates
because sali)a contains en;yme that can cataly;e or hydroly;e starch
into sugars, this en;yme is called Amylase.
A-"laseis an en;yme that catalyses the breado%n of starch
into sugars. Amylase is present in human sali)a, %here it begins the
chemical process of digestion. *oods that contain much starch but
little sugar, such as riceand potato, taste slightly s%eet as they are
che%ed because amylase turns some of their starch into sugar in the
mouth.
Classiications o A-"lase$
B Al.)a/a-"lase is found in pancreas. #t hydrolyses dietary
starch into disaccharides and trisaccharides %hich are
http://en.wikipedia.org/wiki/Salivahttp://en.wikipedia.org/wiki/Digestionhttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Salivahttp://en.wikipedia.org/wiki/Digestionhttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Potato8/13/2019 Written Reports a Biochem
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con)erted by other en;ymes to glucoseto supply the body %ith
energy.
B Beta/a-"lase cuts starch into maltose units. They are
present in yeasts, molds, bacteria, and plants, particularly in
the seeds. #t is important in maing beer and li>uor be)erages.
This process is important in the digestion of starch and is also
used in bre%ing, %here amylase from the sin of seed grains is
responsible for con)erting starch to maltose (-alting,
-ashing!.
http://en.wikipedia.org/wiki/Glucosehttp://www.ask.com/wiki/Maltose?qsrc=3044http://www.ask.com/wiki/Brewing?qsrc=3044http://www.ask.com/wiki/Malting?qsrc=3044http://www.ask.com/wiki/Mashing?qsrc=3044http://en.wikipedia.org/wiki/Glucosehttp://www.ask.com/wiki/Maltose?qsrc=3044http://www.ask.com/wiki/Brewing?qsrc=3044http://www.ask.com/wiki/Malting?qsrc=3044http://www.ask.com/wiki/Mashing?qsrc=30448/13/2019 Written Reports a Biochem
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ANS'ERS TO 0UESTIONS$
Pre!aration of !lant star$%
2. *%at is t%e !1r!ose of grin+ing t%e li3er 4it% san+
an+ TCA5
--Glycogen is extracted from animal tissue. This tissue is
actually pretty tough and to liberate the glycogen from it, the
tissue has to be ruptured, broken down nicely, so that all the
glycogen is available for extraction. This grinding
(homogenizing process is aided by the presence of sand and
T!" (Tri-!hloro "cetic acid. T!" is a higly corrosive agent
and helps in rupturing the tissue.
). Li3er gl#$ogen an+ !lant star$% 4ere !re!are+ in+ifferent 4a#s. A$$o1nt for t%e +ifferen$e
The starch extracted by grinding it and mix it with water then
strain it using the cheesecloth, while in the extraction of
glycogen, we used sand and tca before and then we strain
using the cheesecloth
/. Na"e ) $%e"i$al $o"!onents of star$%.
--#tarch consists of two types of molecules, amylose(normally $%-&%' and amylopectin (normally %-)%'.
eneral Test for Caro%#+rates
2. is$1ss ea$% of t%e tests ao3e. S%o4 t%e
"e$%anis" of a$tion.
*. ++/ T/#T- indicates and detects the presence of
polysaccharide
$. 0//+!T1# T/#T- general test for detecting the reducing
sugars
&. #"2/ T/#T- This is a test for reducing carbohydrate,
reducing dissacharides and manymonosaccharides to be
identified with the formation of osazone crystals.
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3. #/4+5"661# T/#T- This test is used to differentiate
between ketoses and aldoses.
7. 84+#!91# T/#T- a sensitive chemical test for the
presence of carbohydrates, based on the dehydration of the
carbohydrate by sulfuric acid to produce an aldehyde
:. 0";6/1# T/#T- a chemical test used for detecting the
presence of monosaccharides.
. 8
which macromolecules are split from food by the enzymatic
addition of water.
**. "!+ 9?;4?#+#- is a chemical process in which acid is
used to convert cellulose or starch to sugar
). A!!ro6i"atel# %o4 "an# ti"es faster +oes fr1$tose
rea$% to gi3e a $olore+ !ro+1$t $o"!are+ 4it% t%e
ot%er s1gar sa"!les5
--6ructose is the sweetest saccharides compared to other
solution. "pproximately, fructose is *%x faster to reach or to
give a colored product.
/. ifferentiate &ene+i$t7s fro" Fe%ling7s sol1tion
--6ehling=s solution has two li@uids (one, a solution of !opper
sulfate and the other made with ;ochelle salt, potassiumsodium tartrate tetrahydrate and #odium hydroxide. The
two parts are combined Aust before use.
The reaction involves the formation of !opper (++ oxide
which is reduced to !opper (+ oxide in the presence of
"ldehydes (including reducing sugars.
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0enedict=s solution is a single solution of !opper (++ sulfate
dissolved in a #odium carbonateB#odium citrate buffer. The
soluble !opper C$ ion is directly reduced to the !opper (+
oxide with reducing sugars and aliphatic aldehydes.
0enedict1 is more sensitive than 6ehling1s
'. Ho4 i"!ortant is ti"e in t%e $%ara$teri8ation of t%e
s1gar 1sing &arfoe+7s test
-- o not heat longer than $ minutes. 4onger heating may
cause hydrolysis of the glycosidic linkage, thus breaking
disaccharides to monosaccharides.
9. *%at !re$i!itate res1lts 4%en re+1$ing s1gars are
%eate+ 4it% Fe%ling7s, &ene+i$ts7s an+ &arfoe+7s
reagents.
-- Generally, the result is brick red precipitate.
H#+rol#sis of Caro%#+rates
2. *%at is t%e en8#"e !resent in t%e sali3a t%at
%#+rol#8es t%e star$%5
-- "mylase is an enzyme that catalyses the breakdown ofstarch into sugars. "mylase is present in human saliva,
where it begins the chemical process of digestion.
). Relate 3is$osit# 4it% t%e $o"!osition of t%e
%#+rol#sate
-- The viscosity is only dependent on the difference between
the actual temperature and the glass transition temperature
of each starch hydrolysate.
/. Offer an e6!lanation for t%e 1se of t%e +ial#8ing
ag
(( +t was used as a container of solution (carbohydrate and
saliva and the bag suspend in water to undergo the process
of enzymatic hydrolysis. +t also acts as a filter bag where the
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