reducing sugars – testing for mono and some di. learning: to investigate various foods for...

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Reducing sugars – testing for mono and some di. Learning: • To investigate various foods for reducing sugars. Doing: • Magic 5 • Investigation of reducing sugars.

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Page 1: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Reducing sugars – testing for mono and some di.

Learning:• To investigate various foods for reducing

sugars.Doing:• Magic 5• Investigation of reducing sugars.

Page 2: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Magic 5

• Write 5 things you remember about carbohydrates from last lesson.

Page 3: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Quick quiz

• Put your answers on the work sheet.

Page 4: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Disaccharides

• Glucose linked to glucose ----• Glucose linked to fructose -----• Glucose linked to galactose ------

Page 5: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Testing for reducing sugars

• All mono and some disaccharides are reducing sugars.

• This means that the sugar can donate electrons to another chemical (benedict's or copper II sulphate).

• When reducing sugars are present they form a brick red precipitate.

Page 6: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Reducing sugars

• All reducing sugars have an aldehyde group, this is what allows the reduction (loss) of electrons to the copper sulphate.

Page 7: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

How to test for reducing sugars.

1) Add 2cm of the food sample to be tested in to a test tube. It needs to be in liquid form so get grinding!

2) Add an equal volume of benedict’s reagent.3) Heat in a water bath for 5 minutes.

4) Write your results in a table.

Page 8: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Reducing sugar results.

Page 9: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Questions

1) How could you compare concentrations of reducing sugars, other than colour change?

2) Explain why it is not possible to distinguish between very concentrated samples?

Page 10: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Testing for non-reducing sugars

• If the sample has not changed colour then it is a non-reducing sugar.

• Add the non reducing sample to 2cm3 of HCl and heat for 5 mins (dilute HCl hydrolyses any disaccharide present).

• Add sodium hydrogen carbonate to neutralise the acid. Test with pH paper.

• Retest with benedict’s in a water bath.• If a non reducing sugar is present it will now turn

orange red.

Page 11: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Digestion of carbohydrates

Learning:• To explain how starch digestion is complete.• To explain lactose intolerance.

Page 12: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Use the keywords to explain starch digestion

• Teeth, large surface area.• Salivary amylase, hydrolysis, maltose, mineral

salt, pH.• Stomach, acid, denatures • Small intestine, pancreatic juice.• Pancreatic amylase, hydrolysis, maltose, alkaline

salts, pancreas, intestinal wall, pH• Small intestine, epithelial lining, maltase, alpha

glucose.

Page 13: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Lactose intolerance

• Lactose is made up of glucose and galactose and is hydrolysed by lactase.

• Babies produce large amounts of lactase as their only food source is milk. As we get older the lactase levels decrease, in some the levels reduce to nothing – leading to lactose intolerance.

• What do you think the symptoms of lactose intolerance are?

Page 14: Reducing sugars – testing for mono and some di. Learning: To investigate various foods for reducing sugars. Doing: Magic 5 Investigation of reducing sugars

Digestion

• 7 (a) Describe the role of the enzymes of the digestive system in the complete breakdown of starch. (5 marks)

• 7 (b) Describe the processes involved in the absorption of the products of starch digestion. (5 marks)