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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Magic 5
• Write 5 things you remember about carbohydrates from last lesson.
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Quick quiz
• Put your answers on the work sheet.
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Disaccharides
• Glucose linked to glucose ----• Glucose linked to fructose -----• Glucose linked to galactose ------
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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.
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Reducing sugars
• All reducing sugars have an aldehyde group, this is what allows the reduction (loss) of electrons to the copper sulphate.
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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.
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Reducing sugar results.
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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?
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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.
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Digestion of carbohydrates
Learning:• To explain how starch digestion is complete.• To explain lactose intolerance.
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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.
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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?
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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)