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1. What makes monosaccharides and disaccharides completely soluble in water? Why are polysaccharides not as soluble?|

1. What makes monosaccharides and disaccharides completely soluble in water? Why are polysaccharides not as soluble?|

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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2 9. Guide Questions 1. What makes monosaccharides and disaccharides completely soluble in water? Why are polysaccharides not as soluble?| 2. Describes the Molisch test. What are the materials and chemicals needed? What is the procedure for this test? What does the Molisch test detect? 3. Describe the Fehling's test. What are the materials and chemicals needed? What is the procedure for this test? What does the Fehling's test detect? 4. Describe the Benedict's test. What are the materials and chemicals needed? What is the procedure for this test? What does Benedict's test detect? 5. Describe the lodine test. What are the materials and chemicals needed? What is the procedure for this test? Where does the color change come from? 6. Summarize your results with a data table with the different carbohydrates and the resulting reaction with the different test. 7. What are the structural differences between glucose, sucrose and starch?
Transcribed Image Text:2 9. Guide Questions 1. What makes monosaccharides and disaccharides completely soluble in water? Why are polysaccharides not as soluble?| 2. Describes the Molisch test. What are the materials and chemicals needed? What is the procedure for this test? What does the Molisch test detect? 3. Describe the Fehling's test. What are the materials and chemicals needed? What is the procedure for this test? What does the Fehling's test detect? 4. Describe the Benedict's test. What are the materials and chemicals needed? What is the procedure for this test? What does Benedict's test detect? 5. Describe the lodine test. What are the materials and chemicals needed? What is the procedure for this test? Where does the color change come from? 6. Summarize your results with a data table with the different carbohydrates and the resulting reaction with the different test. 7. What are the structural differences between glucose, sucrose and starch?
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