1)Explain how you can use the assay results to identify the saccharides in samples A, B, C, and D. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for. Clearly state the identity of each unknown (A – D). A complete explanation should take at least one long paragraph. Don’t forget to proofread your work to be sure that the explanation is complete and coherent. A. Based on the lab results, what can you conclude about the carbohydrate composition of honey? In other words, what type(s) of sugar(s) is(are) in honey? In addition to this(these) type(s) of sugar(s), are there other type(s) of sugars that could also be present in honey? Your answer should be one or two paragraphs and it must refer to the lab results. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for. B. In a paragraph, describe how the lab results allow you to determine which corn syrup brand contains high-fructose corn syrup. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for.
|
|
Benedict’s |
Barfoed’s |
Seliwanoff’s |
|
dH2O |
Negative (-) |
Negative (-) |
Negative (-) |
|
A |
Positive (+) |
Negative (-) |
Negative (-) |
|
B |
Negative (-) |
Negative (-) |
Positive (+) |
|
C |
Positive (+) |
Positive (+) |
Negative (-) |
|
D |
Positive (+) |
Positive (+) |
Positive (+) |
|
honey |
Positive (+) |
Positive (+) |
Strongly Positive (+) |
|
X corn syrup |
Positive (+) |
Positive (+) |
Negative (-) |
|
Y corn syrup |
Positive (+) |
Positive (+) |
Weakly Positive (+) |
1)Explain how you can use the assay results to identify the saccharides in samples A, B, C, and D. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for. Clearly state the identity of each unknown (A – D). A complete explanation should take at least one long paragraph. Don’t forget to proofread your work to be sure that the explanation is complete and coherent.
A. Based on the lab results, what can you conclude about the carbohydrate composition of honey? In other words, what type(s) of sugar(s) is(are) in honey? In addition to this(these) type(s) of sugar(s), are there other type(s) of sugars that could also be present in honey? Your answer should be one or two paragraphs and it must refer to the lab results. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for.
B. In a paragraph, describe how the lab results allow you to determine which corn syrup brand contains high-fructose corn syrup. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for.
C. Would it be possible for a solution of an unknown saccharide to give a negative result in Benedict’s test and a positive result in Barfoed’s test? Explain.
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