Written Reports a Biochem

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/Glucose


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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/Potato


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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=3044


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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.

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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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