Purpose: The purpose of this lab was to identify the difference of carbohydrates, sugars, in structure, taste, and texture. Then, to determine the ways in which structure changes these properties.
Materials: Petri dishes (60x15 mm, sterile), plastic spoons, paper cups, tap water, sugars (sucrose, glucose, fructose, galactose, maltose, lactose, cellulose, starch)
Procedure: For the first part of this lab we researched all these different types of carbohydrates and looked at their structural formulas (pictures above). We then tasted each carbohydrate and ranked them in terms of comparative sweetness on a scale from 1-5, and completed the chart below.
Materials: Petri dishes (60x15 mm, sterile), plastic spoons, paper cups, tap water, sugars (sucrose, glucose, fructose, galactose, maltose, lactose, cellulose, starch)
Procedure: For the first part of this lab we researched all these different types of carbohydrates and looked at their structural formulas (pictures above). We then tasted each carbohydrate and ranked them in terms of comparative sweetness on a scale from 1-5, and completed the chart below.
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Conclusion: The chemical structure does change the properties of the carbohydrate. We found that the carbs with simpler chemical structures tasted much sweeter. As for texture, we found that the more rings a carbohydrate has the softer and more fine and powdery the solid substance becomes. Both Cate and I agreed to these findings as well as our ratings regarding sweetness of the carbohydrates, but any groups who did clash could have encountered human error. They could have eaten too soon before the experiment, and altered it. They could have more sensitive or insensitive palates. Their perception of the substance could have been altered by the tasting of all the previous substances. They could have tasted too much or too little of a substance. They could have mixed utensils or used the same finger over and over again. The opportunities for mistake are limitless.
Reflection: Overall this was a cute little experiment, I think it demonstrated the differences of the carbohydrates well and helped us all understand the relationship between the structure of the molecule to its physical attributes. My partner and I were careful about separating the different carbohydrates and tasting thoroughly and discussing and mentally noting the taste as compared to all other carbs, so we didn't have much trouble I think regarding human error. We did not wash our mouths out with water between samples, though, so some of the tastes, especially the sweetest ones, kind of overlapped with eachother, so we had to do a retaste a few times. Other than that, I can't think of much else to improve.
Reflection: Overall this was a cute little experiment, I think it demonstrated the differences of the carbohydrates well and helped us all understand the relationship between the structure of the molecule to its physical attributes. My partner and I were careful about separating the different carbohydrates and tasting thoroughly and discussing and mentally noting the taste as compared to all other carbs, so we didn't have much trouble I think regarding human error. We did not wash our mouths out with water between samples, though, so some of the tastes, especially the sweetest ones, kind of overlapped with eachother, so we had to do a retaste a few times. Other than that, I can't think of much else to improve.