LAB 2E
More Materials:
Sterile Petri dishes 60 x 15
Plastic spoons
Paper cups
Tap water
PROCEDURE:
Part 1:
Part 2:
Data:
Sterile Petri dishes 60 x 15
Plastic spoons
Paper cups
Tap water
PROCEDURE:
Part 1:
- Use the internet to search for diagrams of the structure and function of each molecule being tested in the experiment.
Part 2:
- Scoop a small spoonful of each sample onto a paper towel and label each pile.
- Touch your finger to the sucrose first and taste it by licking your finger. Note the sweetness and allow it to be the standard of 100 out of 200 on an arbitrary sweetness scale that you will use in the whole experiment.
- Next describe the texture of the sucrose.
- For each of the other carbohydrate repeat the previous steps.
- Record the data you collect in a table.
Data:
ANALYSIS:
The sweetest substances were sucrose and fructose and the most bitter substances were starch and cellulose.The carbohydrates that were more sweet were the ones that had a grainy texture and the ones that were least sweet were more powdery. Our group was not on the same terms regarding sweetness. This could be due to our different taste buds or possibly the after taste of previous material. This disagreement could also be due to different amounts of the material that were consumed. The monosaccharides with similar structural properties have similar levels of sweetness. An example of this is glucose and galactose.
REFLECTION:
My favorite thing about this project was the fact that we used taste, a sense that we normally don't use during science experiments. One thing I would change is that we could get a warning that some of the substances might taste really bad. My partner was jonathan and we worked well and collaborated nicely.
The sweetest substances were sucrose and fructose and the most bitter substances were starch and cellulose.The carbohydrates that were more sweet were the ones that had a grainy texture and the ones that were least sweet were more powdery. Our group was not on the same terms regarding sweetness. This could be due to our different taste buds or possibly the after taste of previous material. This disagreement could also be due to different amounts of the material that were consumed. The monosaccharides with similar structural properties have similar levels of sweetness. An example of this is glucose and galactose.
REFLECTION:
My favorite thing about this project was the fact that we used taste, a sense that we normally don't use during science experiments. One thing I would change is that we could get a warning that some of the substances might taste really bad. My partner was jonathan and we worked well and collaborated nicely.