To Examine Different Properties of Carbohydrates Including Physical, Functional and Sensual

Objective:

To examine different properties of carbohydrates including physical, functional and sensual

Background:

Carbohydrates, as an important component of food, are essential to human being in terms of providing basic energy and calories in human diet in order to carry out both physical and mental activities. Some carbohydrates such as sucrose and glucose provide energy along with sweetness, while some carbohydrates like starch and glucagon do not possess sweet taste. Those saccharides are not only the main source of energy, but also the energy storage of human such as glycogen and major transport form of carbon in plants such as sucrose. In this practical, several common saccharides like glucose, sucrose, lactose and maltose were tested in four different ways to study their properties like solubility, sweetness, concentration and crystallization in details.

Results and Discussion:

Relative Solubility of Glucose and Lactose

Glucose Lactose

before Weight of beaker (g) 36.65 42.71

Volume of water added (ml) 10.07 9.83

Weight of beaker and water (g) 46.72 52.54

after Weight of beaker and water added sugar (g) 54.47 53.32

Weight of sugar added (g) 7.75 0.78

Fig.1 Table shows the measurements before and after the experiments

Data analysis

1. Solubility of glucose:

7.75g = 7750mg

7750mg/10.07ml = 770mg/ml 2. Solubility of lactose:

0.78g = 780mg

780mg/9.8ml = 79.6mg/ml

Fig.2 The solubility of glucose and lactose represent in terms of mg/ml

According to Fig.2, glucose has a higher solubility than lactose. With the same speed of agitation, glucose and lactose were