Course Code: BIO 024

DOCUMENTATION REPORT #CARBOHYDRATES

Lesson title: CARBOHYDRATES & LIPIDS

Lesson Objectives: by the end of this home Your references: (APA format)
experiment, you should be able to …  Bettelheim, F., Brown, W. and Campbell, M.,
1. Extract polysaccharides from plant 2009. General, organic & biochemistry. 1st ed. Australia:
sources
2. Compare the extracted products of Brooks/Cole Cengage Learning.
carbohydrates  Holum, J., 1986. Fundamentals of general, organic, and
3. Identify presence of starch from the biological chemistry. 1st ed. John Wiley & Sons, Ltd.
different food sources.
4. Know the different test for detection of
reducing and non-reducing sugar.
5. Understand the principle behind the
general and specific test for
carbohydrates and sugars.

TASK COMPLETED BY EACH MEMBER: (For both carbohydrates 1 experiment and LAS 2)

Name of groupmate Task completed

1. Castroverde, Merlyn L. Documentation and Compilation
2. Catayoc, Alexis B. Compilation, Guide Questions, Skill Activities
3. Catingub, Dewey Dieter M. Experiment 1 and 2
4. Chan, Leanne Yzabella C. Compilation, Guide Questions, Skill Activities
5. Cinco, Chesca Nicole D. Experiment 1 and 2
6.
7.
8.
9.
10.

CARBOHYDRATES 1
EXPERIMENT 1: IDENTIFICATION OF PRESENCE OF STARCH IN DIFFERENT FOOD SAMPLE
Observations and results:
Food sample Color reaction in iodine test Interpretation on presence or absence of starch
Table sugar Color remained the same Starch is absent in the food sample
Milk Color remained the same Starch is absent in the food sample
Fruit juice Color remained the same Starch is absent in the food sample
Cooked rice Changed to Blue-Black Color Starch is present in the food sample
Cracker Changed to Blue-Black Color Starch is present in the food sample
White bread Changed to Blue-Black Color Starch is present in the food sample
Banana Color remained the same Starch is absent in the food sample
Other food sample (Chicken Skin) Changed to Blue-Black Color Starch is present in the food sample
Other food sample (N/A)
Other food sample (N/A)

DOCUMENTATION:

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Fig 1. This shows the full set-up of the entire Exp. 1 on a plate after the experiment.

Fig 2. This is the Fruit Juice sample after drops of Iodine were placed.

GUIDE QUESTIONS:
1. Why do some food sample did not have a significant color change with the iodine test?
Answer: Iodine staining is used to distinguish starch from other carbohydrates because Iodine reacts with starch. If the color
changes (blue-black color), this indicates the presence of starch. If not, then there is no starch in the food sample used.

2. Explain the principle or the basis of the color change in the Iodine Test for the presence of Starch.
Answer: The basis of the color change is the reaction of Iodine, negatively charged, with the Amylose in starch. The transfer
of charge between the starch and the iodide ion changes the spacing between the energy levels/ orbitals. This change results in
the starch-iodide complex absorbing light at a different wavelength. Hence, the change from yellowish brown to blue-black
color in the Iodine Test.

EXPERIMENT 2: EXTRACTION OF POLYSACCHARIDE (STARCH) FROM PLANT

OBSERVATIONS and RESULTS

Extract PHYSICAL ASSESSMENT and QUALITATIVE OBSERVATION

Amount Odor Color Texture Iodine test

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 Course Code: BIO 024
DOCUMENTATION REPORT #CARBOHYDRATES

Cassava 1 tbsp of starch Smells like Dirty white Thick and soft when Turned black after
extracted raw fries dry one drop; fast
absorption
Potato 1 tbsp starch Smells like White Thin and soft Color changed to
extracted wet potato black; fast absorption
Sweet 1 potato = 1 tbsp Smells like White Soft Turned black;
potato starch extracted wet floor/no Delayed absorption
smell
Corn 1 tbsp starch Smells like White Feels like wet grain Turned into black-
extracted raw corn violet after absorption
Note: Please rank the amount of the isolate from the highest to the smallest. Assume for at least nearly accurate observation.

DOCUMENTATION:

Fig 1. This shows the cassava with iodine.

Fig 2. This shows the potato with iodine.

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 Course Code: BIO 024
DOCUMENTATION REPORT #CARBOHYDRATES

Fig 3. This shows the sweet potato with iodine.

Fig 4. This shows the corn with iodine.

Your DISCUSSION here!

- The table above includes the observations of the food samples using the different senses. On the rightmost column is
where the observation for the Iodine test is placed. Many different food groups contain a carbohydrate known as starch.
Using the povidone-iodine, you can test for the presence of starch. When starch is present, the iodine changes from
brown to blue-black or purple. This was observed in Figures 1 to 4 with all the food samples. Amylose in starch is
responsible for the formation of a deep blue color in the presence of iodine. The interaction of the two causes the blue-
black complex.

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 Course Code: BIO 024
DOCUMENTATION REPORT #CARBOHYDRATES

Your CONCLUSION here!

- Many details of the reaction of iodine with starch are unknown, but one explanation is that when a solution of diluted
iodine is added to starch, an intensely colored starch-iodine complex forms. The effect is only seen when both iodines as
an element and iodide as an ion are present. Iodine is not very soluble in water and the addition of iodide makes it
soluble. Iodine, together with the iodide foods that are high in starch include grain foods and some vegetables, such as
dried beans and peas, potatoes, yams, and corn. As fruits ripen, the amount of starch can decrease. Unripe bananas
contain a fair amount of starch, but ripe bananas don’t, as the starches have transformed into sugars. A ripe banana will
not produce a bluish-black color with iodine, but you will see the effect in a greener banana. You can experiment to see
how the amount of starch has changed. The starch test is used in industry. In beer brewing, a negative starch test result
confirms that all the starches in the beer have been converted to sugars, as expected. It, forms a complex that dissolves
in water, unlike iodine on its own. Molecular iodine (I2) reacts with iodide (I-) which is a negatively charged ion and
creates an anion (I3-). The anion dissolves easily in water (which is polar). There is still some dispute about the exact
mechanism involved in producing the unmistakable color change, but this charge transfer process is widely accepted as
the most likely.

GUIDE QUESTIONS:

1. What color difference will be observed in glycogen with iodine test or how can iodine test be used to distinguish
between amylose and glycogen?
- The iodine test is used to distinguish starch (amylose) and glycogen from other polysaccharides. Both are
slightly different in structure but glycogen’s interaction with iodine only produces and intermediate reaction
compared to of amylose. While other polysaccharides yield no color change and amylose causes a blue-black
color, glycogen, on the other hand, reacts to Iodine to produce a brown-blue color.

2. What purposes do starch, pectin and cellulose serve in plants?

- Starch is the storage form of glucose (energy) in plants, while cellulose is a structural component of the plant cell
wall and pectin helps keep the walls of adjacent cells joined.

3. What are the uses of starch as food additive and in medicine?

- Starch is used in the food industry as a food thickener or stabilizer. Pre-gelatinized starch is also used in making
puddings, pie fillings, soup mixes, and salad dressings. Starch is also used by pharmaceuticals in making excipient, a
tablet and capsule diluents, tablet and capsule disintegrants, a glidant, or as a binder.

4. What are the similarities and difference between amylopectin and glycogen? Tabulate.
- Amylopectin and Glycogen are both branch-chained polysaccharides that store glucose for energy. Amylopectin is
found in plants while glycogen is found only in animals and fungi. Amylopectin is formed by the polymerization of
glucose and can be broken down by amylase. On the other hand, glycogen is hydrolyzed when it is dissolved in water
and it is formed by the combination of amylose and amylopectin

5. Why do you think is the reason why liver stores glycogen and not glucose?
- Liver stores glycogen as a secondary storage for glucose. The body stores glucose in the muscles for primary energy
use. The glucose stored in the liver will be for later use.

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DOCUMENTATION REPORT #CARBOHYDRATES

Skill building activities:

CRYPTIC CARBOHYDRATES
INSTRUCTIONS: Fill in the blank spaces with the appropriate terms to complete the sentences. Solve the hidden
message by entering the boxed letters in the spaces at the bottom of the page.

YOUR ANSWERS HERE!

1. ISOMERS

2. CELLULOSE

3. CARBOHYDRATES

4. LACTOSE

5. SUCROSE

6. PECTIN

7. MONOSACCHARIDE

8. MAILLARD

9. GLYCOSIDIC

10. PHOTOSYNTHESIS

Hidden Message: ICE CREAM

HIDDEN MESSAGE: A polysaccharide called carrageenan is a seaweed extract. Carrageenan is used as a stabilizer in
what popular frozen dessert product?

___ ___ ___ ____ ____ ____ ____ ____

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 Course Code: BIO 024
DOCUMENTATION REPORT #CARBOHYDRATES

CARBOHYDRATES 2
GUIDE QUESTIONS: Based on your readings, please answer the following queries.

1. Which of the following saccharides is a reducing and nonreducing sugar?

a. Glucose - Ans: Reducing
b. Galactose - Ans: Reducing
c. Fructose - Ans: Reducing
d. Ribose - Ans: Reducing
e. Sucrose - Ans: Non-reducing
f. Maltose - Ans: Reducing
g. Lactose - Ans: Reducing

2. Identify the name of each of the structures of sugar identify it as reducing or nonreducing sugar. One of the
structures may be not identified from the usual structures of disaccharides.

Answer: Reducing Answer: Reducing

Isomaltose Maltose

Answer: Reducing Answer: Reducing

Lactose Maltose

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DOCUMENTATION REPORT #CARBOHYDRATES

3. Which test can be used to differentiate the following pairs of carbohydrates? Explain why and why other tests is
not possible.
a. Fructose and galactose
- Mucic Acid test and Seliwanoff’s test. The Mucic acid test is a test used to distinguish Lactose and
Galactose. Since fructose is a ketohexose, it will not be converted to an aldaric acid or dicarboxylic acid, or
acidic sugar. On the other hand, Seliwanoff’s test is used to distinguish aldoses from ketoses. Ketohexose,
such as Fructose, undergoes dehydration to form a cherry-red condensation product. Ketoses react more
quickly than aldoses and thus the reaction time is a means of measurement or detection. Ketoses react
within a minute of heating while it takes longer than that for aldoses.
- It cannot be differentiated either with Benedict’s test since both are reducing sugars or barfoed’s test since
they are both monosaccharides reducing sugar and with Phenylhydrazine test since both are reducing
sugars capable of forming osazone crystals. Bial’s orcinol test is also impossible since both are hexoses and
the test is only for furanose or pentose sugar.

b. Ribose and glucose

- Bial’s Test. This test is for pentose sugars or sugars with furanose ring. A positive result of this test will
give a green or olive color. This distinguishes it from other sugars. On the other hand, it gives out a muddy
brown color if it is a hexose sugar and there will be no change in color if the sugar is a pyranose.
- Seliwanoff’s test is not possible since both are aldoses. Osazone does not apply since both are reducing
sugars capable of forming osazone crystals. Lastly, barfoed’s test also can’t be used because none of the
sugars are reducing disaccharides.

c. Glucose and maltose

- Barfoed’s Test. This test is used to distinguish monosaccharides from disaccharides and polysaccharides.
This is due to the conditions of lower pH and shorter incubation time. Only monosaccharides can react fast
enough to reduce copper ions. The reagent is similar to Benedict’s except the pH is lower and heating time
is reduced to 2 minutes. It will not take longer than that for monosaccharides to react.
- Seliwanoff’s test cannot be used to differentiate the sugars since maltose also contains glucose units and
one of which is a ketose sugar. Bial’s is not possible because the test is only for aldohexose sugar
galactose. Osazone does not apply since both are reducing sugars or contain reducing sugar capable of
forming osazone crystals.

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