Name: Hannah Patricia G.

Sorrera
Course & Section: BSN-1 YB-12

Worksheet: Carbohydrate Metabolism & Digestion and Absorption of Carbohydrates

1 Where does carbohydrate digestion begin in the body, and what is the name of the enzyme
involved in this initial digestive process?
- Carbohydrate digestion begins in the mouth with the enzyme salivary amylase.
2 Very little digestion of carbohydrates occurs in the stomach. Why?
- Very little digestion of carbohydrates occurs in the stomach due to the acidic
environment, which inactivates salivary amylase.
3 What is the primary site for carbohydrate digestion, and what organ produces the enzymes
that are active at this location?
- The primary site for carbohydrate digestion is the small intestine, and the pancreas
produces the enzymes active at this location.
4 Where does the final step in carbohydrate digestion take place, and in what form are
carbohydrates as they enter this final step?
- The final step in carbohydrate digestion takes place on the brush border of the small
intestine, where carbohydrates are in the form of disaccharides and oligosaccharides
5 Where does the digestion of sucrose begin, and what is the reaction that occurs?
- The digestion of sucrose begins in the small intestine, where it is hydrolyzed into glucose
and fructose by the enzyme sucrase.
6 Where does the digestion of lactose begin, and what is the reaction that occurs?
- The digestion of lactose begins in the small intestine, where it is hydrolyzed into glucose
and galactose by the enzyme lactase.
7 Identify the three major monosaccharides produced by digestion of carbohydrates.
- The three major monosaccharides produced by the digestion of carbohydrates are
glucose, fructose, and galactose.
8 The various stages of carbohydrate digestion all involve the same general type of reaction.
What is this reaction type?
- The various stages of carbohydrate digestion all involve hydrolysis reactions.
9 Galactose enters the glycolysis metabolic pathway in the form of which glycolysis
intermediate?
- Galactose enters the glycolysis metabolic pathway as glucose-6-phosphate.
10 Fructose enters the glycolysis metabolic pathway in the form of which glycolysis
intermediates?
- Fructose enters the glycolysis metabolic pathway as fructose-6-phosphate or as
glyceraldehyde-3-phosphate.
11 How does net ATP production from the processing of one fructose molecule and one glucose
molecule through the glycolysis metabolic pathway compared to each other?
- Net ATP production from processing one fructose molecule is slightly less efficient than
from one glucose molecule due to different entry points in glycolysis.

12 How does net ATP production from the processing of one galactose molecule and one
glucose molecule through the glycolysis metabolic pathway compared to each other?
- Net ATP production from processing one galactose molecule is equivalent to that from
one glucose molecule because both convert to glucose-6-phosphate.
13 Under what cellular conditions is pyruvate converted to acetyl CoA in the human body?
- Pyruvate is converted to acetyl CoA under aerobic conditions in the human body.
14 Under what cellular conditions is pyruvate converted to lactate in the human body?
- Pyruvate is converted to lactate under anaerobic conditions in the human body.
15 What coenzymes are needed to convert pyruvate to lactate in the human body?
- NADH is needed to convert pyruvate to lactate.
16 What coenzymes are needed to convert pyruvate to acetyl CoA in the human body?
- Coenzyme A, NAD+, and thiamine pyrophosphate (TPP) are needed to convert pyruvate
to acetyl CoA.
17 At what location within a cell is pyruvate converted to acetyl CoA in the human body?
- Pyruvate is converted to acetyl CoA in the mitochondria.
18 At what location within a cell is pyruvate converted to lactate in the human body?
- Pyruvate is converted to lactate in the cytoplasm
19 What is the chemical purpose for lactate fermentation?
- The chemical purpose of lactate fermentation is to regenerate NAD+ for glycolysis under
anaerobic conditions.
20 Why is it important to know your metabolism?
- Knowing your metabolism is important for understanding energy production, managing
diet and exercise, and identifying metabolic disorders.
Hannah Patricia G. Sorrera
BSN-1 YB-12
Lab Report #12

Qualitative Analysis of Proteins

I. Introduction
The qualitative analysis of proteins involves several biochemical tests to detect the presence of
proteins and their specific amino acids. This document describes the procedures and
observations for the Biuret Test, Xanthoproteic Test, Ninhydrin Test, and Millon’s Test, which are
commonly used in protein analysis.

II. Materials
Egg albumin dispersion
Gelatin dispersion
Sodium hydroxide solution
1% copper sulphate solution
Concentrated nitric acid
Ninhydrin solution
Millon's reagent
Test tubes
Test tube holder
Test tube rack
Droppers
Bunsen burner

III. Methods

Biuret Test:

For egg albumin and gelatin, add sodium hydroxide solution to the dispersion in a test tube
using a dropper.
Add a few drops of 1% copper sulphate solution.
Remove the test tube using a holder and heat over a Bunsen burner.
Observe the formation of a violet-colored complex.

Xanthoproteic Test:

For egg albumin and gelatin, add concentrated nitric acid to the dispersion in a test tube using a
dropper.
Remove the test tube using a holder and heat over a Bunsen burner.
Observe the formation of a yellow-colored xanthoproteic acid.

Ninhydrin Test:

For egg albumin and gelatin, add ninhydrin solution to the dispersion in a test tube using a
dropper.
Remove the test tube using a holder and boil over a Bunsen burner.
Observe the formation of an intense blue-colored compound.

Millon’s Test:

For egg albumin, add Millon's reagent to the dispersion in a test tube using a dropper.
Observe the formation of a white precipitate.
Remove the test tube using a holder and boil over a Bunsen burner.
Observe the change from white precipitate to brick red.

IV. Data

Biuret Test:
Egg Albumin: Violet complex
Gelatin: Violet complex
Xanthoproteic Test:

Egg Albumin: Yellow xanthoproteic acid

Gelatin: Yellow xanthoproteic acid
Ninhydrin Test:

Egg Albumin: Intense blue compound

Gelatin: Intense blue compound

Millon’s Test:

Egg Albumin: White precipitate changing to brick red upon boiling

V. Analysis
The presence of proteins was confirmed in both egg albumin and gelatin samples using different
qualitative tests. The Biuret Test indicated the presence of peptide bonds, the Xanthoproteic
Test confirmed the presence of aromatic amino acids, the Ninhydrin Test detected free amino
groups, and Millon’s Test verified the presence of tyrosine residues. Each test produced
characteristic color changes, confirming the protein content and specific amino acids present in
the samples.

VI. Conclusion
The qualitative tests conducted successfully identified proteins and specific amino acids in both
egg albumin and gelatin samples. These tests are reliable methods for protein analysis,
providing distinct color changes that indicate the presence of proteins and certain amino acid
groups.

References
amritacreate. (2017, February 9). Qualitative Analysis of Proteins - MEITY OLabs

[Video]. YouTube. https://www.youtube.com/watch?v=EyGVlgZoHaQ