2.3 Carbohydrates - Disaccharides and Polysaccharides
- Created by: flyingmiguel
- Created on: 19-03-14 12:21
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- 2.3 Carbohydrates Disaccharides and Polysaccharides
- Don't forget glycosidic bonds
- Test for Non-reducing sugars
- These sugars won't reduce in benedict's solution so they need to be broken down first. This is done by adding hydrochloric acid to the sample and heating in a waterbath. Then adding Sodium hydrogencarbonate to neutralise the acid.
- Test for Starch
- 1. Place some of the sample in a test tube
- 3. Presence of starch is indicated by the liquid going blue/black
- 2. Add iodine solution (a few drops)
- Digestion
- Starch Digestion
- Starts in the mouth by being chopped up by teeth and mixed with saliva
- Saliva contain amylase which breaks starch into maltose
- Starch digestion continues in the small intestine
- Pancreatic juices contain other enzymes such as amylase
- Amylase continues to break down starch into maltose
- Maltose isn't useful to the body so it continues to be broken down into glucose
- Amylase continues to break down starch into maltose
- Pancreatic juices contain other enzymes such as amylase
- Starch digestion continues in the small intestine
- Saliva contain amylase which breaks starch into maltose
- Starts in the mouth by being chopped up by teeth and mixed with saliva
- Sucrose and Lactose digestion
- These both pass into the small intestine
- Sucrase breaks down Sucrose into Glucose and Fructose
- Lactase breaks down Lactose into Glucose and Galactose
- These products can now be absorbed
- Sucrase breaks down Sucrose into Glucose and Fructose
- These products can now be absorbed
- These both pass into the small intestine
- Starch Digestion
- Lactose Intolerance
- Lactose intolerant people can't produce lactase due to a faulty gene which means they can't digest Lactose so they have to avoid dairy products that contain Lacotse.
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