lid.
Test for proteins (Buiret test)
chromatography. (usually proteins).
TLC.
◦ add sample to water in a restube. ↗ NaOH and then also 4 (Buiret solution).
◦ Add the Buinet solution to the mixture
→ nF = distance moved by substance ◦ If protein present ⇒ blue to purple/violet
'solvent.
MORE tests.
distance moved by solvent front.
solvent test for lipids_ (emulsion)
i front.
→ larger molecules slower than smaller ones.
start line
→ UV light used or nin-hydrin spray. ◦ add sample to ethanol & shake
• Add this mixture to distilled water
→ affinity + solubility balance. • A milky-white emulsion = + test
⇒ lipids present.
bonds → glycosidic
Reducing sugars • Non Reducing sugars
→ Hydrolysis is when water is
Quantitative test
↳ condensation reaction.
(donate e- ) ULRIG to a test tube.
◦ Add HU to solution and heat conduct a serial dilution to get known concentrations
added to break the chemical bond
> Lalibrate the colourmeter
(in water bath) for 10-Is mins • Fill ¾ of the cuvette with distilled water eg. Glucose
Benedict' test
◦ After removing from water bath Add set the absorbance to 525mm (or transmission)
ms04 → 9,9 between two molecules
Neutralise with Naoh. Use a red filter for the reducing sugar's test.
H to
CH0!
conc. H
"
0H "
3. Then record the absorbance for each known concentration
0 "" ◦ then carry out the Benedict test
H H
heat sample (2cm³) & (for reducing sugars ↗) 5. Plot a calibration curve. (sIt)ution 40 40 OH
6. Measure the absorbance of the unknown solution. 0 H 0H
10 7001080°C using the colourimeter & the using the graph absorbance (all)
OH
reagent (can't work out the concentration.
420
◦ observe colour change
General, source of energy (glucose)
◦ if reducing sugars present function: store of energy (glycogen) CH0H CH0H
H ' o ' o.
structural support
•
H H H
brick red/orange ppt/(green. ppt) no OH OH
not a lot of
0H
• blue = negative. reducing sugar present
+ H2O
All monosaccharides are reducing sugars Carbohydrates
(have a carbonyl group)
commeror
• (HGH ✗ glucose
don't forget monosaccharides dissacharides Polysaccharide insoluble: • maintains water potential. osmotic .
effect
the H.
s α -starch amylose vs ⇒ amylose = only 1-4 glycosidic bond
H -branched • ..
lots of gluco
i go sniped off by Hydrolysis by enzymes.
good for • storage
•
α-Glucose -. lactose amylopectin. amylopectin = 1-4 & 1-6 glycosidic bond: branched .
t
H
0H
4
- sucrose compact.. found in dense granules
HO 0H β-glucose &- glycogen ⇒ 1- 4 and 1-6 glycosidic bond ⇒ more branched .
3 - maltose.
H - full.
- close β - cellulose. ⇒ structural support. ⇒ straight,unbranched chain ⇒ alternate β glucose are turned
0H
ribose ↳ they are sweet & soluble (plant only). fibourous & tough.
microfibers -tensile upside down.+ hydrogen bonds between rotated
& macrofibers permeable glucose = additional strength
GHz OH β guicose - galactose. to water & mineral
ions. + prevent spiralling.
5 test for starch. (dropping tile.)
:
H monosaccharide • potassium-iodide solution (I/KI)
4
OH H • important source of energy in presence of starch
:
3 2 • lots of C-H bonds.
↳ brown to blue-black
• sugars
OH
• insolutable in non-polar solvents
◦ straight chains or rings
Test for proteins (Buiret test)
chromatography. (usually proteins).
TLC.
◦ add sample to water in a restube. ↗ NaOH and then also 4 (Buiret solution).
◦ Add the Buinet solution to the mixture
→ nF = distance moved by substance ◦ If protein present ⇒ blue to purple/violet
'solvent.
MORE tests.
distance moved by solvent front.
solvent test for lipids_ (emulsion)
i front.
→ larger molecules slower than smaller ones.
start line
→ UV light used or nin-hydrin spray. ◦ add sample to ethanol & shake
• Add this mixture to distilled water
→ affinity + solubility balance. • A milky-white emulsion = + test
⇒ lipids present.
bonds → glycosidic
Reducing sugars • Non Reducing sugars
→ Hydrolysis is when water is
Quantitative test
↳ condensation reaction.
(donate e- ) ULRIG to a test tube.
◦ Add HU to solution and heat conduct a serial dilution to get known concentrations
added to break the chemical bond
> Lalibrate the colourmeter
(in water bath) for 10-Is mins • Fill ¾ of the cuvette with distilled water eg. Glucose
Benedict' test
◦ After removing from water bath Add set the absorbance to 525mm (or transmission)
ms04 → 9,9 between two molecules
Neutralise with Naoh. Use a red filter for the reducing sugar's test.
H to
CH0!
conc. H
"
0H "
3. Then record the absorbance for each known concentration
0 "" ◦ then carry out the Benedict test
H H
heat sample (2cm³) & (for reducing sugars ↗) 5. Plot a calibration curve. (sIt)ution 40 40 OH
6. Measure the absorbance of the unknown solution. 0 H 0H
10 7001080°C using the colourimeter & the using the graph absorbance (all)
OH
reagent (can't work out the concentration.
420
◦ observe colour change
General, source of energy (glucose)
◦ if reducing sugars present function: store of energy (glycogen) CH0H CH0H
H ' o ' o.
structural support
•
H H H
brick red/orange ppt/(green. ppt) no OH OH
not a lot of
0H
• blue = negative. reducing sugar present
+ H2O
All monosaccharides are reducing sugars Carbohydrates
(have a carbonyl group)
commeror
• (HGH ✗ glucose
don't forget monosaccharides dissacharides Polysaccharide insoluble: • maintains water potential. osmotic .
effect
the H.
s α -starch amylose vs ⇒ amylose = only 1-4 glycosidic bond
H -branched • ..
lots of gluco
i go sniped off by Hydrolysis by enzymes.
good for • storage
•
α-Glucose -. lactose amylopectin. amylopectin = 1-4 & 1-6 glycosidic bond: branched .
t
H
0H
4
- sucrose compact.. found in dense granules
HO 0H β-glucose &- glycogen ⇒ 1- 4 and 1-6 glycosidic bond ⇒ more branched .
3 - maltose.
H - full.
- close β - cellulose. ⇒ structural support. ⇒ straight,unbranched chain ⇒ alternate β glucose are turned
0H
ribose ↳ they are sweet & soluble (plant only). fibourous & tough.
microfibers -tensile upside down.+ hydrogen bonds between rotated
& macrofibers permeable glucose = additional strength
GHz OH β guicose - galactose. to water & mineral
ions. + prevent spiralling.
5 test for starch. (dropping tile.)
:
H monosaccharide • potassium-iodide solution (I/KI)
4
OH H • important source of energy in presence of starch
:
3 2 • lots of C-H bonds.
↳ brown to blue-black
• sugars
OH
• insolutable in non-polar solvents
◦ straight chains or rings
