This experiment is to investigate the properties of some carbohydrates, including monosaccharides and disaccharides , physically, functionally and sensually.

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By  y.c. pong

Introduction:

 Carbohydrates are important in human diet. This experiment is to investigate the properties of some carbohydrates, including monosaccharides and disaccharides , physically, functionally and sensually.

Expt 1 relative solubility of carbohydrates, glucose, galactose and lactose

Aim: To determine the relatives solubility of glucose, galactose and lactose by measure their saturation point at room temperature and pressure.

Principle and procedure:

By adding carbohydrates ( glucose , galactose and lactose)into a known volume of water, until no more sugar can be dissolve by water. The solution is considered to be saturated.

Solubility means the amount of substance that can be dissolve in a given amount of solvent.so the saturation point can represent the solubility, expressed in mg/ml .

   By do the test of glucose, galactose and lactose, their relative solubility can be compared.

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Data:

1st

2nd

Table of experimental average saturation point

Data analysis:

The experimental result follows the general trend of solubility that glucose being the most soluble, followed by galactose and lactose being the least soluble in water.

However, there is still an obvious different between the experimental and theoretical value.

The error may due to :

1) The experiment is not carry out exactly at room temperature (25 c) and the temperature is not keep constant throughout the experiment.

2) There are solution “stick” onto the surface of magnetic stirrer.

Precaution and ...

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