Materials
Sucrose
Glucose (dextrose) Fructose Galactose |
Maltose
Lactose Starch, soluble Cellulose |
Petri dishes, 60x15mm, sterile
Plastic spoons Paper cups Tap water |
Reflection:
Observing the data, we observed that glucose and fructose were the sweetest and most diabetic. They were both monosacchrides, so the amount of rings does affect the taste and texture, the more rings a substance has it is more powdery and fine, while the substances where there were less rings, they were more grainy and chunky. Some factors that could have affected our observations were different taste buds, using the same finger, and human error in general.
Overall the lab went fairly well. We recorded the data fairly well and our taste tests were accurate. We could have kept our hands off the fructose and glucose, but it happens. This lab was fairly enjoyable, and the cellulose test was not very tasty but it was healthy more or less.
Observing the data, we observed that glucose and fructose were the sweetest and most diabetic. They were both monosacchrides, so the amount of rings does affect the taste and texture, the more rings a substance has it is more powdery and fine, while the substances where there were less rings, they were more grainy and chunky. Some factors that could have affected our observations were different taste buds, using the same finger, and human error in general.
Overall the lab went fairly well. We recorded the data fairly well and our taste tests were accurate. We could have kept our hands off the fructose and glucose, but it happens. This lab was fairly enjoyable, and the cellulose test was not very tasty but it was healthy more or less.