NAME: DATE:

GROUP NO. :

RATING:

PHINMA UNIVERSITY OF PANGASINAN

COLLEGE OF ALLIED HEALTH SCIENCES
DEPARTMENT OF NURSING

ACTIVITY NO. 9
GENERAL CHARACTERISTICS OF CARBOHYDRATES

I. DISCUSSION:
Definition and Function of Carbohydrates
Elements Present in Carbohydrates

II. PROCEDURE

A. SOLUBILITY
Materials Needed: Distilled water, graduated cylinder, test tubes, funnel, fructose, sucrose,
glucose, starch and galactose in all equal amounts using spatula.
1. Transfer in test tubes all the sugar samples.
2. Put 10ml water in all test tubes.
3. Observe the water and the sugar combination. Take note of the consistency and solubility.

sugars fructose sucrose glucose starch galactose

Consistency The particles It is seen that The color of In adittion of The solution
are slowly particles at the water the disilled is clear and
settled at the the bottom appears to be water to the the partciles
bottom of the formed a clear and the test tube are settled at
test tube and second layer; particles containing the bottom of
water and the water settled at the starch, it the test tube.
appears to be is clear as bottom of the appears a
yellowish well. test tube. cloudy
due to material or
complemente such like a
d color of the powdered
fructose. milk that is
partially
dissolved in
water.

shake 5x The color of The water is The water is The The water is
(note the the fructose still clear and still clear and consistency still clear and
consistency is now particles at the particles of the mixed the partcles
scattered bottom (glucose) is and shaked stayed at the
through the formed a still settled at distilled bottom of the
 test tube as it second layer. the bottom of water and test tube.
was shaken As well as the test tube. starch
and the the appears to be
particles are consistency a cloudy like
settled at the appears to be solution.
bottom of the a semi-
test tube. cloudy like.

RESULTS: When each test tubes are not shaken most of them produces clear appearance
and the particles settled at the bottom of the test tube. However as these test tubes are shaken,
still the appearance and consistency appears to be like in the form of t consistency he first
unshaken test tubes. The galactose is the one that differs among all the consistency of each
test tube as it produced a cloudy and hazey consistency of the water and the particles.

CONCLUSION: All of the samples of the different carbohydrates varies from each other’s
form of solubility and consistency. The particles remain at the bottom of the test tube and
they do not completely scattered through the solvent. However carbohydrates are highly
soluble in water. The starch outstand the appearane of each samples because it the one who
forms the cloudy like material.

Materials Needed: 10ml HCL graduated cylinder, test tubes, funnel, fructose, sucrose, glucose,
starch and galactose in all equal amounts using spatula.
4. Transfer in test tubes all the sugar samples.
5. Put 10 ml HCL in all test tubes.
6. Observe the HCL and the sugar combination. Take note of the consistency and solubility.

Sugars Fructose Sucrose Glucose Starch Galactose

Consistency The fructose is The sucrose The glucose The starch is The
slowly is easily is easily observed to galactose is
dissolved with dissolved dissolved be not easily
the HCL and with the with the readily dissolved
particles is HCL HCL and dissolved with the
higly whereas it particles still with the HCL and
observable. formed a remain at the HCL and particles
cloudy botoom of then it still remain
material but the test tube. slowly at the
just sit in an dissolve botoom of
instant and with the the test
slowly the HCL. tube
particles still
remain at the
bottom of the
test tube.

Shake 5x(note When the are When the are When the are When the When the
the fructose is sucrose is glucose is are starch is are
consistency) completely completely completely completely galactose is
 mixed with mixed with mixed with mixed with completely
the use of the use of the use of the use of mixed with
stirring rod it stirring rod it stirring rod it stirring rod the use of
is observable is observable is observable it does stirring rod
that particles that is highly that particles shows a it is easily
still lie at the soluble with still lie at the formula that dissolved
bottom of the HCL and bottom of the resembles a however it
test tube and particles still test tube and dissolved is
the HCL lie at the it highly powdered in observable
complemented bottom of the observable milk in a that
with the color test tube and that it is solution. particles
of fructose. it just form a easily still lie at
not so heavy dissolved the bottom
concentration with HCL. of the test
. tube.

RESULTS: All of the samples of carbohydrates added into the HCL differs in form. The
sucrose and glucose are having the same appearance with a clear solution and the particles lie at the bottom
of the test tube. Next is the fructose where also the particles remain at the bottom of the test tube, the
galactose have a clear solution and a larger amount of it lies at the bottom of the test tube. Lastly, the starch
is completely dissolved in HCL giving the look like a milk.
CONCLUSION: Of course sucrose, galactose, glucose, fructose and the starch give off a
different level of consistency and concentration in respect to HCL. It is very common to observe that this
sample are dissolved with HCL in different length of time giving them a judgment if they are readily
dissolve in HCL or it might take them a time to be dissolved in HCL just like the starch. It is observable that
the starch again, forms a milk-like concentration.

Materials Needed : 70% Alcohol, graduated cylinder,test tubes, funnel, fructose, sucrose,
glucose, starch and galactose in all equal amounts using spatula.
7. Transfer in test tubes all the sugar samples.
8. Put 10ml alcohol in all test tubes.
9. Observe the alcohol and the sugar combination. Take note of the consistency and solubility.
10. Compare the solubility of the sugars using the 3 different solvents.

SUGARS FRUCTOS SUCROSE GLUCOSE STARCH GALACTOSE

E

CONSISTENC The The sucrose is The glucose The starch The galactose it
Y fructose is readily and also is is easily dissolved
readily and highly dissolved highly and observed in alcohol
highly in alcohol and the readily that it is solution.
dissolved particles as well dissolved in slowly Forming a not
in alcohol remain at the alcohol and dissolved clear
solution. bottom of the it appears in alcohol, concentration
 As the solution. The like a hazy also with the
particles solution appears solution. forming a solvent.
remain at to be clear. not clear
the bottom concentrat
of the test ion with
tube. the
solvent.

Shake 5x(note The The sucrose is The glucose The starch The galactose is
the consistency) fructose highly and didn’t is completely
dissolved readily dissolved dissolved completel dissolved with
with the in alcohol, with the y the alcohol
alcohol and forming a clear alcohol and dissolved solution and
solution appearance with just the with the also it forms a
and it is the solution. particles alcohol hazy solution.
observable remain at solution
that the the bottom and it
particles of the test appears to
remain at tube. have hazy
the bottom concentrat
of the test ion with
tube. the
solution.

RESULT: The alcohol prevalently dissolved with the sample of carbohydrates easily except for
glucose that did not mixed well with the solution. In the beginning of the addition of samples of the
carbohydrates it is observed that they dissolved easily and produce different texture and appearance. As well
as in the later part where the samples are shaken five times, some are well dissolved and the glucose does
not dissolved with the solution and lies its particle at the bottom of the test tube.
CONCLUSION: Alcohol solution greatly affect the solubility of the samples of the
carbohydrates and easily dissolved the particles and different levels and range of time. However it is seen
that glucose did not dissolved in the alcohol solution due to the reason where alcohol has a large part of non-
polar.

B. IGNITION TEST
1. Place a small amount of starch enough to cover the bottom of a porcelain crucible.
2. Heat gently at first and then more strongly until the bottom of the crucible becomes red
hot.
3. Did the sample melt? No
bubble? No
smoke? Yes_
catch fire? Yes
change color? Yes
give off any color? Dark, burnt color
leave any residue? yes

RESULTS: As the starch placed in heat it easily burned and producing smoke of course. Turning
the its color from white to black because it is burned and the starch is completely there are and it is not
vanished nor turning into a complete ash.
 CONCLUSION: The starch is burned as it is placed on fire. It doesn’t melt and doesn’t produce
any bubbles. Smoke and fire of course exits and it change its form and color into dark and burnt appearance.
It undergoes chemical reaction because of the changes in form and the whole composition.
 III. QUESTIONS:

1. What are carbohydrates?

Carbohydrates are the main source of energy used by the body to do different functions. It is
known as the hydrates of the carbon. These mainly the sugars, starches, and dietary fiber that
occur in plant foods and dietary products. These are compounds which either
polyhydroxyaldehydes or polyhydroxyketone. Carbohydrates, also known as saccharides or
carbs, provide energy for the body. Each gram of carbohydrates provides 4 calories. The body
breaks carbohydrates down into glucose, which is the primary energy source for the brain and
muscles. Carbohydrates are one of three macronutrients, which are nutrients that the body needs
in larger amounts. Carbohydrates can combine to form polymers, or chains, to create different
types of carbohydrates. Carbohydrate can be monosaccharides, disaccharides, or
polysaccharides.

2. Summarize the general characteristics of carbohydrates.

Carbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon
atoms. They have the general chemical formula Cn (H2O) n or are derivatives of such.
They contain large quantities of hydroxyl groups. The simplest carbohydrates contain
either an aldehyde group (these are termed polyhydroxyaldehydes) or a ketone group
(polyhydroxyketones). Derivatives of the carbohydrates can contain nitrogen’s,
phosphates and sulpher compounds. Carbohydrates also can combine with lipid to form
glycolipids or with protein to form glycoproteins. The functions of carbohydrates are
short term energy storage. As carbohydrate is also involved as structural components in
cells, such as cellulose, which is found in the cell walls of the plants and chitin which is
main component of fungal cell wall.
 3. What are the properties and functions of carbohydrates?
Physical Properties of Carbohydrates 
 Stereoisomerism – Compound shaving the same structural formula but
they differ in spatial configuration. Example: Glucose has two isomers with
respect to the penultimate carbon atom. They are D-glucose and L-glucose.
 Optical Activity – It is the rotation of plane-polarized light forming (+)
glucose and (-) glucose.
 Diastereo isomers – It the configurational changes with regard to C2, C3, or
C4 in glucose. Example: Mannose, galactose.
 Annomerism – It is the spatial configuration with respect to the first carbon
atom in aldoses and second carbon atom in ketoses. 
Chemical Properties of Carbohydrates 
 Osazone formation: Osazone are carbohydrate derivatives when sugars are
reacted with an excess of phenylhydrazine. eg. Glucosazone
 Benedict’s test: Reducing sugars when heated in the presence of an alkali
gets converted to powerful reducing species known as enediols. When
Benedict’s reagent solution and reducing sugars are heated together, the
solution changes its color to orange-red/ brick red.
 Oxidation: Monosaccharides are reducing sugars if their carbonyl groups
oxidize to give carboxylic acids. In Benedict’s test, D-glucose is oxidized to D-
gluconic acid thus, glucose is considered a reducing sugar.
 Reduction to alcohols: The C=O groups in open-chain forms of
carbohydrates can be reduced to alcohols by sodium borohydride, NaBH 4, or
catalytic hydrogenation (H2, Ni, EtOH/H2O). The products are known as
“alditols”.
Properties of Monosaccharides
 Most monosaccharides have a sweet taste (fructose is sweetest; 73%
sweeter than sucrose).
 They are solids at room temperature.
 They are extremely soluble in water: – Despite their high molecular weights,
the presence of large numbers of OH groups make the monosaccharides
much more water-soluble than most molecules of similar MW.
 Glucose can dissolve in minute amounts of water to make a syrup (1 g / 1
ml H2O).
The simple carbohydrates include single sugars (monosaccharides) and polymers,
oligosaccharides, and polysaccharides.
Monosaccharides
 Simplest group of carbohydrates and often called simple sugars since they
cannot be further hydrolyzed.
 Colorless, crystalline solid which are soluble in water and insoluble in a
non-polar solvent.
 These are compound which possesses a free aldehyde or ketone group.
 The general formula is Cn(H2O)nor CnH2nOn.
 They are classified according to the number of carbon atoms they contain
and also on the basis of the functional group present.
 The monosaccharides thus with 3,4,5,6,7… carbons are called trioses,
tetroses, pentoses, hexoses, heptoses, etc., and also as aldoses or ketoses
depending upon whether they contain aldehyde or ketone group.
 Examples: Glucose, Fructose, Erythrulose, Ribulose.
Oligosaccharides
 Oligosaccharides are compound sugars that yield 2 to 10 molecules of the
same or different monosaccharides on hydrolysis.
 The monosaccharide units are joined by glycosidic linkage.
 Based on the number of monosaccharide units, it is further classified as
disaccharide, trisaccharide, tetrasaccharide etc.
 Oligosaccharides yielding 2 molecules of monosaccharides on hydrolysis is
known as a disaccharide, and the ones yielding 3 or 4 monosaccharides are
known as trisaccharides and tetrasaccharides respectively and so on.
 The general formula of disaccharides is Cn(H2O)n-1and that of trisaccharides
is Cn(H2O)n-2 and so on.
 Examples: Disaccharides include sucrose, lactose, maltose, etc.
 Trisaccharides are Raffinose, Rabinose.
Polysaccharides
 They are also called as “glycans”.
 Polysaccharides contain more than 10 monosaccharide units and can be
hundreds of sugar units in length.
 They yield more than 10 molecules of monosaccharides on hydrolysis.
 Polysaccharides differ from each other in the identity of their recurring
monosaccharide units, in the length of their chains, in the types of bond
linking units and in the degree of branching.
 They are primarily concerned with two important functions ie. Structural
functions and the storage of energy.
 They re further classified depending on the type of molecules produced as
a result of hydrolysis.
 They may be homopolysaccharidese, containing monosaccharides of
the same type or heteropolysaccharides i.e., monosaccharides of different
types.
 Examples of Homopolysaccharides are starch, glycogen, cellulose, pectin.
 Heteropolysaccharides are Hyaluronic acid, Chondroitin.

Function of Carbohydrates:
 They are important energy source required for various metabolic activities.
 Living organisms use carbohydrates as accessible energy to fuel cellular
reactions. They are the most abundant dietary source of energy
(4kcal/gram) for all living beings.
 Carbohydrates along with being the chief energy source, in many animals,
are instant sources of energy. Glucose is broken down by glycolysis/ Kreb’s
cycle to yield ATP.
 Serve as energy stores, fuels, and metabolic intermediates. It is stored as
glycogen in animals and starch in plants.
 Stored carbohydrates act as an energy source instead of proteins. 
 They form structural and protective components, like in the cell wall of
plants and microorganisms. Structural elements in the cell walls of bacteria
(peptidoglycan or murein), plants (cellulose) and animals (chitin). 
 Carbohydrates are intermediates in the biosynthesis of fats and proteins.  
 Carbohydrates aid in the regulation of nerve tissue and is the energy
source for the brain. 
 Carbohydrates get associated with lipids and proteins to form surface
antigens, receptor molecules, vitamins, and antibiotics. 
 Formation of the structural framework of RNA and DNA (ribonucleic acid
and deoxyribonucleic acid). 
 They are linked to many proteins and lipids. Such linked carbohydrates are
important in cell-cell communication and in interactions between cells and
other elements in the cellular environment.
 In animals, they are an important constituent of connective tissues.
 Carbohydrates that are rich in fiber content help to prevent constipation. 
 Also, they help in the modulation of the immune system.
4. What are the disorders of carbohydrates?
 Maramus-  severe deficiency of nutrients like calories, proteins,
carbohydrates, vitamins, and minerals
 Diabetes Mellitus- is a metabolic disease due to an absolute absence or
relative deficiency of insulin leading to changes in CHO, CHON and lipid
metabolism.
 Two types of Diabetes Mellitus:
1. Juvenile- the Insulin Dependenr Diabetes Mellitus (IDDM); common in
adolescents.
2. Adult- Non-Insulin Dependenr Diabetes Mellitus (NIDDM); occurs
during late 20’s and it is hereditary.
 Glycogen storage diseases are caused by the lack of an enzyme needed to
change glucose into glycogen and break down glycogen into glucose.
 Galactosemia- is caused by a lack of one of the enzymes needed to
metabolize the sugar in milk.
 Fabry disease- is a type of lysosomal storage disorder called a
sphingolipidosis. It is caused by a buildup of glycolipid in tissues
 Mucopolysaccharidoses- are a group of inherited metabolic diseases in which
a defective or missing enzyme causes large amounts of complex sugar
molecules to accumulate in harmful amounts in the body's cells and tissues.