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What is the main function of starch in plants?
What is the main function of starch in plants?
What is the difference between sucrose and other disaccharides?
What is the difference between sucrose and other disaccharides?
What is required for hydrolysis to occur?
What is required for hydrolysis to occur?
What is the purpose of the Iodine Test in hydrolysis of starch?
What is the purpose of the Iodine Test in hydrolysis of starch?
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What is the product of hydrolysis of sucrose?
What is the product of hydrolysis of sucrose?
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What is fermentation?
What is fermentation?
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What is the role of yeast in fermentation?
What is the role of yeast in fermentation?
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What happens to starch when it is hydrolyzed in acidic conditions?
What happens to starch when it is hydrolyzed in acidic conditions?
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What is the characteristic of starch granules in plants?
What is the characteristic of starch granules in plants?
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What is the result of the formation of glycosidic bonds during the synthesis of disaccharides and polysaccharides?
What is the result of the formation of glycosidic bonds during the synthesis of disaccharides and polysaccharides?
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Why can't monosaccharides be hydrolyzed in normal conditions?
Why can't monosaccharides be hydrolyzed in normal conditions?
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What is the composition of sucrose?
What is the composition of sucrose?
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What is the purpose of using acid in the hydrolysis reaction?
What is the purpose of using acid in the hydrolysis reaction?
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What is the difference between starch and dietary carbohydrates?
What is the difference between starch and dietary carbohydrates?
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What is the result of the decomposition of carbohydrates by microorganisms?
What is the result of the decomposition of carbohydrates by microorganisms?
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What is the role of enzymes in fermentation?
What is the role of enzymes in fermentation?
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What is the physical property of starch that allows it to be collected by decanting the supernatant?
What is the physical property of starch that allows it to be collected by decanting the supernatant?
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What type of bond is formed when monosaccharide units combine to form disaccharides and polysaccharides?
What type of bond is formed when monosaccharide units combine to form disaccharides and polysaccharides?
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What is the name of the test used to monitor the progress of hydrolysis of starch?
What is the name of the test used to monitor the progress of hydrolysis of starch?
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What is the type of carbohydrate that humans usually eat?
What is the type of carbohydrate that humans usually eat?
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What is the term for the breakdown of a large molecule into its smaller fragments when reacted with water?
What is the term for the breakdown of a large molecule into its smaller fragments when reacted with water?
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What is the composition of sucrose?
What is the composition of sucrose?
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What is the role of microorganisms in fermentation?
What is the role of microorganisms in fermentation?
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What is the characteristic of starch that makes it non-reducing?
What is the characteristic of starch that makes it non-reducing?
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What is the primary function of starch in plants?
What is the primary function of starch in plants?
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What is the result of the formation of glycosidic bonds during the synthesis of disaccharides and polysaccharides?
What is the result of the formation of glycosidic bonds during the synthesis of disaccharides and polysaccharides?
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Which of the following is a characteristic of starch?
Which of the following is a characteristic of starch?
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What is the purpose of using yeast in fermentation?
What is the purpose of using yeast in fermentation?
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What is the type of bond formed when monosaccharide units combine to form disaccharides and polysaccharides?
What is the type of bond formed when monosaccharide units combine to form disaccharides and polysaccharides?
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What is the result of the decomposition of carbohydrates by microorganisms?
What is the result of the decomposition of carbohydrates by microorganisms?
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Which of the following is a characteristic of sucrose?
Which of the following is a characteristic of sucrose?
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What is the term for the breakdown of a large molecule into its smaller fragments when reacted with water?
What is the term for the breakdown of a large molecule into its smaller fragments when reacted with water?
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What is the main component of starch?
What is the main component of starch?
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What is the characteristic of starch that makes it insoluble in water?
What is the characteristic of starch that makes it insoluble in water?
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What is the result of the hydrolysis of starch in acidic conditions?
What is the result of the hydrolysis of starch in acidic conditions?
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What is the purpose of yeast in fermentation?
What is the purpose of yeast in fermentation?
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What is the characteristic of sucrose that makes it non-reducing?
What is the characteristic of sucrose that makes it non-reducing?
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What is the result of the formation of glycosidic bonds during the synthesis of disaccharides and polysaccharides?
What is the result of the formation of glycosidic bonds during the synthesis of disaccharides and polysaccharides?
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What is the characteristic of starch granules in plants?
What is the characteristic of starch granules in plants?
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What is the purpose of the Iodine Test in the hydrolysis of starch?
What is the purpose of the Iodine Test in the hydrolysis of starch?
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Study Notes
Extraction of Starch from Potato
- Starch is an important polysaccharide found in plant sources, forming granules of varying sizes depending on the source.
- Starch is insoluble in water and rapidly settles at the bottom, making it collectable by decanting the supernatant.
Hydrolysis
- Hydrolysis is the breakdown of a large molecule into smaller fragments when reacted with water.
- It usually occurs in the presence of acid and enzyme.
- Monosaccharides cannot be hydrolyzed in normal conditions, while disaccharides and polysaccharides can.
- Hydrolysis involves the breakdown of glycosidic bonds, resulting in the formation of smaller fragments.
Hydrolysis of Sucrose
- Sucrose is a disaccharide composed of α-D-glucose and β-D-fructose units.
- It is non-reducing because both the reducing ends (anomeric carbons) of α-D-glucose and β-D-fructose are involved in the glycosidic bond.
- Hydrolysis of sucrose is also known as the specific sucrose test.
Hydrolysis of Starch
- Starch is a polysaccharide composed of α-D-glucose units.
- It serves as storage of glucose in plants.
- Dietary carbohydrates that humans eat are usually in the form of starch.
- Starch is non-reducing.
- When starch is hydrolyzed in acidic conditions, smaller and smaller fragments are produced.
- The progress of hydrolysis is monitored by the Iodine Test.
Fermentation
- Fermentation is the decomposition of carbohydrates brought about by the action of microorganisms such as yeasts.
- Yeast provides the enzymes that make the process possible.
- In return, yeast gets its metabolic energy from fermentation of carbohydrates.
- One of the products in fermentation is a gas, thus formation of bubbles from the mixture indicates that fermentation is taking place.
- Not all carbohydrates undergo fermentation using yeast.
Extraction of Starch from Potato
- Starch is an important polysaccharide found in plant sources, forming granules of varying sizes depending on the source.
- Starch is insoluble in water and rapidly settles at the bottom, making it collectable by decanting the supernatant.
Hydrolysis
- Hydrolysis is the breakdown of a large molecule into smaller fragments when reacted with water.
- It usually occurs in the presence of acid and enzyme.
- Monosaccharides cannot be hydrolyzed in normal conditions, while disaccharides and polysaccharides can.
- Hydrolysis involves the breakdown of glycosidic bonds, resulting in the formation of smaller fragments.
Hydrolysis of Sucrose
- Sucrose is a disaccharide composed of α-D-glucose and β-D-fructose units.
- It is non-reducing because both the reducing ends (anomeric carbons) of α-D-glucose and β-D-fructose are involved in the glycosidic bond.
- Hydrolysis of sucrose is also known as the specific sucrose test.
Hydrolysis of Starch
- Starch is a polysaccharide composed of α-D-glucose units.
- It serves as storage of glucose in plants.
- Dietary carbohydrates that humans eat are usually in the form of starch.
- Starch is non-reducing.
- When starch is hydrolyzed in acidic conditions, smaller and smaller fragments are produced.
- The progress of hydrolysis is monitored by the Iodine Test.
Fermentation
- Fermentation is the decomposition of carbohydrates brought about by the action of microorganisms such as yeasts.
- Yeast provides the enzymes that make the process possible.
- In return, yeast gets its metabolic energy from fermentation of carbohydrates.
- One of the products in fermentation is a gas, thus formation of bubbles from the mixture indicates that fermentation is taking place.
- Not all carbohydrates undergo fermentation using yeast.
Extraction of Starch from Potato
- Starch is an important polysaccharide found in plant sources, forming granules of varying sizes depending on the source.
- Starch is insoluble in water and rapidly settles at the bottom, making it collectable by decanting the supernatant.
Hydrolysis
- Hydrolysis is the breakdown of a large molecule into smaller fragments when reacted with water.
- It usually occurs in the presence of acid and enzyme.
- Monosaccharides cannot be hydrolyzed in normal conditions, while disaccharides and polysaccharides can.
- Hydrolysis involves the breakdown of glycosidic bonds, resulting in the formation of smaller fragments.
Hydrolysis of Sucrose
- Sucrose is a disaccharide composed of α-D-glucose and β-D-fructose units.
- It is non-reducing because both the reducing ends (anomeric carbons) of α-D-glucose and β-D-fructose are involved in the glycosidic bond.
- Hydrolysis of sucrose is also known as the specific sucrose test.
Hydrolysis of Starch
- Starch is a polysaccharide composed of α-D-glucose units.
- It serves as storage of glucose in plants.
- Dietary carbohydrates that humans eat are usually in the form of starch.
- Starch is non-reducing.
- When starch is hydrolyzed in acidic conditions, smaller and smaller fragments are produced.
- The progress of hydrolysis is monitored by the Iodine Test.
Fermentation
- Fermentation is the decomposition of carbohydrates brought about by the action of microorganisms such as yeasts.
- Yeast provides the enzymes that make the process possible.
- In return, yeast gets its metabolic energy from fermentation of carbohydrates.
- One of the products in fermentation is a gas, thus formation of bubbles from the mixture indicates that fermentation is taking place.
- Not all carbohydrates undergo fermentation using yeast.
Starch
- A polysaccharide composed of α-D-glucose units, found in plant sources as a means of glucose storage.
- Forms granules in plants, which vary in size depending on the source.
- Insoluble in water, rapidly settling at the bottom, making it collectible by decanting the supernatant.
- A common dietary carbohydrate for humans, usually consumed in the form of starch.
Glycosidic Bonds
- Formed when monosaccharide units combine, resulting in the loss of one water molecule per bond.
- Can be reversed through hydrolysis, a process that breaks down large molecules into smaller fragments using water.
Hydrolysis
- The breakdown of a large molecule into smaller fragments in the presence of acid and enzyme.
- Can occur under normal conditions, but with limitations:
- Monosaccharides can be hydrolyzed.
- Disaccharides and polysaccharides cannot be hydrolyzed under normal conditions.
Hydrolysis of Sucrose
- Sucrose (table sugar) is a disaccharide composed of α-D-glucose and β-D-fructose units.
- The only common disaccharide that is non-reducing, meaning both reducing ends are involved in the glycosidic bond.
- Hydrolysis of sucrose breaks it down into glucose and fructose.
Hydrolysis of Starch
- When starch is hydrolyzed in acidic conditions, it breaks down into smaller and smaller fragments.
- The progress of hydrolysis is monitored using the Iodine Test.
Fermentation
- The decomposition of carbohydrates brought about by the action of microorganisms, such as yeasts.
- Yeast provides the necessary enzymes, and in return, it gains metabolic energy from the fermentation process.
- One of the products of fermentation is gas, which can be detected by the formation of bubbles, indicating that fermentation is occurring.
- Not all carbohydrates undergo fermentation using yeast.
Starch
- A polysaccharide composed of α-D-glucose units, found in plant sources as a means of glucose storage.
- Forms granules in plants, which vary in size depending on the source.
- Insoluble in water, rapidly settling at the bottom, making it collectible by decanting the supernatant.
- A common dietary carbohydrate for humans, usually consumed in the form of starch.
Glycosidic Bonds
- Formed when monosaccharide units combine, resulting in the loss of one water molecule per bond.
- Can be reversed through hydrolysis, a process that breaks down large molecules into smaller fragments using water.
Hydrolysis
- The breakdown of a large molecule into smaller fragments in the presence of acid and enzyme.
- Can occur under normal conditions, but with limitations:
- Monosaccharides can be hydrolyzed.
- Disaccharides and polysaccharides cannot be hydrolyzed under normal conditions.
Hydrolysis of Sucrose
- Sucrose (table sugar) is a disaccharide composed of α-D-glucose and β-D-fructose units.
- The only common disaccharide that is non-reducing, meaning both reducing ends are involved in the glycosidic bond.
- Hydrolysis of sucrose breaks it down into glucose and fructose.
Hydrolysis of Starch
- When starch is hydrolyzed in acidic conditions, it breaks down into smaller and smaller fragments.
- The progress of hydrolysis is monitored using the Iodine Test.
Fermentation
- The decomposition of carbohydrates brought about by the action of microorganisms, such as yeasts.
- Yeast provides the necessary enzymes, and in return, it gains metabolic energy from the fermentation process.
- One of the products of fermentation is gas, which can be detected by the formation of bubbles, indicating that fermentation is occurring.
- Not all carbohydrates undergo fermentation using yeast.
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Description
This quiz covers the process of extracting starch from potatoes, including its microscopic structure and properties. It also touches on hydrolysis of disaccharides and polysaccharides.
