The three categories of carbohydrates studied in this investigation are Monosaccharides, Disaccharides , and polysaccharide.
The three elements that are present in all carbohydrates are carbon, hydrogen, and oxygen.
Monosaccharides- Glucose, Galactose, and Fructose
Disaccharides- Lactose and Sucrose
Polysaccharides- Starches- amylose,cellulose, and glycogen
Water has 2 hydrogen atoms and it also has 1 oxygen atoms.
carbohydrates has hydrogen 32 atoms and it also has 16 oxygen atoms.
Mono,Di, and Poly are used describing sugars because mono means one sugar molecule, Di means two monosaccharides bound chemical, and Poly means multiple single sugars that go into a more complex molecule
If a sugar is a monosaccharide then it stays the same.
If a sugar is a disaccharide then it turns a dark color.
If a sugar is a polysaccharide then it turns to a cream color.
A certain saccharide has a color changing solution in the Benedict's solution is mono because mono is
the only sugar/saccharide that does any color changing
The saccharide that has a color change in Benedict's solution is disaccharide because it changes the solution a dark color.
Corn syrup, glucose, and galactose are foods that contains monosaccharides. Lactose, sucrose, and table sugar are foods that contains disaccharides. Flour, starch, and cheerios are foods that contains polysaccharides.3
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