All About Carbohydrates

                             ⭐ALL ABOUT CARBOHYDARTES⭐    

⭐ Carbohydrates are one of the three major macronutrients, along with proteins and fats. They are an essential source of energy for the human body and play a crucial role in various physiological processes. Here's some important information about carbohydrates:

1. Definition: Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen atoms. They are classified based on their chemical structure into three main types: monosaccharides, disaccharides, and polysaccharides.

2. Energy Source: Carbohydrates are the primary source of energy for the body. During digestion, complex carbohydrates are broken down into glucose, a simple sugar that can be readily used by cells to produce adenosine triphosphate (ATP), the body's main energy currency.

3. Dietary Sources: Carbohydrates are found in a wide range of foods, including fruits, vegetables, grains, legumes, dairy products, and sugary foods. Complex carbohydrates are typically found in whole grains, while simple carbohydrates are present in foods such as table sugar, honey, and processed snacks.

4. Types of Carbohydrates:

   - Monosaccharides: These are the simplest form of carbohydrates and cannot be further hydrolyzed. Examples include glucose, fructose, and galactose.

   - Disaccharides: These are formed by the combination of two monosaccharide units through a condensation reaction. Examples include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose).

   - Polysaccharides: These are complex carbohydrates consisting of long chains of monosaccharide units. Examples include starch, glycogen, and dietary fibers 

       Lab report

         Station 1: starch test

1. Which food doesn't have starch: bread, potato, orange, or apple?
   Based on the typical composition of these foods, oranges and apples are likely to be the options that do not contain starch. Bread and potatoes, on the other hand, are more commonly associated with starch content.
2. Tools: 3 plates, potato, bread, orange, apple, IODINE SOLUTION, a dropper.
   The tools required for this experiment are 3 plates (for placing the food samples), a potato, bread, orange, apple (the food samples), iodine solution (to test for starch), and a dropper (for adding the iodine solution).
3. Procedure/Observation:
   a. Place each food type on a plate.
   b. Add 3 drops of iodine solution to each type of food.
   c. Observe any color changes or reactions.
4. Conclusion:
   Based on the observations, the food type that does not exhibit a blue-black color change (indicating the absence of starch) would be the one without starch.
5. If observing the blue-black color confirms the presence of starch, which type of food doesn't have starch?
   Based on the observation that the blue-black color change indicates the presence of starch, the food type that does not exhibit this color change would be the one without starch. Therefore, in this case, the food that does not have starch would be either the orange or the apple.