Course Code: BIO 024
DOCUMENTATION REPORT #CARBOHYDRATES
Lesson title: CARBOHYDRATES &
LIPIDS Your references: (APA format)
Lesson Objectives: by the end of this
home experiment, you should be able to … ▪ Biology Online. (2022, June 16). Iodine test - Definition and
1. Extract polysaccharides from plant
Examples - Biology Online Dictionary. Biology Articles,
sources
Tutorials & Dictionary Online.
2. Compare the extracted products of
carbohydrates
3. Identify presence of starch from the ▪ Cassava Starch Production. (n.d.). Cassava Starch Production.
different food sources. Garces, V., García-Quintero, A., Lerma, T. A., Palencia, M.,
4. Know the different test for detection of Combatt, E. M., & Arrieta, Á. A. (2021). Characterization of
reducing and non-reducing sugar. Cassava Starch and Its Structural Changes Resulting of
5. Understand the principle behind the Thermal Stress by Functionally-Enhanced Derivative
general and specific test for Spectroscopy (FEDS). Polysaccharides, 2(4), 866–877. MDPI
carbohydrates and sugars. AG. Retrieved from
http://dx.doi.org/10.3390/polysaccharides2040052
▪ Professional, C. C. M. (n.d.). Glycogen. Cleveland Clinic.
https://my.clevelandclinic.org/health/articles/23509-glycogen?f
bclid=I
▪ Rd, M. J. B. P. (2017, September 21). Sweet Potatoes vs Yams:
What’s the Difference? Healthline.
https://www.healthline.com/nutrition/sweet-potatoes-vs-yams
▪ · Rd, R. R. M. (2023, April 12). 19 foods that are high in
starch. Healthline. Zeeman, S. C., Kossmann, J., & Smith, A.
M. (2010). Starch: its metabolism, evolution, and
biotechnological modification in plants. Annual Review of
Plant Biology, 61(1), 209–234. 5 ways To Make Iodine Tests
More Approachable for Students. (n.d.).
https://www.labster.com/blog/make-iodine-tests-approachable-
students?f
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TASK COMPLETED BY EACH MEMBER: (For both carbohydrates 1 experiment and LAS 2)
Name of groupmate Task completed
1. Pondoyo, Mary Philomen S. ● Conducted the experiment in identifying the presence of starch in
food sample: Table sugar and Milk
● Conducted Experiment 2: Extraction of Polysaccharide (Starch) from
Plant
● Answered guide question for Experiment 2
● Made discussion for Experiment 2
2. Ricaña, Jastyn Trixie A. ● Conducted the experiment in identifying the presence of starch in
food sample: Fruit Juice and Cooked Rice
● Answered Guide question for Experiment 1
● Answered Guide question for Experiment 2
3. Rivera, Maria Elida A. ● Conducted the experiment in identifying the presence of starch in
food sample: Cracker, White Bread, and Cornstarch
● Tabulated the Observations and Results for Experiment 2
● Answered Guide question for Experiment 2
● Made discussion for Experiment 1
4. Sabordo, Holly Shalle R. ● Conducted the experiment in identifying the presence of starch in
food sample: Banana
● Answered Guide question for Experiment 2
● Concluded the experiments.
5. Sultan, Kasamirah H. ● Conduct the experiment in identifying the presence of starch in food
sample: Baking Powder and Baking Soda
● Answered Guide Question for Experiment 1
● Answered Guide question for Experiment 2
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CARBOHYDRATES 1
EXPERIMENT 1: IDENTIFICATION OF PRESENCE OF STARCH IN DIFFERENT FOOD SAMPLE
Observations and results:
Food sample Color reaction in iodine test Interpretation on presence of absence of starch
Table sugar Red-Brown The color of the table sugar didn’t change, hence,
there is no starch present.
Milk Orange The color of the milk turned orange, indicating
the absence of starch in it.
Fruit juice No change of color There were no changes because of the absence of
starch in it.
Cooked rice Black There is a change in color due to the rice having
starch on its chemical substance, which helped in
the color change.
Cracker Blue-black Upon putting droplets of iodine solution, the
crackers eventually turned blue-black, indicating
a high starch content in them.
White bread Black After putting droplets of iodine solution, the
white bread changed its color to black,
indicating that it contains an abundance of
starch.
Banana Red-Brown The color of the banana didn’t change, indicating
the absence of starch in it.
Other food sample (Cornstarch) Black After putting droplets of iodine solution, the
cornstarch changed its color to black, indicating
that there’s a presence of starch in it.
Other food sample (Baking Black An interaction between the starch molecules and
Powder) the iodine caused the baking powder to become
black when I added an iodine drop. As a result,
baking powder contains starch.
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Other food sample (Baking Soda) Brown I’ve noticed that the baking soda remains its
brown color after adding a few drops of iodine.
Therefore, starch is absent.
DOCUMENTATION: photos of the experiment (in order of the procedure, if possible) and results with caption based on the
observations.
CARBOHYDRATES 1 DOCUMENTATION
Figure 1: Table Sugar
The color of the sugar does not change after adding droplets of iodine, as indicated in the image. This
demonstrates that sugar contains no starch.
Figure 2: Milk
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The color did not change after adding three drops of iodine, as portrayed in the picture. If starch is
recognized, the color is expected to become black/blue.
Figure 3: Fruit Juice
As you can see in this picture where the juice was given a few drops of betadine, there were no changes
because there was no starch in it.
Figure 4: Cooked Rice
while in this picture, there is a change in color due to the rice having starch on its chemical substance,
which helped in the color change.
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Figure 5: Cracker
Upon the application of a drop of iodine to the crackers, it eventually turned blue-black since there was a
reaction between the iodine and the starch molecules. Hence, starch is present in crackers.
Figure 6: White Bread
Based on the photo, starch is found in white bread because there is a reaction between iodine and the
molecules of starch. When I added droplets of iodine to the white bread, it caused them to turn black.
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Figure 7: Banana
When iodine solution is applied to a slice of banana, you typically won't observe a significant color change.
This is because bananas contain very little starch.
Figure 8: Cornstarch
As shown in the figure above, the cornstarch had a color reaction when it was dropped with iodine
solution. Therefore, starch is present.
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Figure 9: Baking Powder
An interaction between the starch molecules and the iodine caused the baking powder to become black
when I added an iodine drop. As a result, baking powder contains starch.
Figure 10: Baking Soda
I’ve noticed that the baking soda remains its brown color after adding a few drops of iodine. Therefore,
starch is absent.
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GUIDE QUESTIONS:
1. Why do some food samples did not have the significant color change with iodine test?
Answer:
A low starch concentration, a lack of reaction time, interference from other substances, an improper pH, a
variety of starch kinds, and the quality of the iodine reagent are possible causes of some food samples failing an
iodine test without showing a discernible color change. These elements must be taken into account when
interpreting iodine test results, and testing procedures must be standardized to allow for accurate comparisons
across various food samples.
2. Explain the principle or the basis of the color change in the Iodine Test for presence of Starch.
Answer:
A polymer called starch contains the sugars amylose and amylopectin. In the presence of iodine, amylose
is what causes vibrant colors to appear. A test for finding the presence of starch is the iodine test. When a few
drops of potassium iodide solution are applied to the sample, it turns blue-black in color. The reaction results
from the reaction of starch and iodine, which produces polyiodide chains. Amylose, a component of starch,
creates helices in which iodine molecules gather to produce a dark blue or black color.
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EXPERIMENT 2: EXTRACTION OF POLYSACCHARIDE (STARCH) FROM PLANT
OBSERVATIONS and RESULTS
Extract PHYSICAL ASSESSMENT and QUALITATIVE OBSERVATION
Amount Odor Color Texture Iodine test
Cassava 10g Fresh White ● Chalk like Turned Blue/
natural texture Black
root crop ● Smooth &
scent Fine
Potato 5g Root Crop Harbor Gray ● Silky Turned Blue/
smell ● Smooth & Black
Fine texture
Sweet 3g Sweet Yellowish White ● Smooth Turned Blue/
potato and moist Black
texture
Corn 2g Slightly Yellow ● Rough Turned Blue/
Earthy ● Crystalline Black
texture
Note: For the “Amount” column, please rank the amount of the isolate from 1st (plant source with the highest amount of
extracted starch after the procedures) up until the 4th (plant source with the lowest amount of extracted starch after the procedures).
For the odor, color, and texture column, kindly describe the extracted starch based on what you have seen (color), smelled (odor) and
felt (texture) about it. Then once done, you can now proceed to the Iodine test.
DOCUMENTATION: photos of the experiment (in order of the procedure, if possible) and results with caption based on the
observations.
EXPERIMENT 2: EXTRACTION OF POLYSACCHARIDE (STARCH) FROM PLANT DOCUMENTATION
MATERIALS NEEDED:
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PROCEDURES:
Figure 1.1 Peel off the plant covering
Figure 1.2: (a. Potato) Figure 1.3: (b. Sweet Potato) Figure 1.3: (c. Cassava)
Comminute the sample and grind it or simply grate it.
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Figure 2: Transfer the mixture into a receiving vessel (as your beaker)
Figure 3
Add 100mL of water (tap) and mix.
Figure 4
Strain using the cheesecloth or any fine cloth. Discard the residue and then collect the filtrate.
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Figure 5
Allow the starch to settle at the bottom. Once all the starch has settled, decant the solution slowly.
Figure 6
Transfer on a small plate and air dry. *Note the amount (physical assessment) and record
qualitative observations. Compare and interpret result
IODINE TEST
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Your DISCUSSION here! (Include citation from your references to support claim) for both experiment 1 and 2
What are carbohydrates? Various good and bad foods include carbohydrates, including bread, beans, milk,
popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They can take on various shapes as well. Starches,
fibers, and sugars are the most prevalent and plentiful types. One key component was used in conducting our
experiments: finding out whether or not starch is present in the various food samples we used. (Harvard, 2019)
We did an iodine test for this documentary report, and there are pictures of the procedure and the results with a
short explanation based on the findings we gathered upon conducting the experiment. The iodine test is an identification
test for starch based on a chemical reaction. During this test, iodine and starch combine to produce a characteristic
blue-black complex. Hence, in this experiment, we found out what foods contained an abundant amount of starch and
what foods had an absence of it.
We discovered that the main sources of starch in EXPERIMENT 1: IDENTIFICATION OF PRESENCE OF STARCH
IN DIFFERENT FOOD SAMPLE include food samples like rice, crackers, and wheat bread, as well as other types of food
additives like cornstarch and baking powder. Consequently, the iodine test may be used to determine if starch is present
in any particular dietary sample. Iodine solution is employed in this. The food sample is infused with a few drops of an
iodine solution. A food item will turn a blue-black tint if starch is present. A food item will remain red-brown in color if
starch isn't there, and according to our findings for experiment 1, 50% of the sample contains starch.
According to Saxena (2022) The "iodine molecule entrapment" theory underlies how the iodine test functions.
Complex carbohydrates have helical chains. The iodine molecules can be held inside starch because amylose, which forms
a helical chain, is present. The iodine test reveals bluish-black coloring as a result of this. For glycogen (reddish-brown)
and dextrin (black), similar outcomes are attained.
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For experiment 2 we used different types of plants such as cassava, potatoes and sweet potatoes. Starch is
primarily acquired from grains such as corn, wheat, potato, cassava (or custard), and different varieties of yams such as
Dioscorea rotundata and Dioscorea deltoidea. According to Garces, et al. (2021), starch is one of the biopolymers that has been
recognized as promising for its application as an eco-friendly substitute for conventional polymers due to its
biodegradable nature, low cost, and considerable abundance from renewable vegetal-type resources.The cassava tuber
(Manihot esculenta) is one of the most relevant sources in tropical and subtropical regions, whose dry weight is
approximately 84% of amylose and amylopectin. Cassava (Manihot esculenta Crantz) is a woody shrub harvested mainly
for its starchy roots and when tested, it has the highest amount of starch. Cassava starch is produced primarily by the wet
milling of fresh cassava roots. Starch is the main constituent of cassava. About 25% starch may be obtained from mature,
good quality tubers. About 60 % starch may be obtained from dry cassava chips and about 10 % dry pulp may be
obtained per 100 kg of cassava roots (Cassava Starch Production, n.d.).
The sweet potato (Ipomoea batatas) is an underground tuber. It’s rich in an antioxidant called beta carotene, which
is very effective at raising blood levels of vitamin A, particularly in children. Sweet potato is a starch-rich vegetable. Food
derivatives, dietary supplements, and industrial raw materials all benefit from it. Sweet potatoes placed second in the
experiment for starch content. Rd, R. R. M. (2023) stated that Corn is one of the most widely consumed cereal grains. It
also has the highest starch content among whole vegetables. For instance, 1 cup (141 grams) of corn kernels contains 25.7
grams of starch, or 18.2% by weight. According to Zeeman et al. (2010), the starch content of a potato can be highly
variable. In general terms fresh potatoes contain ~20% dry matter (DM) of which 60–80% is starch, with 70–80% of this
starch as amylopectin. This variability is primarily the result of genotype and growing environment. This explains why
the potato turns to black.
Your CONCLUSION here! (What can you conclude in your experiment?)
Based on the results gathered from both experiments, we can conclude that with the use of a simple iodine
solution, one can determine whether or not starch is present in the food. We conclude that starch is a carbohydrate and a
natural component of most plants, including fruits, vegetables, and grains. In conducting this experiment, we can say that
the less starch it has, the less it will affect the sample after adding iodine solution. And the higher the starch content, the
greater the possibility of color changes. The reaction with iodine solution serves as a simple test for detecting the presence
of starch. The extent and intensity of the color change may vary depending on the concentration of starch in specific parts
of the sample. In practical culinary contexts, the reaction with iodine is not typically used to assess the edibility or quality
of these foods.
GUIDE QUESTIONS:
1. What color difference will be observed in glycogen with iodine test or how can iodine test be used to distinguish
between amylose and glycogen?
When an iodine test is performed, glycogen and amylose will show multiple colors variances. When
iodine reacts with glycogen, a highly branched carbohydrate, it produces a reddish-brown color. This is owing to
glycogen's secure structure and multiple branches. On the other hand, amylose, a linear polysaccharide, generates
a blue-black color when exposed to iodine. This is due to amylose's linear structure, which allows for more
demanded and more complex formation with iodine. The color difference observed in the iodine test can be used
to distinguish between glycogen (reddish-brown) and amylose (blue-black).
2. What purposes do starch, pectin and cellulose serve in plants?
Answer:
An energy reserve for growth and reproduction is provided by the carbohydrate store molecule starch,
which is found in plant tissues. Cell walls' pectin, a complex carbohydrate, gives them stiffness and strength.
Cells are supported by cellulose, a primarily structural component, which also helps them withstand stress and
promotes upright growth. These substances support the survival, growth, and structure of plants.
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3. What are the uses of starch as food additive and in medicine?
In medicine and as a dietary element, starch has many different uses. In food items, starch can be used as
a thickener, texture enhancer, binding agent, bulking agent, and glazing agent. It may take the shape of drugs,
bandages for wounds, diagnostic treatments, and intravenous nutrition in the field of medicine. It's vital to keep
in mind that the specific type and properties of starch can alter depending on whether it will be used in food or
medicine.
4. What are the similarities and difference between amylopectin and glycogen? Tabulate.
Characteristic Amylopectin Glycogen
Structure Branched polymer of glucose Highly branched polymer of
molecules. glucose molecules.
Location Found in plants, especially in Mainly found in animals,
starch. primarily in the liver and
muscles.
Molecular Weight Higher molecular weight Higher molecular weight
compared to amylose. compared to amylopectin.
Branching Frequency Less frequent branching. More frequent branching.
Energy Storage Used for energy storage in Primary storage form of
plants. glucose in animals.
Granule Structure Forms smaller and irregular Forms larger and more
granules. spherical granules.
Function Used for short-term energy Used for rapid energy release
storage in plants. in animals.
Solubility More soluble in water. Less soluble in water.
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5. Why do you think is the reason why liver stores glycogen and not glucose?
Glycogen is a kind of glucose, a primary energy source that is mostly stored in the liver and muscles of
your body. For your body to create glucose and glycogen, it needs carbohydrates from the food you eat. When
needed, such as in between meals or during physical exercise, the liver can release glucose into the bloodstream
thanks to glycogen's role as a glucose storage form. Your body typically stores glucose as glycogen in your
muscles and liver for later use when it doesn't immediately need it for energy.
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Skill building activities:
CRYPTIC CARBOHYDRATES
INSTRUCTIONS: Fill in the blank spaces with the appropriate terms to complete the sentences. Solve the hidden
message by entering the boxed letters in the spaces at the bottom of the page.
HIDDEN MESSAGE: A polysaccharide called carrageenan is a seaweed extract. Carrageenan is used as a stabilizer in
what popular frozen dessert product?
___ ___ ___ ____ ____ ____ ____ ____
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CARBOHYDRATES 2
GUIDE QUESTIONS: Based on your readings, please answer the following queries.
1. Which of the following saccharides is a reducing and nonreducing sugar?
a. Glucose - Ans:
b. Galactose - Ans:
c. Fructose - Ans:
d. Ribose - Ans:
e. Sucrose - Ans:
f. Maltose - Ans:
g. Lactose - Ans:
2. Identify the name of each of the structures of sugar and identify as reducing or nonreducing sugar. One of the
structures may be not identified from the usual structures of disaccharides.
Answer: Answer:
Answer: Answer:
3. Which test can be used to differentiate the following pairs of carbohydrates? Explain why and why other tests is
not possible.
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a. Fructose and galactose
b. Ribose and glucose
c. Glucose and maltose
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