a student wished to test a sample of organic material to determine whether it was sugar, a dat, or starch. If she could perform only one of the following, which would be the most revealing?
1- test for the presence of carbon and hydrogen in the sample
2- test the sample to determine the amount of amino acid present
3-burn the sample in a calorimeter
4-determine the kinds of chemical bonds present in the molecules of the sample
5- test for the presence of each substance (sugar, starch, and fat) in living organisms
2 answers
knowing the kinds of chemical bonds would be most helpful. Sugars, fats, and starches have only covalent bonds.
but how would this be revealing if they all have the glycosidic bonds? wouldn't that just be harder to differentiate them?
1 answer