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Lesson 2 - Complex Carbohydrates and Demonstration
Student Performance Objectives
1. List and define 2 examples of complex carbohydrates.
2. Describe 2 locations in the body where complex carbohydrates are important.
3. Describe an experiment to demonstrate the breakdown of starch to maltose by saliva.
Lesson Outline
A. Complex carbohydrates
1. Glycoproteins: combinations of carbohydrate and protein. E.g., mucus
2. Glycolipids: combinations of carbohydrate and lipid.
3. The glycocalyx located at the surface of cells is a combination of glycoproteins
and glycolipids and acts as a surface recognition region: immune system
determines "self from nonself" at this area.
4. Proteoglycans: mostly carbohydrate and some protein complexed together to
form the gel that helps to hold cells and tissues together and helps to form
the
synovial fluid that lubricates the joints. Discuss the thixotropic nature
of
synovial fluid (i.e., multiple-viscosity liquid).
B. DEMONSTRATION (or Student Activity): The various simple tests for the major
types of macromolecules are performed. Reducing sugars like glucose or maltose
are
tested using Clinitest tablets or Fehling's solution with observation of the color
change
(blue to greenish to brick red) after the exergonic reaction. Starch is tested
using
Lugol's iodine and observation of the blue-black color of the starch-iodine complex.
The slippery nature of saliva is noted, compared with water, based on the content
of
the glycoprotein, mucus.
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