[cs_content][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]Forensic Chemistry > 2. Analysis of Organic Material Can Distinguish Plant And Animal Material >[/cs_text][cs_text style=”color: #800000;font-family: “Oxygen”,sans-serif;”]Analysis of organic material can distinguish plant and animal material[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][cs_text]Students learn to:
- identify that carbohydrates are composed of carbon, hydrogen and oxygen according to the formula :Cx (H2O)y
- identify glucose as a monomer and describe the condensation reactions which produce:
– sucrose as an example of a dissacharide
– polysaccharides including glycogen, starch and cellulose - describe the chemical difference between reducing and non-reducing sugars
- distinguish between plant and animal carbohydrates’ composition in terms of the presence of:
– cellulose
– starch
– glycogen
[/cs_text][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][cs_text]Students:
- choose equipment, plan and perform a first-hand investigation to carry out a series of distinguishing tests for the carbohydrates:
– reducing and non-reducing sugars
– starch - use available evidence and perform first-hand investigations using molecular model kits, computer simulations or other multimedia resources to compare the structures of organic compounds including:
– monosaccharides
– starch
[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 45px 0px;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]Extract from Chemistry Stage 6 Syllabus (Amended October 2002). © 2009, Board of Studies NSW.[/cs_text][/cs_column][/cs_row][/cs_section][/cs_content]