1. (4 points) In one or two paragraphs, describe how you used the results of the three assays to identify solutions A, B, C, and D as glucose, fructose, lactose, and sucrose. Be sure to state which is which. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for. Be sure to state the identity of the four unknowns (A - D) in your analysis. If one or more of the assays did not work, or there was some other problem with your data, describe the results you were able to obtain, and then explain what you would have expected to see if everything had worked perfectly. 2. (1 point) Based on the results you obtained in the lab, what can you conclude about the carbohydrate composition of honey? In other words, what type of sugars are in honey? In addition to this type of sugar, are there other type(s) of sugars that could also be present in honey? 3. (1 point) In a brief paragraph, describe how your lab results allowed you to determine which corn syrup brand contains high-fructose corn syrup. 4. (1 point) The enzyme -galactosidase can hydrolyze the disaccharide allolactose into glucose and galactose. If you want to monitor the progress of allolactose's hydrolysis reaction, which assay will work the best? Explain your reasoning. 5. (1 point) Be sure to include your table with observations along with the post lab report.