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Barfoed's Test

Barfoed's test is used to detect the presence of monosaccharides. When the Barfoed's reagent, which contains copper acetate and acetic acid, is mixed with a monosaccharide solution and heated, it reacts to form a brick-red copper(I) oxide precipitate within three minutes, indicating a positive result. Disaccharides may also react but more slowly, producing a negative result. The test reaction involves the oxidation of the monosaccharide's aldehyde group to a carboxylate by copper ions, forming the precipitate. Barfoed's test, Fehling's test, and Benedict's test can all detect reducing sugars, but Barfoed's is most accurate

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4K views12 pages

Barfoed's Test

Barfoed's test is used to detect the presence of monosaccharides. When the Barfoed's reagent, which contains copper acetate and acetic acid, is mixed with a monosaccharide solution and heated, it reacts to form a brick-red copper(I) oxide precipitate within three minutes, indicating a positive result. Disaccharides may also react but more slowly, producing a negative result. The test reaction involves the oxidation of the monosaccharide's aldehyde group to a carboxylate by copper ions, forming the precipitate. Barfoed's test, Fehling's test, and Benedict's test can all detect reducing sugars, but Barfoed's is most accurate

Uploaded by

Tom Anthony Tonguia
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BARFOEDS TEST

Post Laboratory Report


Group 4

A. What is the Principle


involved in the Barfoeds Test?

When barfoed reagent mix with solution of


monosaccharide or disaccharide, and
heated in boiling water bath, they react and
crystal precipitate is formed.
Copper acetate which is present in barfoeds
reagent convert to copper oxide and give
brick red precipitate when react with
monosaccharide or disaccharides.
Monosaccharde react fast while disaccharide
react slowly.

B. Purpose of this test

Barfoed's test is a chemical test used


for
detecting
the
presence
of
monosaccharides.

C. What components make up the


Barfoeds reagent? State the function of
each component/

The reagent is prepared by dissolving


copper acetate monohydrate and
glacial acetic acid in water. Acetic Acid
present in the reagent hydrolyzes
disacchrides
to
monosacchrides.
Reducing
monosaccharides
are
oxidized by the copper ion in the
solution to form a carboxylic acid and a
reddish precipitate of copper (I).

D. Provide the type


equation used in the test.

Hi Whiteboard

E. Show the sample equation involved in the


reaction between Barfoeds reagent and the
sample which gave a positive result:

RCHO + 2Cu2+ + 2H2O RCOOH + Cu2O + 4H+


Reducing monosaccharides are oxidized by the
copper ion in solution to form a carboxylic acid
and a reddish precipitate of copper (I) oxide
within three minutes. Reducing disaccharides
undergo the same reaction, but do so at a slower
rate.

F. Provide an Explanation
(POSITIVE)
Monosaccharides

The
commonly
occurring
monosaccharides includes glucose,
fructose, galactose, ribose, etc.
The two monosaccharides combine
together to form disaccharides which
include sucrose, lactose and maltoses

Result of the Test:

Glucose: With brick red


precipitate
=POSITIVE
Sucrose: No brick red
precipitate
=NEGATIVE
Lactose: No brick red
precipitate
=NEGATIVE

Positive:
Monosaccharides

Barfoed's test is a chemical test used for


detecting the presence of monosaccharides.
It is based on the reduction of copper(II)
acetate to copper(I) oxide (Cu2O), which
forms a brick-red precipitate.[1][2]
When barfoed reagent mix with solution of
monosaccharide, and heated in boiling water
bath, they react and crystal precipitate is
formed. Copper acetate which is present in
barfoeds reagent convert to copper oxide
and give brick red precipitate when react
with monosaccharide.

Negative: Disaccharides

(Disaccharides may also react, but the


reaction is much slower.) The aldehyde
group of the monosaccharide which
normally forms a cyclic hemiacetal is
oxidized to the carboxylate. A number
of other substances, including sodium
chloride,[3] may interfere.

G. Why is heating of the mixture


limited to three minutes only?

H. How does this test compare with


Fehlings and Benedicts Test? Which
is more accurate?

all of the test is used as a general test


for detecting reducing sugars. but they
are different in the reagents used to
detect the sugars.
Shows positive test for: Reducing
monosaccharides

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