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Practical carbohydrates

Imp practical carbohydrates

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swastikkyth
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5 views4 pages

Practical carbohydrates

Imp practical carbohydrates

Uploaded by

swastikkyth
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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ANALYSIS OF CARBOHYDRATES

TEST PROCEDURE OBSERVATION INFERENCE

Take 3 ml test Purple ring is formed at the Carbohydrate


solution + 2 drops junction of two layers. present.
of α-naphthol
solution (Molisch
MOLISCH’S reagent) and mix.
TEST Then add 2 ml of
conc. sulphuric
acid along the
wall of the test
tube carefully.

Principle: Carbohyrates when treated with concentrated sulphuric acid undergo dehydration to
give furfural derivatives. These compounds condense with α-naphthol to form colored product.

No color develops Polysaccharides


absent.
Take 3 ml test
solution + add 2 Color On On Presence of
IODINE TEST drops of iodine heating cooling
solution and mix. Blue Starch
Reddish Dextrin
purple Disappears Reappears
Reddish Glycogen
brown
Principle: The large polysaccharide molecules, adsorb the smaller iodine molecules on their
surface and forms a colored complex of undefined chemical nature. The color obtained
depends upon the length of the unbranched or linear chain available for complex formation.

Take 5 ml of Color of Concentration of


benedict’s reagent precipitate Carbohydrate
+ add 8 drops of Green 0.1-0.5% Reducing group
BENEDICT’S test solution, mix Yellow 0.5-1.0% present.
TEST and boil for 2 Orange 1.0-2.0%
minutes and allow Red >2.0%
to cool.

Principle:In the alkaline medium, cupric ions of benedict’s solution are reduced to cuprous
ions by reducing sugars, which forms Cu2O as a red precipitate.

Take 2 ml test Scanty red precipitates at the Monosaccharid-


solution + 2 ml bottom of the test tube. es present.
barfoed’s reagent
BARFOED’S heat for 30
TEST seconds and cool.
*Excess heating,
more than 3
minutes give false
positive results.
Principle: The reduction of cupric ions is carried out in acidic medium. Since acidic medium
is unfavorable for reduction, only the strong reducing carbohydrates, i.e. Monosaccharides
gives test positive.
*This test is used to distinguish reducing Monosaccharides from Disaccharides.
Take 3 ml Cherry red colored formed. Keto sugars
seliwanoff’s present e.g.
SELIWANOFF’S reagent + add 3 Fructose.
TEST drops of test
solution. Boil for
30 second allow
to cool.
Principle: The carbohydrates are converted into furfural derivatives by HCl, which condense
with resorcinol to form cherry red color complex.

Take 4 ml Test
Solution +
3 drops of conc.
HCl. Boil for 1
min and allow to
cool, divide it in
INVERSION to two parts
TEST Part I - Make it
alkaline with 5
drops of 40% Benedict’s test is positive.
NaOH and
perform Sucrose is
Benedict’s test. confirmed.

Part II - From
this solution Seliwanoff’s test is positive.
perform
Seliwanoff’s test.
Principle: Sucrose is a non-reducing sugar, since it does not have free aldehyde or ketone
group to cause reduction, hence it gives a negative reaction with benedict’s reagent. Sucrose on
hydrolysis with HCl is converted to glucose and fructose.
Sucrose Fructose + Glucose
+66.5°(d) -92.3°(l) +52.5°(d)
The optical rotation changes from dextrorotatory to levorotatory as fructose posses much
stronger levorotation than dextrorotation caused by glucose.

Take 5 ml test Observe these yellow crystals Presence of


solution and add a under microscope
pinch of osazone 1. Needle shaped crystals. Glucose,
OSAZONE TEST mixture+ 5 drops Fructose
of acetic acid. Put 2. Cotton ball or powder puff Lactose
the test tube in crystals.
water bath. Maltose
3. Sunflower shaped crystals.
Principle: A solution of reducing sugar when heated with phenyl hydrazine at 100° C and pH
of 4.3, characteristic yellow crystalline compounds called osazone are formed. Osazone
formation involves C1 & C2 carbons. These crystals have difference in crystalline structure,
precipitation time and melting point for different reducing sugars.

Crystals of Osazone

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