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Skills to build:
Doing microscale reactions Observing evidence of a chemical reaction Using chemical reactions to identify a carbohydrate Identifying reducing sugars Identifying aldoses and ketoses Identifying pentoses
Introduction Along with proteins and fats, carbohydrates, or sugars, are one of the three main classes of food used to sustain life. They are essential components of all living organisms and constitute the most abundant class of biological molecules. The classification carbohydrate stems from the general molecular formula for monosaccharides, (CH2O)n where n 3, which implies that these compounds are hydrates of carbon. However, carbohydrates are not true hydrates in the chemical sense. Carbohydrates, chemically, are polyhydroxy aldehydes (CHO) or ketones (C=O) or compounds which upon hydrolysis yield these compounds. Note that each carbon in a polyhydroxy aldehyde or ketone structure, except for the carbonyl functional group (in yellow), bears a hydroxyl (OH) functional group (in green). Polyhydroxy aldehydes and ketones with the same number of carbons are structural isomers of each other.
H C H H H C C C O OH OH OH
CH2OH C H H C C O OH OH
CH2OH
CH2OH
polyhydroxy aldehyde
polyhydroxy ketone
C C C C C
O OH H OH OH
4 6
H HO H H
2 3 4 5 6
CH2OH O H H 1
2
H OH
3
OH
OH
CH2OH
OH
D-glucose
-D-glucose
The cyclic structures of galactose, fructose, and ribose, are given below.
CH2OH OH H OH H H OH O H H OH
CH2OH O H H OH H HO OH
CH2OH
CH2OH O H H OH H
OH OH
D-galactose Disaccharides
D-fructose
D-ribose
Disaccharides are carbohydrates which upon hydrolysis (reaction with water) yield two monosaccharide structures. The most abundant disaccharide is sucrose, which is hydrolyzed to D-glucose and D-fructose. The two sugar units are covalently joined through an oxygen atom at carbons 1 and 2 on glucose and fructose, respectively. The covalent link between the two sugar units is referred to as an (1 2)
CH2OH H H OH OH H OH OH HO CH2OH OH H H OH H O H H OH -H2O H H OH OH H CH2OH O H HO
2
CH2OH O H H 1
OH
glycosidic bond
CH2OH O H H
CH2OH
sucrose glycosidic linkage. The structures of the disaccharides maltose and lactose are given below. Maltose contains two D-glucose units joined by an (1 4) glycosidic bond, while lactose consists of D-galactose and D-glucose joined by a (14) linkage. The glycosidic linkages are destroyed when disaccharides undergo hydrolysis back to the individual monosaccharides.
CH2OH OH H OH H H OH O H O
1
H OH H
O H H OH OH
maltose Polysaccharides
lactose
Polysaccharides consist of large numbers of monosaccharides joined by glycosidic linkages. When the monosaccharide units are all identical, the molecule is referred to as a homopolysaccharide. If the monosaccharide units differ, the molecule is classified a heteropolysaccharide. Starch is a homopolysaccharide synthesized by plants for the storage of -D-glucose units and serves as a source of carbohydrates in animal diets. Plant starch occurs as a mixture of two different polymeric structural units. amylose is a linear polymer of several thousand glucose units joined by (14) glycosidic bonds. Amylopectin is a branched polymer with glucose connected in linear chains by (14) bonds and by (16) bonds at the branch points which occur on the average every 24 to 30 glucose units. Containing up to a million glucose residues, amylopectin is the larger of the two polymeric structures. Glycogen, the storage polysaccharide for glucose in animals and humans is structurally similar to amylopectin except that branching occurs every 8 to 12 glucose residues.
CH2OH H O H O H O H O 1 O H H 4H O H CH2OH O H O amylose H O H H O H CH2OH O H O H O H H O H CH2OH O H O H O
-naphthol
OH O CH2OH O H H H OH OH OH ribose H conc. H2SO4 -2 H2O H C O -naphthol H C O [O] C O O
CH2OH glucose
The formation of a red to orange precipitate indicates the presence of a reducing sugar. Tollens's Test The Tollens's test also involves a mild oxidizing agent. In the Tollens's test, silver(I) ion is reduced to metallic silver. The formation of a silver mirror on the inside of the test tube indicates the presence of a reducing sugar. The Tollens's reagent must be freshly prepared to produce the proper results.
H C H HO H H C C C C O OH H OH OH Ag(NH3)2+ H HO H H OH C C C C C O OH H OH OH + Ag (mirror)
CH2OH glucose
Barfoed's Test Barfoed's reagent also uses the reduction of copper(II) ion to red Cu2O as an indication of a reducing sugar. However, it not as reactive as Benedict's reagent, and the
H3C orcinol
OH
OH resorcinol
Figure 1. Condensation Reagents for Bial's and Seliwanoff's Tests Bial's test is used to distinguish a pentose from a hexose structure. The dehydrating agent is concentrated HCl, and the condensation reagent is orcinol in the presence of iron(III) chloride. Pentoses undergo dehydration to furfural, a cyclic aldehyde, which further reacts with orcinol to give a blue-colored condensation product.
O CH2OH O H H H OH OH OH ribose H conc. HCl -2 H2O H C O orcinol blue condensation product
furfural
All other colored products are negative indicators for the presence of a pentose. Seliwanoff Test The Seliwanoff test differentiates between ketohexoses and aldohexoses. It also uses concentrated HCl for the dehydrating agent, but the condensation agent is resorcinol. Ketohexoses are dehydrated to 5-hydroxymethylfurfural, which undergoes condensation with resorcinol within two minutes to form a red-colored product.
5-hydroxymethylfurfural
The appearance of a peach color is not a positive test for a ketohexose. In this experiment, the above tests will be performed on glucose, ribose, fructose, galactose, sucrose, xylose, maltose, and lactose. The rates of reaction with the different reagents and the visual characteristics (color, intensity, amount of precipitate) of the products formed will be noted for comparison to an unknown carbohydrate sample. The flow chart may be used to identify the unknown carbohydrate as to class and structure.
mono- or disaccharide Barfoed's test red ppt ~ 10 min red ppt. 2-3 min
nonreducing disaccharide
reducing disaccharide
pentose
( sucrose )
( lactose maltose )
( ribose xylose )
ketohexose
aldohexose
( fructose )
( glucose, galactose )
Safety considerations Wear suitable protective clothing, gloves, and eye/face protection! BENEDICT'S REAGENT eye, skin, and respiratory irritant harmful if swallowed; may cause gastrointestinal discomfort BARFOED'S REAGENT harmful if swallowed; may cause gastrointestinal discomfort corrosive to skin and eyes BIAL'S REAGENT corrosive to skin and eyes; harmful if ingested SELIWANOFF REAGENT corrosive to skin and eyes; harmful if ingested AMMONIUM HYDROXIDE contact may cause tissue damage to skin, eyes, mucous membrane, gastrointestinal & respiratory mucosa SILVER NITRATE damage to the eyes and can burn skin inhalation can irritate respiratory passages and mucous membranes ingestion can cause severe abdominal pain and gastroenteritis, that may be fatal SUGARS may cause eye irritation
Molisch Test Clean and thoroughly rinse with distilled water five test tubes. Label one for each of the five known carbohydrates. Place 10 drops of each sugar solution in its labeled test tube. Add 2 drops of the Molisch reagent to each test tube. Mix thoroughly with a glass stir rod. Be sure to clean the stir rod after each test tube. Hold the test tube at a 45 angle, and slowly and carefully add 20 drops of concentrated H2SO4 down the side of the test tube. The more dense acid will form a layer on the bottom of the test tube. Place in a rack and note the time for the appearance of a red to purple ring at the interface of the two layers. Aldopentoses, ketopentoses, and ketohexoses react more rapidly than aldohexoses and disaccharides. Record your results on your lab report.
Benedicts Test Clean and thoroughly rinse with distilled water five test tubes. Label one for each of the five known carbohydrates. Place 5 drops of each solution in its labeled test tube. Add 20 drops of Benedict's reagent to each solution. Mix thoroughly. Place all test tubes in boiling water at the same time. Note the time for the appearance of a red to reddish orange precipitate. After 1 minute remove the test tubes and place in a rack. Record your results. Barfoed's Test Prepare a boiling water bath(add boiling chips to prevent bumping). Clean and thoroughly rinse with distilled water five test tubes. Label one for each of the five known carbohydrates. Place 5 drops of each solution in its labeled test tube. Add 20 drops of the Barfoed's reagent to each test tube. Mix thoroughly. Place all test tubes in the boiling water at the same time. Note the time for the appearance of a red precipitate and remove the test tube. After 10 minutes remove all the test tubes and place in a rack. Record your results.
Bial's Test Clean and thoroughly rinse with distilled water five test tubes. Label one for each of the five known carbohydrates. Place 5 drops of each solution in its labeled test tube. Add 20 drops of Bial's reagent to each test tube. Mix thoroughly. Place all test tubes in boiling water at the same time. Remove after 1 minute. A dark blue color indicates a pentose. Record your results.
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References Hendrickson, C. H.; Byrd, L. C.; Hunter, N. W. A Laboratory Manual for General, Organic, and Biochemistry, 3rd ed.; McGraw-Hill: Boston, 2001, pp 333-342. Pasto, D. J.; Johnson, C.R.; Miller, M. J. Experiments and Techniques in Organic Chemistry; Prentice Hall: Upper Saddle River, NJ, 1992, p 336. Pavia, D. L.; Lampman, G. M.; Kriz, G. S.; Engel, R. G. Introduction to Organic Laboratory Techniques: A Small Scale Approach, 2nd ed.; Brooks/Cole: Belmont, CA, 2005, pp 444-450.
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Laboratory Report How accurate are the tests in identifying and classifying carbohydrates? Is your unknown a mono- or disaccharide? Is it a reducing or non-reducing sugar?
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