Professional Documents
Culture Documents
2009-50507
TEST FOR POLYSACCHARIDES (starch, glycogen, gum arabic) 5 mL test solution Drop iodine solution Color change? Y Polysaccharide present (Intense blue solution) N Polysaccharide absent (Clear, colorless solution)
TEST FOR CARBOHYDRATES (starch, glucose, sucrose and other sugars) Molisch Test 0.5 mL test solution 2 mL water 2 drops Molisch Reagent (-naphthol + H2SO4) Mix well; incline test tube 3 mL conc. H2SO4 (slowly!) *pour on side of test tube Purple layer at junction? Y N Carbohydrate absent
Anthrone Test 1 drop solution 0.5 mL water 1 mL Anthrone Reagent Swirl carefully Boil for water bath (3mins) Cool and observe
Y Carbohydrate present
N
Carbohydrate absent
Carbohydrate present
Seliwanoffs Test (Ketohexoses e.g. Fructose)
5 mL Seliwanoff Reagent
1 mL test solution Boil in water bath (1min.)
Y
Ketohexose present
N
Ketohexose absent
Benedicts Test Reducing sugars (e.g. Fructose, glucose, xylose, arabinose, maltose) 1 mL Benedicts Reagent 2 gtt test solution Mix well Boil in water bath (3mins) Allow solution to cool down Formation of brick-red precipitate? Y Presence of reducing sugar N Absence of reducing sugar
Tollens Phloroglucinol Test (Galactose, Galacturonic Acid) 1 mL test solution 2 mL Conc. HCl 2-3 gtt Tollens Phloroglucinol Reagent Boiling water bath Formation of red soln? Y Galactose present N Galactose absent 1 mL phenylhydrazine Mix contents Stopper loosely w/ cotton Heat in boiling water bath Remove after 30 mins. Cool in water bath Wash w/ distilled water View under LPO
Phenylhydrazine Test Reducing sugars (e.g. Fructose, glucose, xylose, arabinose, maltose 1 mL test solution
Barfoeds Test Monosaccharides 1 mL Barfoeds Reagent 2 gtt test solution Boil in water bath for few minutes Allow solution to cool down Formation of brick-red precipitate after 2 mins Y Presence of monosaccharide N Absence of monosaccharide
*Disaccharide present if ppt formed after several (15 mins.)
Fine, yellow Irregular cluster needles (hay- of fine needles, powde rpuff like
starshaped
rodshaped
Y Galactose present
N Galactose absent
Fermentation Test
10 mL 20% Bakers yeast suspension in Eihorn Saccharometer 4 mL test solution
Invert tube several times until well mixed Fill the closed end of the tube (avoid air bubbles) Do not fill the open arm (mouth) to give for water displacement. Stopper loosely with cotton. Observe the volume of the gas evolved at the closed end of the tube.
5 mL gas produced?
add 5 mL of 40% sodium hydroxide
fill open arm w/ water Cover the mouth using thumb and shake *make sure all the gas is in the closed end of the tube before removing thumb. Take note of the volume of the gas in the closed arm.
2 gtt CaCl2 TS
White precipitate
Foul odor, bright yellow precipitate, hexagonal crystals CaCO3 present Iodoform present