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Chemical Reactions: Carbohydrate Qualitative Analysis: Foundation Lab
Chemical Reactions: Carbohydrate Qualitative Analysis: Foundation Lab
Chemical Reactions: Carbohydrate Qualitative Analysis: Foundation Lab
Skills to build:
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, (C·H2O)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 O CH2OH
H C OH C O
H C OH H C OH
H C OH H C OH
CH2OH CH2OH
polyhydroxy aldehyde polyhydroxy ketone
Carbohydrate Qualitative Analysis
Monosaccharides
Monosaccharides are further classified based upon the carbonyl functional group
present and the total number of carbon atoms in the structure. The polyhydroxy
aldehyde on the previous page contains five carbons and is classified as an aldopentose,
where the prefixes aldo- and pent- indicate the aldehyde functional group and five carbon
atoms, respectively. The polyhydroxy ketone structure is a ketopentose, where keto-
indicates a ketone functional group.
Monosaccharides may be represented by either a Fischer or Haworth projection.
Fischer projections show the open chain form of the sugar, and Haworth projections
show the cyclic form of the sugar. In a Fischer projection, a chiral carbon may be
indicated by a pair of intersecting lines . In the Haworth projection, the chain of
carbons forms a ring structure. The Fischer and Haworth projections for glucose are
given below. The designation D indicates the stereoisomer where the hydroxyl group
(green) at the highest numbered chiral carbon appears on the right in the Fischer
projection. The symbol indicates the stereoisomer in which the hydroxyl group (blue)
lies below the plane of the ring for the lowest numbered carbon in the ring (the anomeric
carbon). When this hydroxyl group is shown above the plane, the designation is . Note
that this hydroxyl group is formed from the carbonyl group during the ring closing
reaction. Only the cyclic form is found in the solid state, while the linear form exists only
at a low concentration in equilibrium with the and cyclic forms in solution.
H
1
C O
2
H C OH 6
3
CH2OH
HO C H
H 5 O H
4
H C OH H H 1
4 OH
5
H C OH
OH 3 2 OH
6
CH2OH H OH
D-glucose -D-glucose
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Carbohydrate Qualitative Analysis
The cyclic structures of galactose, fructose, and ribose, are given below.
CH2OH
CH2OH CH2OH
OH O H CH2OH H
O O
H H
OH H HO H H
H OH H OH H OH
H OH OH H OH OH
Disaccharides
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 (12)
CH2OH CH2OH
H H O H
O H
H H H 1
H OH
OH
OH OH OH
-H2O H OH
H OH glycosidic bond
O
CH2OH CH2OH
OH
O O
H HO HO 2
H
H CH2OH H CH2OH
OH H OH H
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.
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Carbohydrate Qualitative Analysis
CH2OH
H O H
CH2OH CH2OH CH2OH H
4 H
OH
H O H H O H OH O O OH
H H H H
H 1 4 OH H 1
OH OH H OH
O OH
OH H H
H OH H OH H OH
maltose lactose
Polysaccharides
H O H O H O H O
amylose
CH2OH CH2OH
H O H H O H
H 1 4 H 1
O O H O H
O
O
H O H O
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CH2OH CH2OH CH2 CH2OH
H O H H O H H O H H O H
H 1 4H H H
O O H O H O H O H O
O O O
H O H O H O H O
amylopectin
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Carbohydrate Qualitative Analysis
Molisch Test
-naphthol
OH O
O
CH2OH
H conc. H C
O H2SO4 O -naphthol O [O] O
H H
-2 H2O H C C
H OH
OH OH
ribose furfural
colorless
dehydration product
OH OH
purple
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Carbohydrate Qualitative Analysis
the interface between the carbohydrate solution and concentrated sulfuric acid is a
positive indication of a carbohydrate structure. Monosaccharides react more quickly than
di- and polysaccharides, which must slowly undergo hydrolysis before they react with the
Molisch reagent.
Benedict's Test
H OH
C O C O
H C OH Cu2+ / OH- H C OH
(blue)
HO C H HO C H + Cu2O (red precipitate)
H C OH H C OH
H C OH H C OH
CH2OH CH2OH
glucose gluconic acid
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 OH
C O C O
H C OH H C OH
Ag(NH3)2+
HO C H HO C H + Ag (mirror)
H C OH H C OH
H C OH H C OH
CH2OH CH2OH
glucose gluconic acid
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
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Carbohydrate Qualitative Analysis
rate at which the red precipitate forms can be used to distinguish between mono-
saccharides and disaccharides. The appearance of red Cu2O within 2-3 minutes is a
positive test for a monosaccharide; disaccharides produce the precipitate in
approximately 10 minutes.
Bial's Test
The ability of the hydroxy groups to undergo dehydration reactions allows for
identification of certain aldoses and ketoses. Concentrated acid is used to dehydrate the
sugars, which produce colorless dehydration products. These dehydration products then
react with a condensation reagent to form colored condensation products, which offer a
visual means of positive identification. Figure 1 shows two condensation reagents
commonly used to test for sugars.
OH OH
H3C OH OH
orcinol resorcinol
O
CH2OH
H conc. H C
O O orcinol
HCl
H H
blue condensation product
-2 H2O
H OH
OH OH
ribose furfural
All other colored products are negative indicators for the presence of a pentose.
Seliwanoff Test
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Carbohydrate Qualitative Analysis
H
CH2OH CH2OH
CH2OH conc. C O
O O
HCl resorcinol
H HO red condensation product
H OH -2 H2O
OH H
fructose 5-hydroxymethylfurfural
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
disaccharide monosaccharide
Benedict's test Bial's test
ketohexose aldohexose
( fructose ) ( glucose, galactose )
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Carbohydrate Qualitative Analysis
Safety considerations
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
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Carbohydrate Qualitative Analysis
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.
Benedict’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 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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Carbohydrate Qualitative Analysis
Seliwanoff 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 Seliwanoff 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 cherry red color. Poly- and disaccharides hydrolyze slowly in the
presence of acid and should take more time to give a positive test. After two minutes
remove from the water and place in a rack. Record your results.
Tollens's Test
Clean and thoroughly rinse with distilled water three test tubes. Label one for
glucose, one for sucrose, and one for lactose. Place 20 drops of 5% silver nitrate
into a 100-mL beaker. Add 1 drop of 3 M NaOH to the beaker. Continue to add 2%
ammonia with stirring to the beaker until the brownish precipitate of silver oxide just
disappears. Divide the solution equally among the three labeled test tubes. Add 5
drops of each sugar solution to its labeled test tube. Do not mix. Place the test
tubes in the boiling water bath for 2 minutes. Record your results.
Obtain an unknown from your instructor and record its number on your lab
report. Using the flow chart in Figure 2, determine the identity of your unknown. Do
only those tests which are necessary to clearly establish the identity of the unknown.
The possible unknowns are glucose, xylose, fructose, lactose, or sucrose.
References
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Carbohydrate Qualitative Analysis
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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