Discussion of Results

In Molisch’s test, an appearance of purple colored ring at the junction of two

liquids is observed in a positive Molisch test. The presence of carbohydrates due to the

formation of an unstable condensation product of betanapthol produced by the

dehydration of the carbohydrate. Benedict’s test is a test for the presence of a reducing

sugar. The color formed depends upon the amount of reducing sugar present in the

mixture. If the saccharide is a reducing sugar, it will reduce copper ions to oxide, a red

precipitate. Glucose is a reducing sugar that will form the red-brown precipitate.

However, at different dilutions, there is a decrease in precipitate formation since there

are less free reactive carbonyl groups available to react with the Benedict’s solution.

Precipitates may range from green coloration to red-brown/brick-red precipitate.

Seliwanoff’s test, the presence of Ketoses (sucrose gives a positive ketohexose test)

and presence of aldose. The cherry-red complex is formed in the reaction indicating the

presence of the ketose sugar. When reacted with Seliwanoff reagent, Ketoses react

within 2 minutes forming a cherry red condensation while the aldopentoses react slowly,

forming the colored condensation product. Barfoed’s test is a deep blue color formed

with red precipitate settling down at the bottom or sides of the test tube. The presence

of reducing sugar if the saccharide is a reducing sugar it will reduce Cu ions to Cu

oxide. Nylander’s test, in the case of alkaline solution bismuth sub nitrate, the bismuth

hydroxide formed is reduced the black metallic bismuth. The solution that yield a

poisitive result was glucose, galactose, maltose, fructose and lactose while the rest of

the solutions was negative indicated by clear solutions. Mucic acid test, for the product
of the reaction, also this test will give positive results if there is a presence of crystal

precipitate. Oxidation of most monosaccharides by nitric acid yields a mucic acid due to

hydrolysis of glyosidic linkage between the glucose and galactose subunits. Iodine test,

blue-black stain is observed, since amylase is present. It is the presence of

polysaccharide. Iodine forms colored adsorption complexes with polysaccharides.

Osazone test, its formation involves hydrazine formation at C-1 of an aldose and

oxidation of C-2 of an alcohol group to a ketone. The difference in the structure of the

monosaccharides is caused by the diverse group attached to the first and second

carbons of the sugar molecules. The time needed to create osazone crystals varies

among the various sugars involved but helps to identify the sugars being tested.

Disaccharides – like sunflowers; Lactose- like tight balls of needles; and

monosaccharides – like needle-shape or broomstick. Lastly, Iodine a branched chained

component of starch, gives purple color (Amylopectin); gives a reddish-brown color

(Glycogen). Benedict’s test a semi quantitative test. The color of the precipitated gives a

rough estimate of reducing sugar present in the sample. Barfoed’s test, the positive

reaction indicated the presence of reducing monosachharide. On prolonged heating

disaccharides can also give the test positive seliwanoff’s test, the test is given by

Ketohexoses, so it is answered by fructose, sucrose and other fructose containing

carbohydrates. Mucic acid test to identify galactose and sucrose also this test will give

positive result if there is a presence of crystal precipitate.

Conclusion

We concluded that the experiment was successful in using different biochemical

tests. Molisch test for the presence of carbohydrates. Iodine test for the presence of

polysaccharide. Benedict’s test and Barfoed is the test for the presence of reducing

sugar. Seliwanoff test for the presence of Ketoses and the presence of aldoses.

Osazone test for the presence of glucose/fructose, the presence of lactose and maltose.

Nylander’s test the case of alkaline solution bismuth sub nitrate.