Data and Results

Test Solutions Observations

Glucose 1at layer: white, 2nd layer: violet, 3rd layer: green
Sucrose 1st layer: clear, 2nd layer: violet, 3rd layer: green violet
Starch 1st layer: white, 2nd layer: Dark green, 3rd layer: green
Table 1: Results in Moisch test

Test Solutions Observations

Glucose Brown
Fructose Brown
Galactose Brownish red
Maltose Light orange with orange precipitate
Sucrose Reddish brown
Lactose
Table 2: Results in Benedict’s Test

Test Solutions Observations

Glucose Blue with little precipitate at the bottom; pinking floating
precipitate; red ring on the side
Fructose Light blue with red precipitate at the bottom; pinkish violet ring on
the sides
Galactose Blue with red precipitate at the bottom, red floating precipitate;
reddish orange ring on the side
Maltose Blue with red precipitate at the bottom; yellow floating precipitate;
orange ring on the sides
Sucrose Blue with red precipitate
Lactose Blue with red precipitate; little yellowish floating precipitate;
orange ring on the side
Table 3: Results in Barfoed’s Test

Test Solutions Observations

Glucose Black
Fructose Black
Galactose Black
Maltose Black
Sucrose Light gray with grey precipitate
Lactose black
Table 4: Results in Nylander’s Test

Test Solutions Observations

Glucose none
Galactose Black hair strands crystals
Lactose Flower shaped
Table 5: Results in Mucic Acid Test
 Test Solutions Observations
Glucose Brownish yellow without precipitate
Sucrose Brownish yellow with little precipitate
Starch Dark brownish yellow with precipitate
Table 6: Results in Iodine Test

Test Solutions Initial time Precipitation time illustration

Glucose 40 mins 6:04 mins Greenish yellow, grass like
Fructose 40 mins 4:11 mins Long fiber like structure cross section
Galactose 40 mins 16:38 mins Hairy Green
Maltose 40 mins After adding 3 ml of water; Yellow, flowery (compacted)
43:00
Sucrose 40 mins After adding 3 ml of water; Yellow, small spikes
43:00
Lactose 40 mins 10:09 mins Not that compacted, strands are
either Long or short strands
Table 7: Results in Identfication of Sugars by Osazone Formation