2.

TASKS AND COMPLETION

Phase 1: Orientation

Task 1

Read the student worksheet in the second event, orient the practical instructions containing
the essence of the theory and general procedures of the titles / subtitles that will be done in the
practicum.

a. write down the results of the orientation by writing down the tools and materials used
complete with their respective specifications and functions
b. write down the title or subtitles of the experiment carried out followed by writing down
the reagents / reagents used, and the functions of each reagent.

Completion Of Task 1a.

a. Equipment That Used

Table 1.2 equipment and materials in practicum carbohydrates

No Equipment/ Specification Equipment/

Materials
1 test tube & racks 20 pieces
2 droper pippetes 20 pieces
3 measuring cup
4 beaker glass 250 ml
5 beaker glass 600 ml
6 spirtus burner
7 three feet
8 wire netting
Material Function
for reacting small
amounts of substance
to help move chemical
solutions from one
container to a small
scale
2 pieces as a tool to measure the
volume of liquid
1 piece to make solution, thin
and heat the liquid,
reacting substances in
larger quantities
1 piece to make solution, thin
and heat the liquid,
reacting substances in
larger quantities
1 piece to heat chemicals
1 piece to hold the screen in the
heating process
1 piece as a base in the heating
 process
9 wooden clamp 1 piece to clamp an object so
that objects do not
touch hands directly
10 glucose 2% 22 drops as carbohydrate sample
11 Sucrose 1 ml as carbohydrate sample
12 Starch 3 ml as carbohydrate sample
13 Lactose 17 drops as carbohydrate sample
14 watery ammonia (in Sufficiently to form Ag(NH3)2OH
tollens test) complex ion
15 HCl 3M (in sucrose 3 ml as catalyst
and starch
hydrolysis)
Completion Of Task 1b.

Table 1.3 reagents in practicum carbohydrates and the function of each reagent

No Experiment Reagent Function Reaction

tittle/ Used of
subtittle Reagent
1. Molish Test Molish To test the  Sucrose
reagent presence HO
HO

of OH
CH2OH
OH
O CH2OH
carbohydr O
H2O, H+
H H
H
O
OH
H +
ate HO
O O OH
Kalor
OH
OH
OH H CH2OH
compound H OH
OH H
HO OH
in sample OH Glukosa Fruktosa

Sukrosa
Concentrated To avoid Step 1
H2SO4 and form CH2OH
hydrolysis H O H

or break OH H
OH
H2O,
OH
down H OH

disacchari
de OH

molecules
O
into HO
C C
+2
O
H2 H
monosacc
harides + 3H2O
and
polysacch OH

arides into HO O

disacchari C
H2
O C
H +2 →
des

HO
C
H2

HO2S SO2H

OH

Kompleks berwarna ungu

 Glucose
CH2OH
H O H

OH H H2O,
OH OH
H OH
 OH

HO O
C O C
H2 H +2
+ 3H2O
OH

HO O
C O C
H2 H +2

HO
C
H2

HO2S SO2H

→ OH

Kompleks berwarna ungu

 Amylum
Step 1: Hydrolisis amylum to
glucose

Step 2:
CH2OH CH2OH

H O H H O H

OH H OH H
O O O

H OH H OH
n

CH2OH
H O H

OH H
OH OH
H2SO4, H2O
H OH n
 CH2OH
H O H

OH H H2O,
OH OH
H OH

OH

HO O
C O C
H2 H +2
+ 3H2O
OH

HO O
C O C
H2 H +2

HO
C
H2

HO2S SO2H

→ OH

Kompleks berwarna ungu

2. Seliwanoff Seliwanoff To  Amylum

Test reagent distinguish CH2OH CH2OH

between H
H
O H H
H
O H
OH H
alldose *O
OH H
O O

and ketose H OH H OH
n
sugar amilum

 Glucose
CH2OH

H O H

OH H
OH OH

H OH

Glukosa

 Lactose
CH2OH CH2OH
H O O H
O
OH H OH H
OH OH
H OH H OH
3. Barfoed Test Barfoed To  Amylum
reagent differentia
CH2OH
te CH2OH
O H
H O H H
monosacc H H + 2Cu2+ + 2H2O
OH H OH H
harides *O O O
and H OH H OH
n
disacchari
des from amilum
the
samples

 Glucose
CH2OH CH2OH

H O H O
H2O
OH H OH C H + 2Cu2+ + 2H O
2
OH OH OH
H OH OH

Glukosa CH2OH

+ Cu2O
OH COO-

OH Endapan
merah bata
OH

 Lactose
CH2OH CH2OH
OH
O O O

OH OH + 2Cu2+ + 2H2O

OH
OH OH

Laktosa

4. Tollens Test Tollens To  Sucrose

reagent differentia HO

te
HO
OH

reduction
sugar and O

non- HO
O O OH

reduction
sugar HO OH
glucose fructose
OH
sucrose

CH2OH

[Ag(NH3)2]+ OH

CO2-
OH + Ag

OH

OH

 Amylum
[Ag(NH3)2]+

Silver mirror
 + Ag(NH3)2OH (aq) ↛

(aq) ↛

 Lactose
CH2OH

O OH

CH2OH OH

OH O OH

OH
OH
H2O
OH

CH2OH
CH2OH

O O

HO CH
OH
OH
O
OH

OH
OH

CH2OH

OH

COO-
OH

OH

+ Ag (s)
OH ↓ Silver mirror
(aq)

 Glucose
CH2OH

O
H2O
OH

OH OH

OH
+ Ag (s)

CH2OH

OH

COO-
OH

OH

OH (aq)
CH2OH

OH

COO-
OH

OH

OH

+ Ag (s) silver mirror

 NaOH To form a 2 AgNO3 (aq) + 2 NaOH (aq) →
solution
brown Ag2O (s) + 2 NaNO3 (aq) + H2O(l)
silver (brown precipitate)
precipitate
.
NH4OH To Ag2O (s) + 2 NH4OH (aq) →
solution dissolve
2Ag(NH3)2OH (aq)
the silver
oxide
precipitate
by
forming a
complex
compound
or
oxidizing
the Ag2O
compound
5. Fehling Test Fehling To test the  Fructose
O OH HO
Reagent presence
of
OH
reducing
HO OH
+ (aq) +
sugars in
the sample Cu2+ →
CH2OH

OH

OH COO-

OH

OH (aq) + Cu2O(s)
(brick red)
 Lactose
HO

O
OH
OH O

O OH
OH HO

OH

OH
(aq) +
2Cu2+ →
 CH2OH
OH

CH2OH OH COO-

OH O O
OH
OH

OH +
Cu2O(s)
(Brick red)
 Glucose

OH
6 Sucrose HCl solution To break HO

down OH

Hydrolysis
sucrose O

into OH
HO O
O

glucose
and HO OH
H 2O
fructose OH

H+, OH-
CH2OH
H O H CH2OH OH
O
OH H H OH
OH OH H CH2OH
H +
OH OH H

Benedict To test for  Glucose

reagent sucrose HO OH HO
with a
brick red
O
precipitate
OH
OH
(aq) + Cu2+
(aq) →
CH2OH

OH

OH COO-

OH

OH +
(aq) + Cu2O (s)
 Fructose
 O OH HO

OH

HO OH
(aq) +
Cu2+ →
CH2OH

OH

OH COO-

OH

OH (aq) + Cu2O (s)

Seliwanof To test for CH2OH
O
OH
reagent ketosa H OH
groups H CH2OH 3H2O, H+
OH H

HO O
C O C
H2 H

7 hydrolysis Iodine To CH2OH CH2OH

O H
H O H H
identify
pati OH H OH H

hydrolyze O O O
H OH
d starch or H OH

not + n I2 →
CH2OH CH2OH
I H H I
O H H O
I
O OH H OH H O
O
H OH H OH

n + 2 H2O (l)
tidak terhidrolisis
CH2OH
H O H

OH H
OH OH
H OH + I2
Terhidrolisis
CH2OH
Benedict To test for O
H H
reagent sucrose H
OH
with a OH OH
brick red H OH + Cu2+ (aq) →
precipitate
 CH2OH

OH

OH COO-

OH

OH (aq) + Cu2O (s) +

3H2O (l)
Phase 2 : Conceptualization
Task 2

a. Based on the results of the orientation of each subtitles, focus on the purpose of the
experiment and formulate questions / problems that you want to know about
carbohydrates.
b. Problem solving can be reached by conducting experiments, formulating hypotheses based
on the problem formulation. if needed you can add a question point from what is already
available

Completion Of Task 2

1. Molish Test
a. The purpose and the formulation of the problem
 Purpose :
To identify carbohydrate functional groups in the sample
 The formulation of the problem / question
 Does the sucrose sample contain carbohydrates?
 Does the glucose sample contain carbohydrates?
 Does the starch sample contain carbohydrates?
b. Hypothesis
Sucrose, glucose and starch samples contain carbohydrates
2. Seliwanoff Test
a. The purpose and the formulation of the problem
 Purpose :
To prove the ketose in compund by using seliwanoff reagent
 The formulation of the problem / question :
how the positive result that shown from seliwanoff test ?
b. Hypothesis
in this test the positive result is in succrose and fructose as the sample that mixed with
seliwanoff reagent then heated. It will produce red orange solution that identify the
presence of ketose in monosaccharide type in carbohidrate
3. Barfoed Test
a. The purpose and the formulation of the problem
 Purpose :
To know the presence of reducing monosaccharides and disaccharide by using
barfoed test.
  The formulation of the problem / question
How is the positive indication of barfoed test ?
b. Hypothesis
 foodstuffs which containing monosaccharides will produce brick red precipitate
after heated for 2 minutes
 foodstuffs which containing disaccharides will produce brick red precipitate after
being heated for 10 minutes
4. Tollens Test
a. The purpose and the formulation of the problem
 Purpose :
To recognize compound belonging to carbohydrates through tollens test
 The formulation of the problem / question
How the changes that occur in carbohydrates that contain aldehyde and ketone
groups when reacted with tollens reagents ?
b. Hypothesis
carbohydrates that contain aldehyde groups when reacted with tollens reagents will
form silver mirror, whereas carbohydrates with the ketones groups do not react
5. Fehling Test
a. The purpose and the formulation of the problem
 Purpose :
to identify the presence of reducing sugar in the sample using fehling test
 The formulation of the problem / question
 What is the definition of reducing sugar?
 What is the example of reducing sugar?
 What is the properties of reducing sugar?
b. Hypothesis
The solution that contain a reducing sugar will form a brick red precipitate
6. Hydrolysis of Sucrose
a. The purpose and the formulation of the problem
 Purpose :
to hydrolysis sucrose molecule become maltose and glucose that will test with
benedict and seliwanoff
 The formulation of the problem / question
How to hydrolysis sucrose molecule become maltose and glucose that will test
with benedict and seliwanoff ?
 b. Hypothesis
 Indicates the presence of reducing sugars if tested with benedict tests will produce
brick red precipitate
 Indicates the presence of ketosa groups if tested with seliwanoff will produce red
or orange solution
7. Pati Hydrolysis
a. The purpose and the formulation of the problem
 Purpose :
 Hydrolyze polysaccharides
 Testing the results of the polysaccharide
 The formulation of the problem / question
 How to do hydrolysis of polysaccharides ?
 How to test the results of the polysaccharide hydrolysis use iodine and
benedict test ?
b. Hypothesis
 Polysaccharide which has been hydrolyzed is tested with iodine then no reaction
will occur
 Polysaccharide which has been hydrolyzed is tested with benedict will form a
brick red precipitate
Phase 3 : Investigation

based on the question / problem that you have made in task 2, do an investigation with
literature study or experiments in the laboratory in accordance with the needs of the answer to
the question or problem that you have formulated

Completion Of Task 3

1. Molish Test
Variabels :
a. Control variable :
 2 drops of molisch reagent
 7-8 drops of concentrated sulfuric acid
b. Manipulation Variables :
 Various carbohydrates (sucrose, glucose, starch)
c. Response variable:
 molisch test results for each type of kabohydrate (sucrose, glucose, starch)

Flowchart Of Molish Test

2,5 drops of 2,5 drops of 2,5 drops of

sucrose glucose starch

Added 5 drops of molish reagent

Added 10 drops of concentrated sulfuric
acid until forms a separate layer from the
initial layer

If there is carbohydrate formed a red ring

then turns dark purple

Leave for 2 minutes

Added 5 ml of water

Purple Formed
2. Selliwanof Test
Variabels :
a. Control Variable:
 5 drops of seliwanof reagent
 shake and heated the mixture on a water bath
b. Manipulation Variable :
 sampel test (lactose, glucose, amylum)
c. Response Variable :
 time needed to color changes

Flowchart of selliwanof test :

Test Tube 1 Test tube 2 Test tube 3

5 drops of 5 drops of 5 drops of

lactose glucose amylum

Added 5 drops of Added 5 drops of Added 5 drops of

seliwanoff reagent seliwanoff reagent seliwanoff reagent

Shake and heated Shake and heated Shake and heated

the mixture on a the mixture on a the mixture on a
water bath water bath water bath

Note the time Note the time Note the time

needed to colour needed to colour needed to colour
changes changes changes

Result Result Result

 5 drops of amylum

Added 5 drops of seliwanoff

reagent
5 drops of amylum

3. Barfoed test Shake

Added and heated
5 drops the mixture on a
of seliwanoff
water
reagentbath
Variabels :
Note
Shakethe
a. Control Variable andtime needed
heated to colouron a
the mixture
changes
Result
water bath
 5 mL of barfoed reagent
 Note the time needed to colour
5 drops of sample
changes
Result
 heated the mixture on a water bath
b. Manipulation Variable :
 sampel test (lactose, glucose, amylum)
c. Response Variable :
 There is red brick precipitate

Flowchart of Barfoed Test :

Test Tube 1 Test Tube 2 Test Tube 3

5 mL of Barfoed 5 mL of Barfoed 5 mL of Barfoed

reagent reagent reagent

Added 5 ml of amylum Added 5 ml of Added 5 ml of

Heated in a water bath amylum amylum
Wait for 2 minutes Heated in a water Heated in a water
Observed changes that bath bath
occur Wait for 2 minutes Wait for 2 minutes
Observed changes Observed changes
that occur that occur
Result Result Result

Wait for 10 Wait for 10 Wait for 10

minutes minutes minutes
Observed changes Observed changes Observed changes
that occur that occur that occur

Result Result
Result
4. Tollens Test
Variables
a. Controlled variable :
 5 drops of tollens reagent.
b. Manipulation Variables :
 Various of carbohydrate (sucrose, lactose, amylum, glucose, and fructose).
c. Response variable :
 Tollens test results for each type of (sucrose, lactose, amylum, glucose, and
fructose).

Flowchart of tollens test :

The Preparation of reagent Tollens

1 mL of AgNO3

Add 2 drops of NaOH 3%

Add NH4OH 3% drop by drop until dissolved
Tollens reagent

Test tube Test tube Test tube Test tube Test tube
1 2 3 4 5

2 drops of 2 drops of 2 drops of 2 drops of 2 drops of

sucrose lactose amylum glucose fructose

Add 5 drops of tolens reagent

Heated if haven’t formed mirror
Silver mirror
5. Fehling test
Variabels :
a. Control variable:
 2 drops of fehling reagent
b. Manipulation variable :
 Various of carbohydrate (sucrose, lactose, amylum, glucose, and fructose).
c. Response variable :
 Fehling test results for each type of (sucrose, lactose, amylum, glucose, and
fructose).

FlowChart of Fehling test :

The Preparation of Fehling Reagent

Fehling A 1 mL

Add fehling B 1 mL
Fehling reagent

Test tube Test tube Test tube Test tube Test tube
1 2 3 4 5
2 drops of 2 drops of 2 drops of 2 drops of 2 drops of
sucrose lactose amylum glucose fructose

Add 2 drops of fehling reagent

Shake it and heat it
Red precipitate
.
6. hydrolysis of sucrose
Variable
a. Control Variabel :
 0.5 mL of sucrose
b. Manipulation Variables :
 Addition 1 mL HCl
 Addition 1 mL of water
 Heated and cooled at room temperature
 Left at room temperature
 Addition 1.5 mL NaOH
 Types of reagents
c. Response variable :
sucrose test results from each tube

Flowchart of hydrolysis of Sucrose :

0,5 mL sucrose

- Dissolved in water
Sucrose solution
1 mL Sucrose solution (1)

- Added 1 mL HCl 3 M
- Boiled in water bath
- Cooled at room temperature
- Added 1,5 mL sucrose solution
- Divided into 2 test tube equally

Test tube Test tube 1B

1A
- Added 5 mL Benedict’s reagen - Added 2 mL Seliwanof’s reagen
- Boiled in water bath for 5 minutes - Boiled in water bath for 5 minutes
- Observed the changes that occur - Observed the changes that occur

Result Result
1 mL Sucrose solution (2)

1 mL Sucrose so
- Added 1 mL water
- Boiled in water bath
- Cooled at room temperature - Added 1 mL w
- Added 1,5 mL sucrose solution - Cooled at room
- Added 1,5 mL water - Added 1,5 mL
- Divided into 2 test tube equally - Divided into 2

Test tube 1A Test tube 1B Test tube 1A

- Added 5 mL Benedict’s reagen - Added 2 mL Seliwanof’s reagen - Added 5 mL B

- Boiled in water bath for 5 minutes - Boiled in water bath for 5 minutes - Boiled in wate
- Observed the changes that occur - Observed the changes that occur - Observed the c

Result Result Result

7. Pati Hydrolysis (Amylum)
Variabels

a. control variable :
 volume of starch (amylum) solution
 volume of benedict reagents
 iodine test
b. manipulation variable :
 addition of 2 ml of HCl 3 M, 2 ml of water and 3 ml of NaOH 3 M
 heated in a water bath
 cooled at room temperature
c. response variable
 changes that occur in all three solutions in the test tube

Flowchart of Pati Hydrolysis (Amylum)

Test Tube 1
2 ml of pati (amylum) solution

Added 2 ml of HCl 3M
Heated in steam bath
Cooled in room temperature
Added 3 ml of NaOH 3M
Divided into 2 test tube

1a 1b
Iodine test Added 5 ml of
Benedict reagent

Result Result
Test Tube 2

2 ml of pati (amylum) solution

Added 2 ml of water
Heated in steam bath
Cooled in room temperature
Added 3 ml of water
Divided into 2 test tube

2a 2b
Iodine test Added 5 ml of
Benedict reagent

Result Result

Test Tube 3

2 ml of pati (amylum) solution

Added 2 ml of water
Let it in room temperature
Added 3 ml of water

3a 3b
Iodine test Added 5 ml of
Benedict reagent

Result Result