Laboratory Report No.

5
Isolation and General Tests of Carbohydrates
 
 
Esconde, Yvonne Keithlene J. BS Nursing 1A
Grp. 3 / Thurs      Sept. 13, 2018  
Rating: ________
 
 
I. Objectives
1. To isolate the carbohydrate, starch, from a plant source.
2. To verify the presence of carbohydrate from the isolation process through several qualitative
tests.
3. To perform qualitative tests for monosaccharides, disaccharides, and polysaccharides.
 
II. Introduction
 
Carbohydrates are known to be the most abundantly found biomolecules in nature,
classified as monosaccharides, disaccharides, and polysaccharides. This natural
polymer, which serves as the main source of energy, is also classified based on the
presence of aldehyde and ketone groups. Those carbohydrates with aldehyde groups
are called aldoses and those with ketone groups are called ketoses. These groups can
reduce the ions of certain metals and in turn get oxidized to sugar acids. They may be
either reducing or non-reducing in nature. Carbohydrates can be identified qualitatively
based on their reducing nature, furfural formation, and their conversion to other
specific derivatives. Dehydrating acids convert pentoses and hexoses into
furfuraldehydes which would react with phenolic compounds such as orcinol and
resorcinol to yield highly colored products. This is the principle involved in Molisch’s
Antrhone, Bial’s and Seliwanoff’s tests. Reducing sugars (those with aldehyde groups)
easily reduce Cupric ion to Cuprous ion in the form of Cuprous Oxide which is a brick
red precipitate. This is the principle involves in Benedict’s and Fehling’s tests.
 
III. Materials
 
A. Equipment
• Cheesecloth • Dropping Pipette
• Beaker • Test Tubes
• Mortar and • Serological Pipette
Pestle
 
B. Reagents
• Cassava • 5% Sucrose • Seliwanoff Reagent
• Molisch’s Reagent • 5% Maltose • Microscope
• Anthrone Solution • 5% Fructose • Blender
• Iodine Solution • 5% Lactose • Hot Plate
 • 5% Glucose • 5% Xylose • Phenylhydrazine
 
IV. Methodology (Schematic Diagram)
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
V. Data and Results
A. Isolation of Plant Starch
Weight of Starch:
Physical Appearance:
 
B. Qualitative Tests for Carbohydrates
General Tests Starc Fructose Glucos Lactose Sucros Xylose
h e e
Molisch’s
I2 Test
Anthrone’s
Barfoed’s
Seliwanoff’s
Bial’s
Benedict’s
Phenylhydrazin
e
 
VI. Discussion
 
 
VII. Conclusion
 
 
VIII. Assessment (Q&A)
1. Name 2 chemical components of starch.
 
2. What is the chemical basis of the Anthrone and Molisch’s tests?
 
 
3. Account for the disappearance of the color upon heating the iodostarch complex.
 
4. Differentiate Benedict’s test from Barfoed’s test.
 
 
5. Give your explanations with regards to the responses of the sugars to the different test
reagents.
 
 
 
 
 
 
  
IX. References
 
 
 
  
X. Certification / Conforme
 

 
Esconde, Yvonne Keithlene J. 
Signature over printed name
 
September 20, 2018
Date Submitted: