Pulido, Nathaniel Karl Enin T.

November 28, 2020

BSN 1-A

“Lab Activity Carbohydrates”

Tests Results
Benedict’s Test Positive
Molisch Test Negative
Fehling’s Test Positive
Barfoed’s Test Positive
Selivanoff’s Test Positive

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● Explain why lactose and maltose differs from sucrose in its chemical
activity with Fehling’s, Benedict’s and using Seliwanoff’s reagants?

One test for reducing sugars involves Fehling’s reagent, which

contains Cu2+ions in an aqueous basic solution. If a reducing agent is
present, the Cu2+ is reduced to Cu+ and forms a red precipitate of Cu2O.
Therefore, if Fehling’s solution is added to a solution containing a reducing
sugar, a red precipitate will form. Sometimes the reaction mixture must be
heated in order for the precipitate to form. The color of the precipitate can
vary from red to orange to green (the green color is actually a mixture of an
orange and a blue precipitate).

In Seliwanoff’s test, a dehydration reaction is involved. Seliwanoff’s

reagent contains a non-oxidizing acid (HCl) and resorcinol. When a ketose
is reacted with this reagent, it becomes dehydrated and a cherry-red complex
form (not a precipitate). Aldoses also react with this reagent, but much more
slowly than ketoses. When Seliwanoff’s reagent is reacted with a
disaccharide or a polysaccharide, the acid in the solution will first hydrolyze
them into monosaccharides, and the resulting monosaccharides can then be
dehydrated. Disaccharides and polysaccharides will therefore react slowly
with Seliwanoff’s reagent. When you carry out this test, it is important to note
the time required for a reaction to occur.

● What products are formed when starch is slowly hydrolyzed?

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 If the starch is hydrolyzed, the formation of the products depends on
the kind of enzymes used for the hydrolysis. Generally, the hydrolysis of
starch gives sugar d-glucose or dextrose. If we hydrolyze starch in the
presence of αα-Amylase enzyme, then it produces maltose and glucose. If
we hydrolyze starch in the presence of β β -Amylase enzyme, then it
produces disaccharide maltose. Thus, the general product formed when
starch is hydrolyzed is glucose.

● Which carbohydrates can be given intravenously? Why not others?

- Only the simplest carbohydrates can be given through an iv

(monosaccharides like glucose). this is because only glucose can be taken
up by cells for use in respiration as it is small enough to pass through the cell
membrane. other types of carbohydrates are too big to diffuse into the cell,
much less be used effectively.

- Glucose is the most important of the monosaccharide. The

concentration of glucose in the blood is normally 80 - 100 mg per 100 ml of
blood. It requires no digestion and therefore may be given intravenously to
patients who cannot eat food.

- In a short review solution of glucose, fructose and invertose have

been compared in regard to protein sparing effects, side effects and infusion
rates. It is concluded that fructose alone offers no advantage to glucose
neither in the normal nor in the stressed organism. Compared with pure

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glucose and fructose solutions, higher amounts of carbohydrate can be
administered as invertose, without increasing the risk of side effects

REFERENCES/SOURCES:

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(n.d.). Retrieved from https://laney.edu/cheli-fossum/wp-

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(n.d.). Retrieved November 27, 2020, from

https://study.com/academy/answer/what-products-may-be-formed-
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Which carbohydrates can be given intravenously? why? and why not

others? | Yahoo Answers. (n.d.). Retrieved November 27, 2020, from
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AWVRqM

Foundation, C. (n.d.). 12 Foundation. Retrieved November 27, 2020, from

https://www.ck12.org/book/cbse_chemistry_book_class_xii/section/15.
1/

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