Christine Ken Mae N.

Marcellana CHEM 17 LAB – M

B.S in Psychology QUIZ 4 - CARBOHYDRATES

1. MOLISCH TEST

What is Molisch Test?

Molisch tests all carbohydrates, whether they are free or bound to proteins or lipids. It is a
highly sensitive test that requires precision for carbohydrate detection.

Molisch reagent is a solution of - naphthol in ethanol. Additionally, it is referred to as the

purple ring test. Apart from the Molisch reagent, the test also employs concentrated sulfuric acid.
The Molisch test confirms the presence of all carbohydrates.

What is the principle of Molisch Test?

In Molisch's test, when concentrated hydrochloric or sulphuric acid is added, the

carbohydrate dehydrates, resulting in the formation of an aldehyde. Condensation of this aldehyde
occurs in the presence of -naphthol in the reagent, resulting in the formation of a purple or reddish-
purple colored complex.

What are the results?

Positive Result: It yield a light violet pinkish hue. Monosaccharides produce a positive test result
more quickly in Molisch's test. Disaccharides and polysaccharides, on the other hand, react slowly
with the Molisch reagent and produce a positive test after a delay.

Negative Result: For a variety of reasons, the Molisch Test can produce a false negative when
carbohydrates are present. For instance, the furfural aldehyde formed during the acid dehydration
reaction step may be confused with the phenolic molecule during its condensation with it by strong
nucleophiles attacking the aldehyde.
2. BENEDICT’S TEST

What is Benedict’s Test?

Benedict's reagent is a chemical reagent composed of sodium carbonate, sodium citrate,

and pentahydrate copper (II) sulfate. It is frequently substituted for Fehling's solution in the
detection of reducing sugars.

Benedict's test is a straightforward chemistry procedure for determining the presence of

reducing sugars. Reducing sugars are carbohydrate molecules that contain a free aldehyde or
ketone functional group. Monosaccharides such as glucose and fructose, as well as disaccharides
such as lactose and maltose, are included.

What is the principle of Benedict’s Test?

When Benedict's solution is heated with simple carbohydrates, the solution turns
orange/brick red. The reduction of copper (II) ions in Benedict's solution to copper (I) ions results
in the color change.

What are the results?

Positive Result: A positive test with Benedict's reagent is shown by a color change from clear blue
to brick-red with a precipitate. Generally, Benedict's test detects the presence of aldehydes, alpha-
hydroxy-ketones, and hemiacetals, including those that occur in certain ketoses. Benedict's
solution is blue but, if simple carbohydrates are present, it will change color – green/yellow if the
amount is low and red if it is high.

Negative Result: There is no change in color; it remains blue. Non-reducing sugars

(polysaccharides or disaccharides) or no starch are present in the solution.