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Experiment 3: CARBOHYDRATES

Score:

ESTANOCO SAMUEL M.
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Last name Given name MI

BSA 2-4 March 07, 2022

Course/Year Date performed: Date submitted

Romano Dina
Laboratory class schedule Laboratory Instructor/Professor

POST LAB ACTIVITY

RESULTS

Table 1. Reaction of different sugars with Molisch and Bial’s reagent

Sugar solution Observations

Molisch test Bail’s Test
5% fructose A purple ring forms at the Yellow Brown
intersection of two liquids.
5% galactose A purple ring forms at the Yellow Brown
intersection of two liquids.
5% arabinose Yellow Brown
5% glucose A purple ring forms at the Yellow Brown
intersection of two liquids.
5% maltose A purple ring forms at the Yellow Brown
intersection of two liquids.
5% sucrose A purple ring forms at the Yellow Brown
intersection of two liquids.
5% lactose A purple ring forms at the Yellow Brown
intersection of two liquids.
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5% starch A purple ring forms at the Yellow Brown

intersection of two liquids.
water Nothing Nothing
Exploratory Question/s:

1. Which of the sugar solutions gave a negative test/ positive test with Molisch reagent? Why?
What is the purpose of this test? Why do many proteins give a positive test with Molisch reagent?
What is the reaction involved in this test?

The presence of pentoses is determined by orcinol reagent. Arabinose tests positive for it. All
others are not. This test detects the presence of pentose in the urine. All sugars are classified as
pentoses (five C atoms) or as others. The test reagent dehydrates pentoses in the presence of
pentoses to produce furfural. The furfural then interacts with the orcinol. The test reagent's iron
ion will generate a blue result.

2. Which of the sugar solution gave a negative/ positive test with Orcinol reagent? Why? What is
the purpose of this test? How are carbohydrates differentiated by this test? What is the reaction
involved in this test?

The presence of carbohydrates is determined by the Molisch reagent. All of the sugars in the list
pass the Molisch reagent test. Because they are all carbs (consist of C, H, O no matter mono-,
di-, or poly- saccharides).

The Molisch test detects the presence of carbohydrates in a solution. Some proteins, such as
glycoprotein, pass Molisch's test because they form a compound with carbs.

In Molisch's test, the carbohydrate dehydrates when strong hydrochloric or sulphuric acid is
introduced, resulting in the creation of an aldehyde. Condensation of this aldehyde with two
phenol-type molecules (such as -naphthol, resorcinol, and thymol) results in the creation of a
purple or reddish-purple complex.

Table 2. Reaction of different sugars with an Oxidizing agent

Sugar solution Observations

Benedict’s test Barfoed’s test
5% fructose ppt brick red (Color depends At the bottom of the test tube,
on amount of sugar) there's a shady red ppt.
5% galactose ppt brick red (Color depends At the bottom of the test tube,
on amount of sugar) there's a shady red ppt.
5% arabinose ppt brick red (Color depends
on amount of sugar)
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5% glucose ppt brick red (Color depends At the bottom of the test tube,
on amount of sugar) there's a shady red ppt.
5% maltose ppt brick red (Color depends No change in Color
on amount of sugar)
5% sucrose ppt brick red (Color depends No change in color
on amount of sugar)
5% lactose Brick red ppt (Color depends No change in color
on amount of sugar)
5% starch No change in color Nothing
water No change in color Nothing

Exploratory Question/s:

3. Which of the sugar solutions gave a negative/positive test with Benedict’s reagent? Why? What
is the purpose of this test? How are the carbohydrates differentiated by this test? What is the
reaction involved in this test?

Benedict's reagent allows aldoses (carbohydrates containing an aldehyde group) to be

distinguished from carbohydrates without these groups.

4. Which of the sugar solutions gave a negative test/positive test with Barfoed’s reagent? Why?
What is the purpose of this test? How are carbohydrates differentiated by this test? Of what use
is Barfoed’s reagent in identifying an unknown sugar? What is the reaction involved in this test?

Sucrose is made up of two sugars (fructose and glucose) linked by a glycosidic bond that prevents
the glucose from isomerizing to aldehyde and the fructose from isomerizing to the -hydroxy-
ketone form. As a result, sucrose is a non-reducing sugar that is unaffected by Benedict's reagent.

The Barfoed test is used to determine if a solution contains monosaccharide (reducing)

carbohydrates. The test solution is heated after being combined with Barfoed's reagent, which is
a mixture of ethanoic (acetic) acid and copper(II) acetate. The production of a red copper(II) oxide
precipitate indicates the presence of reducing sugar.

Table 3. (a) Reaction of Sugars with Seliwanoff’s reagent; and (b) Sugar Fermentabilty

Sugar solution Observations

Seliwanoffs’s test Fermentation test
5% fructose Cherry red color is observed Bubbly
5% galactose Cherry red color is not Bubbly
observed
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5% arabinose Faint Pink Bubbly

5% glucose Cherry red color is not Yellow color is observed
observed
5% maltose Faint Pink Bubbly
5% sucrose Cherry red color Bubbly
5% lactose Nothing Bubbly
5% starch Nothing Nothing
water Nothing Nothing

5. Which of the sugar solutions gave a negative test/positive test with Barfoed’s reagent? Why?
What is the purpose of this test? How are the carbohydrates differentiated by this test? How?
What s the reaction involved in this test?

As a result, sucrose is a non-reducible sugar that does not react with Benedict's reagent.

The Barfoed test determines the presence of monosaccharide (reducing) sugars in a solution.

6. Which of the sugar undergo fermentation? Which does not? Why? What is the purpose of this
test? How are carbohydrates differentiated by this test? What is the reaction involved in this test?

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Table 4. Reaction of Carbohydrates with (a) Nitric acid and ; (b) I2/KI

Sugar solution OBSERVATION

(a) Galactaric acid test (b) Iodine test
5% galactose Presence of crystals Yellow/Brown
5% glucose None Yellow/Brown
5% maltose None Yellow/Brown
5% sucrose None Yellow/Brown
5% lactose Presence of crystals Yellow/Brown
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5% starch None Blue/ Black

Exploratory Question/s:

7. Which of the sugar solutions gave a negative test/positive test with nitric acid? Why? What is
the purpose of this test? How are the carbohydrates differentiated by this test?

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8. Can this test be used to determine the presence of milk in milk-chocolate bar? How? What is
the reaction involved in this test?

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9. Which of the sugar solutions gave a negative test/positive test with I2/KI? Why? What is the
purpose of this test? How are the carbohydrates differentiated by this test? What is the reaction
involved in this test?

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REFERENCES:

https://www.slideshare.net/namarta28/qualitative-tests-for-carbohydrates-35884145

https://www.onlinebiologynotes.com/tests-for-specific-carbohydrates-seliwanoffs-test-bials-test-
and-iodine-test/

https://onedrive.live.com/view.aspx?resid=58A0C76DED38A5D1!113909&ithint=file%2cpptx&au
thkey=!AND8p4XpEoZAprk

https://microbenotes.com/mucic-acid-
test/#:~:text=Mucic%20acid%20test%20is%20a,the%20product%20of%20the%20reaction.

https://www.assignmentexpert.com/homework-answers/chemistry/general-chemistry/question-
140971

https://www.assignmentexpert.com/homework-answers/chemistry/general-chemistry/question-
172198

https://www.assignmentexpert.com/homework-answers/chemistry/general-chemistry/question-
176380
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