Reactions of Monosaccharides

REACTIONS OF GLUCOSE

S.NO EXPERIMENTS OBSERVATION INFERENCE

1 MOLISCH’S TEST: A violet colour ring was Carbohydrate +

5% solution of α- naphthol in got at the junction of two conc.Sulphuric acid + furfural
alcohol. liquid. furfural + α naphthol gives
To 5.0 ml of glucose solution, violet color. The reaction is
added two drops of Molisch’s due to the condensation of
reagent and 3.0ml of hydroxy methyl furfural with
concentrated sulphuric acid sulphonated naphthol.
along the sides of the test tubes
without shaking, so as to form a
layer of acid beneath the glucose
solution.
2 IODINE’S TEST: No characteristic change Glucose does not answer this
To a small amount of glucose was noticed. test, as it is not a
solution, added a few drops of polysaccharides.
dilute iodine solution.
3 FEHLING’S SOLUTION:
PREPARATION OF FEHLING’S REACTION
Fehling’s reagent is a mixture of copper sulphate and alkaline tartaric acid. About 34.65 gm
of copper sulphate was dissolved in distilled water and made up to 500ml- 125gm of
potassium hydroxide and Rochell’s salt were dissolved in distilled water and made upto
 500ml. The solution are mixed.
To 5.0ml of Fehling’s reagent in A reddish brown Cu2+ + reducing sugar NaoH
a test tube added a small amount precipitate was obtained. Cupric hydroxide (CuoH) →
of glucose solution and heated in Cuprous hydroxide (Cu2o).
a boiling water bath for three The red precipitate is cuprous
minutes. oxide. This shows that
glucose is reducing sugar.
4 BENEDICT’S TEST:
PREPARATION OF BENEDICT’S REAGENT
Dissolved 173gm of sodium citrate and 100gm of sodium carbonate in 500ml of distilled
water by warming. Filtered through a filter paper and made up of volume of the filtrate
(carbonate titrate solution) to 250ml of distilled water. Dissolved 173gm of copper sulphate
with volume with distilled water to one liter.

To 2.0ml of glucose solution First a greenish yellow and Cu2++ reducing sugar Na2Co3
added 8 drops of benedict’s then a reddish brown cuprous hydroxide(cu2o). This
reagent and heated in boiling precipitate was obtained. shows the reducing action of
water bath for 3 min and then glucose.
allowed to cool spontaneously.
5 BARFOED’S TEST:
PREPARATION OF BARFOED’S REAGENT:
Dissolved about 13.3gm of neutral crystalline copper acetate in 200ml of distilled water.
Filtered if necessary then added 1.8ml of glacial acetic acid.

To 5.0ml of Barfoed’s reagent, A brick red precipitate was This indicates that glucose is
added 5.0 ml of glucose solution got at the bottom and at the a monosaccharides.
and heated in boiling water bath side of the test tube.
 for three mintues.
6 PICRIC ACID TEST:
PREAPARTION OF PICRIC ACID:
This is prepared by allowing distilled water to stand over picric acid with occasional shaking,
making 1 to 2% solution.
To 5.0 ml of glucose solution A mahagony red colour This is due to the reduction of
added 2,0ml of saturated picric solution was got. picric acid to picramic acid
acid of 1.0ml of 10% saturated and it indicates that glucose is
sodium carbonate solution and a reducing sugar.
heated in a boiling water for
three minutes.
7 SELIVANOFF’S TEST:
PREPARATION OF SELIVANOFF’S TEST:
Dissolved 0.5gm of resacinal in 100ml of 10% hydrochloric acid.
To 5.0 ml of glucose solution No characteristic change This shows the absent of keto
added 5.0ml of selivanoff’s was noticed. group in glucose.
reagent and heated in a dilute
flame for few minutes.
8 BIAL’S TEST: A bluish color solution This shows that glucose in a
To 5.0ml of glucose added, was obtained. pentose sugar.
5.0ml of bial’s reagent and
boiled for few minutes in water
bath.
9 PHENYL HYDRAZINE TEST: A yellow precipitate was Glucosazone is formed as
To a small amount of phenyl obtained, yellow needle needle shaped crystals in the
hydrazine mixture, added a few shaped crystals in the form form of “sheaves of corn’.
drops of glacial acetic acid and of “sheaves of corn” were
equal volume of glucose seen under the microscope.
solution and heated in boiling
water bath for half an hour,
Allowed to cool at room
temperature and viewed the
crystals under microscope.

SHEAVES OF CORN SHAPED GLUCOSAZONE: