1

FACULTY OF MEDICINE, BIOSCIENCE & NURSING

SCHOOL OF BIOSCIENCE

PRACTICAL REPORT (1)

BIOCHEMISTRY AND GENETICS (6142)
Name: AISSATA DIAWARA
Student ID: BBSH 22106335
Course: Bachelor In
Biomedical Science

Practical Title: Qualitative Tests for the Presence of Carbohydrates

Module Leader: Dr. SRIDEVE
DATE OF SUBMITION:09/01/2023
Declaration: I confirm that I have read and understood the University regulations concerning
plagiarism and that the work contained within this practical report is my own work within the
meaning of the regulations. Signed ……………………………………

Table of Contents

I. Introduction ................................................................................................................. 3

II. Materials ……………………………………………………………………………..2

 2

III. Methods .................................................................................................................... 2

A. Molish Test ................................................................................................................. 2

B. Iodine Test ...................................................................................................................2
C. Benedict’s Test ............................................................................................................2
IV. Observation………………………………………………………………………….2
V. Results .........................................................................................................................4

VI. Discussion ..................................................................................................................5

VII. Conclusion ................................................................................................................ 5

VIII. References ................................................................................................................5

I. Introduction
Carbohydrates are essential components of diets, providing energy, structure and function in
organisms. They are composed of sugar molecules and are classified into monosaccharides, d
isaccharides, oligosaccharides, and polysaccharides. Carbohydrates can be identified by a nu
mber of qualitative tests, such as the Molisch test, Iodine test, and Benedict’s test. The purpos
 3

e of this experiment is to use these tests to identify carbohydrates in fructose, glucose, lactose,
galactose, ribose, sucrose, and starch.

II. Materials
The experiment requires the use of test tubes, a Bunsen burner, a beaker or flask, a stirrer and
pipettes. The substances to be tested include 5% starch solution and 5% solutions of glucose,
fructose, galactose, lactose, maltose and sucrose.
The reagents required are:
Lugol’s Iodine solution, Benedict’s reagent, Seliwanoff’s reagent, Molisch’s reagent and Feh
ling’s reagents (A and B).

III. Methods
1. Molisch’s test: To a test tube, add 1mL of the carbohydrate solution and 1mL of Molisch’s
reagent. Mix gently and observe the formation of a purple ring at the junction of the two liqui
ds.

2. Iodine test: To a test tube, add 1mL of the carbohydrate solution and 1mL of iodine solutio
n. Mix gently and observe the formation of a blue-black color.

3. Benedict’s test: To a test tube, add 1mL of the carbohydrate solution and 1mL of Benedict’
s reagent. Mix gently, heat the test tube in a boiling water bath for 10 minutes, and observe th
e formation of a red-brown precipitate.

IV. Observation
1. Molisch’s test: Fructose, glucose, lactose, galactose, ribose, and sucrose formed a purple ri
ng at the junction of the two liquids. Starch did not form a purple ring.

IMAGE
 4

2. Iodine test: Fructose, glucose, lactose, galactose, ribose, and sucrose formed a blue-black c
olor. Starch did not form a blue-black color.

IMAGE
5
 6

3. Benedict’s test: Fructose, glucose, lactose, galactose, ribose, and sucrose formed a red-bro
wn precipitate. Starch did not form a red-brown precipitate.

IMAGE
 7

1. Fructose: turned into red precipitate

2. Lactose: brick red precipitate remaining 1:09
3. Glucose:brick red precipitate remaining 00:57
4. Galactose: brick red precipitate remaining 1:32
5. Maltose: brick red percipitate remaining 00:43
6. Sucrose:did not change colour remaining 1:10
7. Starch: did not change colour remaining 00:44
Fructose,Lactose,Galactose,Maltose are positive
Sucrose and Starch are negative

V. Results
The Molisch’s test, Iodine test, and Benedict’s test were used to identify carbohydrates in fru
ctose, glucose, lactose, galactose, ribose, sucrose, and starch. Fructose, glucose, lactose, galac
tose, ribose, and sucrose formed a purple ring (Molisch’s test), a blue-black color (Iodine tes
t), and a red-brown precipitate (Benedict’s test). Starch did not form any of these products.

VI. Discussion
The results of this experiment indicate that the Molisch’s test, Iodine test, and Benedict’s test
can be used to identify carbohydrates in fructose, glucose, lactose, galactose, ribose, sucrose,
and starch. The Molisch’s test is used to identify the presence of a carbohydrate by the format
ion of a purple ring at the junction of the two liquids. The Iodine test is used to identify the pr
 8

esence of a carbohydrate by the formation of a blue-black color. The Benedict’s test is used t
o identify the presence of a carbohydrate by the formation of a red-brown precipitate.

VII. Conclusion
The Molisch’s test, Iodine test, and Benedict’s test were used to identify carbohydrates in fru
ctose, glucose, lactose, galactose, ribose, sucrose, and starch. Fructose, glucose, lactose, galac
tose, ribose, and sucrose formed a purple ring (Molisch’s test), a blue-black color (Iodine tes
t), and a red-brown precipitate (Benedict’s test). Starch did not form any of these products. T
hese tests can be used to identify carbohydrates in other solutions as well.

VIII. References
1. Cunniff, P., & Shuler, P. (2015). Qualitative Tests for Carbohydrates. In Laboratory
Manual for Principles of General Chemistry (pp. 578-585). John Wiley & Sons.

2. Johansson, A., & Andréasson, J. (2001). Qualitative Tests for Carbohydrates. In Anal
ytical Methods for Food Additives (pp. 37-44). Royal Society of Chemistry.

3. Miller, G. L. (1959). Qualitative Tests for Carbohydrates. In Experiments in General

Chemistry (pp. 145-156). Macmillan.

4. Gutierrez, F. J. (2010). Qualitative Tests for Carbohydrates. In Chemical Techniques i

n Forensic Science (pp. 472-483). Oxford University Press.

4. Krysiak, I., & Smalley, G. (2009). Qualitative Tests for Carbohydrates. In Clinical Bioche
mistry: An Illustrated Colour Text (pp. 82-86). Elsevier.

Discussion Questions:
1. State the principle of iodine test.
Answer:The Basics of the Iodine Test The polyiodide ions that form colourful adsorption
complexes with the helical chains of glucose residue from amylase (blue-black), dextrin
(black), or glycogen provide the basis for the iodine test (reddish-brown). Branched
polysaccharides like cellulose, monosaccharides, and disaccharides all maintain their
colorlessness.
2. Write the principle of Benedict’s test
Answer:Benedict's test is based on the idea that reducing sugar produces potent reducing
agents called enediols under alkaline circumstances. To maintain alkaline conditions, the
Benedict solution contains a gentler alkali, Na 2 CO 3. The cupric ions are converted to
cuprous ions by reducing sugar that is converted into enediols.