The different types of carbohydrates can be distinguished through simple qualitative tests that produce

observable color changes. These qualitative tests include Barfoed’s test, Seliwanoff’s test, Benedict’s
test, and Lugol’s test.

Barfoed’s test utilizes cupric acetate in dilute acetic acid solution. It reacts with monosaccharides in
general which results to the formation of sugar acid and brick-red or rust-colored copper oxide
precipitates upon heating.

Meanwhile, Seliwanoff’s test uses resorcinol in dilute hydrochloric acid solution. It specifically reacts

with ketoses to form a cherry red dye or conjugate upon heating.

Benedict’s test involves the addition cupric sulfate in sodium carbonate and sodium citrate solution to
the sample. Reducing sugars, whether monosaccharide or disaccharide, react with Benedict’s reagent as
manifested in the formation of sugar acid and brick-red or rust-colored copper oxide precipitates upon
heating.

Lastly, Lugol’s test (or simply iodine test) uses iodine in potassium iodide to specifically detect the
presence of starch or glycogen. This is evident in the formation of blue-black dye complex for starch and
blue-brown dye complex for glycogen.