BIOCHEM: PRE-LABORATORY CLAUDIO, Danica Grace M.

Experiment Number 3 BS Agriculture 2-2

1. (1) One of the four essential macromolecules living beings require is carbohydrates.
Carbohydrates, sometimes known as "carbs," are sugar molecules. The three essential
nutrients in foods and beverages are carbohydrates, proteins, and lipids. They are
converted into glucose by your body. Glucose, often known as blood sugar, is the primary
energy source for your body's cells, tissues, and organs. They are consumed in various
ways by organisms. (2) Carbohydrates have a chain of carbons, an aldehyde or ketone,
and hydroxyl groups. Each carbon atom is linked to one oxygen atom.

2. (1) They are categorized into four classes based on their structure's number of monomer
units. (2) Monosaccharides, disaccharides, oligosaccharides, and polysaccharides are
examples.

3. Different types of principles:

a. Mollisch Test - is a chemical test which is used to check for the presence of
carbohydrates in a given analyte. This test is named
after Czech-Austrian botanist Hans Molisch, who is
credited with its discovery. Molisch’s test involves the
addition of Molisch’s reagent (a solution of α-
naphthol in ethanol) to the analyte and the
subsequent addition of a few drops of concentrated
H2SO4 (sulphuric acid) to the mixture.
The formation of a purple or a purplish-red
ring at the point of contact between the H2SO4 and
the analyte + Molisch’s reagent mixture confirms the presence of
carbohydrates in the analyte. An image detailing a positive result for Molisch’s
test is provided below.
Source: https://byjus.com/chemistry/molischs-test/

b. Bial’s Test - a chemical test performed to detect the presence of pentoses

and pentosans (derivatives of pentoses). A
derivation of this test termed the Bial’s
Orchintest is performed to detect the
presence of RNA in solutions. Its objectives is
to: detect the presence of carbohydrates;
to distinguish the pentoses and pentosans
from other derivatives of carbohydrates like the hexoses.
Sources: Image (Harper College) Information (https://microbenotes.com/bials-test/)

c. Benedict’s Test - is a chemical test that can be used to check for the presence
of reducing sugars in a given analyte. Therefore, simple carbohydrates
containing a free ketone or
aldehyde functional group can
be identified with this test.
Sources: https://byjus.com/chemistry/benedicts-

test/#:~:text=Benedict's%20test%20is%20a%20chemical,be%20identified%20with%20this%20test.
BIOCHEM: PRE-LABORATORY CLAUDIO, Danica Grace M.
Experiment Number 3 BS Agriculture 2-2

d. Barfoed’s Test - used to identify the presence of monosaccharides and can

identify reducing monosaccharides when disaccharides are present.
Disaccharides might be used in this reaction, although it would proceed
extremely slowly.
Source: https://byjus.com/question-answer/what-is-barfoeds-test/

e. Seliwanoff’s Test - used to differentiate between sugars that have a ketone

group (ketose) and sugars that have an aldehyde group (aldoses). This test is
a timed color reaction specific to ketohexoses. Objectives are: To detect the
presence of ketohexoses in a given sample; to distinguish ketoses from
aldoses.
Source: https://microbenotes.com/seliwanoffs-test/

f. Galactaric Acid (Mucic Acid) - is a test that is highly specific and is used for
the detection of the presence of galactose and lactose.
Source: https://www.facebook.com/microbenotes/posts/mucic-acid-test-is-a-test-that-is-highly-specific-
and-is-used-for-the-detection-/3488647807916877/

g. Iodine Test - test for detecting the presence of starch. The basic principle
involved in the iodine test is that Amylose interacts with starch to form a blue-
black colored complex with the iodine.
Source:https://www.biologyonline.com/dictionary/iodine-
test#:~:text=Iodine%20test%20is%20a%20test,reaction%20of%20starch%20and%20iodine.

4. The 8 structural examples of Carbohydrate:

BIOCHEM: PRE-LABORATORY CLAUDIO, Danica Grace M.
Experiment Number 3 BS Agriculture 2-2

5. (1) Reducing sugar is a carbohydrate oxidized in a basic aqueous solution by a weak

oxidizing agent. Reducing sugars has the property of generating one or more
compounds containing an aldehyde group in aqueous media. (2) A non-reducing sugar
lacks an OH group connected to anomeric carbon and cannot be reduced by other
compounds. Sucrose is a non-reducing sugar lacking a free aldehyde or ketone group.
Lactose undergoes mutarotation, making it a reducing sugar. (3) A free aldehyde or
ketose group exists in monosaccharides. Because they contain a free aldehyde or
ketose group, all monosaccharides can behave as reducing agents.

6. Starch is a type of energy storage in plants. It comprises two glucose-based polymers:

amylose (linear) and amylopectin (branched). Glycogen is an energy storage type
found in animals. It is a polymer that is branched and made up of glucose units.

7. Lactose cannot be digested by yeast because it does not produce lactase.

8. Schematic Diagram of 8 Carbohydrates using Qualitative Test