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Exercise No. 3
Carbohydrates
OBJECTIVES:
RESULTS:
STRUCTURES
GLUCOSE
FRUCTOSE
STRUCTURES
LACTOSE
MALTOSE
SUCROSE
POLYSACCHARIDE STRUCTURE
AMYLOSE
GLYCOGEN
EXPERIMENTAL DATA
II. Hydrolysis
Sample Description
Glucose Moderate formation of bubbles
Fructose Moderate formation of bubbles
Sucrose Fast CO2 bubble formation; CO2 bubble
overflowed in tube
Starch No bubbles
Unknown Fast CO2 bubble formation; CO2 bubble
overflowed in tube
Benedict - blue
Barfoed - blue
DISCUSSION:
A. Benedict’s Test
All reducing sugars possess an aldehyde functional group. When these sugars are
combined with Benedict's solution and subjected to heat, they exhibit the ability to reduce
copper (II) ions, resulting in the formation of copper (I) ions. The resultant outcome is the
formation of Cu2O, which is responsible for the alterations in color observed in the solutions.
groups in the solution. The alteration in color serves as a reliable measure of the quantity of
reducing sugar available. A red hue signifies the maximum concentration of reducing sugars,
while a green hue suggests a low sugar concentration. The solution first exhibits a blue tint.
In the absence of any reaction, there is no observable alteration in color, hence confirming
sugar, they react with Benedict’s test with red precipitate. Fructose, on the other hand, is not
an aldehyde but rather a ketone but because benedict’s reagent is an essential solution; it
gives a positive result due to an equilibrium that exists between ketoses and aldoses in a
sugar. For the reaction of honey in Benedict’s test, honey contains fructose, a reducing sugar,
which reacts with Benedict’s test. In the sugar reaction in Benedict’s test, although most sugar
does not react with Benedict’s reagent because it is a disaccharide and not a reducing sugar,
some sugar possesses a free group, which gives a positive result in Benedict’s test. The
sucrose, starch, cereal, and water do not react because these are not reducing sugar. For
water, it does not react because there is no sugar present in the solution.
B. Barfoed’s Test
The reaction of Barfoed's test is predicated upon the reduction of cupric acetate by
Monosaccharides often exhibit a reaction time ranging from 1 to 5 minutes, forming a red
ranging from 7 to 12 minutes before forming a red precipitate occurs. The reaction rate
Since glucose, fructose, and galactose were monosaccharides and reducing sugar, it
gives a positive result in the barfoed’s test. It also reacts because these were reducing
monosaccharides. For honey, it was positive in barfoed’s test because of the presence of
fructose in honey. Although most sugars do not react or give a negative result for barfoed’s
because it is a disaccharide, in the presence of reducing sugar, it gives a red precipitate in the
test. The disaccharides remain blue because they slowly react with the reagent without being
C. Seliwanoff’s Test
The Seliwanoff test distinguishes between ketose sugars, which possess a ketone
group, and aldose sugars, which possess an aldehyde group. The present examination is a
a fast reaction and a positive result in Seliwanoff’s test. Colorless contains negative results
like glucose and galactose because it contains aldose. However, sucrose should react with
error during the experiment was the cause of its incorrect result for sucrose. The observed
interaction between table sugar (sucrose) and other chemicals present in the sample, which
D. Iodine Test
The iodine test is a chemical test used to distinguish mono- or disaccharides from
certain polysaccharides like amylase, dextrin, and glycogen. This test has a variation termed
starch-iodine test that is performed to indicate the presence of glucose made by plants in the
leaves (Sapkota, 2022). Iodine (iodine-potassium iodide, I2KI) staining distinguishes starch
from monosaccharides, disaccharides, and other polysaccharides. The basis for this test is that
starch is a coiled polymer of glucose — iodine interacts with these coiled molecules and
In the experimental data, only the starch and cereal reacted in the iodine test because
these were the only polysaccharide samples. Since monosaccharides were not reactive in the
II. Hydrolysis
The process of hydrolyzing di- and polysaccharides involves the introduction of water
molecules to the glycosidic link, resulting in its cleavage. When a di- or polysaccharide
undergoes hydrolysis, it will revert back to its constituent monosaccharide units. The
disaccharides broke down into two monosaccharides (glucose and fructose), which were a
reducing sugar causing the sucrose when hydrolyzed. On the other hand, starch gave a
negative result in benedict’s test; however, the presence of sugar molecules in the starch was
the reason for its light brown precipitate. Sucrose and starch had no observable alteration in
color during the iodine test, suggesting a negative outcome. Without a hydrolysis reaction,
the starch would exhibit a color change to black when subjected to an iodine test, indicating
a favorable outcome.
III. Fermentation
zymase. This enzymatic activity is crucial in fermentation, wherein alcohol and carbon
dioxide are generated as end products. The effervescence observed in the reaction can
be attributed to the release of carbon dioxide. On the other hand, starch has no
effervescence because it comprises many glucose units joined together, but yeast cannot
The unknown sample yielded a negative outcome when subjected to both Benedict's and
Barfoed's tests, indicating its non-reducing sugar and monosaccharide status. The outcome
of Seliwanoff's test was positive, indicating that the substance in question is classified as a
ketose. Furthermore, the iodine test had a negative outcome, indicating the absence of
starch.
The unknown sample showed a favorable outcome in Benedict's test after undergoing
hydrolysis, suggesting the presence of a minimum of one intricate carbohydrate that can be
broken down into reducing sugars. Additionally, the fermentation test yielded a good
outcome, suggesting the presence of at least one sugar that can undergo fermentation. The
test outcomes provide compelling evidence indicating that the unidentified sample is a
particularly when the specimen is diluted. The remaining test outcomes exhibit conformity
with sucrose. Sucrose is classified as a non-reducing sugar due to its inability to yield a positive
outcome when subjected to Benedict's or Barfoed's tests. Furthermore, this substance does
not include starch, yielding a negative outcome when subjected to the iodine test.
Nevertheless, the hydrolysis of sucrose can result in the formation of glucose and fructose,
which have lower properties. Consequently, after hydrolysis, the unidentified sample
exhibited a good outcome in the context of Benedict's test. The unknown substance exhibited
a favorable outcome in the fermentation test, aligning with the characteristics of sucrose.
Yeast can ferment sucrose, resulting in the production of ethanol and carbon dioxide.
In summary, the test findings indicate a significant likelihood that the unknown sample is
composed of sucrose.
CONCLUSION:
Chemical tests can ascertain several physical and chemical attributes of a common
carbohydrate. The Benedict's test was used to identify reducing sugars. The Barfoed test was
ketohexoses and aldohexoses. The iodine test was employed to detect the presence of
polysaccharides. The hydrolysis reaction of di- and polysaccharides involves the cleavage of
into their constituent simpler components. The fermentation process involves using yeast,
which possesses the enzyme zymase, to facilitate the breakdown of carbohydrates, producing
carbon dioxide and alcohol as secondary products. By performing all the tests in the