Carbohydrates

Introduction

 The body get its energy from three main

classes of food :
1. Carbohydrates ( consider the most important source of
energy )
2. Protein
3. Fat
 Introduction
 Carbohydrates :
✓ Polyhydroxy aldehyde or polyhydroxy ketone
✓ The common chemical formula for carbohydrates is
Cn(H2O)n
 Classification of Carbohydrates

Carbohydrates

Low molecular weight high molecular weight

Sugars
Soluble in water Less Soluble in water Polysaccharides
(Saccharides)
Sweet taste tasteless

Monosaccharides Oligosaccharides

Tetrasaccharides Trisaccharides Disaccharides

 Classification of Carbohydrates
❖ Monosaccharide:
✓ The basic unite of carbohydrate is the monosaccharides
✓ cannot be hydrolyzed into smaller molecules.
✓ E.g.: glucose, fructose.
 Classification of Carbohydrates
❖ Oligosaccharides:
✓ The oligosaccharides are carbohydrates which yield a
definite number (2-9) of monosaccharide molecules on
hydrolysis. They include,
 Classification of Carbohydrates
(a) Disaccharides, which yield two monosaccharide molecules on
hydrolysis. Examples are sucrose and maltose

C12 H22 O 11 + H2 O 2C6 H12 O6

maltose glucose

C12 H22 O 11 + H2 O C6 H12 O 6 + C6 H12 O 6

gluocose fructose
Sucrose

C12 H22 O 11 + H2 O C6 H12 O 6 + C6 H12 O 6

Lactose gluocose galactose

(b) Trisaccharides, which yield three monosaccharide molecules on

hydrolysis.
(c) Tetrasaccharides, etc.
 Classification of Carbohydrates
❖ Polysaccharides:
✓ The polysaccahrides are carbohydrates of high molecular
weight which yield many monosaccharide molecules on
hydrolysis.
✓ Examples are starch and cellulose, both of which have
molecular formula, (C6H10O5)n.
 Classification of Carbohydrates

 Carbohydrates can be classified according to the reducing

activity of the sugar unit: Carbohydrates that can undergo
oxidation are called reducing sugars.
1. Reducing sugars:
all monosaccharides & many disaccharides (e.g. lactose and
maltose) are reducing sugars.
2. Non-reducing sugars:
e.g. sucrose
 Unknown
Carbohydrates

Saccharides polysaccharides

Starch
Reducing sugars: Non-reducing sugars

Sucrose
Monosaccharides Disaccharides

lactose
Fructose

Glucose
 1.Molisch’s test:
Unknown
Carbohydrates

-Ve 2.Iodine test: +Ve

Saccharides polysaccharides

3.Fehling’s test: -Ve

+Ve Starch
Reducing sugars: Non-reducing sugars

+Ve 5.Barfoed’s test

-Ve
Sucrose
Monosaccharides Disaccharides

7. Seliwanoff’s Test:
Maltose or
+Ve Fructose lactose

-Ve
Glucose
 Scheme for identification carbohydrates unknown

1. Molisch’s test:
General Test for Carbohydrates
2 ml of unknown + 2 drops of molisch’s reagent and mix
well then carefully pour dropwise 1ml conc. H2SO4,on the
inner wall of test tube.

-ve +ve
Not carbohydrates Purple ring at the
interface
It is carbohydrates
 Scheme for identification carbohydrates unknown

2. Iodine test:
Test for polysaccharides (blue colour with starch)
2 ml of unknown carbohydrates in the test tube+ 3 drops of
diluted Iodine solution

-ve
+ve
It is monosaccharides or
Blue color
disaccharides
It is Starch
Glucose, fructose, galactose
Or
Sucrose, maltose, lactose
 Scheme for identification carbohydrates unknown

3. Fehling’s test:
for all reducing sugars
1 ml of Fehling solution A + 1 ml of Fehling solution B and
mix well then add 2 ml of the unknown then place the test
tube in a boiling water bath

-ve +ve
(blue solution) Red ppt.
None reducing sugar Reducing sugars
Sucrose monosaccharides
(Glucose, fructose, galactose)
Or
disaccharides
(maltose, lactose)
 Scheme for identification carbohydrates unknown

4. Tollen’s test:
2 ml of ammonical silver nitrates, add 1 ml of the test
carbohydrate solution and mix well then place the test tube in
a boiling water bath for 5 minutes.

-ve +ve
None reducing sugar Silver mirror is formed
Sucrose Reducing sugars
Glucose, fructose, galactose
Or
maltose, lactose
 Scheme for identification carbohydrates unknown

5. Barfoed’s test:
distinguish between reducing monosaccharides and reducing
disaccharides
2 g of unknown carbohydrates in the test tube+ 2 ml of Barfoed’s
reagent then heat in the boiling water bath for 3-10min .

-ve
Slow red ppt. +ve (3 min)
It is reducing disaccharides Fast red ppt.
Maltose OR lactose It is reducing
monosaccharides
Glucose, fructose, galactose
 Scheme for identification carbohydrates unknown

6. Osazone test:
Reaction of reducing sugars to identify the crystals of
different sugars by examine under microscope
Add in the test tube 1 g of unknown + 2 g of phenylhydrazine
hydrochloride + 3 g of sodium acetate + 10 ml H2O. Mix well
all these using glass rod. Place the test tube in a boiling water
bath.
 Scheme for identification carbohydrates unknown

6. Osazone test:
Observation:
1. Osazones of monosaccharides
❖ (glucose & fructose) are formed on hot after about 15 minutes, and
have the same crystal shape needles under the microscope.
❖ Galactose after about 20 minutes form crystal shape needles .
2. Osazones of reducing disaccharides
❖ (maltose & lactose) are formed after a longer time (up to 30 minutes)
and crystal appears slowly after cooling and can be distinguished under
the microscope as follows:
❖ Lactose gives crystals in the form of a mushroom shaped.
❖ Maltose gives crystals in the form of flower shaped crystals.
Scheme for identification carbohydrates unknown

6. Osazone test:

16 – Maltose
17- lactose
18- glucose and fructose
Scheme for identification carbohydrates unknown

Osazone test:
Scheme for identification carbohydrates unknown

Osazone test:
Scheme for identification carbohydrates unknown

Osazone test:
Scheme for identification carbohydrates unknown

Osazone test:
 Differentiation between Glucose and Fructose

7. Seliwanoff ’s Test:
distinguish between glucose, and fructose
2 mL of Seliwanoff’s reagent add two drops of test solution
and heat the mixture to just boiling.

-ve +ve
Glucose Rose red color.
It is Fructose
 Differentiation between Glucose and Fructose

8. Rapid furfural:
distinguish between glucose, and fructose
1 g of sugar + 1 ml of α-naphthal alcoholic + 7 ml of conc.
HCL, boil on water bath.

-ve +ve
Violet color after while Violet color immediately.
Glucose It is Fructose