Name: Peligres, Pornela, Portugal, Saito, Tomas, Tulayba Rating:

Course, Year and Section: BSMT2H Instructor: Prof. Ranola

Group Number: 5 Date: November 9, 2023

Reactions of Carbohydrates
EXPERIMENT 2
I. General Reactions of Carbohydrates
A. Reaction with Acids - Molisch Test

Test solution Reagents Result Interpretation

Molisch Reagent purple ring/color Positive
1% glucose
Molisch Reagent dark purple ring/color Positive
1% xylose
Molisch Reagent dark yellow ring/color Negative
1% sucrose
Molisch Reagent purple ring/color Positive
1% starch

B. Reducing Property
B.1. Fehling’s Test

Test solution Reagents Result Interpretation

1% glucose Fehling's A and Had a red precipitate Positive result which

Fehling's B when heated after an indicates the presence
ample amount of time of reducing sugars
1% xylose Fehling's A and Had a red precipitate Positive result which
Fehling's B when heated after an indicates the presence
ample amount of time of reducing sugars
1% sucrose Fehling's A and The product was a hazy Negative result
Fehling's B yellow brown liquid
1% starch Fehling's A and After being heated it Negative result
Fehling's B did not change, the
color was still blue
B2. Nylander’s Test

Test solution Reagents Result Interpretation

1% glucose
1% xylose
1% sucrose
1% starch
B3. Benedict’s Test

Test solution Reagents Result Interpretation

1% glucose Benedict’s Reagent yellow/orange when it An orange color

1% glucose is heated → brownish indicates that 1 - 1.5
orange with brownish percent of reducing
black precipitate sugar is present.
Therefore It is a
positive result.
1% xylose Benedict’s Reagent brick red with brownish Brick red indicates
1% xylose precipitate positive results and it
has a presence of more
than 2% of reducing
sugar
1% sucrose Benedict’s Reagent Blue-ish yellow when it It turns blue-ish yellow
1% sucrose is heated → brownish upon heating which
red with brown indicates a negative
precipitate results
1% starch Benedict’s Reagent Blue Negative results - no
1% starch reaction at all or
remains the same
because starch do not
react with benedict’s
reagent because starch
has small number of
reducing sugar

B4. Moore’s Test

Test solution Reagents Result Interpretation