P.S.: no answer for no. 2 barfoed s test and seliwanoff test a Barfoed s test 1.

Why is the heating of the mixture limited to 3 minutes only? The tubes are not heated longer than 3 minutes, as a positive test can be obtained with disaccharides if they are heated long enough. 2. How does this test compare with fehling s and benedict s test? Which is more accurate? Seliwanoff s and Bial s Orcinol tests 1. How do these two test compare with Molich s test? Mucic acid test 1. Explain why only galactose forms the white sandy crystals. Galactose, on being with HNO3, forms oxidized with HNO3, forms mucic acid, an isomer of saccharic acid. Mucic is insoluble and forms characteristic sandy Crystals which serve to identify galactose

2. If crystal formation is confined to galactose only, rationalize why crystals may also form with
lactose. Lactose crystallisation is the process of formation of solid crystals from a solu- tion. Crystallisation happens in two steps: nucleation and crystal growth. Nucleation occurs when dissolved molecules of solute lactose aggregate and form stable nuclei. The second step, crystal growth,follows when these nucleus start to grow. Osazone formation 1. What is the purpose of sodium acetate in the reaction? sodium acetate is added to buffer the phenylhydrazine HCl so that it may function properly. Also by Adding a small amount of sodium acetate ethanoate raises the pH by reacting with the strong acid to form ethanoic acid. In effect a weakly acidic ethanoic acid/ethanoate buffer is created. If too much sodium ethanoate is added, the pH may be raised too far for satisfactory osazone formation. Alternatively, when the free base is used to form the osazone, a little ethanoic (acetic) acid is usually added to provide the weakly acidic conditions to ensure that the reaction occurs more readily. 2. Glucose and fructose produce the same osazones having the same appearance. Explain this phenomenon with equations. D-Glucose

Since carbons #3 through #6 of D-fructose and D-Glucose molecules are identical