ACTIVITY 7 CARBOHYDRATES

Introduction
Carbohydrates are classified according to complexity of the molecules. Carbohydrates can be classified as monosaccharide, disaccharides and polysaccharide. Monosaccharide the simplest form of carbohydrates. Mono means one and saccharide means sugar e.g. glucose, fructose and galactose. Disaccharides is when two monosaccharide that are joined together in a bond e.g. lactose, maltose, sucrose. Polysaccharide is when two or more monosaccharide are joined all together e.g. starch ang glycogen. Carbohydrates are polyhydroxy aldehydes or polyhydroxy ketones molecule with a carbonyl (C=O) and several hydroxy (OH) functional groups along with many (C-H) bonds; provides chemical energy.

Objectives
To differentaite the different tests

conducted
To classify the compounds used in

the activity

Data, Results and Discussion

Name of Test
A. Molischs Test

Test Solutions 1% Glucose 1% Xylose

Results
Violet Liquid Violet Liquid

1% Lactose
1% Sucrose

Violet Liquid
Violet Liquid

1% Starch

Violet Liquid

Unkown

Violet Liquid

C. Reduction Test
Fehlings Test

1% glucose
1% xylose 1% fructose 1% lactose 1% maltose 1% sucrose 1% Starch

Formation of orange layer

Formation of orange layer Formation of orange layer Formation of orange layer Formation of orange layer Formation of orange layer Formation of orange layer

1% Glycogen
Unknown

Formation of orange layer

Formation of orange layer

C. Reduction Test
Benedicts Test

1% glucose

Formation of orange layer

1%se Glucose
1% xylose

Color of the solution turned into light blue

Formed two layers: Color orange (bottom) & light blue (top) Formed two layers: Color orange and light blue No changes No changes No changes

1% fructose 1% Lactose 1% sucrose 1% starch

C. Reduction Test
Barfoeds Test

1% glucose

Formation of orange layer No Changes No Changes No Changes No Changes No Changes No Changes

1% Glucose 1% fructose 1% xylose 1% maltose 1% sucrose Unknown

C. Reduction 1% glucose Test

Picric Acid Test 1%se Glucose

Formation of orange layer No Changes

1% fructose

No Changes

1% xylose

No Changes

Name of Test: Test Solution

A. Seliwanoffs Test 1% Fructose 1% Glucose

Results
The solution changed into red No changes

1% sucrose 1% maltose

The solution changed into color orange No changes

Unknown

No changes

Name of Test: Test Solution

B. Bials Orcinol Test 1% xylose 1% Glucose

Results
The solution turned into light green No changes

1% lactose

No changes

1% unknown

No changes

C. Reduction 1% glucose Test

C. Iodine Test 1% starch

Formation of orange layer Changed into dark blue Changed into dark blue Changed into dark blue

1% glycogen

1% glucose

C. Reduction 1% glucose Test

D. Alcohol Test 1% starch

Formation of orange layer Precipitate was formed Slightly not clear solution Clear solution

1% glycogen

1% glucose

1.) Why do all sugars give a positive Molischs test? Does a + test confirm the presence of sugar? Explain. Because sugars undergo dehydration reaction when sulphuric acid is added to form furfural which eventually reacts with alpha naphtol to form violet solution, which is a positive result. 2.) What compounds other than naphthol can be used as a reagent for the test? o Orcinol and resorcinol can also be used as a substitute reagent for the test of carbohydrates. 3.) Why is it important that the Fehlings solution for use as a reagent be freshly mixed? o Because if fehlings solution will be exposed in the air, it will undergo oxidation hence will not be effective. 4.) Compare the action of a strong alkali and a weak alkali on a reducing sugar. The strength of the alkali depends on the degree of ionization of the alkali in water. Strong alkali completely ionizes in water to produce high concentration of OH- ion. Weak alkali partially ionizes in water to produce low concentration of OH- ion. 5.) How are the conditions for Barfoeds test different from those of Benedicts test? o Barfoeds test is under acidic medium while benedicts test is in alkaline medium.

The different tests for carbohydrates are molischs test for hexoses and pentoses, fehlings and benedicts test is for the detection of reducing sugars, barfoeds test is to detect the presence of monosaccharide, picric acid test is a test for reducing sugars wherein the reducing sugar will reduce picric acid to picramic acid, tollens test is also a test for reducing sugars, seliwanoffs test is a test for ketoses, bials orcinol test is a test to distinguish between pentoses and hexoses, iodine test is a test for detection of starch in the solution and the alcohol test is to convert the polysaccharide into glucose. Monosaccharides and disaccharides are reducing sugars except for sucrose. Galactose and glucose are monosaccharides and aldohexose, xylose is an aldopentose while fructose is ketohexose. Lactose, sucrose and maltose are disaccharides, sucrose is non-reducing sugar and starch and glycogen are polysaccharide.