Beruflich Dokumente
Kultur Dokumente
ORGANIC COMPONENTS:
CARBOHYDRATES
Carbohydrates
- glucose, fructose, lactose, sucrose, starch and
fruit extract
Seliwanoff’s test
Reagent(1 resorcinol : 1 HCL)
1% glucose Orange 2
1% fructose Dark red 1
1% lactose Light orange 2
1% sucrose Dark red 1
1% starch Light orange 2
Leaf extract Pale green -
fruit extract Dark orange 1
Distilled water Pale yellow -
Discussion
Furfural derivatives colored products
condensed by 1 resorcinol: 1 HCL ( Seliwanoff’s
reagent)
Solution Color ( +/ -)
1% glucose Red orange +
1% fructose Red orange +
1% lactose Red orange +
1% sucrose Blue -
1% starch Blue -
Leaf extract Green -
fruit extract Orange -
Distilled water Blue -
Discussion
Reducing sugar + Benedict solution yellow precipitate
Reducing sugars:
glucose, fructose, lactose
Discussion:
1. Sucrose + Benedict’s
Sucrose- non reducing sugar, cannot reduce CuSO4
2. Sucrose + HCL + Benedict’s
Reducing sugar- fructose, glucose resulting to brick red
reaction
b. Action of acid on polysaccharides
As for controls,
Test tube no.9 – blue black color ( presence of starch iodo
complex)
Test tube no.10 – yellow ( starch is already broken down)
ANSWER TO
STUDY
QUESTIONS
1. Based on your results, what is likely
carbohydrate present in the leaf extract? In the
fruit extract?
Benedict’s test
Non-reducing sugars: sucrose, starch, leaf extract,
fruit extract
Seliwanoff’s test
Sucrose:fruit extract Starch:leaf extract
1. Based on your results, what is likely
carbohydrate present in the leaf extract? In the
fruit extract?