qualitative analysis and identify the given sample of carbohydrate
TRANSCRIPT
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7/25/2019 Qualitative Analysis and Identify the Given Sample of Carbohydrate
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BIOCHEMISTRY
AIM:To perform the qualitative analysis and identify the given sample ofcarbohydrate (fructose).
R!"IRM#T$:Test tube% holder% measuring cylinder% spatula.
T&'R:
*RIM#T
Molischs Test:
To +ml of the sugar
solution add +
drops of molisch,s
reagent (- of /0naphthol in
absolute alcohol)
and mi/ 1ell. Then
add + ml of conc.
&+$'2 at the sides
of the test tube
slightly in an
inclined plane.
Then erect the
testube slo1ly andnote the 3unction
of t1o layers.
Iodine Test: To
+ml of the sugar
solution add -
drops of 4AA and
mi/. Then add 5
drops of #678
iodine drop by
drop% mi/ing after
addition.
Benedicts test:
To +ml of
9enedict,s
reagents% add 7ml
of sugar solution
and eep it in the
1ater for +
minutes.
Fehlings test:
Add 7ml of
'9$R;ATI'#A violet or purple
covering is seen at the
3unction of the t1o
liquids.
#o colour change 1as
observed.
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7/25/2019 Qualitative Analysis and Identify the Given Sample of Carbohydrate
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'5. ?arm.
*resence of reducing
sugar con@rmed.
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7/25/2019 Qualitative Analysis and Identify the Given Sample of Carbohydrate
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*RIM#T Tommers Test:
To 5ml of test
solution add +ml of
tommer,s reagent.9oil for +mins and
cool.
Barfoeds Test:
To + ml of
barfoed,s reagent
(cupric acetate in
acetic acid) add 7
ml of sugar
solution and eep
in boiling 1ater
bath for + minutes.
Seliano!s
Test: Add 7 ml of
the sugar solution
to + ml of
seli1ano,s
reagent(8.7
resorcinol in -8
&>B) and 1arm in
boiling 1ater bath
for fe1 minutes.
Osa"one Test:
To 5ml of sugar
solution add a
pinch of phenyl
hydraCine
hydrochloride%
sodium acetate
mi/ture. Mi/ 1ell
and heat in the
boiling 1ater bath
for 58 minutes.
>ool the content
and vie1 the
crystals under
microscope.
'9$R;ATI'#ello1 red ppt 1as
formed.
Appearance of red ppt.
>herry red colour 1as
observed.
ello1 ppt 1as formed.
#eedle lie crystals.
I#*resence of reducing
sugar is con@rmed.
$ample may be
monosacchride.
Detohe/oses is present.
This is the test to identify
the reducing sugar and to
con@rm the type of sugar.