Experiment 5: Special test for Sacchi rides

1) Nitro -

chromic Acid Test

tmall.HR/O3B5/oKCr04 .

ftp.

A blue solution appears after a minute if it contains sugar with a

concentration of more than 1%

The is due to molecule

reaction
GH in the sugar .

OH

Any molecules with a free

Cft group gives positive test .
like Alcohols .

OH
3) Muoio acid test

imam
lmt-%balactoseBlmlconc.HR/OztiM#boilingwat-
The solution had liberated color the sides of the
a
yellow to
test tube . After the water bath was done the solution was dear
and made to stand and crystals formed
O -

C -
Olt

1-
H - OH

HO -
H

* A

H -
OA

O -
-

C -

OH

The galactose was oxidized by HMOs and formed an isomer of

saccharide acid ,
Mua'd acid .
( D galactaric
-

acid )

Muoio acid is insoluble and so crystals formed .

4) Reduction tests
ta ) Fehlings
. Test

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m÷og¥f .FI#.:sos::imtuso9iincisAamygEe
0.7% Starch
water
( potassium sodium
Tetrahydrate
Tartar ate

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O.01M 0.01M 0.01M 0.7% Water
11 It 0.01M 0.7%
Glucose Fructose Sucrose Starch O.01M 0.01M
Water
Glucose Fructose Sucrose Starch

After the water bath there was the production of precipitate in

the
glucose and fructose Solh but not in sucrose and starch and water .

The precipitate was cuprous oxide ( cuz O ) this due to

reducing that
sugars act as
reducing agent . Monosaccharides are

reducing sugars

The sucrose and Starch are di saccharides and polysaccharide respectively

-

and are not reducing sugars .

4 b.) Benedict 's Test ( Qualitative test for glucose in urine)

bmhffgnoe.diotssdh-lmho.to/Yy
Eggbeaters Naz 003
sodium citrate
0.002 M Glucose
The
the
intensity
color
of
should

qa.
be

Green -

0.002 M

Eldon
-

0.01 M
. 0.1 M

Maybe insufficient
heating
0.002M 0.01M 0.1M
Glucose Glucose Glucose
 The color reaction was observed ,
O l
-
M had a red color ,
0.01 M had

yellow coloration 0.002 M had coloration

a ,
a
green .

The reaction is due to the presence of reducing sugars and the

different intensities of the color change is due to the concentration
the
of
reducing sugar in solution .

4C ) .
Barfoed 's Test

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1mL ① 0.01M Glucose Mt 5mL Barbed 's Solh * Boiling water bath 30 min
② 0.01M Fructose Cu ( GHz COO ) a

⑦ 0.03M Glucose
⑥ 0.03M Lactose
⑦ 0.03M Sucrose

The rate of reduction :

② ①-70-60-30-40

0.01M 0.03M 0.01M 0.03M 0.03M 0.01M 0.01M

Fructose Glucose Glucose Sucrose Lactose Lactose Sucrose

Monosaccharides Di saccharides
-

The reaction is due to

reducing monosaccharides l Fructose reacts faster
than glucose ) Disaccharides lactose and sucrose
.

,
also react if the concentration
is high enough with longer heating time
Rates Theoretical :
Monosaccharides :
I -7 miin

Di Sacchi a rides
- :
7-14 min
5) Iodine test for starch and dextrin

5mho.jp?gftearfrihnBdil-IzsolutionBgenHewaterbat

0.7% Starch 0.1% Dextrin

After Cooling After Cooling

Upon heating the 0.7% Starch had turned yellow and then colorless and
the 0.1% Dextrin had turned violet After .

cooling the starch had a deep blue -

color while the Dextrin had violet .

The starch turned deep blue due to the presence of Amylose and

forming a complex with Iodine .

The Dextrin turned violet due to

Amylopectin in Dextrin and
forming a
complex with Iodine .

(incomplete )
47 The dextrin used is formed from hydrolysis of starch and
.

resulting into amylo dextrin , which gives violet color with Iodine .

6) Phenyl hydrazine Reaction

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2mL 5% Glucose B 0.5g Phenyl hydrazine BE Boiling water bath 30 -

45 min

5% Lactose
5% Sucrose

5% 5% 5% 5% 5%
Glucose Fructose Maltose Lactose Sucrose
Needle -

shaped Osa zone :

Glucose , Fructose ,
sucrose

Mushroom -

shaped Osa zone : Lactose upon cooling

Flower shaped Osa zone : Maltose upon cooling
-

The reaction is being oxidized

due to reducing sugars by an excess of

phenylhydrazine ( crystalline compound ) The resulting .

Osa zone is an

oxidation product The will have different rates of reaction

.

sugars

Fructose -

a min
Glucose -

4 to g min

Maltose hot water

osazoneggyubn.ie in
-

Lactose -

Osa zone hot water

Sucrose -

30 to 35 mins ( after hydrolysis )

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÷¥÷÷÷+oo→n÷¥
" NH forms to N

"

:*
oxidation at

Glucosazone Sucrosazone Fructosazone

Needles Shape Needle Shape Needle Shape

Maltosazone Lactosazone
Flower Shape Mushroom Shape
SACCHARIDES USED IN 4 35

Reducing Monosaccharide Fructose ketohexose

-
-

Glucose -

Aldohexose
-

Galactose -

Aldo hexose -

isomer of Glucose
-

Arabinose -

Aldo pentose

Reducing Di saccharide Maltose ( 2 Glucose )

"

-
-

Lactose ( Galactose be Glucose )

Non -

Reducing Di -

saccharide -

Sucrose ( Glucose be Fructose )

4. can
undergo hydrolysis to produce component
sugars

Polysaccharide :
Starch
Dextrin