Worksheet On Carbohydrates

Worksheet on Carbohydrates
Fill in the blanks with correct answers.
Types Examples Characteristics
 Glucose  Taste ________

(plants and fruits)  Water soluble
 Fructose  ______________
Monosaccharides
(Sweet fruits and honey)  Simplest carbohydrates
 Galactose  Able to crystallize
(________________)
 Maltose  Taste _______

(Malt sugar)  Water soluble
Disaccharides  Sucrose  Reducing sugar except _______
(Cane sugar)  Able to crystallize
 Lactose
( ___________)
 Starch (plant)  Do not taste sweet

 ___________  ________ in water
Polysaccharides (animal)
 Do not crystallize
 Cellulose
(cell wall in plant)
1. Complete these word equations

a. Glucose + glucose →
b. Glucose + fructose →
c. Monosaccharide + monosaccharide →
d. Lactose + water →
e. Disaccharide + water →
2. For each molecule below, determine if it is a monosaccharide, a disaccharide, or a
polysaccharide:
a. fructose b. cellulose c.
amylopectin d. starch f. glucose g.
sucrose
h. glycogen i. lactose j. galactose
3. Briefly describe the hydrolysis reaction that occurs in carbohydrates. Draw an example.
4. Briefly describe the condensation reaction that occurs in carbohydrates. Draw an example.
5. If we take in more carbohydrate than is needed for energy, the unused portion is stored in
the liver or the tissues as __________________, eventually being converted into
______________________.
6. _____________________is the major kind of simple sugar. It is the basic source of energy
for all living things.
7. _____________________: commonly known as table sugar, beet or cane. It occurs in many
fruits and vegetables.
8. ____________________: known as fruit sugar. Most plants contain this sugar, especially
fruits and saps.
9. ____________________: sometimes known as blood sugar, and sometimes as grape sugar.
Nearly all plant foods contain this sugar.
10. ___________________: known as malt sugar, is found in grains.
11. ___________________: known as milk sugar, is found as the principal carbohydrate in
milk.
12. What is dietary fiber, and why is it necessary to eat dietary fiber?
13.What purposes do starch and cellulose serve in plants?
14.What purpose does glycogen serve in animals?
15. How can you identify an anomeric carbon?
16. For each disaccharide, indicate whether the glycosidic linkage is α or β.
b.
17.
Tests of Carbohydrates
Carbohydrates are the most abundant and diverse class of organic compounds occurring in
nature. It played a key role in the establishment and evolution of life on earth by creating a direct
link between the sun and chemical energy.
Aim:
To study some simple tests of carbohydrates in the given sample.
Theory:
The word carbohydrate is formed from the words carbon and hydrogen. Carbohydrates are
combinations of the chemical elements carbon and hydrogen plus oxygen. In the natural world,
carbohydrates are the most common chemical compound used for food.
The following are the tests to identify the presence of carbohydrates.
1. Molisch’s test
2. Fehling’s test
3. Benedict’s test
4. Tollen’s test
5. Iodine test
(a) Molisch’s Test:

Molisch’s test is a general test for carbohydrates. This test is given by almost all of the
carbohydrates. In this test, concentrated sulfuric acid converts the given carbohydrate into
furfural or its derivatives, which react with α-naphthol to form a purple coloured product.
The chemical reaction is given below.

Note: The appearance of purple or violet ring confirms the presence of carbohydrate.
(b) Fehling’s Test:

This test is given by reducing sugars. To the aqueous solution of carbohydrate fehling’s solution
is added and heated in water bath. The formation of red precipitate confirms the presence of
reducing sugars. The copper ions present in fehling’s solution in +3 state is reduced to +2
oxidation state and in alkaline medium it is precipitated as red cuprous oxide.
Note: The appearance of red precipitate confirms the presence of carbohydrates.
(c) Benedict’s Test:

This test is given by reducing sugars. in an alkaline medium, sodium carbonate converts glucose
to enediol and this enediol reduces cupric to cuprous forming cuprous hydroxide. This solution is
kept in sodium citrate and on boiling, red precipitate of cuprous oxide is formed.

N
ote: The appearance of red precipitate confirms the presence of carbohydrates.
(d) Tollen’s Test:

This test is given by reducing sugars. Carbohydrates react with Tollens reagent and forms a
silver mirror on the inner walls of the test tube. This confirms the presence of reducing sugars.
Silver ions are reduced to metallic silver.
N
ote: The appearance of silver mirror confirms the presence of reducing sugars.
(e) Iodine Test:

This test is only given by starch. Starch reacts with iodine solution forms complex blue colour
solution. On heating the blue colour disappears and on cooling the blue colour reappears.
Note: The appearance of blue colour solution confirms the presence of starch.
Materials Required:
1. Molisch’s reagent
2. Fehling’s reagent
3. Benedict’s reagent
4. Tollen’s reagent
5. Iodine solution
6. Concentrated sulfuric acid
7. Sodium hydroxide solution
8. Test tubes
9. Test tube holder
10. Test tube stand
11. Bunsen burner
12. Water bath
13. Dropper
14. Stirrer
Apparatus Setup:
Procedure:
Preparation of Reagents:
 Molisch’s reagent – It is prepared by adding α-naphthol in 10% alcoholic solution.
 Fehling’s reagent – It is a solution of 1ml each of Fehling’s A and Fehling’s B
 Fehling’s solution A – Dissolve copper sulfate in distilled water and add a few drops of
sulfuric acid.
 Fehling’s solution B – Dissolve sodium potassium tartrate and sodium hydroxide in
150ml of distilled water.
 Benedict’s reagent – To a solution of sodium citrate 0.25g of anhydrous sodium
carbonate in distilled water is added and copper sulfate solution is added to it. Make the
total volume up to 125ml by adding distilled water.
 Tollen’s reagent – Add sodium hydroxide solution to the silver nitrate solution. Then
add ammonium hydroxide solution dropwise till the precipitate dissolves. The clear
solution is called Tollens reagent.
 Iodine solution – Iodine solution is obtained by dissolving iodine in potassium iodide
solution.
(a) Molisch’s Test:

1. Take 2ml of the given sample solution in a clean test tube.
2. Add 2-3 drops of Molisch reagent slowly.
3. Now add concentrated sulfuric acid along the sides of the test tube.
4. The acid layer forms a layer at the bottom.
5. Note the junction of the two layers.
6. If there is a formation of the violet ring then the presence of carbohydrate is confirmed.
(b) Fehling’s Test:
1. Take 2ml of given sample solution in a clean test tube.
2. Add 2 ml of Fehling’s solution A and Fehling’s solution B to it.
3. Keep the solution in a boiling water bath for about 10 minutes.
4. If there is the formation of red precipitate then the presence of carbohydrate is confirmed.
(c) Benedict’s Test:

1. Take the given sample solution to be tested in a clean test tube.
2. Add 5ml of Benedict’s reagent to it.
3. Boil the solution for about 2 minutes.
4. Cool the solution and observe the solution.
5. If there is formation of green, red or yellow precipitate then there is presence of reducing
sugars.
(d) Tollen’s Test:

1. Take the given sample solution in a clean test tube.
2. Add 2-3ml of tollens reagent to it.
3. Keep the test tube in a boiling water bath for 10 minutes.
4. If there is the appearance of shiny silver mirror confirms the presence of reducing sugars.
(e) Iodine Test:

1. Take the sample solution to be tested in a clean test tube.
2. Add 2-3 drops of iodine solution.
3. Observe the change in colour.
4. If there is the appearance of a blue colour then the presence of starch is confirmed.
Observations and Inference:

Test Glucose Lactose Sucrose Starch
Molisch’s test Purple ring Purple ring Purple ring Purple ring
Fehling’s test Red precipitate Red precipitate No precipitate No precipitate

Benedict’s Red precipitate Red precipitate No precipitate No precipitate
test
Tollen’s test Appearance of silver Appearance of silver No silver No silver mirror

mirror. mirror. mirror
Iodine test No reaction No reaction No reaction Appearance of blue colour

solution.
Results and Discussions:

The given organic compound is a _________ (reducing sugar/starch/carbohydrate) compound.
Precautions:
1. Handle the acids like concentrated sulfuric acid with care.
2. Always use droppers to take reagents from the reagent bottles.
3. While heating the reaction mixture do it carefully.

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Worksheet on Carbohydrates

Fill in the blanks with correct answers.

Types Examples Characteristics

 Glucose  Taste ________

 Maltose  Taste _______

 Starch (plant)  Do not taste sweet

1. Complete these word equations

13.What purposes do starch and cellulose serve in plants?

14.What purpose does glycogen serve in animals?

15. How can you identify an anomeric carbon?

16. For each disaccharide, indicate whether the glycosidic linkage is α or β.

The following are the tests to identify the presence of carbohydrates.

(a) Molisch’s Test:

The chemical reaction is given below.

(b) Fehling’s Test:

The chemical reaction is given below.

Note: The appearance of red precipitate confirms the presence of carbohydrates.

(c) Benedict’s Test:

The chemical reaction is given below.

(d) Tollen’s Test:

The chemical reaction is given below.

(e) Iodine Test:

(a) Molisch’s Test:

(c) Benedict’s Test:

(d) Tollen’s Test:

(e) Iodine Test:

Observations and Inference:

Fehling’s test Red precipitate Red precipitate No precipitate No precipitate

Tollen’s test Appearance of silver Appearance of silver No silver No silver mirror

Iodine test No reaction No reaction No reaction Appearance of blue colour

Results and Discussions:

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