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Pre Lab Experiment 3 Test For Carbohydrates

Pre-Activity Part 1: Directions: Complete the table below. Identify and know how to use laboratory safety equipment including laboratory aprons, lab safety goggles, lab gloves, fire extinguishers, fire blanket, safety shower, eye wash, broken glass container, and fume hood.

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115 views

Pre Lab Experiment 3 Test For Carbohydrates

Pre-Activity Part 1: Directions: Complete the table below. Identify and know how to use laboratory safety equipment including laboratory aprons, lab safety goggles, lab gloves, fire extinguishers, fire blanket, safety shower, eye wash, broken glass container, and fume hood.

Uploaded by

Zeil Dlnn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Name: Year and Section:

Date/Class Schedule: Professors: Prof. Anthony B. Rapista


Prof. Joel C. Asanza

Lab Experiment 2
TEST FOR CARBOHYDRATES
I. Introduction
The body gets its energy from three main classes of food: carbohydrates, proteins, and
fats. Of these classes, carbohydrates are the most important source of energy. When digesting
food, the body be- gins to digest carbohydrates first. This process is relatively efficient, producing
waste products that are innocuous (water) or readily removed (carbon dioxide).
Carbohydrates are widely distributed in plant tissues and are even found in certain animal
tissues, such as liver and muscle. Water-soluble carbohydrates often have a sweet taste and
therefore are called sugars. Another term for carbohydrate is saccharide.
Carbohydrates are polyhydroxy aldehydes and polyhydroxy ketones, often but not always
with the general formula (CH2O)n, where n equals 3 or more. Carbohydrates are divided into three
general classes, depending on the number of carbohydrate molecules they contain. Individual
carbohydrate molecules are classified as monosaccharides. Monosaccharides are further
classified by the number of carbon atoms they contain. Sugars containing a few monosaccharide
units are classified as oligosaccharides. Oligosaccharides can be further subdivided into
disaccharides and trisaccharide. Common examples of disaccharides are sucrose (glucose–
fructose), table sugar; maltose (glucose–glucose), corn syrup; and lactose (galactose–glucose),
milk sugar. Carbohydrates containing a large number of monosaccharide units are classified as
polysaccharides. Of the many known polysaccharides, starch, cellulose, and glycogen are the
most important. All three are made up of hundreds of thousands of glucose units connected in
various patterns.
In this lab activity, students will identify how carbohydrates react to other reagents to
differentiate characteristics and structural features of common carbohydrates.
II. Objective/s: The students should be able to:
1. explain the different confirmatory tests done to determine the presence of carbohydrates
2. qualitatively differentiate the common carbohydrates based on their reaction to the
different reagents

III. Procedure
Part A: Benedict’s Test
Materials: water, fructose solution, sucrose solution, glucose solution, ribose solution,
starch solution, sprite, unknown 1, unknown 2, test tubes, water bath, Benedict’s reagent,
thermometer
1. Prepare 8 test tubes and label it as Test tubes A to H
2. To each test tubes, put the following substances
A. 2 mL water
B. 3 mL glucose solution
C. 3 mL sucrose solution
D. 3 mL fructose solution
E. 3 mL starch solution
F. 3 mL Sprite
G. 3 mL unknown 1
H. 3 mL unknown 2
3. Add few drops of 3 mL Benedict’s reagent in each test tube and record your
observations
4. Put in boiling water for about 5 minutes if no color change is observed.
Virtual Lab:
1. Go to this link: http://amrita.olabs.edu.in/?sub=73&brch=8&sim=209&cnt=4
2. By default, the test is solubility but choose the “Benedict’s Test”
3. Perform the virtual experiment and write your observations on the sample lactose.
4. You may also use the virtual lab results as your reference for the samples used in
the pre-recorded video.

Part B: Molisch’s Test


Materials: Table sugar, Bread, 10% alpha-naphthol, test tube, concentrated sulfuric acid
1. Dissolve a pinch of bread in 2 mL of water.
2. Transfer the mixture in test tube.
A – Bread solution
B – Sucrose Solution
3. Add 5 drops of 10% α-naphthol and mix.
4. Incline the test tube and slowly add 5 mL of concentrated sulfuric acid. Avoid
agitating the mixture.
5. Observe the color where the two liquids met.
6. Repeat the procedure for sucrose solution
Virtual Lab:
5. Go to this link: http://amrita.olabs.edu.in/?sub=73&brch=8&sim=209&cnt=4
6. By default, the test is solubility but choose the “Molisch’s Test”
7. Perform the virtual experiment and write your observations on the following
samples: glucose, lactose and starch.

Part C: Bial’s Test


Materials: Ribose solution, bread solution and sucrose solution, test tubes, and Bial’s
reagent
1. Prepare 3 test tubes and label it as test tube A, B and C
2. To each of the test tube, place:
A. 2 mL Ribose solution
B. 2 mL Bread solution
C. 2 mL Sucrose solution
3. Add 2 mL of Bial’s reagent
4. Heat gently in a Bunsen Burner or hot water bath
5. Record your observations
6. If no color change is observed, add more water to the tube.

Part D: Seliwanoff’s Test


Materials: bread solution, sucrose solution, starch solution, glucose solution, test tubes,
Seliwanoff’s reagent
1. Place 2 mL of the three samples in separate test tubes
A. Bread solution
B. Sucrose solution
C. Ribose solution
D. Starch solution
E. Glucose solution
2. Add 2 mL of Seliwanoff’s reagent to each of the test tubes.
3. Heat in boiling water bath for 2 minutes

Part E: Lugol’s Test


Materials: small portion of a potato, sucrose solution, starch solution, petri dish and
Lugol’s reagent
1. Prepare three (3) test tubes and label it as test tube A, B and C
2. Into test tubes, put the following:
A. 5 mL Sucrose solution
B. 5 mL Starch solution
C. 5 mL Potato solution
3. Add 5 drops of Lugol’s solution to each tube.
4. Shake and observe results.
5. Record your observations.
6. Repeat the steps for B and C

Part F: Barfoed’s Test


Materials: sucrose solution, milk, glucose solution, unknowns 1 and 2, Barfoed’s
reagent, test tubes, water bath and thermometer
1. Prepare five (5) test tubes and label it as test tube A to E
2. Into test tubes, put the following:
A. 2 mL sucrose solution
B. 2 mL of milk
C. 2 mL glucose solution
D. Unknown 1
E. Unknown 2
3. Add 10 mL of Barfoed’s reagent to each tube
4. Cover the flask and mix the solution well by swirling.
5. Place each flask in boiling water bath for exactly 2 minutes.
6. Observe carefully and note the time and appearance of the precipitate
Virtual Lab
Part G: Fehling’s Test
1. Go to this link: http://amrita.olabs.edu.in/?sub=73&brch=8&sim=209&cnt=4
2. By default, the test is solubility but choose the “Fehling’s Test”
3. Drag and click the dropper of the 1st Fehling’s solution (blue) on top of each test tube
to transfer a small amount of the reagent. Observe the reaction.
4. Next, drag and click the dropper of the 2nd Fehling’s solution (white) on top of each
test tube containing the samples. Observe the reaction.
5. Then, click “place test tubes in waterbath” on the upper right corner. Wait and
observe the reaction.
Part H: Tollen’s Test
1. Go to this link: http://amrita.olabs.edu.in/?sub=73&brch=8&sim=209&cnt=4
2. By default, the test is solubility but choose the “Tollen’s Test”
3. Drag and click the dropper of the Tollen’s reagent on top of each test tube containing
the samples. Observe the reaction.
4. Then, click “place test tubes in waterbath” on the upper right corner. Wait and
observe the reaction.

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