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Carbohydrates

Carbohydrates are organic compounds made of carbon, oxygen, and hydrogen, classified into monosaccharides, oligosaccharides, and polysaccharides. Various chemical tests, including Molisch's, Fehling's, Osazone, Iodine, and Seliwanoff's tests, are used to identify the type of carbohydrate present in a solution. Each test has specific steps, observations, and results that help determine whether the solution contains reducing or non-reducing sugars, as well as the specific carbohydrate type.

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13 views

Carbohydrates

Carbohydrates are organic compounds made of carbon, oxygen, and hydrogen, classified into monosaccharides, oligosaccharides, and polysaccharides. Various chemical tests, including Molisch's, Fehling's, Osazone, Iodine, and Seliwanoff's tests, are used to identify the type of carbohydrate present in a solution. Each test has specific steps, observations, and results that help determine whether the solution contains reducing or non-reducing sugars, as well as the specific carbohydrate type.

Uploaded by

Rewan Hesham
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 PPTX, PDF, TXT or read online on Scribd
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CARBOHYDRATES

Definition
Organic compounds composed of carbon,
oxygen and hydrogen.
Hydration of carbon atoms: because of
their general formula: Cn(H2O)n.
Classification
Divided according to the number of units:
1. Monosaccharides : one residue ,the
simplest form (glucose).
2. Oligosaccharides : contain from 2-10
residues. disaccharides composed of 2
units (maltose, lactose and sucrose).
3. Polysaccharides : composed of more
than 10 residues (starch).
In practical we have 5 solutions.
Classified as reducing and non-
reducing.

Reducing sugar(3) non-


reducing sugar(2)
Glucose
sucrose
Lactose
starch
Maltose
My aim is to identify an
unknown solution
 Its nature: carbohydrate or protein.
 Then, precise which one of the CHO (5
solutions) .
 How? By a number of chemical tests done
in a specific order.
For each chemical test: we should know:
 The aim of the test
 How to do it
In the exam we comment on a test:
 Its name
 Observation
 Result

test observatio result


n
Molisch’s test
Aim: test specific for carbohydrates.
Steps: To 2 ml of the solution in a test-tube,
add 2 drops of alcoholic α- naphthol, shake
and then pour carefully down the side of the
tube 2 ml of conc. H2SO4.
Observation: reddish violet ring at the
interface of the 2 layers.
Result: a solution of CHO.
Fehling test
Aim: to differentiate between reducing and
non-reducing sugar.
Steps: Mix 1 ml of Fehling “A" with 1 ml of
Fehling “B" in a test tube, and put 2 ml of
the solution in another test tube. Boil the
two tubes separately, then mix their
contents while hot.
Observation: 2 possibilities:
 Red ppt of cuprous oxide (Cu2O).
 No red ppt.
Result: according to the observation:
 If a red ppt is formed: a solution of reducing
sugar (glucose, maltose or lactose).
 If no red ppt is formed: a solution of non-
reducing sugar (sucrose or starch.)
OSAZONE TEST
If the observation with Fehling test is: red
ppt, we proceed with osazone test.
Aim: to identity the reducing sugar.
Steps: the solution reacts with
phenylhydrazine reagent, and gives
crystals which are examined under the
microscope.
test observation result
Observation and result:
Osazone Needle- shaped Glucose
crystals
Maltose
Plate- shaped
crystals Lactose

Rosette- shaped
glucosazone
maltosazone
lactosazone
Iodine test
If the observation with Fehling test is: no
red ppt, this means the solution is a non-
reducing sugar (sucrose or starch).
Each one has a specific test and a
confirmatory test.
Aim: test specific for starch.
Steps: add 3ml of the solution in a test tube
and then add 2 drops of I2 solution.
 Observation: 2 possibilities
 Deep blue color
 No deep blue color
Result: according to the
observation
If deep blue color is
formed, it is starch
If no deep blue color, it is
not starch
Seliwanoff ‘s test
If the observation with iodine test is no
deep blue color, the unknown is sucrose,
we proceed to seliwanoff’s test.
Aim: test specific for sucrose
Steps: add 5 ml of seliwanoff's reagent in a
test tube then add about 1 ml of solution, mix
and then boil for few minutes.
 Observation: red onion peel color
molisch’s test

reddish violet ring no reddish violet ring


(CHO) (not CHO)

iodine test

Deep blue color no deep blue color


(starch) (not starch)

Fehling test

red ppt no red ppt


(reducing sugar) (non-reducing)

osazone test seliwanoff’s test

crystals red onion peel


color
( sucrose)
Test Observation Result

1. Molisch test  Reddish violet  CHO solution


ring

2. Iodine test  Starch


 Deep blue
Color
Biuret test molisch test Iodine test
Test Observation Result

1. Molisch test  Reddish  CHO solution


violet ring
2. Iodine test  Not starch
 No Deep blue
Color
3. Fehling test  Reducing
 Red ppt sugar
( glucose,
4. Osazone maltose or
 Needle- lactose)
shaped
Glucose
crystals

 Plate- shaped Maltose


crystals
Lactose
Biuret test Molisch test Iodine test Fehling test
Test Observation Result

1. Molisch test  Reddish violet  CHO solution


ring

2. Iodine test  Not starch


 No Deep blue
Color
3. Fehling test  Non Reducing
4. Seliwanoff ‘s sugar
test  No Red ppt  (sucrose)
 red onion peel
color
Molisch test Iodine test Fehling test
Biuret test

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