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    Mucic Acid Test: Principle

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    Krizzi Dizon Garcia
    This document describes several tests used to identify types of sugars: - The mucic acid test is specific for galactose and forms mucic acid (galactaric acid) when galactose is oxidized by nitric acid. - Benedict's test detects reducing sugars by their ability to reduce copper ions under basic conditions, forming a red copper hydroxide precipitate. - Barfoed's test distinguishes monosaccharides from disaccharides by taking advantage of monosaccharides' faster reaction in acidic conditions to reduce copper ions within 5 minutes, forming a brick red precipitate.

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    Mucic Acid Test: Principle

    Uploaded by

    Krizzi Dizon Garcia
    309 views3 pages
    This document describes several tests used to identify types of sugars: - The mucic acid test is specific for galactose and forms mucic acid (galactaric acid) when galactose is oxidized by nitric acid. - Benedict's test detects reducing sugars by their ability to reduce copper ions under basic conditions, forming a red copper hydroxide precipitate. - Barfoed's test distinguishes monosaccharides from disaccharides by taking advantage of monosaccharides' faster reaction in acidic conditions to reduce copper ions within 5 minutes, forming a brick red precipitate.

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    This document describes several tests used to identify types of sugars: - The mucic acid test is specific for galactose and forms mucic acid (galactaric acid) when galactose is oxidized by nitric acid. - Benedict's test detects reducing sugars by their ability to reduce copper ions under basic conditions, forming a red copper hydroxide precipitate. - Barfoed's test distinguishes monosaccharides from disaccharides by taking advantage of monosaccharides' faster reaction in acidic conditions to reduce copper ions within 5 minutes, forming a brick red precipitate.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    309 views3 pages

    Mucic Acid Test: Principle

    Uploaded by

    Krizzi Dizon Garcia
    This document describes several tests used to identify types of sugars: - The mucic acid test is specific for galactose and forms mucic acid (galactaric acid) when galactose is oxidized by nitric acid. - Benedict's test detects reducing sugars by their ability to reduce copper ions under basic conditions, forming a red copper hydroxide precipitate. - Barfoed's test distinguishes monosaccharides from disaccharides by taking advantage of monosaccharides' faster reaction in acidic conditions to reduce copper ions within 5 minutes, forming a brick red precipitate.

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    Mucic acid test

    This test is specific for galactose.


    Principle
    Galactose forms mucic acid in the presence of HNO3. Mucic acid (Galactaric acid) is
    formed from galactose due to the oxidation of both aldehyde and primary alcoholic
    group at C1 and C6.

    Benedict’s Test
    detects the presence of reducing sugars. Reducing sugars are those sugars that has free or potentially free
    aldehydic or ketonic group.The Benedict’s reagent is composed of copper sulphate which provides cupric
    ions, sodium carbonate that provides an alkaline medium, and sodium citrate that serves as a chelating
    agent by preventing the precipitation of cupric ions. This test uses the principle of reduction. The reducing
    sugars reduce cupric hydroxide in basic solutions to a red-coloured cuprous hydroxide due to them having
    free aldehyde or ketone groups

    Barfoed’s
    Aldoses and ketoses can reduce cupric ions even in acidic conditions. This test
    is used to distinguish reducing monosaccharides from disaccharides by controlling
    pH and time of heating. Mono saccharides react very fast whereas disaccharides react
    very slowly.
    This test can distinguish monosaccharides from di- and polysaccharides because with the
    conditions of lower pH and shorter incubation time, only monosaccharides can react fast
    enough to reduce copper ions. The reagent is similar to Benedict's except that the pH is
    lower (around pH 4.5) and heating time is reduced to 2 minutes. Do not heat longer than 2
    minutes. Longer heating may cause hydrolysis of the glycosidic linkage, thus breaking
    disaccharides to monosaccharides.
    Its reagent contains copper acetate in dilute acetic acid. The copper ions are used to detect the reducing
    sugars in an acidic medium provided by the acetic acid. A positive result (compound is monosaccharide)
    is indicated by formation of brick red precipitates within 5 minutes. If after 5 minutes there is still no
    precipitate, the compound is a disaccharide. The monosaccharide sugars xylose, fructose, glucose, and
    galactose produced brick red precipitates after less than 5 minutes as expected while the disaccharides
    lactose, maltose, and sucrose did not produce precipitates.

    Bial
    test is specific for pentoses. Bial’s reagent contains orcinol, HCl, and FeCl3. The orcinol in the reagent
    forms colored condensation products with furfural produced by dehydration of pentoses. A positive result
    is shown by the appearance of a blue-green color or precipitate within 5 minutes.

    Seliwanoff
    Seliwanoff’s test is a timed color-reaction specific for ketoses. The principle involves the ketoses
    undergoing dehydration in concentrated HCl medium to yield furfural derivatives more quickly than
    aldoses. The derivatives, specifically 4-hydroxymethylfurfural react with resorcinol to form cherry-red or
    deep red colored compound. Pentoses also react but more slowly compared to ketoses. Fructose and
    sucrose produced the cherry red color within 5 minutes therefore they are ketoses.

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