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    Section: Plant Lab Protocols Methodology For Carbohydrates

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    Miller Amwayi
    This document provides protocols for identifying carbohydrates through color reactions. It lists several reagents used in carbohydrate testing and their preparation, including iodine solution, Fehling's reagent, Benedict's qualitative reagent, Barfoed's reagent, Seliwanoff's reagent, and Bial's reagent. It also presents the Molisch's test for carbohydrates, in which a red-violet ring appears at the junction of a test solution mixed with Molisch's reagent and concentrated sulfuric acid, indicating the presence of carbohydrates.

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    Section: Plant Lab Protocols Methodology For Carbohydrates

    Uploaded by

    Miller Amwayi
    21 views3 pages
    This document provides protocols for identifying carbohydrates through color reactions. It lists several reagents used in carbohydrate testing and their preparation, including iodine solution, Fehling's reagent, Benedict's qualitative reagent, Barfoed's reagent, Seliwanoff's reagent, and Bial's reagent. It also presents the Molisch's test for carbohydrates, in which a red-violet ring appears at the junction of a test solution mixed with Molisch's reagent and concentrated sulfuric acid, indicating the presence of carbohydrates.

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    Sugar Tests

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    This document provides protocols for identifying carbohydrates through color reactions. It lists several reagents used in carbohydrate testing and their preparation, including iodine solution, Fehling's reagent, Benedict's qualitative reagent, Barfoed's reagent, Seliwanoff's reagent, and Bial's reagent. It also presents the Molisch's test for carbohydrates, in which a red-violet ring appears at the junction of a test solution mixed with Molisch's reagent and concentrated sulfuric acid, indicating the presence of carbohydrates.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    21 views3 pages

    Section: Plant Lab Protocols Methodology For Carbohydrates

    Uploaded by

    Miller Amwayi
    This document provides protocols for identifying carbohydrates through color reactions. It lists several reagents used in carbohydrate testing and their preparation, including iodine solution, Fehling's reagent, Benedict's qualitative reagent, Barfoed's reagent, Seliwanoff's reagent, and Bial's reagent. It also presents the Molisch's test for carbohydrates, in which a red-violet ring appears at the junction of a test solution mixed with Molisch's reagent and concentrated sulfuric acid, indicating the presence of carbohydrates.

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    Section: Plant Lab Protocols

    Methodology for Carbohydrates


    Color reactions of carbohydrate

    Carbohydrates are widely prevalent in the plant kingdom, comprising the mono-, di-, oligo-, and
    polysaccharides. The common monosaccharides are the glucose, fructose, galactose, ribose etc.
    the disaccharides, i.e., the combination of two monosaccharides include sucrose, lactose and
    maltose. Starch and cellulose are polysaccharides consisting of many monosaccharide residues.
    Cellulose is most abundant organic compound on this planet since it forms part of cell wall in
    plants.

    Aldehydes (-CHO) and ketones (=CO) are active groups in carbohydrates. Carbohydrates contain
    many hydroxyl groups as well. The number of hydroxyl groups varies with the number of carbon
    atoms. Monosaccharides contain the free aldehyde group (maltose) and some do not have the
    free ones (sucrose). The polysaccharides, starch and cellulose, are polymers of monosaccharides
    linked through the active groups.

    The chemical properties of the saccharides vary depending upon the number of hydroxyl groups
    and the presence or absence of –CHO/=CO groups. These variations are the basis in the
    development of color reactions to identify the saccharides.

    Some simple tests used to identify the presence/absence of certain saccharides are listed below:

    Reagents
     Iodine Solution: Add a few crystals of iodine to 2% potassium iodide solution till the color becomes deep yellow.
     Fehling’s Reagent A: Dissolve 34.65g copper sulphate in distilled water and make up to 500mL.
     Fehling’s Reagent B: Dissolve 125g potassium hydroxide and 173g Rochelle salt (potassium sodium tartrate) in distilled
    water and make up to 500mL.
     Benedict’s Qualitative Reagent: Dissolve 173g sodium citrate and 100g sodium carbonate in about 800mL water. Heat to
    dissolve the salts and filter, if necessary.
    Dissolve 17.3g copper sulphate in about 100mL water and add it to the above solution with stirring and make up to volume
    to 1L with water.
     Barfoed’s Reagent: Dissolve 24g copper acetate in 450mL boiling water. Immediately add 25mL of 8.5% lactic acid to
    the hot solution. Mix well. Cool and dilute to 500mL.
     Seliwanoff’s Reagent: Dissolve 0.05g resorcinol in 100mL dilute (1:2) hydrochloric acid.
     Bial’s Reagent: Dissolve 1.5g orcinol in 500mL of concentrated HCl and add 20 to 30 drops of 10% ferric chloride.

    The reactions of carbohydrates are given in table as below:

    Reactions of Carbohydrates

    Experiment Observation Remarks


    1. Molisch’s Test A red-cum-violet ring The color formed is due to
    Add two drops of Molisch’s appears at the the reaction of alpha-
    Reagent (5% 1-naphthol in alcohol) junction of the two naphthol with furfural and/or
    to about 2mL of test solution and liquids its derivative formed by the
    mix well. dehydration of sugars by
    concentrated sulphuric acid.
    Incline the tube and add about 1mL All carbohydrates react
    of concentrated sulphuric acid positively with this reagent.
    along the sides of the tube.

    Observe the color at the junction of

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