10.01.

CARBOHYDRATES
Carborydrates are polyhydroxy aldehydes, polyhydroxy ketones, their derivatives and the substar.ces which
el them on hydrolysis.
eecarbohydrates which are ketones are called ketoses and those that are aldehydes are called
aldoses. The general term for all the carbohydrates is glycose.
 The carbohydrates which can reduce Tollen's reagent or Fehling solution are called reducin
cing
sugars. All monosaccharides are reducing sugars. Most of the disaccharides are also reducingsuoars.
Sucrose is a non-reducing sugar.
Carbohydrates are generally optically active
because they contain chiral centres.
2. Fehling's Test
Take 2 ml of aqueous solution of carbohydrate (nearly 5%) and add 1-2 ml each of
Fehling's solution A
and Fehling's solution B. Keep the test tube in boiling water bath.

Reddishppt. indicates the presence ofa reducing sugar.

Chemistry of the test
CHO COo' Na
Tartrate
(CHOH), +2Cu(OH), +NaOH ions (CHOH),+3H,O+Cu,o
red ppt.
CH,OH CH,OH
Glucose Sod. salt of
gluconic acid
Tollen's Test

ae 2-3 ml of aqueous solution of carbohydrate in a test tube. Add to it 2-3 ml of Tollen's reagent.
Ee the test tube in a
boiling water bath for 10 minutes.
Ashining silver mirror indicates the presence ofreducing carbokydrate.
Chemistry of the test
AgNO +NH,OH NH,NO, +AgOH
2AgOH Ag,0 + H,O

Ag,O+2NH,OH2Ag(NH),1OH+3H,0
(Soluble)

CH,OH COOH
NH,OH
(CHOH),+Ag,O (HOH) +2Ag
Silver mirror
CHO COOH
Gluconic acid
Glucose
EPARATION OF TOLLEN'S REAGENT
NaOH solution to AgNO, solution. Then add NH,OH solution dropwise till the ppt. just dissolve. The
solution obtained is Tollen's reagent.
S.Lodine Test (For starch only)
tee o
aqueous
u s suspension of the sample, add 1-2 drops of iodine solution.

Appearance of bluecolouration indicates the presence ofstarch.

ce
 100
mistry-X
Comprchenstue Practical Chemistry

OBSERVATIONS
Test Glucose Lactose Sucrose Starch
1. Taste Sweet Sweet Sweet Tasteless
2. Solubility Soluble Soluble Soluble Insoluble
3. Molisch'stest Purple ring Purple ring Purple ring Purple ring
4. Fehling'stest Red ppt. Red ppt. Negative Negative
5. Benedict's test Red ppt. Red ppt. Negative Negative
Negative Blue colour
6. Iodine test Negative Negative
10.02. OILS AND FATS
Chemically fats and oils are triesters of glycerol and higher fatty acids. At ordinary temperature oils
are liquids while fats are solids, As
compared to fats oils contain a large proportion of unsaturated aid
radicals. Fats and oils are of vegetable or ofenergy
animal origin. These serve as excellant source for the
body as
by combustionthey produce heat and energy. They form fatty tissues around delicate organs to
protect them from injury. They also form a heat insulating coat around the body.
 REQUIREMENTS
Chloroform, ethyl alcohol, KHSO, crystals, furfural solution, Huble's solution, desi ghee, vegetable ghee
andrefined oil.

PROCEDURE
A. Solubility Test
This test is based on the fact that oils and
fats are soluble in organic solvents like chloroform, alcohol, etc.,
but are insoluble in water. Shake a small amount of
given sample with 5 ml each of water, alcohol and
chloroform in three test tubes and observe the
solubility and draw inferences as follows:
Test tube Solvent Observations
Inference
1 Water (1) Sample is immiscible. Oil or fat present.
(i1) Sample is miscible. Oil or fat absent.
2 Alcohol ) Sample forms lower layer, which Oil or fat present.
dissolves on heating.
(i) Sample does not dissolve even on Oil or fat absent.
heating
3. Chloroform (i) Sample is miscible. Oil or fat present.
(ii) Sample is immiscible. Oil or fat absent.
ets of Carbohydrates, Fats and Proteins in Pure Samples and Detection.. 101

2Aransluscent Spot Test

Dress alittle of the substance in the folds of the filter paper. On unfolding the filter paper, the appearance
of transluscent or greasy spot on the filter paper indicates the presence of fat or oil. The spot grows
larger on heating and drying the filter paper.

3,Acrolein Test

Heat alittle of the sample with some crystals of RKHSO, in a test tube.
A pungent irritating odour of acrolein confirms the
presence of fat or oil.
A
Oil or fat
Glycerol+Fatty acid
CH,OH CH2
KHSO
CHOH
A
CH +2H,0
CH,OH CHO
Glycerol Acrolein
 QUALITATIVE TESTS OF PROTEINS

EXPERIMENT 10.3
To study some simple tests of proteins.
REQUIREMENTS
Egg albumin dispersion, gelatin dispersion, Millon's reagent and
Ninhydrin reagent.
PROCEDURE
A.Biuret Test
To the dispersion of the substance to be tested (say 5% solution of egg albumin) add about
NaOH solution. Now add 4-5
l of
drops of 1%o CuSO, solution. Warm the mixture for about five S.

Bluish vlolet colouration indicates the minu

presence of protein.
2. Xanthoproteic Test

Take about 2 ml of egg albumin

dispersion in a test tube and add a few drops of conc. HNO, and nheat
Ayellow colouration indicates the presence of proteins.