7/25/2019 Qualitative Analysis and Identify the Given Sample of Carbohydrate

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BIOCHEMISTRY

AIM:To perform the qualitative analysis and identify the given sample ofcarbohydrate (fructose).

R!"IRM#T$:Test tube% holder% measuring cylinder% spatula.

T&'R:

*RIM#T

Molischs Test:

To +ml of the sugar

solution add +

drops of molisch,s

reagent (- of /0naphthol in

absolute alcohol)

and mi/ 1ell. Then

add + ml of conc.

&+$'2 at the sides

of the test tube

slightly in an

inclined plane.

Then erect the

testube slo1ly andnote the 3unction

of t1o layers.

Iodine Test: To

+ml of the sugar

solution add -

drops of 4AA and

mi/. Then add 5

drops of #678

iodine drop by

drop% mi/ing after

addition.

Benedicts test:

To +ml of

9enedict,s

reagents% add 7ml

of sugar solution

and eep it in the

1ater for +

minutes.

Fehlings test:

Add 7ml of

'9$R;ATI'#A violet or purple

covering is seen at the

3unction of the t1o

liquids.

#o colour change 1as

observed.

7/25/2019 Qualitative Analysis and Identify the Given Sample of Carbohydrate

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'5. ?arm.

*resence of reducing

sugar con@rmed.

7/25/2019 Qualitative Analysis and Identify the Given Sample of Carbohydrate

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*RIM#T Tommers Test:

To 5ml of test

solution add +ml of

tommer,s reagent.9oil for +mins and

cool.

Barfoeds Test:

To + ml of

barfoed,s reagent

(cupric acetate in

acetic acid) add 7

ml of sugar

solution and eep

in boiling 1ater

bath for + minutes.

Seliano!s

Test: Add 7 ml of

the sugar solution

to + ml of

seli1ano,s

reagent(8.7

resorcinol in -8

&>B) and 1arm in

boiling 1ater bath

for fe1 minutes.

Osa"one Test:

To 5ml of sugar

solution add a

pinch of phenyl

hydraCine

hydrochloride%

sodium acetate

mi/ture. Mi/ 1ell

and heat in the

boiling 1ater bath

for 58 minutes.

>ool the content

and vie1 the

crystals under

microscope.

'9$R;ATI'#ello1 red ppt 1as

formed.

Appearance of red ppt.

>herry red colour 1as

observed.

ello1 ppt 1as formed.

#eedle lie crystals.

I#*resence of reducing

sugar is con@rmed.

$ample may be

monosacchride.

Detohe/oses is present.

This is the test to identify

the reducing sugar and to

con@rm the type of sugar.