NAME: _____________________________ Date: ________ SCORE: ________
Lab. teacher: ___________________ Course & Section_________ Grp.
No.______
ACTIVITY NO. 2b
REACTIONS OF CARBOHYDRATES
Results:
Osazone Picture of crystals
Formation
Glucose
Needle-shaped like crystals
There is a formation of yellow-colored crystalline structure
(positive)
Galactose
Ball with thorny edges shaped like crystals
There is a formation of yellow-colored crystalline structure
(positive)
Fructose
Needle-shaped like crystals
There is a formation of yellow-colored crystalline structure
(positive)
Xylose
Fine long needle-shaped like crystal
There is a formation of yellow-colored crystalline structure
(positive)
Maltose
Sunflower shaped like crystals
There is a formation of yellow-colored crystalline structure
(positive)
Lactose
Powderpuff or hedgehog shaped like crystals
There is a formation of yellow-colored crystalline structure
(positive)
There is NO formation of yellow-colored crystalline structure
(negative)
Sucrose
Color of Fehling’s Benedict’s Barfoed”s
Precipitate
Formation of a reddish- Formation of a brick red Formation of red
Glucose brown precipitate (positive) precipitate (positive) precipitate (positive)
Formation of a reddish- Formation of a brick red Formation of red
Galactose brown precipitate (positive) precipitate (positive) precipitate (positive)
Formation of a reddish- Formation of a brick red Formation of red
Fructose brown precipitate (positive) precipitate (positive) precipitate (positive)
Formation of a reddish- Formation of a brick red Formation of red
Xylose brown precipitate (positive) precipitate (positive) precipitate (positive)
Formation of a reddish- Formation of a brick red Formation of red
Maltose brown precipitate (positive) precipitate (positive) precipitate (positive)
Formation of a reddish- Formation of a brick red Formation of red
Lactose brown precipitate (positive) precipitate (positive) precipitate (positive)
Deep blue color remains Deep blue color Deep blue color
Sucrose (negative) remains (negative) remains (negative)
Deep blue color remains Deep blue color Deep blue color
Starch (negative) remains (negative) remains (negative)
QUESTION GUIDE:
1. Why do glucose and fructose form the same osazone crystals?
- Glucose and fructose differ in their structure at 1st two carbon atom c1 and
c2 only. In osazone formation there two carbon atoms take part in the
reaction and during osazone formation the structural dissimilarities at c1 and
c2 disappears. Hence, they give same osazone.
2. a. Differentiate benedicts from Fehling’s test based on the medium used.
Which is a more sensitive test? Why?
- The main difference between Benedict's solution and Fehling's solution is
that Benedict's solution contains copper (II) citrate whereas Fehling's
solution contains copper (II) tartrate. Benedict is more sensitive than
Fehling's test because it produces a single solution which is more
convenient for tests as well as being more stable than Fehling's reagent.
b. Differentiate Benedicts from Barfoed’s test based on the medium used.
- Barfoed test is used to differentiate monosaccharides or disaccharides,
while benedict test is used to detect reducing monosaccharide like glucose
(in urine as indication of diabetes). Each test uses solution of copper
sulphate, however barfoed test is done in acidic conditions while benedict
test is done in alkaline conditions.
3. How important is time in the characterization of sugar in the Barfoed’s test?
- Once the reaction takes place, thin red precipitate forms at the bottom of the
sides of the tube. The difference in the time of appearance of precipitate
thus helps distinguish reducing monosaccharides from reducing
disaccharides.
4. Why do we have to keep Fehling’s A separate with Fehling’s B?
- The reason Fehling’s Solution A and B are kept separate is because if you
combine the two, the Copper Tartarate complex that is formed will quickly
degrade and will not be effective in the detection of “reducing sugars” or
sugars containing aldehyde groups.
5. What are the positive results, composition of reagents and the importance of
each test?
Test Positive result Importance Composition of reagent
Test used to detect
reducing sugars which
Osazone Formation of yellow- either composed of free Phenylhydrazine HCl
colored crystalline aldehyde or a ketone and Sodium acetate
structure group to react with
phenylhydrazine
The appearance of a Fehling’s test is used to Copper sulfate mixed
reddish-brown distinguish between the with potassium sodium
Fehling’s precipitate indicates a presence of aldehydes tartrate and strong
positive result and the and ketones in alkali, which is usually
presence of reducing carbohydrates as ketone sodium hydroxide.
sugars. sugars
To determine the Sodium carbonate,
presence or absence of Sodium citrate, and
Benedict’s The formation of a brick- reducing sugar in the Copper (II) sulfate
red precipitate solution. pentahydrate
Barfoed’s test is a
chemical test used to
The presence of red detect the presence of Copper acetate in a
precipitate detects the monosaccharides which dilute solution of acetic
Barfoed’s presence of reducing acid
detects reducing
monosaccharides in the monosaccharides in the
sample presence of
disaccharides.
6. Classify the 8 samples used as reducing or non-reducing sugars.
REDUCING NON-REDUCING
GLUCOSE SUCROSE
GALACTOSE STARCH
XYLOSE
LACTOSE
MALTOSE
FRUCTOSE
7. Write the equation involved in all 4 tests above.
1. Osazone test
2. Fehling’s test
3. Benedict’s test
4. Barfoed’s test
