Characterization of Carbohydrates

Characterization of Carbohydrates
Rojas, Kristine Loren P. Roldan, Hyvie Joyce L.

Sampang, Juvenis O. Senseng, Alyssa April L.
Group 6 2KPH
ABSTRACT
This report presents the characterization of carbohydrates. In the characterization of
carbohydrates, two kinds of test were used, namely the General Test of Polysaccharides and the
Qualitative Test for Carbohydrates. Under the general test of Polysaccharides there are two test,
namely the Molischs Test and the Iodines Test. In the qualitative test for Carbohydrates, four
test were performed, namely the Benedicts Test, a test to know if the carbohydrate is a reducing
or non-reducing sugar. Another test is the Barfoeds Test, a test to know if the carbohydrate is a
monosaccharide or disaccharide. The next test is the Seliwanoffs Test, a test to know if the
carbohydrate is a ketose or an aldose. And the last test is the Mucic Test, this test is specific for
galactose. The starch can be described as having a colorless, gel-like appearance. As a result
from both Molischs and Iodine Test, that the Starch is a polysaccharide. While in the Qualitative
Tests, the results for the Benedicts test says that the Glucose, Fructose, Lactose and Maltose are
reducing sugar, while Sucrose is a non-reducing sugar. For the Barfoeds Test the Glucose and
Fructose are monosaccharides, while Lactose, Sucrose and Maltose are disaccharides. And in the
Seliwanoffs test Glucose is an Aldose and Fructose is a Ketose.
Results and Discussion test are positive which means that Starch is a
polysaccharide.
Carbohydrates are mainly divided
into monosaccharides, disaccharides and
polysaccharides. The commonly occurring
monosaccharides includes glucose, fructose,
galactose, ribose, etc. The two
monosaccharides combine together to form
disaccharides which include sucrose, lactose
and maltose. Starch and cellulose fall into
the category of polysaccharides, which
consist of many monosaccharide residues.
Table 1: General Tests for Polysaccharides

Molischs Iodine Test
Test
STARCH (+) Purple (+) Blue
Junction black
solution Figure 1: The Starch having a positive result
in the Molischs Test
In this tests, starch was used. Both
In the Molischs Test the basis that
pentoses and hexoses are dehydrated by In this Qualitative Test for
concentrated H2SO4 to form furfural or Carbohydrates, different carbohydrate
hydroxymethylfurfural. These products solutions were used.
condense with -naphthol to form a purple
junction product.
Figure 3: Glucose and Sucrose reacing on

the Benedicts Test
Figure 2: The Starch having a positive result
in the Iodines Test In the Benedicts test results says that
the Glucose, Fructose, Lactose and Maltose
While in the Iodine Test, the blue- are reducing sugar, while Sucrose is a non-
black color is due to the formation of starch- reducing sugar. All monosaccharides are
iodine complex. Starch contain polymer of reducing sugars as they all have a free
-amylose and amylopectin which forms a reactive carbonyl group. Some
complex with iodine to give the blue black disaccharides, like maltose, have exposed
color. carbonyl groups and are also reducing
sugars, but less reactive than
monosaccharides.
Table 2: Qualitative Test for Carbohydrates
Carbohydrat Benedicts Barfoeds Seliwanoffs
e Test Test Test
Solution
Glucose (+) Brick (+) Brick (-) Orange
Red ppt Red ppt
Fructose (+) Brick (+) Brick (+) Cherry
Red ppt Red ppt Red
solution
Lactose (+) Brick (-) Blue (-) Canary
Red ppt solution Yellow
Sucrose (-) Light (-) Blue (+) Cherry
Blue solution Red
solution solution
Maltose (+) Brick (-) Blue (-) Canary
Red ppt solution Yellow
Figure 4: The reaction of Glucose, Lactose
and Maltose on the Barfoeds Test Figure 5: The Reaction of Fructose, Sucrose
and Glucose on the Seliwanoffs Test
In the Barfoeds Test the results are
that Glucose and Fructose are the only And in the Seliwanoffs Test only
monosaccharides, while Lactose, Sucrose Glucose is an Aldose and Fructose is a
and Maltose are disaccharides. The reaction Ketose, because they are monosaccharides.
will be negative in the presence of When the concentrated HCl is added.
disaccharide sugars because they are weaker Ketoses undergo dehydration to yield
reducing agents. The positive result is a furfural derivatives more rapidly than
brick red precipitate. Due to the weakly Aldoses. These derivatives form complexes
acidic nature of Barfoed's reagent, it is with resorcinol to yield deep red color, thus
reduced only by monosaccharides, thus the Aldose having the positive result which
having the positive result which is a brick is a cherry red solution.
red precipitate.

Characterization of Carbohydrates

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Characterization of Carbohydrates

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Characterization of Carbohydrates

Rojas, Kristine Loren P. Roldan, Hyvie Joyce L.

Table 1: General Tests for Polysaccharides

Figure 3: Glucose and Sucrose reacing on

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