Name: Alyzza Gayle A.

Adriano Date Performed: November 13, 2018

Course/ Section: BSN-I A Date Submitted: November 22, 2018

EXPERIMENT V

CARBOHYDRATES

I. Introduction
Carbohydrates are a primary source of food your body uses for energy. They are

called simple or complex, depending on their chemical structure. Simple carbohydrates

include sugars found naturally in foods such as fruits, vegetables, milk, and milk products

while complex Carbohydrates include whole grain breads and cereals, starchy vegetables

and legumes.

The modern definition of carbohydrates is compounds that are

polyhydroxaldehydes or ketones or compounds that can be hydrolyzed to these

compounds. These compounds formed by photosynthesis are an important source of

energy to animals.

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.

Precipitate is an insoluble solid that emerges from a liquid solution. The

emergence of the insoluble solid from solution is called a precipitation. Often the

precipitate emerges as a suspension.

II. Flowchart
A. Macroscopic Form of Carbohydrates

1. Glucose

Color: Whitish, clear when mixed with water.

Odor: It likely has a somewhat bland if not a mildly sweet smell.
Taste: It's just a little less sweet than sucrose (cane sugar, which is a
chemical combination of fructose and glucose) or fructose (fruit sugar).
2. Galactose

Color: White solid

Odor: Odorless
Taste: As sweet as glucose, and about 30% as sweet as sucrose.
3. Fructose
 Color: Distinct green
Odor: Sweet odor
Taste: The relative sweetness of fructose has been reported in the range of 1.2–
1.8 times that of sucrose.
4. Lactose

Color : Varying shades of brown

Odor: Odorless
Taste: Lactose-free milk tastes sweeter than regular milk because the milk

sugar lactaseis broken down into two simple sugars, galactose and glucose.

5. Sucrose

Color: Bright yellow – orange flame

Odor: Odorless
Taste: Sweet
6. Xylose

Form: Fine crystalline

Color: White
Odor: Odorless
Taste: sweet tasteand no discernable aftertaste
B. Solubility

C. Confirmatory Tests

1. Moore’s Test

1 mL of 5% sugar solution + 1 mL 6N NaOH

Glucose Galactose Fructose Lactose Sucrose Xylose

heat in H20 bath

note color change and odor produced

2. Molisch’s Test

1 mL 5% sugar solution + 1 drop Molisch’s Reagent + 1 mL cone H2SO4

Glucose Galactose Fructose Lactose Sucrose Xylose

note color produced at the interface of two liquids

3. Seliwanoff’s Test

1 Seliwanoff’s Reagent + 5 drops 5% sugar solution

Glucose Galactose Fructose Lactose Sucrose Xylose

heat in boiling H20

bath
note color change in appearance
D. Reduction Tests

1. Trommer’s Test

0.5 mL sugar solution samples

Glucose Galactose Fructose Lactose Sucrose Xylose

+ 0.5 mL 6N NaOH
+ drop by drop 10%
CuSO4 solution

Heat in boiling H2O for 3 minutes

2. Fehling’s Test

0.5 mL sugar solution samples

Glucose Galactose Fructose Lactose Sucrose Xylose

+ 0.5 mL Fehling’s A
+ 0.5mL Fehling’s B

Heat in boiling H2O for 6-8 minutes

Note color change

3. Benedict’s Test

0.5 mL sugar solution samples

Glucose Galactose Fructose Lactose Sucrose Xylose

+1 mL Benedict’s Reagent each

mix

Heat in boiling H2O for 6-8 minutes

Note result

4. Barfoed’s Test

0.5 mL sugar solution samples

Glucose Galactose Fructose Lactose Sucrose Xylose

+1 mL Barfoed’s Reagent each

Heat in boiling H2O for 15 minute

Allow to cool for 15 minutes

Note changes