Student Worksheet Organic Chemistry Practice: "Carbohydrate"

STUDENT WORKSHEET
ORGANIC CHEMISTRY PRACTICE

"CARBOHYDRATE"
Name : Era Melania

Class : PKU 2018
Reg. Number : 18030194085
Chemistry Department
Faculty of Mathematics and Natural Science
Surabaya State University
2020
Phase 1: Orientation
Task 1
a. Equipments which is needed
No. Equipments/Materials Spesification Function
1. Test tube and rack 20 pieces To react a small
amount of
substances
2. Pipette 20 pieces Help to move
chemical
solution from
one container to
another on a
small scale
3. Measuring flask 2 pieces To measure a
volume of
liquid
substances
4. Beaker glass 1 piece of 250 Use as a
mL container to
1 piece of 600 heat chemical
mL substances or
react a larger
quantities of
substances
5. Spirtus burner 1 piece To heat
chemical
substances
6. Tripod/Three-legged 1 piece To hold the
gauze mats
during the
heating process
7. Gauze mats 1 piece As a base in
heating process
8. Wood clamp 1 piece To hold a hot
equipment
9. 2% of glucose 22 drops As
carbohydrate
sample
10. Sucrose 1 mL As
carbohydrate
sample
11. Starch 3 mL As
carbohydrate
sample
12. Lactose 17 drops As
carbohydrate
sample
13. Watery ammonia (in Tollens Sufficienly To form
test) Ag(NH3)2OH
complex ion
14. HCl 3M (in sucrose and 3 mL As catalys
starch hydrolysis)
b. Reagents that needed

No Experiment Reagent Function of Reaction
tittle/ Used Reagent
subtittle
1. Molish Test Molish To test the  Sucrose
HO
reagent presence of HO
OH
carbohydrate CH2OH
OH
O CH2OH
H
compound in O H2O, H+
H
H
O
OH
OH H +
sample HO
O O OH
Kalor
OH OH H CH2OH
OH H
H OH
HO OH
Concenrated To avoid and OH Glukosa Fruktosa
H2SO4 form hydrolysis Sukrosa
or break down
disaccharide Step 1
molecules into
monosaccharides
and H2O, H+
polysaccharides
into disaccharides
+2
+ 3H2O
+2
→
Kompleks berwarna ungu
 Glucose
H2O, H+
+2
+ 3H2O
+2
→
 Amylum
Step 1: Hydrolisis amylum to
glucose
Step 2:
H2O, H+
+2
+ 3H2O
+2
→
2. Seliwanoff Seliwanoff To distinguish  Amylum

Test reagent between alldose
and ketose sugar
 Glucose
 Lactose
3. Barfoed Test Barfoed To differentiate  Amylum

reagent monosaccharides
CH2OH CH2OH
and disaccharides O H
H O H H
from the samples H H
H + 2Cu2+ + 2H2O
OH H OH
*O O O
H OH H OH
n
amilum
 Glucose
CH2OH CH2OH
H O H O
H2 O
OH H OH C H + 2Cu2+ + 2H O
2
OH OH OH
H OH OH
Glukosa CH2OH
+ Cu2O
OH COO-
OH Endapan
merah bata
OH
 Lactose
CH2OH CH2OH
OH
O O O
OH OH + 2Cu2+ + 2H2O
OH
OH OH
Laktosa
4. Tollens Test Tollens To differentiate  Sucrose

reagent reduction sugar HO
HO
and non-reduction OH
sugar
O
O O OH
HO
HO OH
glucose fructose
OH
sucrose
CH2OH
+
[Ag(NH3)2] OH
CO2-
OH + Ag
OH
OH
 Amylum
+ Ag(NH3)2OH (aq) ↛
(aq)
 Lactose
Ag(NH3)2+
OH-
(aq)
 Glucose
(aq)
+ Ag (s) silver mirror
NaOH To form a brown 2 AgNO3 (aq) + 2 NaOH (aq) →

solution
silver precipitate. Ag2O (s) + 2 NaNO3 (aq) + H2O(l)
(brown precipitate)
NH4OH To dissolve the Ag2O (s) + 2 NH4OH (aq) →
solution silver oxide
2Ag(NH3)2OH (aq)
precipitate by
forming a
complex
compound or
oxidizing the
Ag2O compound
5. Fehling Test Fehling To test the  Fructose
reagent presence of
reducing sugars in
the sample
+ (aq) +
Cu2+ →
(aq) + Cu2O(s)
(brick red)
 Lactose
(aq) +
2Cu2+ →
+
Cu2O(s)
(Brick red)
 Glucose
6. Sucrose HCl solution To break down
hydrolysis sucrose into
glucose and
fructose
H+, OH-
Benedict To test for  Glucose

reagent sucrose with a
brick red
precipitate
(aq) + Cu2+
(aq) →
+
(aq) + Cu2O (s)
 Fructose
(aq) +
Cu2+ →
(aq) + Cu2O (s)
Seliwanof To test for ketosa
reagent groups
3H2O, H+
7. Hidrolisis Iodine To identify

pati hydrolyzed starch
or not
+ n I2 →
n + 2 H2O (l)
tidak terhidrolisis
+ I2
Terhidrolisis
Benedict To test for
reagent sucrose with a
brick red
precipitate + Cu2+ (aq) →
(aq) + Cu2O (s) +
3H2O (l)
Phase 2: Conceptualization
Task 2
1. Molisch Test
a. Purpose and Formulation of the Problem/question
Purpose
Identify carbohydrate functional groups in the sample
Formulation of the Problem/question
Does the sucrose sample contain carbohydrates?
Does the glucose sample contain carbohydrates?
Does the starch sample contain carbohydrates?
b. Hypothesis
Sucrose, glucose and starch samples contain carbohydrates
2. Seliwanoff Test
Purpose
To prove the ketose in compund by using seliwanoff reagent
How the positive result that shown from seliwanoff test?
b. Hypothesis
In this test the positive result is in succrose and fructose as the
sample that mixed with seliwanoff reagent then heated. It will
produce red orange solution that identify the presence of ketose in
monosaccharide type in carbohidrate
3. Barfoed Test
Purpose
To know the presence of reducing monosaccharides and disaccharide
by using barfoed test
How is the positive indication of barfoed test?
b. Hypothesis
 Foodstuffs which containing monosaccharides will produce brick
red precipitate after heated for 2 minutes
 Foodstuffs which containing disaccharides will produce brick red
precipitate after being heated for 10 minutes
4. Tollens Test
Purpose
To recognize compound belonging to carbohydrates through tollens
test
How the changes that occur in carbohydrates taht contain aldehyde
and ketone groups when reacted with tollens reagents?
b. Hypothesis
Carbohydrates that contain aldehyde groups when reacted with
tollens reagents will form silver mirror, whereas carbohydrates with
the ketones groups do not react
5. Fehling Test
Purpose:
To identify the presence of reducing sugars in the sample
Formulation of the Problem/question:
1. What is the definition of reducing sugar?
2. What is the example of reducing sugar?
3. What is the properties of reducing sugar?
b. Hypothesis
The solution that contain a reducing sugar will form a brick red
precipitate
6. Hydrolysis of Sucrose
Purpose:
To hydrolysis sucrose molecule become maltose and glucose that
will test with benedict and seliwanoff
What is the reaction that occur in the hydrolysis of sucrose?
b. Hypothesis
1. The presence of reducing sugar if tested with benedict reagent will
produce brick red precipitate
2. The presence of ketosa groups if tested with seliwanoff reagent
will produce red or orange solution
7. Hydrolysis of Pati
Purpose
1. Hydrolyze polysaccharides
2. Testing the results of the polysaccharide hydrolysis use iodine and
benedict test.
1. How to do hydrolysis of polysaccharides?
2. How to test the results of the polysaccharide hydrolysis use iodine
and benedict test?
b. Hypothesis
1. Polysaccharide which has been hydrolyzed is tested with iodine
then no reaction will occur
2. Polysaccharide which has been hydrolyzed is tested with benedict
will form a brick red precipitate
Phase 3: Investigation
Task 3
1. Molisch Test
Variables:
 Control variable:
2 drops of Molisch reagents
7-8 drops of H2SO4 concentrated
 Manipulation variable: The types of carbohydrate (sucrose, glucose,
amylum)
 Response variable: The result of Molisch test of sucrose, glucose,
amylum
Procedure:
2,5 drops of 2,5 drops of 2,5 drops of

sucrose glucose starch
1. Added 5 drops of molish reagent

2. Added 10 drops of concentrated
sulfuric acid until forms a separate
layer from the initial layer
If there is carbohydrate formed a red ring

then turns dark purple
3. Leave for 2 minutes

4. Added 5 ml of water
Purple Formed
2. Seliwanoff Test
Variables:
 Controlled Variable: 5 drops of seliwanof reagent, shake and heated the
mixture on a water bath
 Manipulation Variable: sampel test (lactose, glucose, amylum)
 Response Variable: time needed to color changes
Procedure
1. Test tube 1
5 drops of lactose
1. Added 5 drops of seliwanoff
reagent
2. Shake and heated the mixture on
a water bath
3. Note the time needed to colour
changes
Result
2. Test tube 2
5 drops of glucose
reagent
a water bath
changes
Result
3. Test tube 3
5 drops of amylum
reagent
a water bath
changes
Result
3. Barfoed Test
Variables:
 Control Variable:
5 mL of barfoed reagent
5 drops of sample
Heated the mixture on a water bath
 Manipulation Variable:
sampel test (lactose, glucose, amylum)
 Response Variable:
There is red brick precipitate
Procedure
Test Tube 1 Test Tube 2 Test Tube 3
5 mL of Barfoed 5 mL of Barfoed 5 mL of Barfoed

reagent reagent reagent
- Added 5 ml of - Added 5 ml of - Added 5 ml of

amylum glucose lactose
- Heated in a water - Heated in a water - Heated in a water
bath bath bath
- Wait for 2 - Wait for 2 - Wait for 2
minutes minutes minutes
- Observed - Observed - Observed

changes that changes that changes that
occur occur occur
Result Result Result
- Wait for 10 - Wait for 10 - Wait for 10

minutes minutes minutes
- Observed - Observed
- Observed
changes that changes that
changes that
occur occur
occur
Result Result
Result
4. Tollens Test
Variables:
a. Controlled variable: 5 drops of tollens reagent.
b. Manipulation Variables: Various of carbohydrate (sucrose, lactose,
amylum, glucose, and fructose).
c. Response variable: Tollens test results for each type of (sucrose,
lactose, amylum, glucose, and fructose).
Procedure
Making of Tollens Test
1 mL of AgNO3 Solution
1. Put into a test tube

2. 1 mL of NaOH solution is added
3. Mixed
Tollens Reagent
Tollens Test
2-5 drops of 2-5 drops 2-5 drops 2-5 drops

sucrose of starch of lactose of glucose
1. Putted into each test tube

2. Added 5 drops of Tollens reagent
3. Added aqueous ammonia solution drop by drop
until all precipitate has dissolved
4. Heated the mixture if no silver mirror is formed
Formed silver mirror
5. Fehling Test
Variables:
 Control variable: Number of drops.
 Response variable: Color change.
 Manipulation variable: Sugar solution (sucrose and glucose)
Procedure
Making Reagent Fehling
Fehling A 1 mL
1. Add fehling B 1 mL
Fehling reagent
Test Tube I Test Tube II Test Tube III Test Tube IV Test Tube V
2 drops of 2 drops of 2 drops of 2 drops of 2 drops of
sucrose lactose amylum glucose fructose
1. Add 2 drops of fehling reagent

2. Shake it and heat it
Red precipitate
6. Hydrolysis of Sucrose
Variables:
a. Controlled variable:
• 0.5 mL of sucrose
b. Manipulation Variable:
• Added 1 mL HCl
• Added 1 mL of water
• Heated and cooled at room temperature
• Left at room temperature
• Added 1.5 mL NaOH
• Types of reagents
c. Response variable: sucrose test results from each tube
Procedure
0,5 mL sucrose
- Dissolved in water
Sucrose solution
1 mL Sucrose solution (1)
- Added 1 mL HCl 3 M
- Boiled in water bath
- Cooled at room temperature
- Added 1,5 mL sucrose solution

Test tube 1A Test tube 1B
- Added 5 mL Benedict’s reagen - Added 2 mL Seliwanof’s reagen
- Boiled in water bath for 5 minutes - Boiled in water bath for 5 minutes
Result Result

- Added 1 mL water

Result Result
- Added 1 mL water
- Added 1,5 mL water
- Divided into 2 test tube equally

Result Result
7. Hydrolysis of Pati
Variables:
 Control variable
Volume of starch (amylum) solution
Volume of benedict reagents
Iodine test
 Manipulation variable
The addition of 2 ml of HCl 3 M, 2 ml of water and 3 ml of NaOH 3 M
Heated in a water bath
Cooled at room temperature
 Response variable
Changes that occur in all three solutions in the test tube
Procedure
2 ml of pati (amylum) solution
1. Added 2 ml of HCl 3M
2. Heated in steam bath
3. Cooled in room temperature
4. Added 3 ml of NaOH 3M
5. Divided into 2 test tube
1a 1b
6. Iodine test 6. Added 5 ml of
Benedict reagent
Result Result
2. Heated in steam bath
3. Cooled in room temperature
5. Divided into 2 test tube
2a 2b
Benedict reagent
Result Result
2. Let it in room temperature
3a 3b
Benedict reagent
Result Result
Table 1.4.1 Molisch Test Observation Data
No Procedure Observation
Before After
1 Test Tube 1  Sucrose :  2,5 drops of
2,5 drops of Sucrose colorless sucrose + 5

solution drops of
1. Added 5 drops of  Molisch molisch reagent
Molisch reagent
reagent : : clear turbid
2. Added 10 drops of
concentrated brownish solution
Sulfuric acid until
solution  2,5 drops of
forms a separate
layer from the  H2SO4 sucrose + 5
initial layer concentrated : drops of
If there is carbohydrate colorless molisch reagent
formed a red ring then turns solution + 10 drops of
dark purple
concentrated
3. Leave for 2 minutes H2SO4 : there
4. Added 5 mL of water are 2 layer (red
Purple formed ring in lower
layer)
 2,5 drops of
sucrose + 5
drops of
molisch reagent
+ 10 drops of
concentrated
H2SO4 + 5 mL
of water :
purple ring in
solution
Test Tube 2  Glucose :  2,5 drops of
2,5 drops of Glucose colorless glucose + 5

solution drops of
1. Added 5 drops of
Molisch reagent  Molisch molisch reagent
2. Added 10 drops of reagent : : clear turbid
concentrated
brownish solution
Sulfuric acid until
forms a separate solution  2,5 drops of
layer from the  H2SO4 glucose + 5
initial layer
concentrated : drops of
If there is carbohydrate molisch reagent
colorless
formed a red ring then turns
dark purple solution + 10 drops of
concentrated
6. Added 5 ml of water H2SO4 : there
are 2 layer (red
layer)
 2,5 drops of
glucose + 5
drops of
molisch reagent
+ 10 drops of
concentrated
H2SO4 + 5 mL
of water :
purple ring in
solution
Test tube 3  Amylum :  2,5 drops of
colorless amylum + 5
2,5 drops of Amylum
solution drops of
1. Added 5 drops of
 Molisch molisch reagent
Molisch reagent
2. Added 10 drops of reagent : : clear turbid
concentrated brownish solution
Sulfuric acid until
forms a separate solution  2,5 drops of
layer from the  H2SO4 amylum + 5
initial layer
concentrated : drops of
If there is carbohydrate molisch reagent
colorless
formed a red ring then turns
dark purple solution + 10 drops of
concentrated
4. Added 5 ml of water H2SO4 : there
are 2 layer (red
layer)
 2,5 drops of
amylum + 5
drops of
molisch reagent
+ 10 drops of
concentrated
H2SO4 + 5 mL
of water :
purple ring in
solution
Table 1.4.2 Seliwanof Observation Data
No Procedure Observation
Before After
1 Test Tube 1  Amylum ,  5 drops of
5 drops of amylum colorless starch + 5 drops

solution of seliwanoff
- Added 5 drops of  Seliwanoff reagent, a
seliwanoff reagent yellowish
reagent, a
- Shake and heated
the mixture on a yellowish solution
water bath solution  5 drops of
- Note the time starch + 5 drops
needed to colour
of seliwanoff +
changes
reagent +
Result heated,
yellowish
solution (does
not change
color)
2  Lactose,  5 drops Lactose +
5 drops of lactose colorless 5 drops
- Added 5 drops of solution seliwanoff

seliwanoff reagent  seliwanoff reagent, a
- Shake and heated the yellowish
reagent, a
mixture on a water
bath yellowish solution
- Note the time needed solution  5 drops Lactose +
to colour changes 5 drops
Result seliwanoff
Test Tube 2 reagent + heated,
yellowish
solution (does not
change color)
3 Test tube 2  Glucose,  5 drops of
5 drops of glucose colorless glucose + 5

solution drops of
- Added 5 drops of
seliwanoff reagent  Seliwanoff seliwanoff
- Shake and heated the reagent, a reagent, a
mixture on a water yellowish
yellowish
bath
- Note the time needed solution solution
to colour changes  5 drops of
glucose + 5
Result
drops of
seliwanoff
reagent +
heated,
yellowish
solution (does
not change
color
Table 1.4.3 Barfoed Test Observation Data
Result of observation
NO Line Work
Before After
1 - Barfoed reagent : - Amylum +
Test Tube 1
blue solution Barfoed and
5 mL of Barfoed
- Amylum: heated : blue
reagent
Colorless solution solution
- Added 5 ml of - Lactose:
amylum Colorless solution
- Heated in a water
- Glucose:
bath
- Wait for 2 Colorless solution
minutes
- Observed
changes that
occur
Result
- Wait for 10
minutes
- Observed
changes that
occur
Result
- Glucose +
Test Tube 2
Barfoed and
5 mL of Barfoed
heated : blue
reagent
solution
- Added 5 ml of
glucose
- Heated in a
water bath
- Wait for 2
minutes
- Observed
changes that
occur
Result
- Wait for 10
minutes
- Observed
changes that
occur
Result
- Lactose +
Test Tube 3
Barfoed and
5 mL of Barfoed
heated : blue
reagent
solution
- Added 5 ml of
lactose
- Heated in a water
bath
- Wait for 2
minutes
- Observed
changes that
occur
Result
- Wait for 10
minutes
- Observed
changes that
occur
Result
Table 1.4.4 Tollens Test Observation Data
Observation
No Treatment
Before After
Test Tube 1  Tollens  Lactose +

reagent: Tollens:
5 drops of
colorless brownish
Lactose Sample  Lactose: brown
colorless  Lactose +
1. Added 5 drops of  Sucrose: Tollens +
Tollens reagent colorless heated:
2. Heated If no silver  Glucose: silver
mirror is formed colorless mirror
 Amylum: formed
colorless
Result
Test Tube 2  Sucrose +

Tollens:
5 drops of colorless
Sucrose Sample  Sucrose +
Tollens +
1. Added 5 drops of heated:
Tollens reagent silver
mirror
2. Heated If no silver
formed
mirror is formed
Result
Test Tube 3  Glucose +

Tollens:
5 drops of Glucose
black
Sample Glucose +
Tollens +
1. Added 5 drops of
heated:
Tollens reagent silver
2. Heated If no mirror
silver mirror is formed
formed
Result
Observation
No Treatment
Before After
Test Tube 4  Amylum +
Tollens:
5 drops of Amylum
pace brown
Sample  Amylum +
Tollens +
1. Added 5 drops
heated:
of Tollens colorless
reagent
2. Heated If no
silver mirror is
formed
Result
Table 1.4.5 Fehling Test Observation Data
Observation Result
No. Line Work
Before After
1. Making Reagent Fehling - Fehling A : Fehling A +
Fehling A 1 mL Colorless Fehling B : Blue

solution solution
1. Add fehling B 1
- Fehling B :
Fehling reagent
Blue solution
2. Sucrose Test - Sucrose : Sucrose + Fehling
2 drops of Sucrose Colorless reagent : Blue

solution solution
1. Add 2 drops of
- Fehling reagent
Fehling reagent
: Blue solution
Result
3. Lactose Test - Lactose : Lactose + Fehling
2 drops of Lactose Colorless reagent : Red

solution precipitate
1. Add 2 drops of
- Fehling reagent
Fehling reagent
: Blue solution
Result
4. Amylum Test - Amylum : Amylum +
2 drops of Amylum Colorless Fehling reagent :

solution Blue solution
1. Add 2 drops of
- Fehling reagent
Fehling reagent
: Blue solution
Result
5. Glucose Test - Glucose : Glucose +
2 drops of Glucose Colorless Fehling reagent :

solution Red precipitate
1. Add 2 drops of
- Fehling reagent
Fehling reagent
: Blue solution
Result
6. Fructose Test - Fructose : Fructose +

Observation Result
No. Line Work
Before After
2 drops of Fructose Colorless Fehling reagent :

solution Red precipitate
1. Add 2 drops of
- Fehling reagent
Fehling reagent
: Blue solution
Result
Table 1.4.6 Sucrose Hydrolysis Observation Data
No. Line work Result of Observation
Before After
1. - Sucrose : - Sucrose +
aquades :
0,5 mL sucrose colorless
sucrose
- Dissolved in water - Aquades : solution
colorless
Sucrose solution
2. Test tube 1 Test tube 1 Test tube 1

- Sucrose - Sucrose
1 mL Sucrose solution (1) solution: solution +
- Added 1 mL HCl 3 M colorless HCl
- Boiled in water bath solution solution :

- HCl colorless
solution : solution
Test tube 1B colorless - Sucrose
Test tube 1A
- Added 2 mL solution solution +
- Added 5 mL Benedict’s
Seliwanof’s reagen - NaOH HCl
reagen
- Boiled in water bath for 5
- Boiled in water bath solution: solution :
minutes
- Observed the changes for 5 minutes colorless a. after
that occur
- Observed the solution heating
changes that occur :
Result Result - Benedict
colorles
reagent:
s
blue
solutio
solution
n
- Seliwanoff b. after
Reagen:
heating
colorless
solution and
cooling
:
colorles
s
solutio
n
- sucrose
solution +
HCl
solution +
heating and
cooling +
NaOH
solution :
colorless
solution
Test tube 1a
- solution in
test tube 1
+ benedict
reagent :
blue
solution
- solution in
test tube 1
+ benedict
reagent +
heating:
blue
greenish
solution
and brick
red
percipatate
formed
Test tube 1b
- solution in
test tube 1+
Seliwanoff
reagent :
colorless
solution
- solution in
test tube
1+
seliwanof
reagen +
heating:
clear
yellow
solution.
Test tube 2 Tabung 2 Tabung 2
1 mL Sucrose solution (2) - sucrose a. Sucrose
- Added 1 mL water solution : solution +

colorless aquades :
solution colorless
-aquades : solution
- Added 1,5 mL sucrose solution colorless - Sucrose
solution solution +
- Added 2 mL
- NaOH aquades :
- Added 5 mL Benedict’s
reagen Seliwanof’s reagen solution : - After heating:
- Boiled in water bath for
- Boiled in water bath colorless colorless
5 minutes
- Observed the changes for 5 minutes solution solution
that occur
- After
- Benedict
Result Result heating +
Reagent :
cooling :
blue
colorless
solution
solution
- Seliwanoff - sucrose
Reagent :
solution +
colorless
solution aquades +
heating
and
cooling +
NaOH
solution :
colorless
solution
- sucrose
solution +
aquades +
heating
and
cooling +
NaOH +
aquades:
colorless
solution
Test tube 2a
- solution in
test tube 1
+ benedict
reagent :
blue
solution
- solution in
test tube 1
+ benedict
reagent +
heating:
clear blue
greenish
solution
and brick
red
precipitate
formed
Test tube 2b
- solution in
test tube 1
+
Seliwanoff
reagent :
colorless
solution
- solution in
test tube 1
+
Seliwanoff
reagent +
heating :
clear
yellow
solution.
Test tube 3 - Sucrose Test tube 3
solution : Sucrose
1 mL Sucrose solution (3) colorless solution +
- Added 1 mL water solution aquades :
colorless
- Cooled at room temperature - Aquades : solution
colorless
- Added 1,5 mL water solution - Sucrose
solution +
Test tube 3A Test tube 3B - HCl : aquades +
colorless placed at
- Added 5 mL Benedict’s - Added 2 mL solution room
reagen temperatur
Seliwanof’s reagen
- Boiled in water bath for - NaOH : e:
5 minutes - Boiled in water bath colorless colorless
- Observed the changes solution solution
for 5 minutes
that occur - Sucrose
Result - Observed the - Benedict solution +
changes that occur Reagent : aquades +
Result blue placed at
solution room
temperatur
- Seliwanoff e +
Reagent : aquades :
colorless colorless
solution solution
Test tube
3a
- Solution
in test tube
3 + R.
Benedict :
blue
solution
- - Solution in
test tube 3 +
Benedict
reagent +
heating :
blue
greenish
solution
Test tube 3b
- Solution
in test tube
3+
aquades :
colorless
solution
- Solution
in test tube
3+
aquades +
placed at
room
temperatur
e:
colorless
solution
- Solution
in test tube
3+
aquades +
placed at
room
temperatur
e+
aquades :
colorless
solution
- Solution
in test tube
3+
aquades +
placed at
room
temperatur
e+
aquades+
Seliwanoff
R: clear
yellow
solution
- Solution
in test tube
3+
aquades +
placed at
room
temperatur
e+
aquades+
Seliwanoff
R+
heating :
clear
yellow
solution
Table 1.4.7 Pati Hydrolysis Observation Data
Observation
No. Treatment
Before After
1. - Starch - 2 mL
Tube 1
Solution: Starch
2 mL of starch solution
Colorless solution + 2
1. Added 2 mL of 3 M HCl solution mL HCl
solution - HCl solution =
2. Put the tube on the water bath solution: Colorless
3. Cooled at room temperature Colorless solution.
4. Add 3 mL of NaOH 3 M solution - Put on a
Solution - 3 M NaOH water bath
Divided the solution into 2 Solution: = colorless
tubes with the same volume Colorless solution
Solution - + 3 mL
Tube 1A
Tube 1B - Iodine NaOH =
5. Add Solution: colorless
6. Put 5 mL
enough of benedict yellowish solution
iodine reagent
Result brown - Solution 1A
Result - Benedict + Iodine =
reagent: Colorless
blue solution
solution - Solution 1B
+ 5 mL
Benedict
reagent =
Blue
solution
2. - Starch - 2 mL
Tube 2
Solution: Starch
2 mL of starch solution
Colorless solution + 2
1. Added 2 mL of water
2. Put the tube on the water solution mL Water =
bath - Water: A colorless
3. Leave it at room
colorless solution
temperature
4. Add 3 mL of water solution - Put on
Solution - Iodine water bath

Solution: = colorless
Divided the solution into 2
tubes with the same volume yellowish solution
brown - Refrigerate
Tube 2A
Tube 2B - Benedict d at room
5. Add
enough 6. Enter 5 mL reagent: temperature
iodine of benedict
blue = Colorless
reagent
Result solution solution
Result
- + 3 mL
Water =
Colorless
solution
- Solution 2A
+ Iodine =
Blue
solution
- Solution 2B
+ 5 mL
Benedict
reagent =
Blue
solution
3. - Starch - 2 mL
Tube 3 Solution: Starch
2 mL of starch solution Colorless solution +
1. Added 2 mL of solution 2 mL
water - Water: Water =
2. Leave it at room
colorless colorless
temperature
3. Add 3 mL of water solution solution.
- Iodine - Leave it at
Solution
Solution: room
Divided the solution into 2
yellowish temperatur
tubes with the same volume
brown e=
Tube 3A - Benedict colorless
Tube 3B
4. Add reagent: solution
enough 5. Put 5
iodine mL of blue - + 3 mL
benedict
solution Water =
Result reagent
Colorless
Result
solution
- Solution
3A +
Iodine =
Dark blue
solution
- 3B
solution +
5 mL
Benedict
reagent =
Blue
solution
Task 5
1. Molisch Test
a. Reaction
The reaction is as follows:
Sucrose reaction
Sucrose Glucose Fructose
5-hydroxymethyl furfural α-naphthol
Purple compound Purple compound
1) Glucose reaction
Glucose 5-hydroxymethyl furfural α-naphthol

Purple compound
2) Reaction Starch
Starch Glucose
Glucose 5-hydroxymethyl furfural naftol
Purple compound
3) Fruktosa Reaction
Purple compound
4) Lactose Reaction
Lactose 5-hydroxymethyl furfural -naftol
Purple compound
b. Explanation
In this experiment we applied the principle of molisch test. The
principle of the molisch test is a reaction of carbohydrate dehydration by
sulfuric acid or H2SO4 to form a complementary ring or hydroxyl methyl
hydroxide when reacting with α-naftol present in the reagent. If in the
snippet there is a carbohydrate, a red ring will form on the bottom
layer. The red will soon turn into a dark purple. Once dried and diluted
with water it will turn purple. First, the extracts (sucrose, glucose, and
amylum) were added for 2-5 drops and 5 drops of Molisch reaction.
Then put 7-10 drops of concentrated sulfuric acid into the base of
the tube with a drop of pipes in such a way that sulfuric acid forms a
separate layer from the initial layer. Addition of sulfuric acid (H2SO4) to
hydrolyze polysaccharide (amylum) and produce furfural. Because strong
acids (H2SO4) cause hydrolysis of some polysaccharides and strong acids
can react with a solution containing monosaccharides (sucrose and
glucose) to produce furfural or its derivatives.
When sucrose is added to the molisch reaction, the
sucrose is hydrolyzed by concentrated H2SO4 to appear in red sediment
until finally dark purple. The dark purple color indicates that the trailer is a
carbohydrate (positive test). Sucrose is a disaccharide of glucose and
fructose
When glucose is added to the molisch reaction, the mixture of
glucose and the reaction of molisch (α-naftol) and reacted with
concentrated H2SO4 will produce furfural hydroxymethyl until it forms a
reddish-brown color first, eventually turning purple. Dark purple indicates
that glucose is a monosaccharide-based carbohydrate (positive test).
When amylum is added to the molisch reaction, the amylum and
molish reaction (α-naftol) and reacted with concentrated H2SO4 will
be hydrolyzed to appear red and eventually turn purple. Blackish purple
indicates that amylum is a carbohydrate, a polysaccharide (positive test)
Sucrose, glucose, and amylum showed a positive test with the
addition of a molisch reaction that identified all three as
carbohydrates. With the addition of concentrated H2SO4 will hydrolyze
carbohydrates from the form of polysaccharides/disaccharides into
monosaccharides.
2. Seliwanof Test
a. Reaction
In the test tube 1 (Amylum)
H+
n + n H2O
H+, O (can’t react)
2n
Resorsinol
Glucose
In the test tube 2 (Lactose)
H2O, H+
Resorcinol
In the test tube 3 (Glucose)
H2O, H+
Resorcinol
b. Explanation
In this experiment there are 3 samples that will be tested seliwanof
they are amylum, lactose, and glucose. The first step is to prepare the
tools and materials needed, for the materials needed are seliwanoff,
amylum, lactose, glucose, aquades, methylated reagents, while the tools
that are needed are test tubes, pipettes, beaker , test tube racks.
In the first experiment 5 drops of yellow wish seliwanof reagent
solution were added then 5 drops of colorless amylum solution. Then
shake it, then heat it in the water heated. Note the time needed to colour
change. The solution does not change color. This indicates that amylum
does not contain ketone groups, so they do not change color and give
negative test results.
In the second experiment 5 drops of yellow wish seliwanof
reagent solution were added, and 5 drops of colorless lactose solution
were added. Then shake the solution, then heated it in water bath. Note
the time needed to colour change. The solution does not change. This
indicates that glucose does not contain ketone groups, so it does not
change color, and gives negative test results.
The last, in the third experiment 5 drops of yellow wish seliwanof
reagent solution were added, then 5 drops of colorless glucose solutin.
Then shake the solution, then heat it in the heated. Note the time needed
to colour change. The solution does not change. This indicates that
glucose does not contain ketone groups, so it does not change color, and
gives negative test results.
3. Barfoed Test
a. Reaction
Amylum
Glucose
Fructose
Sucrose
Cu(CH3COO)2
CH3COOH
Lactose
Cu(CH3COO)2
CH3COOH
(aq)
b. Explanation
After heating a dark blue solution was formed in each tube, and
after heating> 10 minutes of starch and lactose did not form a brick red
precipitate, but in glucose formed a brick red precipitate. This shows
that glucose is a monosaccharide, where monosaccharides quickly
reduce Cu (II) ions from Barfoed reagents to Cu (I). The red brick
deposits formed are Cu2O deposits.
The principle is the reduction of Cu2 + found in barfoed reagents
by the reducing group on monocasarida in acidic conditions. A positive
reaction is indicated by the appearance of an orange-red or brick-red
example. In the barfoed glucose test, fructose, lactose and sucrose react
positively which is marked by the presence of red brick deposits after
heating. So that glucose, fructose, lactose, and sucrose are reducing
monosaccharide sugars as in the literature which states that the Bafoed
test is used to test the presence of reducing monosaccharide sugars.
4. Tollens Test
a. Reaction
Making of tollens reagents:
 2AgNO3 (aq) + 2NaOH (aq) → AgO (s) + 2NaNO3 (aq) + H2O (l)
 Ag2O (s) + NH4OH (aq) → 2Ag(NH3)2OH (aq) + 3H2O (l)
Tollens test:
The tollens test is positive if silver mirrors are formed which indicate the presence
of reducing sugars
Sucrose
+
 (aq) (aq) + 2Ag(NH3)2OH (aq) →
(aq) + 2Ag(s) silver mirror + NH3 (aq)
 (aq) + 2Ag(NH3)2OH (aq) →
(aq) + 2Ag (s) silver mirror + NH3 (aq)

Amylum
n (aq) + 2Ag(NH3)2OH (aq)
Lactose
(aq) (aq) +
2Ag(NH3)2OH (aq)
+ 2Ag (s) silver mirror + NH3 (aq)
Glucose
(aq) (aq) + 2Ag(NH3)2OH (aq) →
(aq) + 2Ag(s) silver mirror + NH3 (aq)
Fructose
(aq) + 2Ag(NH3)2OH (aq) →

(aq) + 2Ag (s) silver mirror + NH3 (aq)
b. Explanation
The fourth experiment is the tollens test. The purpose of the tollens
test is to identify the presence of reducing sugars in carbohydrates.
Aldehyde groups in all aldose species can be oxidized by weak
oxidizing agents such as tollens (Hidajati, et al, 2019). The reduction
from Ag + to Ag by reducing sugars is characterized by the formation
of a silver mirror (Ag) and oxidizes the aldehyde group to the
carboxylate group. A positive reaction by Tollens reagents is
characterized by the formation of a silver mirror that shows a positive
test for reducing sugars. Tests on Tollens reagents are based on the ease
of aldehyde groups formed from reversible reactions of cyclic
hemiasetal monosaccharides (Matsjeh et al, 1996).
In the tollens test there are four carbohydrates to be tested, namely
sucrose, starch, lactose and glucose. Each of these substances is
inserted into each test tube. Test tube A contains sucrose, test tube B
contains starch, test tube C contains lactose, and test tube D contains
glucose. After that, each test tube drops 5 drops of tollens reagents that
have been made earlier.
Test tube A, the addition of a colorless solution tollens reagent to
sucrose a colorless solution forming a silver mirror according to the
theory shows that sucrose contains a reducing group. Sucrose is
hydrolyzed into monosaccharides namely glucose and fructose. Tollens
reagents will be reduced by monosaccharides both glucose and fructose
from +1 to 0 so that the Ag deposits or commonly known as silver
mirrors will be obtained.
Test Tube B, the addition of the colorless reagent tollens reagents
to starch. The colorless solution is not formed silver mirror only brown
solution, because starch has hemiasetal at one end of the molecule, but
this end is only a small part of the whole starch molecule, so it does not
affect the reaction. As a result, starch cannot reduce tollens reagents.
This shows that starch is not a reducing sugar.
Test tube C, the addition of the colorless reagent tollens reagent to
the lactose of the colorless solution formed silver mirror according to
the theory it shows that lactose is a reducing sugar. Lactose is
hydrolyzed into monosaccharides namely glucose and galactose.
Glucose and galactose which contain aldose groups and are reducing
sugars can reduce Ag + charged + 1 from toll reagent to Ag neutral
atom which has 0 charge to form silver mirror.
Test Tube D, the addition of colorless solution tollens reagents to
glucose colorless solution formed silver mirror according to the theory
it shows that lactose is a reducing sugar. Glucose is a reducing sugar,
glucose has an aldose group that can reduce Ag + from toll reagent
reagents to Ag to form a silver mirror.
Thus, substances containing reducing sugars are shown by the
formation of silver mirrors namely glucose, sucrose, and lactose
5. Fehling Test
a. Reaction
Reaction of Fehling Test
a. Lactose
+ 2Cu2+ + 5OH-  + Cu2O  + 3H2O
b. Sucrose
+ 2Cu2+ + 5OH- ↛
c. Glucose
+ 2Cu2+ + 5OH-  + Cu2O  + 3H2O
d. Fructose
OH
+ 2Cu2+ + 5OH-  + Cu2O  + 3H2O
e. Amylum
+ 2Cu2+ + 5OH- ↛
b. Explanation
This experiment has the purpose to identify the presence of reducing sugar in
the sample through the fehling test. This test is based on the reactivity of the
substance to be oxidized against weak oxidizing agents. The principle of the
fehling test is the ability of a sample containing reducing sugars to reduce a
fehling reagent containing Cu2+ ions to Cuions+ which is characterized by the
formation of red brick deposits in the sample. Red brick deposits occur due to
Cu2+ ions which are reduced by the aldehyde or ketone groups contained in the
sample (Fessenden, 1992).
Fehling reagents are made from a mixture of Fehling A and Fehling B.
Fehling A (34.65 grams of copper sulfate in 500 ml of water) and Fehling B (a
mixture of 173 grams of sodium hydroxisa and 125 grams of potassium sodium
tartrate in 500 mL of water). The mixture of Fehling A solution and Fehling B
solution is a blue solution (Sumardjo, 2009).
The work step in this experiment is that 2 drops of sample are added with 2-3
ml of Fehling's solution. Then shake and heat it on a water bath for 3-4 minutes.
In this experiment there were 4 samples, namely starch, lactose, sucrose and
glucose in 4 different test tubes.
a) Test tube 1. Starch
2 drops of colorless starch are put into a test tube and added with 2-3 ml of
fehling solution. The solution will be blue. After it is shaken and heated, starch
does not produce brick red deposits. This is because starch is not a reducing sugar.
Although starch has an unsubstituted anomeric C atom at the end of the chain, the
size of the starch molecule is not proportional to the size of Cu2+ (in the Fehling
reagent), so the possibility of reaction is very small. So for the Fehling test on
starch negative.
b) Test tube 2. Lactose
2 drops of colorless lactose are inserted into the test tube and added with 2-3
ml of fehling solution. The solution will be blue. After being shaken and heated,
lactose will produce brick red deposits. Deposition occurs because anomeric C
atoms in lactose and glucose have not been substituted in the sense that OH
groups bound to anomeric C atoms are still free to move from the alpha (α) to beta
(β) position or the molecule undergoes mutarotation. When mutarotation occurs,
the chain structure will open (previously closed). It is during this open chain that
the Fehling reagent can oxidize the aldehyde group on the anomeric C atom. This
is what causes the Fehling reagent to oxidize aldose groups in lactose and glucose
which is characterized by the formation of brick red deposits (Cu2O) which is the
result of reduction of the Fehling reagent. So lactose is a reducing sugar.
c) Test tube 3. Sucrose

2 drops of colorless sucrose are inserted into a test tube and added with 2-3
ml of fehling solution. The solution will be blue. After being shaken and heated,
sucrose will not produce brick red deposits. Test results are negative. This shows
that sucrose is not a reducing sugar. The size of the sucrose molecule is not
proportional to the size of Cu2+ (in the Fehling reagent) so the possibility of
reacting is very small. So that no red deposits are formed.
d) Test tube 4. Glucose
2 drops of colorless glucose are inserted into a test tube and added with 2-
3 ml of fehling solution. The solution will be blue. After being shaken and heated,
glucose will produce brick red deposits. The aldehyde group contained in the
sample when in water is in equilibrium with the open chain aldehyde form, so as
to reduce Cu2+ ions by forming Cu2O compounds in the form of red deposits.
Glucose is reducing sugar.
6. Sucrose hydrolysis
a. Reaction
Test tube 1
+
H+, OH-
Glucose Fructose
Sucrose
Test tube 1A
Glucose
(aq) + 2Cu2+ (aq) + 5OH-  (aq) + Cu2O
(s) + 3H2O
Fructose
(aq) + 2Cu2+ 5OH-  (aq) + Cu2O (s)

+ 3H2O
Test tube 1B
3H2O, H+ H+, O, SO2
Cherry Red
Test tube 2
+
H+, OH-
Sucrose Glucose Fructose
Test tube 2A
Glucose
(aq) + 2Cu2+ (aq) + 5OH-  (aq) + Cu2O

(s)+ 3H2O
Fructose
(aq) + 2Cu2+  (aq) + Cu2O (s) +

3H2O
Test tube 2B
3H2O, H+ H+, O, SO2
Cherry Red
Test tube 3
H2 O
+ H2O
Test tube 3A
Benedict test
+ Cu22- (citrate)
Test tube 3B
Seliwanoff test
[H+]
b. Explanation
Sucrose is a type of disaccharide carbohydrate consisting of two
monosaccharides namely fructose and glucose. Both of them bind to C
atom number 1 to glucose and number 2 to fructose to form a 1,2-β-
glycosidic linkage. The anomeric C atom in sucrose has been
substituted so that it cannot reduce Benedict's reagent. However, in an
acidic and warming atmosphere sucrose will be completely hydrolyzed
or sugar inversion will form into glucose and fructose. So that the test
with Benedict and seliwanoff will be positive, where Benedict's reagent
will reduce glucose hydrolysis results and red brick deposits are
produced. While the fructose seliwanof test results from hydrolysis will
be detected to form a cherry red solution. While the success in addition
to hot water will also experience a hydrolysis reaction, but the reaction
is not as great as the addition of acids so that the hydrolysis reaction in
the addition of hot water is a partial hydrolysis reaction. While the
addition of cold water does not occur hydrolysis reaction.
Hydrolysis of sucrose in addition to acids and heating, addition of
hot water, and the addition of results obtained as follows:
Addition Reagent Reagent
Compound
HCl + heating Benedict Seliwanoff
Hydrolysis
Sucrose + +
occurs
+ = brick red precipitate (green solution) formed in benedict and cherry
red solution formed in seliwanof
- = no red brick deposits (green solution) were formed on benedict and
not a cherry red solution formed in seliwanof.
In the results of experiments with the addition of acid followed by
heating obtained positive tests with benedict and seliwanoff reagents
which indicate that hydrolysis of sucrose to glucose and fructose
occurs. This is in accordance with the theory.
Addition Hot Reagent Reagent
Compound
water Benedict Seliwanoff
Partial
Sucrose hydrolysis - -
occurred
+ = brick red precipitate (green solution) formed in benedict and cherry
- = no red brick deposits (green solution) were formed in the benedict
and no red cherry solutions in the seliwanof form
In the results of experiments with the addition of hot water

followed by heating obtained negative tests with benedict and
seliwanoff reagents which indicate that there is no hydrolysis of sucrose
to glucose and fructose. This is not in accordance with the theory. This
is because the hydrolysis with hot water takes a long time so that it may
take less time to warm up so that hydrolysis has not occurred.
Addition Reagent Reagent
Compound
Cold water Benedict Seliwanoff
No hydrolysis
Sucrose - -
occurs
+ = brick red precipitate (green solution) formed in benedict andncherry
- = no red brick deposits (green solution) were formed on benedict and
not a cherry red solution formed in seliwanof
On the hypothesized experiment with the addition of cold water,

negative tests were obtained with benedict and seliwanoff reagents
which indicated that hydrolysis did not occur with sucrose to glucose
and fructose. This is consistent with the theory that the addition of cold
water does not occur hydrolysis.
7. Pati Hydrolysis
a. Reaction
Test tube 1
n+
H+, OH-
 Test tube 1A
+ I2
 Test tube 1B
+ Cu2+ (aq) → (aq) + Cu2O (s) + 3H2O (l)
 Test tube 2
H2O
n+
 Test tube 2A
+ n I2 →
n + 2 H2O (l)
 Test tube 2B
n + Cu2+ (aq)
 Test tube 3
H2O
n+
 Test tube 3A
+ n I2 →
n + 2 H2O (l)
 Test tube 3B
n + Cu2+ (aq)
b. Explanation
This experiment has purpose to produce glucose, maltose, dekstrin
that test with iodin and benedict. To check polysaccharides in sample
using iodine test, and to distinguish between aldose and ketose sugar in
carbohydrates. The hydrolysis reaction of amylum involves water as a
reductor. To observe the ongoing hydrolysis reaction can be tested with
iodine. Iodine will react if the sample still contain amylum and cause the
color of the solution to turn into blackish purple. To test the hydrolyzed
amylum into glucose, benedict’s test can be performed, which show the
sample turns blue and there is a red brick deposit at the bottom of the tube.
1) Test tube 1
First step is 2 ml of amylum solution added by 2 ml of HCl 3M.
This way of addition concentrated acid is to hydrolyzed the amylum
and also break the amylum’s structure because it has corrosive
characteristic. Then steamed in the waterbath. After that cooled it
down, continue with added 3 ml NaOH 3M, the result is colorless
solution. The reaction is :
Test tube 1
n+
H+, OH-
Then separate into 2 test tube with the same volume, which labelled
by 1a and 1b, then test tube 1a added 1 drop of iodin which has brown
colour, the result is the colour still colorless. It indicate that amylum
was not hydrolized. This because iod reacts with basic solution so it
does not reacts with amylum. This situation occurs because the
presence of NaOH in the solution reacts with iod formed NaI and NaOI,
so that in the test with the addition of NaOH, there is no change in the
solution of amylum. The reaction is :
Test tube 1A
+ I2
For test tube 1b, added by 3 drops of benedict reagent. The solution
become electric blue solution. Next, heated it. The result is the formed
brick red precipitate. This means, test tube 1b is perfectly-hydrolyzed.
The reaction that occur is:
Test tube 1B
+ Cu2+ (aq) → (aq) + Cu2O (s) + 3H2O (l)
2) Test tube 2
For the second test tube, the first step is 2 ml of amylum solution
added by 2 mL of aquadest then steamed for a while in the waterbath in
order to hydrolyzed the amylum. After that cooled it down, then
continue added 3 mL of aquadest again and separated into two different
test tube with the same volume, which labelled by 2a and 2b. The
reaction that occur is:
Test tube 2
H2O
n+
For test tube 2a, added 1 drop of iodin which has brown colour,
then the solution changed from colorless into dark-purple solution. The
reaction that occurs is :
Test tube 2A
+ n I2 →
n + 2 H2O (l)
And for test tube 2b, added 1 mL of Benedict reagent then heated
it. The solution become darker than before which is light blue solution
and no precipitate formed. It indicate that there is no hydrolize process
that occur. The reaction that occurs is :
Test tube 2B
n + Cu2+ (aq)
3) Test tube 3
For the third tube, the first step is 2 ml of amylum solution added
by 2 mL aquades like test tube 2 but no heating process. Then, added
again with 3 mL aquades and heated in the waterbath. The reaction that
occurs is :
Test tube 3
H2O
n+
Next, amylum solution after added aquadest divided into two

different test tube with the same volume then labelled with 3a and 3b.
For test tube 3a, added 1 drop of iodin which has brown colour, then the
solution changed from colorless into dark-purple solution (++) solution.
The reaction that occurs is :
Test tube 3A
+ n I2 →
n + 2 H2O (l)
But in test tube 3b, added by 1 mL of Benedict’s reagent, the

solution become electric blue solution. Next, heated it. The result is
there is no brick red precipitate formed. The reaction can write with :
Test tube 3B
n + Cu2+ (aq)
Conclusion
Based of the data experiment, it can concluded that:
1. Molisch test aims to prove the existence of carbohydrates. The Molisch test
shows that sucrose, glucose, and amylum are carbohydrates that indicate by
forming purple colour
2. Seliwanoff test aims to prove the existence of ketoses. Seliwanoff's test shows
that in amylum, lactose and glucose there are no ketose groups that indicate
by no colour changes
3. Barfoed test aims to distinguish between monosaccharides and disaccharides.
The Barfoed test shows that glucose and lactose is classified as
monosaccharide, whereas amylum is disaccharides that indicate by forming
red precipitate
4. Tollens test aims to show the presence of reducing sugars in carbohydrates.
From the Tollens test it can be concluded that sucrose, glucose, and lactose
are reducing sugars that indicate by forming silver mirror
5. Fehling test aims to determine the presence of aldose groups on
carbohydrates, or test the presence of reducing sugars in carbohydrates. From
the Fehling test it can be seen that lactose and glucose have aldose groups
which can reduce fehling which is characterized by the formation of brick red
deposits.
6. To test the results of sucrose hydrolysis which is glucose and fructose, used
benedict test or seliwanof test. The test show that tes tube 1 and 2 produce
glucose and fructose which is indicated by the formation of brick red
precipitate. A positive test in the seliwanoff test is indicated by the formation
of an orange red color.
7. The iodine test can be used to test the hydrolysis results in starch. The test
show that tes tube 1 and 2 with iodine produce glucose and fructose which is
indicated by the formation of dark blue solution, with formed light blue
solution.

Student Worksheet Organic Chemistry Practice: "Carbohydrate"

Uploaded by

Copyright:

Available Formats

You might also like

Student Worksheet Organic Chemistry Practice: "Carbohydrate"

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Student Worksheet Organic Chemistry Practice: "Carbohydrate"

Uploaded by

Copyright:

Available Formats

STUDENT WORKSHEET

ORGANIC CHEMISTRY PRACTICE

Name : Era Melania

b. Reagents that needed

2. Seliwanoff Seliwanoff To distinguish  Amylum

3. Barfoed Test Barfoed To differentiate  Amylum

4. Tollens Test Tollens To differentiate  Sucrose

+ Ag (s) silver mirror

NaOH To form a brown 2 AgNO3 (aq) + 2 NaOH (aq) →

Benedict To test for  Glucose

7. Hidrolisis Iodine To identify

2,5 drops of 2,5 drops of 2,5 drops of

1. Added 5 drops of molish reagent

If there is carbohydrate formed a red ring

3. Leave for 2 minutes

Test Tube 1 Test Tube 2 Test Tube 3

5 mL of Barfoed 5 mL of Barfoed 5 mL of Barfoed

- Added 5 ml of - Added 5 ml of - Added 5 ml of

- Observed - Observed - Observed

Result Result Result

- Wait for 10 - Wait for 10 - Wait for 10

1. Put into a test tube

2-5 drops of 2-5 drops 2-5 drops 2-5 drops

1. Putted into each test tube

Formed silver mirror

1. Add 2 drops of fehling reagent

- Boiled in water bath

- Cooled at room temperature

- Added 1,5 mL sucrose solution

1 mL Sucrose solution (2)

- Boiled in water bath

- Cooled at room temperature

- Added 1,5 mL sucrose solution

Test tube 1A Test tube 1B

- Cooled at room temperature

- Added 1,5 mL water

- Divided into 2 test tube equally

Test tube 1A Test tube 1B

2. Heated in steam bath

3. Cooled in room temperature

5. Divided into 2 test tube

2 ml of pati (amylum) solution

2. Heated in steam bath

3. Cooled in room temperature

5. Divided into 2 test tube

2. Let it in room temperature

2,5 drops of Sucrose colorless sucrose + 5

2,5 drops of Glucose colorless glucose + 5

5 drops of amylum colorless starch + 5 drops

- Added 5 drops of solution seliwanoff

5 drops of glucose colorless glucose + 5

Test Tube 1  Tollens  Lactose +

Test Tube 2  Sucrose +

Test Tube 3  Glucose +

Fehling A 1 mL Colorless Fehling B : Blue

2 drops of Sucrose Colorless reagent : Blue

3. Lactose Test - Lactose : Lactose + Fehling