TYPE OF TEST

1. Solubility Test – used to test the solubility of carbohydrates in water. The

monosaccharides and oligosaccharides are readily soluble in water due to
its polar hydroxyl groups which forms H-bonds with water. The
polysaccharides owing to their large molecular weights make translucent
colloidal solutions.

Test solution Results Explanation

a) Glucose Completely Dissolve in water It has lots of polar hydroxyl groups which
can hydrogen-bond with water molecules.

b) Sucrose Completely Dissolve in water The polar water molecules attract the

negative and positive areas on the
polar sucrose molecules which
makes sucrose dissolve in water.

c) Starch Insoluble in water Starch is largely a polymer of α-glucose.

Cellulose forms strong but flexible fibers
and does not dissolve in water.

Follow the same format for the following tests: (3 POINTS EACH)

2. Molisch Test - general test for all carbohydrates, whether free or in

combined form. The reaction is based on the fact that conc. H sSO4 catalyses
the dehydration of sugars to form furfural (pentoses) or hydroxymethyl
furfural (hexoses). These furfurals then condense with sulfonated alpha-
naphthol to give a purple product.

Test solution Results Explanation

a) Glucose Red and violet ring is produced
It is a junction of two layers Acid
and Test layer indicating the presence of
Carbohydrates.

b) Sucrose Red and violet ring is produced It is a junction of two layers Acid
and Test layer indicating the presence of
Carbohydrates.

c) Starch Red and violet ring is produced It is a junction of two layers Acid
and Test layer indicating the presence of
Carbohydrates.

TEST FOR REDUCING SUGARS – sugars with a free, or potentially free,

aldehyde or ketone group act as reducing agents. Such sugars have the
property of readily reducing alkaline solutions of the metals like copper,
bismuth, mercury, iron and silver. The aldo sugars are oxidized to the
corresponding aldonic acids whereas the keto sugars give rise to shorter
chain acids.

1. Fehlings’ Test - used to distinguish between aldehyde and ketone

group. Aldehydes gets oxidized and give positive result whereas
ketones do not except alpha hydroxyl ketones. Rochelle salt act as
 chelating agent in the reaction. It is performed only in alkaline
solutions.

Test solution Results Explanation

a. Glucose Brown color is produced Glucose is a reducing sugar that reduces
Cu2 ions in the test reagent to
reprecipitate copper oxide.

b. Sucrose Color remains the same The test is negative indicating that
Sucrose is non reducing sugar

c. Starch Color remains the same The test is negative indicating that Starch
is non reducing sugar

2. Benedict’s Test – Benedict modified the Fehling’s solution to produce

an improved single reagent which is quite stable. Sodium citrate act
as chelating agent. It is very sensitive and even small quantities of
reducing sugars (0.1%) yield enough precipitate.

Test solution Results Explanation

a. Glucose Brown color is produced Glucose is a reducing sugar that reduces
Cu2 ions in the test reagent to
reprecipitate copper oxide.

b. Sucrose Color remains the same The test is negative indicating that
Sucrose is non reducing sugar
 c. Starch Color remains the same The test is negative indicating that
Sucrose is non reducing sugar

3. Tollen’s Test – also known as silver-mirror test, is used to distinguish

between an aldehyde and a ketone. It exploits the fact that
aldehydes are readily oxidized to carboxylic acid, whereas ketones
are not

Test solution Results Explanation

a. Glucose Silver color is produced
Glucose is a reducing sugar that reduces
silver ion in the test reagent element
silver which is accumulated in the inner
surface of the reaction vessel producing
silver mineral on the inner surface of the
vessel.
 b. Sucrose There will be no Indicating the absence of reducing
Characteristic change carbohydrates

c. Starch There will be no Indicating the absence of reducing

Characteristic change carbohydrates

4. Iodine Test – this test is used to distinguish polysaccharides from

mono- and disaccharides. Iodine forms coloured adsorption
complexes with different polysaccharides. These complexes are
formed due to the adsorption of iodine on the polysaccharide chains.
The intensity of the colour depends on the length of the unbranched
or linear chain available for the complex formation. The test is
conducted in acidic or neutral solutions.

Test solution Results Explanation

a. Glucose There will be no Indicating the absence of starch
Characteristic change
b. Sucrose There will be no Indicating the absence of starch
Characteristic change

c. Starch The color of solution Indicating the presence of starch

Turns blue