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1. Name at least 3 color reaction tests that can identify carbohydrates. Give the color

indication the test should give to identify the carbohydrate and the basis of such test.

The first color reaction tests that can identify carbohydrates is the Molisch’s test. It is

a general test for carbohydrates and this test is given by almost all of the

carbohydrates. In this test, concentrated sulfuric acid converts the given carbohydrate

into furfural or its derivatives, which react with α-naphthol to form a purple coloured

product. The appearance of purple or violet ring confirms the presence of

carbohydrate. Next is we have the Fehling’s Test. To the aqueous solution of

carbohydrate, fehling’s solution is added and heated in water bath. Formation of red

precipitate confirms the presence of reducing sugars. The copper ions present in

fehling’s solution in +3 state is reduced to +2 oxidation state and in alkaline medium

it is precipitated as red cuprous oxide. The appearance of red precipitate confirms the

presence of carbohydrates. Lastly, we have the Iodine Test, this test is only given by

starch. Starch reacts with iodine solution forms complex blue colour solution. On

heating the blue colour disappears and on cooling the blue colour reappears. The

appearance of blue color solution confirms the presence of starch.

2. Name two (2) reducing tests for sugars. Give the result that positively identifies

them and the basis of such test.

The two reducing tests for sugars are Benedict’s Test and Barfoed's test. The

Benedict’s Test is the test for reducing sugars that are free or potentially free aldehyde

or ketone groups. One test for the presence of many simple carbohydrates is to use
Benedict's reagent. It turns from turquoise to yellow or orange when it reacts

with reducing sugars. These are simple carbohydrates with unbound aldehyde or

ketone groups. In lab, we used Benedict's reagent to test for one particular reducing

sugar called glucose. Benedict's reagent starts out aqua-blue. As it is heated in the

presence of reducing sugars, it turns yellow to orange. The "hotter" the final color of

the reagent, the higher the concentration of reducing sugar. In general, blue to blue-

green or yellow-green is negative, yellowish to bright yellow is a moderate positive,

and bright orange is a very strong positive. Thus, glucose plus Benedict's reagent is

a positive control for the sugar test. It demonstrates what a strong positive result

should look like. It also proves that our reagents haven't gone bad and they are

capable of producing a positive result. The next test is the Barfoed’s test, it is a

chemical test used for detecting the presence of monosaccharides. It is based on the

reduction of cupric (II) acetate to cuprous (I) oxide (Cu2O), which forms a brick-red

precipitate. Disaccharides may react, but the reaction is much slower because they

have to get hydrolyzed first and then react with the reagent cupric acetate to produce

cuprous oxide. Aldoses and ketoses can reduce cupric ions, even in acidic conditions.

This test is used to distinguished reducing monosaccharides from disaccharides by

controlling pH and the time of heating. Barfoed’s reagent is the reagent used in this

test. It is prepared by adding 0.33 molar solution of neutral cupric (II) acetate to 1%

acetic acid solution. If a red precipitate is formed within two minutes, a

monosaccharide is present. If the red precipitate is formed after ten minutes of

heating, a disaccharide is present..