Qualitative Analysis of Carbohydrates

Theoretical Background

Carbohydrates are the biological molecules made up of carbon, oxygen, and hydrogen. They
are carbons that are hydrated containing either an aldehydic or a ketonic functional group and is
found in all living organisms. Carbohydrates covers a wide range of compounds, like sugars, starches,
and celluloses. While sugars and starches serve are energy sources for cells; celluloses act as a
structural component found on the walls around plant cells. Carbohydrates are produced from carbon
dioxide and water by plants through the process of photosynthesis. They are easily digested by
animals where they are converted back into carbon dioxide and water, with a concurrent release of
energy.

Carbohydrates can either be classified as simple or complex. Simple carbohydrates, often

called monosaccharides or simple sugars, contain one saccharide group and cannot be broken down
into smaller carbohydrates. Monosaccharides can also be classified in two ways: by the number of
carbon atoms they contain or through the functional group that they have, aldehydic or ketonic. Most
monosaccharides are having 6 carbon atoms and are called hexose however there are also five-
carbon monosaccharides called pentose. Conversely, monosaccharides with aldehydic functional
groups are called aldose while those that have ketonic functional group are called ketose.

Figure 1. Examples of Monosaccharides

Complex carbohydrates have more than one saccharide group. Disaccharides contain two
groups while polysaccharides may have over a thousand saccharide groups. Complex carbohydrates
can be broken down into smaller carbohydrate units through a process known as hydrolysis.
 Figure 2. Example of Disaccharide and Polysaccharide

There are various qualitative tests to detect whether a carbohydrate is a monosaccharide,

disaccharide or polysaccharide.

A. Seliwanoff’s Test
This test is used to detect monosaccharides with a ketonic functional group. This test
involves the formation of furfural derivatives by monosaccharides with hydrochloric acid.
The furfural derivatives formed by a sugar with ketonic functional group condense with
resorcinol to form a chromogen having cherry-red color.

B. Benedict’s Test
This test is a test for reducing sugars. It is a test to determine whether or not the
carbohydrate contains a free aldehyde or ketone group. In the Benedicts test Cu +2 ions
(blue in solution) are reduced to Cu +1 ions that form Cu2O which is a brick-red
precipitate.

C. Barfoed’s Test
Just like Benedict’s Test, Barfoed’s test is also reduces sugars however they differ in the
reagents used which is copper (II) acetate and acetic acid. This test is used to
differentiate between monosaccharides and disaccharides. Its principle is similar to
Benedict’s test except the acidic environment. Monosaccharides being strong reducing
agents gives a positive result test much early.

D. Iodine Test
This test is specific for polysaccharides. This test is used to differentiate polysaccharides
from the rest of carbohydrates. The iodine test is based on the absorptive properties
possessed by large polysaccharide molecules. Monosaccharides and disaccharides are too
small to trap the iodine molecules and do not form dark colored complexes. A positive
result for Iodine test gives a blue-black color.

E. Bial’s Test
It is a general test for carbohydrates and is sensitive only for pentoses. Any compound
that contains a pentose sugar will give a positive Bial’s test. The Bial reagent contains
orcinol (5-methyl rescorcinol) dissolved in concentrated HCl with a small amount of iron
(III) chloride present. When mixed with a monosaccharide, pentoses are converted to a
furfural to yield a blue-green product.

F. Molisch’s Test
This is a general test for carbohydrates. This test is based on the reaction of a
carbohydrate with concentrated sulfuric acid to form a furfural or hydroxyfurfural which
then reacts with the Molisch reagent (α-naphthol) to yield a colored product, generally a
purple ring at the interface of the two layers.

Objective: The aim of this experiment is to identify the properties and characteristics of carbohydrates
through a series of qualitative test for carbohydrates.

Materials:

Apparatus:

 Test tubes
 Test holder
  Test tube Rack
 Beakers
 Droppers
 2 Hot Plates

Reagents

 Seliwanoff’s Reagent
 Benedict’s Reagent
 Barfoed’s Reagent
 Iodine Reagent
 Bial’s Reagent
 Molisch’s Reagent

References

Elzagheid, M. I. (2018). Laboratory activities to introduce carbohydrates qualitative analysis to college

students. World Journal of Chemical Education, 6(2), 82-86.

Kareem, M. A. (2020). Experiment-5 Qualitative Tests for Carbohydrates. Indira Gandhi National
Open University, New Delhi.

Lab #7: CARBOHYDRATES LAB. Retrieved 18 November 2020, from

https://www.saddleback.edu/faculty/jzoval/chem108_lab/lab_7_carbohydrates/lab_7_carbohydrates_1
1_10_08.pdf

Lab 1. Retrieved 18 November 2020, from https://msu.edu/course/lbs/145/luckie/Lab1.html