Post Lab Experiment 3 Carbohydrates Group Work PDF

Experiment 3: CARBOHYDRATES
Score:
Group Members: Louise Guevarra Y Feliciano, Hans Lee Rodriguez, Khalil Gaspar. Prancess
Aldraye Ramos. Precious Gem Pili, Ruth Moriel Cubangbang
BS-BIO 2-1 SEPT. 30, 2021 SEPT. 30, 2021

Course/Year Date performed Date submitted
W/F 7:00-10:00 Gerardo Ilagan
Laboratory class schedule Laboratory Instructor/Professor
POST LAB ACTIVITY

RESULTS
Table 1. Reaction of different sugars with Molisch and Bial’s reagent

Sugar solution Observations
Molisch test Bial’s Test
5% fructose The presence of a violet ring The solution turned blue,

at the interface of the two which indicates the presence
liquids, indicates a positive of pentose.
result.
5% galactose The presence of a violet ring There is no pentose present

at the interface of the two because the solution
liquids, indicates a positive remained yellow.
result.
5% arabinose . The presence of a violet There is blue-colored solution

ring at the interface of the present, indicating the
two liquids, indicates a presence of pentose.
positive result.
5% glucose The presence of a violet ring The color of the solution

at the interface of the two shows reddish-brown, that
liquids, indicates a positive indicates the absence of
result. pentose.
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5% maltose The presence of a violet ring The solution turned orange,

at the interface of the two indicating that there is no
liquids, indicates a positive pentose in the solution.
result.
5% sucrose The presence of a violet ring The pentose is present in the

at the interface of the two solution.
liquids, indicates a positive
result.
5% lactose The presence of a violet ring There is no pentose present

at the interface of the two because the solution
liquids, indicates a positive remained yellow.
result.
5% starch The presence of a violet ring There is no pentose present

at the interface of the two because the color of the
liquids, indicates a positive solution remained.
result.
water No violet ring formed, The color turned to a lighter

indicates a negative result orange, which indicates the
absence of pentose.
Exploratory Question/s:
1. Which of the sugar solutions gave a negative test/ positive test with Molisch reagent?
Why? What is the purpose of this test? Why do many proteins give a positive test with Molisch
reagent? What is the reaction involved in this test?
All sugars from the list give positive test on Molisch reagent because they are all carbohydrates
with C, H, O nonmatter mono, di, or poly saccharides. Molisch reagent determines the presence
of carbohydrates. It is an indicator of the presence of carbohydrates in a given solution. Since
some of proteins like glycoprotein can make a complex with carbohydrates, it is the reason why
they can give the positive results to Molisch’s test. In Molisch’s test, the carbohydrate undergoes
dehydration upon the introduction of concentrated hydrochloric or sulphuric acid, resulting in the
formation of the aldehyde. This aldehyde undergoes condensation along with two phenol type
molecules, resulting in the formation of a purple or reddish-purple colored complex.
2. Which of the sugar solution gave a negative/ positive test with Orcinol reagent? Why?
What is the purpose of this test? How are carbohydrates differentiated by this test? What is the
reaction involved in this test?
The Arabinose is the sugar solution that gives positive test on it. All other’s not. Orcinol reagent
determines the presence of pentoses. This test is used to determine the presence of pentose in
the urine. All sugars differentiate as pentoses which are the five C atoms and all others. In the
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presence of pentoses, the test reagent dehydrates pentoses to form furfural. Furfural then, reacts
with orcinol. The iron ion in the test reagent will produce a bluish product.
Table 2. Reaction of different sugars with an Oxidizing agent

Benedict’s test Barfoed’s test
5% fructose Positive, shows formation of Positive, shows formation of

a brick red precipitate. a brick red precipitate.
5% galactose Positive, shows formation of Positive, shows formation of

5% arabinose Positive, shows formation of Positive, shows formation of

5% glucose Positive, shows formation of Positive, shows formation of

5% maltose Positive, shows formation of Negative, shows no

a brick red precipitate. formation of brick red
precipitate
5% sucrose Negative, shows no Negative, shows no

formation of brick red formation of brick red
precipitate precipitate
5% lactose Positive, shows formation of Negative, shows no

a brick red precipitate. formation of brick red
precipitate
5% starch Negative, shows no Negative, shows no

water Negative, shows no Negative, shows no

3. Which of the sugar solutions gave a negative/positive test with Benedict’s reagent? Why?
What is the purpose of this test? How are the carbohydrates differentiated by this test? What is
the reaction involved in this test?
Except for the sucrose solution, starch solution, and water, all sugar solutions were positive for
Benedict's test. This is due to the fact that sucrose is a non-reducing sugar, which means it lacks
a free aldehyde or ketone group. Similarly, starch lacks a free aldehyde or ketone group, whereas
water is devoid of carbohydrate. Benedict's test, which turns a solution brick red, can detect the
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presence of reducing sugars in a solution. Carbohydrates are identified in this experiment by the
oxidizing and reducing sugars vs nonreducing sugars.
4. Which of the sugar solutions gave a negative test/positive test with Barfoed’s reagent?
Why? What is the purpose of this test? How are carbohydrates differentiated by this test? Of what
use is Barfoed’s reagent in identifying an unknown sugar? What is the reaction involved in this
test?
Barfoed's reagent, fructose, galactose, arabinose, and glucose solutions tested positive, while
maltose, sucrose, lactose, starch, and water solutions tested negative. Because
monosaccharides like fructose, galactose, arabinose, and glucose are monosaccharides,
whereas disaccharides like maltose, sucrose, and lactose are disaccharides, this
reaction happened. Starch, on the other hand, is a polysaccharide, whereas water is absent of
carbs. By detecting the presence of monosaccharide or disaccharide in an unknown sugar,
Barfoed's test can be used to identify it. Monosaccharide solutions produce a reddish precipitate,
while disaccharide and polysaccharide solutions produce no precipitate
Table 3. (a) Reaction of Sugars with Seliwanoff’s reagent; and (b) Sugar Fermentabilty
Seliwanoffs’s test Fermentation test
5% fructose Positive, formed a cherry red Positive, gas bubbles were

colored solution formed when yeast is added
5% galactose Negative, No cherry red Positive, gas bubbles were

colored solution formed formed when yeast is added
5% arabinose Negative, No cherry red Positive, gas bubbles were

5% glucose Negative, No cherry red Positive, gas bubbles were

5% maltose Negative, No cherry red Positive, gas bubbles were

5% sucrose Positive, formed a cherry red Positive, gas bubbles were

colored solution formed when yeast is added
5% lactose Negative, No cherry red Negative, no gas was formed

colored solution formed when yeast was added
5% starch Negative, No cherry red Negative, no gas was formed

water Negative, No cherry red Negative, no gas was formed

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5. Which of the sugar solutions gave a negative test/positive test with Barfoed’s reagent?
Why? What is the purpose of this test? How are the carbohydrates differentiated by this test?
How? What is the reaction involved in this test?
Except for the 5% sucrose and 5% fructose sugar solutions, all of the sugar solutions tested
negative. The two leftover sugar solutions have resulted in a cherry-red solution. Because the
color change upon addition of the Seliwanoff's reagent provides the reference for determining if
a solution includes ketoses and aldoses, this test is useful for sorting sugars depending on the
presence of particular functional groups. Based on the findings, it is possible to conclude that
fructose and sucrose are ketoses, while the other sugars are aldoses. The test distinguishes
carbohydrates by producing a positive result for sugars containing ketone groups and a negative
result for sugars carrying aldehyde groups.
This qualitative test, like Molisch's and Bial's tests, utilizes the use of a reagent containing an
aromatic alcohol (in this case, resorcinol or 1,3-dihydroxybenzene) and a strong acid such as
HCl, which dehydrates the sugar solution and generates hydroxymethylfurfuraldehyde groups.
Furfural derivatives then condense with resorcinol, resulting in a cherry-red solution.
6. Which of the sugar undergo fermentation? Which does not? Why? What is the purpose of
this test? How are carbohydrates differentiated by this test? What is the reaction involved in this
test?
Fructose, arabinose, glucose, maltose, and sucrose all released gas bubbles, indicating
fermentation. Meanwhile, lactose, starch, and water (control group) showed no evidence of
fermentation, declaring them negative for the test. Finally, galactose fermented slightly but not as
vigorously as the sugars, which emitted a notable amount of gas. The fermentation test is a
qualitative test that determines which sugars are capable of being broken down into simpler forms
by microorganisms such as yeast. Looking back at the data, the inability of yeast to ferment or
break down the molecules of the abovementioned solutions is indicated by the failure of carbon
dioxide to emerge from test tubes containing lactose, starch, and water.
Other common monosaccharides and disaccharides may be distinguished from lactose using this
technique. The yeast includes the enzymes required to break down a disaccharide into its
monomers, which is why this test works. Maltose, for example, requires the enzyme maltase to
split into two glucose molecules. It is not, however, applicable to all monosaccharides and
disaccharides since yeast cells lack the essential enzymes, such as β-galactosidase, which
breaks down galactose and lactose.
Table 4. Reaction of Carbohydrates with (a) Nitric acid and; (b) I2/KI
Sugar solution OBSERVATION
(a) Galactaric acid test (b) Iodine test
5% galactose Positive, crystal formation is Negative, no change in color

observed
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5% glucose Negative, no crystal formation Negative, no change in color
5% maltose Negative, no crystal formation Negative, no change in color
5% sucrose Negative, no crystal formation Negative, no change in color
5% lactose Negative, no crystal formation Negative, no change in color
5% starch Negative, no crystal formation Positive, color changed to

bluish black
7. Which of the sugar solutions gave a negative test/positive test with nitric acid? Why? What
is the purpose of this test? How are the carbohydrates differentiated by this test?
Only 5% galactose tested positive for the nitric acid or galactaric acid test. This is because nitric
acid differentiate only galactose from the other carbohydrates who is not galactose or contain it.
Nitric acid does this because it is oxidizing agent so it cleaves the aldehyde and alcohol group to
form the crystal.
8. Can this test be used to determine the presence of milk in milk-chocolate bar? How? What
is the reaction involved in this test?
The sugar in milk is called lactose, made up of glucose and galactose. Galactaric acid test for the
presence of galactose and its constituents, and since lactose is partly galactose, milk will test
positive and form crystal.
9. Which of the sugar solutions gave a negative test/positive test with I 2/KI? Why? What is
the purpose of this test? How are the carbohydrates differentiated by this test? What is the
reaction involved in this test?
Starch is the only carbohydrate that is positive in Iodine Test. Iodine test is different because it
does not necessarily dictated by a presence of certain carbohydrate but more about the
structure of starch. Starch is a huge polysaccharide, and it has a helical structure whereas the
hollow middle of amylose is the place where iodine slips in there to form straight triiodide
structure but soluble which creates deep black blue color
REFERENCES:
https://www.assignmentexpert.com/homework-answers/chemistry/general-chemistry/question-
172198
https://www.masterorganicchemistry.com/2017/09/12/reducing-sugars/
https://www.assignmentexpert.com/homework-answers/chemistry/general-chemistry/question-
172198
“Seliwanoff’s Test” (n.d.). Retrieved from: http://dept.harpercollege.edu/chemistry
/chm/100/dgodambe/thedisk/carbo/seli/seli.htm. Retrieved on: October 29 2020
Karki, G. (2018). “Tests for specific carbohydrates: Seliwanoff’s test, Bial’s test and
Iodine test”. Retrieved from: https://www.onlinebiologynotes.com/tests-for-specific-
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carbohydrates-seliwanoffs-test-bials-test-and-iodine-test/. Retrieved on: October 29 2020\

https://microbenotes.com/mucic-acid-test/
https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Supplemental_Modules_(Biologic
al_Chemistry)/Carbohydrates/Case_Studies/Starch_and_Iodine
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Experiment 3: CARBOHYDRATES

BS-BIO 2-1 SEPT. 30, 2021 SEPT. 30, 2021

W/F 7:00-10:00 Gerardo Ilagan

Laboratory class schedule Laboratory Instructor/Professor

POST LAB ACTIVITY

Table 1. Reaction of different sugars with Molisch and Bial’s reagent

Molisch test Bial’s Test

5% fructose The presence of a violet ring The solution turned blue,

5% galactose The presence of a violet ring There is no pentose present

5% arabinose . The presence of a violet There is blue-colored solution

5% glucose The presence of a violet ring The color of the solution

5% maltose The presence of a violet ring The solution turned orange,

5% sucrose The presence of a violet ring The pentose is present in the

5% lactose The presence of a violet ring There is no pentose present

5% starch The presence of a violet ring There is no pentose present

water No violet ring formed, The color turned to a lighter

Table 2. Reaction of different sugars with an Oxidizing agent

Benedict’s test Barfoed’s test

5% fructose Positive, shows formation of Positive, shows formation of

5% galactose Positive, shows formation of Positive, shows formation of

5% arabinose Positive, shows formation of Positive, shows formation of

5% glucose Positive, shows formation of Positive, shows formation of

5% maltose Positive, shows formation of Negative, shows no

5% sucrose Negative, shows no Negative, shows no

5% lactose Positive, shows formation of Negative, shows no

5% starch Negative, shows no Negative, shows no

water Negative, shows no Negative, shows no

Seliwanoffs’s test Fermentation test

5% fructose Positive, formed a cherry red Positive, gas bubbles were

5% galactose Negative, No cherry red Positive, gas bubbles were

5% arabinose Negative, No cherry red Positive, gas bubbles were

5% glucose Negative, No cherry red Positive, gas bubbles were

5% maltose Negative, No cherry red Positive, gas bubbles were

5% sucrose Positive, formed a cherry red Positive, gas bubbles were

5% lactose Negative, No cherry red Negative, no gas was formed

5% starch Negative, No cherry red Negative, no gas was formed

water Negative, No cherry red Negative, no gas was formed

(a) Galactaric acid test (b) Iodine test

5% galactose Positive, crystal formation is Negative, no change in color

5% glucose Negative, no crystal formation Negative, no change in color

5% maltose Negative, no crystal formation Negative, no change in color

5% sucrose Negative, no crystal formation Negative, no change in color

5% lactose Negative, no crystal formation Negative, no change in color

5% starch Negative, no crystal formation Positive, color changed to

carbohydrates-seliwanoffs-test-bials-test-and-iodine-test/. Retrieved on: October 29 2020\

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