BUXI JGABANDHU ENGLISH MEDIUM

SCHOOL-II
Satyabhamapur

CHEMISTRY
INVESTIGATORY PROJECT
ON
“CARBOHYDRATES”
ALL INDIA SENIOR SCHOOL CERTIFICATE EAMINATION 2020-21

SUBMITTED BY:
NAME- BIBHU PRASAD DASH UNDER THE GUIDANCE
CLASS – XII ,“A” OF
ROLL NO- MR.MANAS RANJAN PRADHAN

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SESSION- 2020-21

BIO-DATA
NAME: BIBHU PRASAD DASH
DATE OF BIRTH: 08/12/2003
CLASS:XII
SECTION:A
ROLL NO:
EXAM: ALL INDIA SENIOR SCHOOL CERTIFICATE
EXAMINATION 2020-21
SUBJECT: CHEMISTRY
PROJECT TOPIC: CARBOHYDRATES
SESSION:2020-2021

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 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my

teacher Mr.Manas Ranjan Pradhan who gave me the golden
opportunity to this wonderful project on the topic
“CARBOHYDRATES” which also helped me in doing a lot of
research and I came to know about so many new things. I
am really thankful to him. Secondly I would also like to thank
my parents and friends who helped me a lot in finalizing this
project within the limited time frame.

NAME-BIBHU PRASAD DASH

CLASS-XII
SEC-A
ROLL NO-

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 BONAFIDE CERTIFICATE

This is to certify that BIBHU PRASAD DASH of class XII A

(science) bearing Roll No -_______________________has
successfully completed his project entitled
“CARBOHYDRATES” laboratory during the academic
session 2020-21 for the particular fulfillment of All India
Senior School Certificate Examination 2020-21 under the
guidance and supervision of Mr.Manas Ranjan Pradhan.

Signature of Teacher Signature of Teacher

(INTERNAL) (EXTERNAL)

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 DECLARATION

I hereby declare that the project work entitled is the result of

my effort submitted to the Department of Chemistry, of BUXI
JAGABANDHU ENGLISH MEDIUM SCHOOL-II,
Satyabhamapur under the guidance of Mr.Manas Ranjan
Pradhan.

NAME-BIBHU PRASAD DASH

CLASS-XII
SEC-A
ROLL NO-
SCHOOL-BUXI JAGABANDHU ENGLISH MEDIUM SCHOOL-II

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 INDEX
SERIAL NO. CONTENT PAGE NO.
1 INTRODUCTION
7
2 GENERAL FORMULA AND
DEFINITION 8
3 SOURCES AND ITS TYPES
9-15
4 EXPERIMENT FOR THE
TEST OFCARBOHYDRATES 16-20
5 OBSERVATIONS AND
INFERENCE 21-22
6 PRECAUTION AND
CONCLUSION 22-23
7 BIBLIOGRAPHY
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INTRODUCTION
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  What are Carbohydrates?
It is a group of organic compounds occurring in living tissues
and foods in the form of starch, cellulose, and sugars. The
ratio of oxygen and hydrogen in carbohydrates is the same
as in water i.e. 2:1. It typically breaks down in the animal
body to release energy. Originally the term carbohydrate
was used to describe compounds that were literally
“carbohydrates,” because they had the empirical formula
CH2O. Carbohydrates have been classified in recent years
on the basis of carbohydrate structures, not their formulae.
Such aldehydes and ketones are now known as
polyhydroxy. Cellulose, starch, glycogen are amongst the
compounds that belong to this family.

 General Form
ula

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The general formula for carbohydrates is Cx (H2O)y.
Carbohydrates (or sugars) were originally believed to be
“hydrates of carbon,” because they have the general formula
Cx(H2O)y.

 Definition of Carbohydrates in
Chemistry
Chemically, carbohydrates are defined as “optically active
polyhydroxy aldehydes or ketones or the compounds which
produce units of such type on hydrolysis”.
The substance most people refer to as “sugar” is the
sucrose disaccharide, which is extracted either from sugar
cane or beets. Sucrose is the disaccharides most sweet. It’s
approximately three times sweet as maltose, and six times
sweet as lactose.
In recent years, in many consumer products, sucrose has
been replaced with corn syrup, which is obtained when the
polysaccharides in cornstarch are broken down. Corn syrup
is primarily glucose, which is as sweet as sucrose only about
70 per cent.

 Sources of Carbohydrates

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We know carbohydrates are an important part of any
human’s diet. Some common sources of carbohydrates
are:
1.Potatoes
2.Maze
3.Milk
4.Popcorn
5.Bread
 Types of Carbohydrates

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  Types of Carbohydrates – Simple
Carbohydrates
Simple carbohydrates are the basic type of carbs. Soft
drinks, candy, cookies and other sweet snacks contain
simple carbohydrates. These foods are often made with
white sugar, a form of processed sugar.
There is only one sugar unit in the monosaccharide’s, so
they are the smallest of the carbohydrates. “The small size
of monosaccharide’s gives them a special role in digestion
and metabolism. (The prefix” mono- “means” one.) Before
they can be ingested into the gastrointestinal tract, food
carbohydrates have to be broken down into
monosaccharide’s and they also flow in monosaccharide
form in the blood.

 Types of Carbohydrates – Complex

Carbohydrates
Complex carbohydrates represent an important energy
source for your body. They provide the sustained fuel your
body needs for exercise, daily living activities and even rest.
Complex carbohydrates are often single units
(monosaccharides), which are bound together. The
oligosaccharides contain two to ten simple units of sugar.
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Polysaccharides contain hundreds and thousands of
monosaccharides which are related. Complex carbohydrates
have fairly long lasting energy.
The different types of carbohydrates can be classified on the
basis of their behavior on hydrolysis. They are mainly
classified into three groups:
1. Monosaccharides
2. Disaccharides
3. Polysaccharides
1. Monosaccharides
Monosaccharide carbohydrates are those carbohydrates
that cannot be hydrolyzed further to give simpler units of
polyhydroxy aldehyde or ketone. If a monosaccharide
contains an aldehyde group then it is called aldose and on
the other hand, if it contains a keto group then it is called a
ketose.
Structure of Carbohydrates – Glucose
One of the most important monosaccharide’s is glucose. The
two commonly used methods for the preparation of glucose
are
 From Sucrose: If sucrose is boiled with dilute acid in an
alcoholic solution then we obtain glucose and fructose.
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  From Starch: We can obtain glucose by hydrolysis of
starch and by boiling it with dilute H2SO4 at 393K under
elevated pressure.
Glucose is also called aldohexose and dextrose and is
abundant on earth.

 Glucose is named as D (+)-glucose, D represents the

configuration whereas (+) represents
the dextrorotatory nature of the molecule.
 The ring structure of glucose can explain many
properties of glucose which cannot be figured by open-
chain structure.
 The two cyclic structures differ in the configuration of
the hydroxyl
group at C1
called
anomeric
carbon. Such
isomers i.e.
α and β form
are known as anomers.

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  The cyclic structure is also called pyranose structure
due to its analogy with pyran.
The cyclic structure of glucose is given below:

Structure of Carbohydrates – Fructose

It is an important ketohexose. The molecular formula of
fructose is C6H12O6 and contains ketonic functional group at
carbon number 2 and has six carbon atoms in a straight
chain. The ring member of fructose is in analogy to the
compound Furan and is named as furanose. The cyclic
structure of fructose is shown below:

Examples of Carbohydrates
Here are a few examples of where you’ll find the most carbs:
 Dairy Products – Yogurt, Milk, Ice cream
 Fruits – Fruit juice or Whole fruit
 Grains – Cereal, Bread, Wheat, Rice
 Legumes – Plant-based proteins, Beans

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  Starchy Vegetables – Corn, Potatoes
2. Disaccharides
 On hydrolysis, disaccharides yield two molecules of
either the same or different monosaccharides.

 The two monosaccharide units are joined by oxide

linkage which is formed by the loss of water molecule
and this linkage is called glycosidic linkage.
 Sucrose is one of the most common disaccharides
which on hydrolysis give glucose and fructose.
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  Maltose and Lactose (also known as milk sugar) are the
other two important disaccharides.
3. Polysaccharides
 Polysaccharides contain long monosaccharide
units joined together by glycosidic linkage.
 Most of them act as food storage for e.g.
Starch. Starch is the main storage
polysaccharide for plants.
 It is a polymer of α glucose and consists of
two components-Amylose and Amylopectin.
 Cellulose is also one of the polysaccharides
that are mostly found in plants.
 It is composed of β-D- glucose units joined by
a glycosidic linkage between C1 of one
glucose unit and C4 of the next glucose.

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Aim:
To study some simple tests of carbohydrates in the
given sample.

Theory:
The word carbohydrate is formed from the words
carbon and hydrogen. Carbohydrates are combinations
of the chemical elements carbon and hydrogen plus
oxygen. In the natural world, carbohydrates are the
most common chemical compounds used for food.
The following are the tests to identify the presence of
carbohydrates.
1.Molisch’s test
2.Tollen’s test
3.Iodine test
(a) Molisch’s Test:
Molisch’s test is a general test for
carbohydrates. This test is given by almost all
of the carbohydrates. In this test,
concentrated sulfuric acid converts the given
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carbohydrate into furfural or its derivatives,
which react with α-naphthol to form a purple
coloured product.

The chemical reaction is given below.

Note: The appearance of purple or violet ring

confirms the presence of carbohydrate.
(b) Tollen’s Test: This test is given by reducing
sugars. Carbohydrates react with Tollens reagent and
form a silver mirror on the inner walls of the test tube.
This confirms the presence of reducing sugars. Silver
ions are reduced to metallic silver.
The chemical reaction is given below.

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Note: The appearance of silver mirror confirms the
presence of reducing sugars.
(c) 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 chemical reaction is given below.

Note: The appearance of blue colour solution confirms

the presence of starch.

Materials Required:
1.Molisch’s reagent

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 2.Tollen’s reagent
3.Iodine solution
4.Concentrated sulfuric acid
5.Sodium hydroxide solution
6.Test tubes
7.Test tube holder
8.Test tube stand

9.Bunsen burner
10. Water bath
11. Dropper
12. Stirrer
Apparatus Setup:

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Procedure:
Preparation of Reagents:
 Molisch’s reagent – It is prepared by adding α-
naphthol in 10% alcoholic solution.
 Tollen’s reagent – Add sodium hydroxide solution
to the silver nitrate solution. Then add ammonium
hydroxide solution dropwise till the precipitate
dissolves. The clear solution is called Tollens
reagent.
 Iodine solution – Iodine solution is obtained by
dissolving iodine in potassium iodide solution.
(a) Molisch’s Test:
1.Take 2ml of the given sample solution in a clean
test tube.
2.Add 2-3 drops of Molisch reagent slowly.
3.Now add concentrated sulfuric acid along the sides
of the test tube.
4.The acid layer forms a layer at the bottom.
5.Note the junction of the two layers.

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 6.If there is a formation of the violet ring then the
presence of carbohydrate is confirmed.

(b) Tollen’s Test:

1.Take the given sample solution in a clean test tube.
2.Add 2-3ml of tollens reagent to it.
3.Keep the test tube in a boiling water bath for 10
minutes.
4.If there is the appearance of shiny silver mirror
confirms the presence of reducing sugars.
(c) Iodine Test:
1.Take the sample solution to be tested in a clean
test tube.
2.Add 2-3 drops of iodine solution.
3.Observe the change in colour.
4.If there is the appearance of a blue colour then the
presence of starch is confirmed.
Observations and Inference:
Test Glucose Lactose Sucrose Starch

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Molisch’s test Purple ring Purple ring Purple ring Purple ring

Tollen’s test Appearance of silver Appearance of silver No silver No silver mirror

mirror. mirror. mirror

Iodine test No reaction No reaction No reaction Appearance of blue colour

solution.

Results and Discussions:

The given organic compound is a carbohydrate
compound.

Precautions:
1.Handle the acids like concentrated sulfuric acid
with care.
2.Always use droppers to take reagents from the
reagent bottles.
3.While heating the reaction mixtures do it carefully.
CONCLUSION
Monosaccharide’s are the most basic form of carbohydrates,
and in terms of human biochemistry, they typically range
from three to seven carbon atoms. Classifying these
monomers depends on the number of chiral centers present,
which tells us the number of potential stereoisomer’s. Open-

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chain structures are most easily represented through Fischer
projection diagrams; however, sugars tend to exist in ring
form in biological systems, so Haworth projections are also
used to depict three-dimensional structure. The most
important reactions monosaccharide’s undergo are redox
reactions, esterification, and glycoside formation—
particularly when glycoside formation results in the formation
of disaccharides. Polysaccharides are formed by glycosidic
bonding of carbohydrates, and the polymers cellulose,
starch, and glycogen are most commonly found in nature.
Glycogen is the primary storage form of glucose in humans
and other animals, and its unique branching structure allows
for rapid access to these glucose stores.
BIBLIOGRAPHY
 WWW.GOOGLE.COM
 WWW.BYJUS.COM
 ALL IN ONE CLASS-XII,CHEMISTRY
 CHEMISTRY TEXTBOOK FOR CLASS-XII

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THANK YOU

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