Name: Missy Arabella C.

Pame Date Performed: June 15, 2021

Course and Year: BSN1-C Name of Lab Instructor: Ma’am Guadalupe Oracion

CARBOHYDRATES
Activity No. 3

BJETIVES:
1. To be able to know some general properties of carbohydrates.

RESULTS AND DISCUSSION:

A. Solubility
Sugars, is the simplest form of all carbohydrates, are water soluble and are produced naturally by both
plants and animals. Sugars may be monosaccharides or disaccharide. On the three monosaccharides,
glucose is the most abundant simple sugar. The table below shows the solubility of carbohydrates in
water.
Sugar: Starch Fructose Arabinose Glucose Sucrose
Water soluble ✓ ✓ ✓ ✓ ✓

B. Reactions of Carbohydrates

1. Molisch Test

In my observation, all of the test tube containing the carbohydrates all showed a purple
ring at the junction of the two layers. The test tube with only water has no purple ring
because there carbohydrate present. This indicates a positive test, which means there is
a carbohydrate present.

2. Seliwanoff’s Test

I have observed that after the addition of the reagent and boiling, fructose has changed
its color to red-orange which indicates that fructose contains a ketone group. Glucose and
arabinose contain aldose group that is why the color didn’t change to red.

3. Tollen’s Phloroglucin Test

The result showed that after boiling and cooling, all the carbohydrates and the water
changed its color. Arabinose, glucose, and galactose resulted to brown or deep red and
water appeared as yellow.

4. Fehling’s Test

The result showed that water, starch, and sucrose appeared as blue, fructose and glucose
appeared as red or orange. The presence of a reddish-orange precipitate indicates a
positive result while the absence of the reddish precipitate or the appearance of deep
color blue indicates a negative result which means it lack of reducing sugar.
 5. Fermentation Test

I have observed that, even though all the carbohydrates with yeast mixture produce
bubbles or gas, glucose has the most number of bubbles. A positive fermentation reaction
is indicated by the presence of gas.

6. Iodine Test

I have observed that a purple color of the starch after cooling it down means that it is a
positive test. Iodine test indicates the presence of starch. Iodine solution reacts with
starch which produce a blue-black color or purple.

CONCLUSION:

Carbohydrates are characterized by the reaction of the component; alcohol, aldehyde or ketones, and
ketals or acetals as this would react to the elements of the carbohydrates which are; carbon, hydrogen,
and oxygen as this are the basic simple sugars. Sugars can be divided into two groups depending on their
chemical behavior; reducing sugars and non-reducing sugars.

The test is important because it help us understand and know the properties of each carbohydrates that
we are dealing with.

APPLICATION:

1. What can be said about the solubility of carbohydrates in water?

Answer:
As what I have observed and understood carbohydrates are very soluble in water because they
are made up of small polar molecules that contains a large number of functional group that
makes them hydrophilic. There are also some cases where carbohydrates are insoluble in water
and that is because they have many higher cellulose content, an example of this is starch.
2. Account for the differences in results obtained during the fermentation of glucose, sucrose, galactose
and starch.
Answer:
In the fermentation test, baker’s yeast was added into each test tube containing different
solution; the glucose, sucrose, galactose, and starch, after setting it aside for thirty minutes I
observed that the intensity of bubble formation in glucose is higher followed by sucrose with the
intensity of the bubble is half the intensity in glucose then followed by galactose and starch who
both has the same intensity of bubbles.
Lactose + water  glucose + galactose
Sucrose + water  glucose + fructose
3. Account for the results obtained for the iodine test for starch.
Answer:
 In the iodine test, when iodine solution was added into a test tube with a starch solution it
changed the color of the solution into black color and when it was warmed gently it would then
slowly change its color to purple to white if it is still continuously heated. It changes its color
when heated because when iodine solution is added to starch solution both solution becomes
unstable.
4. Give the composition of the following reagents:
a. Molisch
Answer: The composition of Molisch reagent is Alpha-Naphthol in alchohol.
b. Seliwanoff’s
Answer: The composition of Seliwanoffs reagent is resorcinol and concentrated HCl
c. Phloroglucin
Answer: The composition of Tollen’s Phloroglucin is phloroglucinol-HCl
d. Fehling’s A
Answer: The composition of Fehling’s A reagent is aqueous solution of CuSO4 .
e. Fehling’s B
Answer: The composition of Fehling’s B reagent is solution of potassium sodium tartrate.

5. Give the principle of the following tests:

a. Molisch
Answer:
This test is based on the reaction of the alpha-naphthol with carbohydrate in the presence
of sulfuric acid. The water, glucose, sucrose, and starch react with alpha-naphthol in an
acidic environment to form purple-colored furfural or hydroxymethylfurfural derivatives.
The intensity of the color is directly proportional to the amount of carbohydrate present
in the solution.
b. Phloroglucin test
Answer:
This test also involves the formation of furfural derivate in the presence of concentrated
HCL. The furfural derivatives formed by galactose then condense with the phloroglucinol
to form a red-colored compound.
c. Seliwanoff’s test
Answer:
This test involves the formation of furfural derivatives by monosaccharides with
hydrochloric acid. The furfural derivatives formed by a sugar with ketones functional
group condense with resorcinol to form a chromogen having cherry-red color.
d. Fehling’s test
 Answer:
In the Fehling’s test, the aldehyde group of sugar is oxidized by complexed copper
ions to form acid. The red copper (I) oxide then precipitates, which is an indicator for the
redox reaction. The Formation of red precipitate of cuprous oxide is an evidence of the
presence of reducing sugar.
REFERENCES:
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Identification of Historical Cellulose Plastics. Plastics Heritage: History, Limits and Possibilities. 221-224.
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Cresswell, F. (1886). A Modification of Fehling's Solution for Testing.
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Fleischer, H. (2019). The Iodine Test for Reducing Sugars.
https://www.researchgate.net/publication/332346727_The_Iodine_Test_for_Reducing_Sugars_A_Safe_Quick
_and_Easy_Alternative_to_CopperII_and_SilverI_Based_Reagents