NAME: SANTIAGO, JHON DARYL F.

SECTION: 2CMT-1

LABORATORY REPORT: CARBOHYDRATE TEST – FEHLING’S TEST

I. INTRODUCTION

The Fehling's test is used to identify reducing sugars and to distinguish between ketone functional
groups and water-soluble carbohydrates. Separating a ketone group from water-soluble carbohydrates is
another application for Fehling's solution. In this experiment, we'll go over how to make a Fehling
solution, how to conduct a test using a Fehling's solution, what happens during the test, how the test
results translate to actual-life scenarios, and how to use the test results. The substance to be tested is
heated with the Fehling's solution to perform the Fehling's test. The development of a brick-red
precipitate is a sign of the existence of any aldehyde groups.

II. MATERIALS
• Aqueous solution of:
Glucose
Lactose
Sucrose
Starch
• Fehling’s solution A
• Fehling’s solution B
• Dropper
• Bunsen burner
• Test tubes
• Beaker
• Distilled water

III. PROCEDURE
1. Take a small quantity of aqueous solutions of glucose, lactose, sucrose, and suspension of
starch in four test tubes A, B, C and D respectively.
2. Using a dropper, add a small quantity of Fehling’s solution A into the test tubes A, B, C, and
D.
3. Using another dropper, add a small quantity of Fehling’s solution B into the test tubes A, B,
C, and D.
4. Heat the test tubes in boiling water bath for some time.
 IV. RESULTS

After mixing the Fehling solution in the sample, if you observe red precipitate then it indicates the result
is positive while if you don’t observe any red (or brownish red) precipitate then the result is negative.
Positive results in the Fehling test indicate presence of glucose and lactose or presence of reducing sugar
in the sample. The negative result of the Fehling test indicates the presence of non-reducing sugars such
as sucrose, starch.

V. ANALYSIS

Fehling's test is a qualitative test used primarily for the presence or absence of reducing sugars. It is not
suitable for quantitative measurements.

The test is often used in food science and biology to detect reducing sugars in various samples, including
food products, urine (for diabetes diagnosis), and unknown chemical samples.

The test is specific to reducing sugars and may not detect other types of carbohydrates like non-reducing
sugars (e.g., sucrose) or starch.

VI. DOCUMENTATION