Name: Arianne N.

Villanueva Section: NURS 1-1

Date: March 19, 2023

LAB ACTIVITY ON CARBOHYDRATES

Objectives: _______________________________________
_______________________________________

RESULTS
I. Sweetness
Rank the samples based on their level of sweetness – from sweetest to least sweet.
1. Fructose
2. Sucrose
3. Maltose
4. Lactose
5. Starch

II. Solubility
Samples Solvents
NaOH HCl Ethyl alcohol Distilled water
fructose Partly soluble Soluble Partly soluble Soluble
glucose Soluble Soluble Insoluble Soluble
lactose Soluble Insoluble Insoluble Soluble
maltose Soluble Soluble Insoluble Soluble
sucrose Soluble Soluble Partly soluble Partly soluble
starch Insoluble Insoluble Insoluble Insoluble

III. Reducing and Nonreducing Sugar

A. Fehling’s Test
Samples Color before adding Color after adding Presence (+) or absence
Fehling’s reagent Fehling’s reagent (-) of test compound
fructose Dark royal blue Cloudy dark brown Positive
glucose Clear dark royal blue Cloudy dark brown Positive
lactose Light blue Cloudy burnt orange Positive
maltose blue Reddish brown Positive
sucrose Light blue Light blue Negative
starch Cloudy light blue Light blue Negative

B. Benedict’s Test
Samples Color before adding Color after adding Presence (+) or absence
Fehling’s reagent Fehling’s reagent (-) of test compound
fructose Light Blue Orange Positive
glucose Light Blue Orange Positive
lactose Light Blue Orange Positive
maltose Light Blue Orange Positive
 sucrose Light Blue Blue Negative
starch Light Blue Blue Negative

Do as instructed.
1. Write the chemical equation that sums up the chemical reaction of the ff.
a. Fehling’s Test
CH2OH(CHOH)4CHO+2CuO→CH2OH(CHOH)4COO
b. Benedict’s Test
RCHO + 2 Cu2+ + 5 OH → RCOO − + Cu 2O + 3 H 2O

c. Molisch Test
(C10H8OH) minus (C2H5OH).

2. Explain your results on Solubility. What makes a carbohydrate soluble or insoluble?

Based Only ethyl alcohol had no effect on the five separate samples, indicating that it is
a non-solute agent. And in order to make a carbohydrate soluble, the solvent must contain OH
functional groups because carbohydrates are hydrophilic, which means they only dissolve well
in water, and if the solvent does not contain any water or OH functional groups, the likelihood
of breakdown or being soluble is low, rendering the carbohydrates insoluble.

3. Differentiate reducing and nonreducing sugar.

The difference between reducing and non-reducing sugar is that reducing sugar contains
an aldehyde or ketone that can act as a reducing agent, whereas non-reducing sugar does not.
The sugars involved in these reactions varied as well. In reducing sugars, aldehydes and ketones
oxidize to formaldehyde and acetaldehyde, respectively. Non-reducing sugars can only be
hydrolyzed with water to yield the equivalent hydroxide ion and alcohol.

4. Which among the carbohydrates are the major cariogenic? Why?

Since it is fermentable, sucrose is regarded as the most cariogenic dietary carbohydrate

due to its low ph, sucrose causes fermentation, which causes dental plaque. Because of the
interplay between sucrose and its fermentability, bacteria multiply in the tooth as a result of
sucrose, making sucrose the most cariogenic substance. It also acts as a substrate for the
formation of extracellular (EPS) and intracellular (IPS) polysaccharides in dental plaque.