Moore's test is used to detect the presence of reducing sugars. When reducing sugars are heated with sodium hydroxide (NaOH), they turn yellow, then orange, and finally dark brown, releasing the odor of caramel. This occurs because the alkali causes the sugars' aldehyde groups to polymerize and form a resinous caramel substance. The test involves adding NaOH to samples of various sugars and observing any color change and odor, with all sugars except sucrose giving a positive result by turning brown and smelling of caramel, since sucrose is a non-reducing sugar lacking a free aldehyde group.
Moore's test is used to detect the presence of reducing sugars. When reducing sugars are heated with sodium hydroxide (NaOH), they turn yellow, then orange, and finally dark brown, releasing the odor of caramel. This occurs because the alkali causes the sugars' aldehyde groups to polymerize and form a resinous caramel substance. The test involves adding NaOH to samples of various sugars and observing any color change and odor, with all sugars except sucrose giving a positive result by turning brown and smelling of caramel, since sucrose is a non-reducing sugar lacking a free aldehyde group.
Moore's test is used to detect the presence of reducing sugars. When reducing sugars are heated with sodium hydroxide (NaOH), they turn yellow, then orange, and finally dark brown, releasing the odor of caramel. This occurs because the alkali causes the sugars' aldehyde groups to polymerize and form a resinous caramel substance. The test involves adding NaOH to samples of various sugars and observing any color change and odor, with all sugars except sucrose giving a positive result by turning brown and smelling of caramel, since sucrose is a non-reducing sugar lacking a free aldehyde group.
Moore's test is used to detect the presence of reducing sugars. When reducing sugars are heated with sodium hydroxide (NaOH), they turn yellow, then orange, and finally dark brown, releasing the odor of caramel. This occurs because the alkali causes the sugars' aldehyde groups to polymerize and form a resinous caramel substance. The test involves adding NaOH to samples of various sugars and observing any color change and odor, with all sugars except sucrose giving a positive result by turning brown and smelling of caramel, since sucrose is a non-reducing sugar lacking a free aldehyde group.
When a solution of reducing sugar is heated with an
alkali (NaOH! it turns "ello# to orange and finall" dar$ %ro#n! li%erating the odor of cara&el. 'his is due to the li%eration of aldeh"de #hich su%se(uentl" pol"&eri)es to for& a resinous su%stance! caramel. Principle
'his test is %ased on the principle that sugars boiled with
concentrated sodium hydroxide undergo polymerization to form a resinous substance, caramel. Procedure