Identification of Unknown Carbohydrates By Dr. Mohammed Golam Rasul

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Presentation transcript:

Identification of Unknown Carbohydrates By Dr. Mohammed Golam Rasul

السلام عليكم ورحمة الله وبركاته

بسم الله الرحمن الرحيم

Objective Study the various qualitative tests of carbohydrates. Identify an unknown carbohydrate.

Definition Organic compounds composed of C, H and O with H and O present in the same ratio as in water. Example: Glucose C6H12O6. [Cm(H2O) n ] m, n= where m and n are integer. Exceptions: Deoxy sugars such as Rhamnose C6H12O5, Acetic acid C2H4O2. Formaldehyde HCHO, Lactic acid C3H6O3 New definition: Optically active Polyhydroxy aldehydes or ketones, or substances that hydrolyze to yield polyhydroxy aldehydes or ketones.

Physical Characteristics State: Sugars are white, crystalline in shape and with sharp melting points, while polysaccharides are white amorphous solids. Taste: Sugars have a sweet taste. Polysaccharides are tasteless. Solubility: Monosaccharides are soluble in cold water and hot alcohol. Polysaccharides are partially soluble in hot water.

Qualitative Analysis Test Is concerned with determining the identity of a substance. Enables us to detect the presence of things which may be beyond the reach of our senses.

Types of Carbohydrates Monosaccharides are the simplest carbohydrates - Also called “simple sugars” - Examples: glucose, fructose, galactose, ribose Disaccharides are two monosaccharides bonded together. - Examples: sucrose (table sugar), lactose (milk sugar) Polysaccharides are polymers of monosaccharides - Can be split into many monosaccharides with acid or enzymes - Examples: starch, cellulose, glycogen

Carbohydrates Characterization Molisch’s Test : carbohydrate Benedict’ s Test : color change indicator for simple sugars Fehling Test: Reducing sugars Barfoed’s Test: Monosaccharides and Oligosaccharides Seliwanoff Test : Differentiation of Ketose from Aldose Iodine Test : Cellulose, Starch, Dextrin

Qualitative Tests for Carbohydrates 1. Molisch’s Test - test for carbohydrates a-naphthol Pentose/ Hexose conc.H2SO4 Furfural 5-hydroxymethyl furfural (Purple complex) - H2O 2. Barfoed’s Test - test for reducing sugars - test for distinguishing monosaccharides and disaccharides Slightly acidic Reducing sugar + 2Cu2+ 2Cu+ + oxidized sugar Cu2O (brick red ppt) 3. Seliwanoff Test - test for distinguishing ketose from aldose resorcinol conc. HCl 5-hydromethyl furfural Ketohexose red complex dehydration 4. Iodine Test - test for starch Starch + I2 starch - I2 complex (deep blue)

Qualitative Tests for Carbohydrates 5. Fehling’s Test - test for reducing sugars - test for distinguishing monosaccharides and disaccharides Reducing sugar + Fehling reagent Boiling in water bath Cu2O ( red ppt) 6. Benedict’s Test - test for reducing sugar Reducing sugar + Benedict’s reagent Boil red ppt

Molisch’s Test Test for carbohydrate materials Procedure: Using 2 ml of test solution in a test tube, add 2 drops of 1%  1-naphthol, mix and then allow 2 ml of conc. Sulphuric acid to flow down the side of the inclined tube to layer under the mixture. Note the colour at the junction.

Barfoed’s Test Test for Monosaccharides and Oligosaccharides Procedure: To 2 ml of a sample solution is placed in a test tube. 2 ml of Barfoed's reagent is added. The solution is then heated in a boiling water bath for three minutes.

Seliwanoff Test Test for Differentiation of Ketose from Aldose Procedure: Add 0.5 ml of the test solution to 2.5 ml of the Seliwanoff’s reagent. Place the tubes in boiling water and note the results and continue heating, observe the colour change at after 1 minute.

Iodine Test Test for Cellulose, Starch, Dextrin Procedure: Add a drop of dil. HCl to 1 ml test solution to acidify the solution. Add few drops of iodine solution. Record the colours observed. Gently warm the solution and then cool it. Note he change.

Fehling’s Test Test for Monosaccharides and Oligosaccharides Procedure: Using 0.5 ml of test solution, mix with 2.0 ml of Fehling’s solution in a test tube and heat the mixture. Red precipitate indicates the presence of reducing sugar.

Benedict’s Test Test for Monosaccharides and Oligosaccharides Procedure: Using 0.5 ml of test solution, mix with 5 ml of Benedict’s reagent in a test tube and heat the mixture. Appearance of red precipitate indicate the presence of reducing sugar.

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