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Qualitative Analysis of Carbohydrates

The document describes several qualitative tests that can be used to analyze different types of carbohydrates, including Molisch's test, Benedict's test, Fehling's test, Tollen's test, and an iodine test. These tests help distinguish between reducing sugars like glucose that test positive from non-reducing sugars like sucrose that do not react. The procedures, observations, and inferences are provided for using each test on samples of glucose, sucrose, and starch.

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377 views17 pages

Qualitative Analysis of Carbohydrates

The document describes several qualitative tests that can be used to analyze different types of carbohydrates, including Molisch's test, Benedict's test, Fehling's test, Tollen's test, and an iodine test. These tests help distinguish between reducing sugars like glucose that test positive from non-reducing sugars like sucrose that do not react. The procedures, observations, and inferences are provided for using each test on samples of glucose, sucrose, and starch.

Uploaded by

sushil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Qualitative Analysis of

Carbohydrates
Dr. Sushil Kumar Sharma
Assistant Professor (Organic
Chemistry)
SHUATS, Prayagraj, U.P(E)
India
Our objective: Our objective is to study some simple
tests of carbohydrates.
What are Carbohydrates?
Carbohydrates are most abundant organic compounds
found in living organisms and are composed of carbon,
hydrogen and oxygen. Carbohydrates act as the primary
source to provide energy for functioning of living
organisms. These are called carbohydrates because they
can be considered as hydrates of carbon. Most of them
have the general formula Cx(H2O)y.
Generally carbohydrates are defined as
polyhydroxy aldehydes or polyhydroxy
ketones or the compounds which produces
such products on hydrolysis. Carbohydrates
are called saccharides. Some of them have
sweet taste and are called sugars.
How do you classify carbohydrates based on reactivity?

Based on the reactivity with Tollen’s, Benedict’s or Fehling’s


reagent, carbohydrates are classified as;
• Reducing sugars
Carbohydrates that can reduce Tollen’s, Benedict’s or Fehling’s
reagents are called reducing sugars (sugar with free aldehyde or
ketone group). All monosaccharides and most of the disaccharides
are reducing sugars. Some examples are Maltose and Lactose.
• Non-reducing sugars
Carbohydrates that cannot reduce Tollen’s, Benedict’s or Fehling’s
reagents are called non-reducing sugars. Sucrose is a non-reducing
sugar.
Some Important Tests for the Detection of Carbohydrates

Molisch’s test
 Molisch’s reagent is 10% alcoholic solution of
α-naphthol. This is a common chemical test to
detect the presence of carbohydrates.
Carbohydrates undergo dehydration by
sulphuric acid to form furfural
(furfuraldehyde) that reacts with α-naphthol
to form a violet coloured product.
Fehling's test
 This is an important test to detect the
presence of reducing sugars. Fehling’s solution
A is copper sulphate solution and Fehling’s
solution B is potassium sodium tartrate. On
heating, carbohydrate reduces deep blue
solution of copper (II) ions to red precipitate
of insoluble copper oxide.
Benedict's test
 Benedict’s test distinguishes reducing sugar from
non-reducing sugar. Benedict’s reagent contains
blue copper (II) ions (Cu2+, cupric ions) that are
reduced to copper (I) ions (Cu+, cuprous ions) by
carbohydrates. These ions form precipitate as
red coloured cuprous (copper (I) oxide. 
• Tollen’s test
Tollen’s reagent is ammoniacal silver nitrate
solution. On reacting with carbohydrate
elemental silver is precipitating out of the
solution, occasionally onto the inner surface of
the reaction vessel. This produces silver mirror
on the inner wall of the reaction vessel.
• Iodine test
 Iodine test is used to detect the presence of
starch. Iodine is not much soluble in water so
iodine solution is prepared by dissolving iodine
in water in presence of potassium iodide. Iodine
dissolved in an aqueous solution of potassium
iodide reacts with starch to form a starch/iodine
complex which gives characteristics blue black
colour to the reaction mixture.
Materials Required
• Samples • Benedict’s reagent
• Glucose • Tollen’s reagent
• Sucrose • Iodine solution
• Starch • Apparatus
• Test tube
• Reagents
• Dropper
• Distilled water • Beaker
• Molisch’s reagent
• Fehling’s solution A
• Fehling’s solution B
• Procedure
Real Lab Procedure
• Solubility test
Take a small amount of the given sample in a
test tube and add 3 ml of distilled water into it
and shake the test tube well.
• Observation
SI No.  Sample  Observation
1.  Glucose  Soluble
2.  Sucrose  Soluble
3.  Starch  Insoluble
Inference
Glucose and sucrose are soluble in water whereas
starch is insoluble in water.
• Molisch’s test
Take about 2 ml of aqueous solution of the sample in a
test tube and add few drops of Molisch’s reagent into it.
Pour 1 ml conc. H2SO4 slowly along the side of the test
tube.
Observation:
SI No.  Sample  Observation
 A red violet (purple) ring is formed at the
1.  Glucose
junction of two layers.
 A red violet (purple) ring is formed at the
2.  Sucrose
junction of two layers.
 A red violet (purple) ring is formed at the
3.  Starch
• Inference
Reddish precipitate indicates the presence of a
reducing sugar.
• Benedict’s test
Take 1-2 ml of aqueous solution of the sample in
a test tube and add 1-2 ml of Benedict’s reagent.
Keep the test tube in a boiling water bath.
• Observation
SI No.  Sample  Observation
1.  Glucose  A reddish precipitate is formed.
2.  Sucrose  No formation of reddish precipitate.
3. Starch  No formation of reddish precipitate.
• Inference
Reddish precipitate indicates the presence of a
reducing sugar.
• Benedict’s test
Take 1-2 ml of aqueous solution of the sample in
a test tube and add 1-2 ml of Benedict’s reagent.
Keep the test tube in a boiling water bath.
• Observation

SI No.  Sample  Observation


1.  Glucose  A reddish precipitate is formed.
 No formation of reddish
2.  Sucrose
precipitate.
 No formation of reddish
3.  Starch
precipitate.
• Inference
Reddish precipitate indicates the presence of a
reducing sugar.
• Tollen’s test
Take 2-3 ml of aqueous solution of the sample in a
test tube and add 2-3 ml of Tollen’s reagent. Keep
the test tube in a boiling water bath for 10 minutes.
• Observation

SI No.  Sample  Observation


 A shinning silver mirror is
1.  Glucose
formed.
2.  Sucrose  No formation of silver mirror.
3.  Starch  No formation of silver mirror.
• Inference
A shinning silver mirror indicates the presence of a
reducing sugar.
• Iodine test
Take a small amount of aqueous solution of the
sample in a test tube and add 1-2 drops of iodine
solution into it.
• Observation
SI No.  Sample  Observation
1.  Glucose  No characteristic change.
2.  Sucrose  No characteristic change.
3.  Starch  A blue colour is formed.

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