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Hydrolysis of Carbohydrates

The document discusses the hydrolysis of carbohydrates. It defines hydrolysis as using water to break down polysaccharides into smaller chains or simple carbohydrates. It describes tests used like Benedict's test and Seliwanoff's test to detect reducing sugars produced from hydrolysis. Results showed that starch hydrolyzed in tube A of tests, producing a color change, while sucrose hydrolyzed in all three tubes based on color changes. The document provides equations for sucrose hydrolysis and outlines the stepwise hydrolysis of starch and its reactions in iodine and Benedict's tests.

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Alhaisa Bejemil
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292 views15 pages

Hydrolysis of Carbohydrates

The document discusses the hydrolysis of carbohydrates. It defines hydrolysis as using water to break down polysaccharides into smaller chains or simple carbohydrates. It describes tests used like Benedict's test and Seliwanoff's test to detect reducing sugars produced from hydrolysis. Results showed that starch hydrolyzed in tube A of tests, producing a color change, while sucrose hydrolyzed in all three tubes based on color changes. The document provides equations for sucrose hydrolysis and outlines the stepwise hydrolysis of starch and its reactions in iodine and Benedict's tests.

Uploaded by

Alhaisa Bejemil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Hydrolysis

of
Carbohydrates
MEMBERS
• Abdurajak, Diana May L.
• Abdurasid, Razheila Mae T.
• Antonio, Chrystal Reigne
• Bejemil, Alhaisa Rikirose
• Calbi, Sarah
Contents of the Report
DISCUSSION
• What is Hydrolysis
• Tests used for the hydrolysis of carbohydrates
• Positive results of the hydrolysis of
carbohydrates
ACTIVITY PROPER
• Results of the hydrolysis of starch
• Results of hydrolysis of sucrose
• Guide Questions
What is Hydrolysis?
Hydrolysis is the process where water is used to break long polysaccharide
chains into smaller chains or into simple carbohydrates.
Disaccharides can be hydrolyzed into two monosaccharaides units by the use o
an enzyme or acid. Sucrose is table sugar which yields glucose and fructose while
lactose gives glucose and galactose after hydrolysis.
Starch is a homopolysaccharide made up of d-glucose polymer. They are
reserved carbohydrates of plants. They are made of two types of polymers namely:
amylose (10-30%), no linear and has α 1,4 link and amylopectin (70-90%) is
branched having the α 1,4 link and α 1,6 link.
BENEDICT’S TEST

• The principle of Benedict's test is that when reducing sugars are


heated in the presence of an alkali they get converted to powerful
reducing species known as enediols.
• When Benedict’s reagent solution and reducing sugars are heated
together, the solution changes its colour to orange-red/ brick red.
This colour is due to the presence of simple carbohydrates. In
specific, the copper (II) ions in Benedict’s solution are reduced to
Copper (I) ions, which causes the colour change.
SELIWANOFF’S TEST
• In Seliwanoff’s test, a dehydration reaction is involved.
• Seliwanoff’s reagent contains a non-oxidizing acid (HCl) and resorcinol.
• When a ketose is reacted with this reagent, it becomes dehydrated and a
cherry-red complex forms (not a precipitate). Aldoses also react with this
reagent, but much more slowly than ketoses.
• When Seliwanoff’s reagent is reacted with a disaccharide or a
polysaccharide, the acid in the solution will first hydrolyze them into
monosaccharides, and the resulting monosaccharides can then be
dehydrated.
• Disaccharides and polysaccharides will therefore react slowly with
Seliwanoff’s reagent. When you carry out this test, it is important to note
the time required for a reaction to occur.
IODINE TEST
• Iodine forms a blue, black, or gray complex with starch and is used as
an experimental test for the presence of starch.
• The color of the complex formed depends on the structure of the
polysaccharide and the strength and age of the iodine solution. Iodine
does not form a complex with simpler carbohydrates
(monosaccharides and disaccharides).
• Amylose (starch) is helically coiled in solution, and it is this helical
structure that is necessary to form the blue complex with iodine.
• Monosaccharides and disaccharides are too small to be helically
coiled. Amylopectin, cellulose, and glycogen form different colors
with iodine – red, brown, or purple.
RESULTS OF HYDROLYSIS

Starch
• Benedict’s Test
• Seliwanoff’s Test

Sucrose
• Benedict’s Test
• Iodine’s Test
Results for Starch
TUBE Treatment Benedict’s Iodine
The color of the solution Transformation of colorless solution
ranged from blue to orange-red (+) into yellow solution with the formation
A HCl, heat of a white precipitate (-)

 
 The solution’s color The outcome is a blue-black
B H2O, heat persisted blue (-) precipitate(+)
 

 
 From light blue solution into At the bottom of the mixture formation
dark blue solution (-) of blue-black precipitate (+)
C RT, H2O
Results for Sucrose
TUBE Treatment Benedict’s Seliwanoff’s

 The blue color of the solution


The color of the solution shifted
A HCl, heat changed to an orange-red
from colorless to a cherry red
Precipitate (+)
precipitate. 

 Transformation of a blue
solution into a mahogany red Formation of red color with a
B H2O, heat precipitate.
precipitate (+)
 
 
The blue solution turned into
C RT, H2O aquamarine color with brown Red solution
precipitate
 
GUIDE QUESTIONS
1. In which tube (A, B, C) have you observed hydrolysis of starch and sucrose? Prove your answer.

• Starch- Hydrolysis was observed only in tube A of the starch sample because the
reaction results on both tests were both positive. The formation of orange color in the
Benedict’s test indicates a positive result which means that the presence of the
reducing sugar was evident. The starch when treated with hydrochloric acid and heat
in the Benedict’s test hydrolyzed or was broken down into monosaccharides. Iodine
test result of starch treated with HCl and heat resulted to an alteration of color from
colorless to yellow with white precipitate (positive result) indicating the formation of
simple sugars from polysaccharides due to the non-appearance of blue-black color

• Sucrose –All three tubes with different sample of sucrose were hydrolyzed in both
Benedict’s and Seliwanoff’s test. The orange brown result in tube A, red colored
solution in tube B, and the aquamarine with brown precipitate result in tube C, all
indicates the presence of monosaccharides in the solution. Seliwanoff’s test of the
samples, on the other hand, resulted to red colored products which serve as an
evidence of the presence of fructose in the solution.
2. Write the equation involved in the hydrolysis of sucrose.

• When sucrose ( C12H22O1 ) is


hydrolyzed, glucose and fructose are
produced, both of which have the same
formula ( C6H12O6 ) but differ in form
(which glucose is an aldose and fructose is
a ketose)
3. Give the stepwise hydrolysis of starch and its reaction to benedict’s and iodine test

IODINE TEST BENEDICT’S


TEST
Starch Blue color Negative (-)
Soluble Starch Blue color Negative (-)
Amylodextrin Blue purple color Negative (-)

Erythrodextrin Red color Positive (+)


Achrodextrin Colorless Positive (+)

Maltose Colorless Positive (+)

2 glucose Colorless Positive (+)


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