BARFOEDS TEST

Post Laboratory Report

Group 4

A. What is the Principle

involved in the Barfoeds Test?

When barfoed reagent mix with solution of

monosaccharide or disaccharide, and
heated in boiling water bath, they react and
crystal precipitate is formed.
Copper acetate which is present in barfoeds
reagent convert to copper oxide and give
brick red precipitate when react with
monosaccharide or disaccharides.
Monosaccharde react fast while disaccharide
react slowly.

B. Purpose of this test

Barfoed's test is a chemical test used

for
detecting
the
presence
of
monosaccharides.

C. What components make up the

Barfoeds reagent? State the function of
each component/

The reagent is prepared by dissolving

copper acetate monohydrate and
glacial acetic acid in water. Acetic Acid
present in the reagent hydrolyzes
disacchrides
to
monosacchrides.
Reducing
monosaccharides
are
oxidized by the copper ion in the
solution to form a carboxylic acid and a
reddish precipitate of copper (I).

D. Provide the type

equation used in the test.

Hi Whiteboard

E. Show the sample equation involved in the

reaction between Barfoeds reagent and the
sample which gave a positive result:

RCHO + 2Cu2+ + 2H2O RCOOH + Cu2O + 4H+

Reducing monosaccharides are oxidized by the
copper ion in solution to form a carboxylic acid
and a reddish precipitate of copper (I) oxide
within three minutes. Reducing disaccharides
undergo the same reaction, but do so at a slower
rate.

F. Provide an Explanation
(POSITIVE)
Monosaccharides

The
commonly
occurring
monosaccharides includes glucose,
fructose, galactose, ribose, etc.
The two monosaccharides combine
together to form disaccharides which
include sucrose, lactose and maltoses

Result of the Test:

Glucose: With brick red

precipitate
=POSITIVE
Sucrose: No brick red
precipitate
=NEGATIVE
Lactose: No brick red
precipitate
=NEGATIVE

Positive:
Monosaccharides

Barfoed's test is a chemical test used for

detecting the presence of monosaccharides.
It is based on the reduction of copper(II)
acetate to copper(I) oxide (Cu2O), which
forms a brick-red precipitate.[1][2]
When barfoed reagent mix with solution of
monosaccharide, and heated in boiling water
bath, they react and crystal precipitate is
formed. Copper acetate which is present in
barfoeds reagent convert to copper oxide
and give brick red precipitate when react
with monosaccharide.

Negative: Disaccharides

(Disaccharides may also react, but the

reaction is much slower.) The aldehyde
group of the monosaccharide which
normally forms a cyclic hemiacetal is
oxidized to the carboxylate. A number
of other substances, including sodium
chloride,[3] may interfere.

G. Why is heating of the mixture

limited to three minutes only?

H. How does this test compare with

Fehlings and Benedicts Test? Which
is more accurate?

all of the test is used as a general test

for detecting reducing sugars. but they
are different in the reagents used to
detect the sugars.
Shows positive test for: Reducing
monosaccharides