VI.

Analysis

Carbohydrates are one of the most important components in many foods. Carbohydrates may
be present as isolated molecules or they may be physically associated or chemically bound to other
molecules. Carbohydrates are mainly divided into monosaccharides, disaccharides and polysaccharides
which are based on the number of its monomeric units. The commonly occurring monosaccharides
includes glucose, fructose, galactose, ribose, etc. The two monosaccharides combine together to form
disaccharides which include sucrose, lactose and maltose. Starch and cellulose fall into the category of
polysaccharides, which consist of many monosaccharide residues.

Questions:

1. Correlate the results of the iodine test on the polysaccharides with their structures

Starch is made up of two polysaccharides fractions amylase and amylopectin. Iodine is trapped
inside the helix and the complex is responsible for the blue color. On heating, the helical coil unwinds,
which is equivalent to denaturation. Iodine is released and the color disappears. On cooling,
renaturation takes place and iodine is again bound to the reformed helix.

2. Correlate the results of the tests on cotton hydrolysate with the structure of cellulose

Cotton fibrils and filter paper are almost entirely cellulose (about 95%). The negative result that
we obtained from the test on cottons may indicate that cellulose are soluble in strong acids like HCl or
H2SO4.

(WRONG NI. OR KULANG. DUNGAGI LANG)

3. Why does fructose, a ketone, reduce Benedict’s reagent?

Under alkaline conditions, reducing sugars tautomerize to enediol. These reducing sugars reduce
cupric ions to cuprous ion because of the free aldehyde or keto group in the reducing sugars. The
cuprous hydroxide formed is then converted to brick-red cuprous oxide upon heating. Fructose is an
example of a reducing sugar because it has a free reactive carbonyl group.

4. Which sugars gave positive results upon prolonged heating with Seliwanoff’s reagent? Why?

Seliwanoff test is a test that distinguishes aldoses and ketoses. When concentrated HCl is added,
ketoses undergo dehydration to yield furfural derivatives more rapidly than aldoses. These derivatives
form complexes with resorcinol to yield deep red color. The test reagent causes the dehydration of
ketohexoses to form 5-hydroxymethylfurfural. 5-hydroxymethylfurfural reacts with resorcinol present in
the test reagent to produce a red product within two minutes (reaction not shown). Aldohexoses reacts
so more slowly to form the same product. So upon prolonged heating, aldose sugars will eventually
react with the Seliwanoff’s reagent, but ketose sugars would have reacted already during the first few
minutes.

5. What is the use of the NaOAc in the osazone reagent?

 When the reducing carbohydrates are treated with phenyl hydrazine at 100°C and a pH of 4.3, a
series of reactions take place resulting in the formation of the osazone of the respective carbohydrates.
NaOAc or sodium acetate is used in order to maintain the pH close to 4.3 because it acts as a buffer pair
with the acetic acid.

(pangita ug equation ani para more score)

6. Which sugars form the same osazone? How can you differentiate both the actual osazone test?

The sugars that form the same osazone are glucose and fructose. Since they only differ with
respect to the first and second carbon atoms, they will have the same osazones. Mannose will also form
the same osazone. One can differentiate both the actual osazone test by determining the time it took
for the osazone to form because each sugar have different formation time.

(di ko sure ani tho)

VII. Conclusion

Carbohydrates differ according to the number of monomers present in it. The experiments
conducted showed that the number of monomers present in the carbohydrate and the arrangement of
its compounds will affect its characteristics and properties. In the iodine test, positive results are
obtained from starch containing compounds and it is indicated by the blue black color. Reducing sugars
are carbohydrates that have a free carbonyl group and it is mostly found in monosaccharides. Ketoses
react more readily compared to aldoses because of ketoses dehydrate more rapidly than aldoses. In the
osazone test, sodium acetate is needed in order to constantly maintain the pH close to 4.3, which is
needed to form the osazone. Glucose, fructose and maltose form the same osazone because they only
differ with respect to the 1st and 2nd carbons.

Reference:
StudyMoose. (2019). Carbohydrates Lab Report. [online] Available at:
https://studymoose.com/carbohydrates-lab-report-essay [Accessed 27 Jul. 2019].

Chemistry LibreTexts. (2019). 5.1: Starch and Cellulose. [online] Available at:

https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Map
%3A_Organic_Chemistry_(Smith)/Chapter_05%3A_Stereochemistry/5.01_Starch_and_Cellulose
[Accessed 27 Jul. 2019].

Msu.edu. (2019). Lab 1. [online] Available at: https://msu.edu/course/lbs/145/luckie/Lab1.html [Accessed

27 Jul. 2019].