References:

http://en.wikipedia.org/wiki/Molisch%27s_test

http://www.answers.com/ mucic-acid

http://answers.yahoo.com/question/index?qid=20080305052619AABYYlo

http://www.rowan.edu/biology/Labs/biomole.pdf

Molisch's Test (named after Austrian botanist Hans Molisch) is a sensitive chemical test for the presence of carbohydrates, based on
the dehydration of the carbohydrate by sulfuric acid to produce an aldehyde, which condenses with two molecules of phenol (usually α-
naphthol, though other phenols (e.g. resorcinol, thymol) also give colored products) resulting in a red- or purple-colored compound.

The test solution is combined with a small amount of Molisch's reagent (α-naphthol dissolved in ethanol) in a test tube. After mixing, a
small amount of concentrated sulfuric acid is slowly added down the sides of the sloping test-tube, without mixing, to form a bottom
layer. A positive reaction is indicated by appearance of a purple ring at the interface between the acid and test layers.

All carbohydrates -- monosaccharides, disaccharides, and polysaccharides -- should give a positive reaction, and nucleic acids and
glycoproteins also give a positive reaction, as all these compounds are eventually hydrolyzed to monosacharides by strong mineral
acids. Pentoses are then dehydrated to furfural, while hexoses are dehydrated to 5-hydroxymethylfurfural.

All carbohydrates. Monosaccharides give a rapid positive test. Disaccharides and polysaccharides react slower.

From what other sources are pentoses obtained?

Nucleic acid (D-ribose), Gum Arabic, plum and cherry gums (D-arabinose),Wood gums (D-xylose), Heart muscle (D-lyxose)

Mucic acid, C6H10O8 or HOOC-(CHOH)4-COOH, (also known as galactaric or meso-galactaric acid) is obtained by nitric acid oxidation of
galactose or galactose-containing compounds like lactose, dulcite, quercite, and most varieties of gum.

Mucic acid test especially for lactose and galactose. The presence of milk in a milk chocolate bar will show a positive result under a
microscope, that is, creating a pointed prism crystals under the microscope.It forms a crystalline powder which melts at 213 °C. It is
insoluble in alcohol, and nearly insoluble in cold water. Due to the symmetry in the molecule, it is optically inactive even though it has
chiral carbon atoms (i.e., it is a meso compound). When heated with pyridine to 140 °C, it is converted into allommic acid. When
digested with fuming hydrochloric acid for some time it is converted into a 2,5-furandicarboxylic acid (FDCA) while on heating with
barium sulfide it is transformed into athiophene carboxylic acid. The ammonium salt yields on dry distillation carbon dioxide, ammonia,
pyrrol and other substances. The acid when fused with caustic alkalis yields oxalic acid.

Seliwanoff’s test is utilized for the differentiation of aldose and ketose sugars. Fructose and Sucrose both give a
positive result to the test. This is because Sucrose is actually a disaccharide molecule, consisting of Fructose and
Glucose. Since Fructose is a constituent of Sucrose, this test will never distinguish the two.

Seliwanoff’s test is a test for ketoses. Both fructose and sucrose are ketoses so both will react positively to Seliwanoff’s test. The only
difference is the time required of each other to produce a red precipitate. Fructose will need lesser time to produce a precipitate as
compared to sucrose ( a disaccharide) which needs to hydrolyze first before producing a red precipitate.

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] (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. It is primarily used in botany The test is similar to the reaction of Fehling's solution to aldehydes.

Test for Monosaccharide Sugars: Barfoed's Test:

This test is used to distinguish between monosaccharides and disaccharides. Barfoed's
reagent is similar to Benedict’s in that it contains cupric (Cu2+) ions. Barfoed’s reagent is slightly
acidic, with a pH of ~4.5. At this pH, when heated for 2 minutes, monosaccharides will react with
Barfoed’s reagent to form a red precipitate of cuprous (Cu+) oxide. However, disaccharides will not
reduce the cupric (Cu2+) ions to cuprous (Cu+) ions, and therefore will not react with Barfoed’s. Thus,
the formation of a precipitate is a positive indicator of the presence of a monosaccharide.