Carbohydrates

Identification of Unknown
Carbohydrates
By
Dr. Mohammed Golam Rasul

Objective
Study the various qualitative tests of carbohydrates.
Identify an unknown carbohydrate.

Definition
Organic compounds composed of C, H and O with H
and O present in the same ratio as in water.
Example: Glucose C6H12O6. [Cm(H2O) n ] m, n= where m and n are
integer.

Exceptions:
Deoxy sugars such as Rhamnose C6H12O5, Acetic acid
C2H4O2. Formaldehyde HCHO, Lactic acid C3H6O3

New definition:
Optically active Polyhydroxy aldehydes or ketones, or
substances that hydrolyze to yield polyhydroxy
aldehydes or ketones.

Physical Characteristics

State:
Sugars are white, crystalline in shape and with
sharp melting points, while polysaccharides
are white amorphous solids.
Taste:
Sugars have a sweet taste. Polysaccharides
are tasteless.
Solubility:
Monosaccharides are soluble in cold water and
hot alcohol. Polysaccharides are partially
soluble in hot water.

Qualitative Analysis Test

Is
concerned
with
determining the identity of a
substance.
Enables us to detect the
presence of things which
may be beyond the reach of
our senses.

Types of Carbohydrates
Monosaccharides are the simplest carbohydrates
- Also called simple sugars
- Examples: glucose, fructose, galactose, ribose
Disaccharides are two monosaccharides bonded
together.
- Examples: sucrose (table sugar), lactose (milk
sugar)
Polysaccharides are polymers of monosaccharides
- Can be split into many monosaccharides with acid or
enzymes
- Examples: starch, cellulose, glycogen

Carbohydrates Characterization
Molischs Test : carbohydrate
Benedict s Test : color change indicator for simple
sugars
Fehling Test: Reducing sugars
Barfoeds
Test:
Monosaccharides
and
Oligosaccharides
Seliwanoff Test : Differentiation of Ketose from
Aldose
Iodine Test : Cellulose, Starch, Dextrin

Qualitative Tests for Carbohydrates

1. Molischs Test
- test for carbohydrates
Pentose/
Hexose

conc.H2SO4
- H 2O

-naphthol
Furfural

5-hydroxymethyl furfural
(Purple complex)

2. Barfoeds Test
- test for reducing sugars
- test for distinguishing monosaccharides and disaccharides
Reducing sugar + 2Cu2+

Slightly acidic

2Cu+ + oxidized sugar

Cu2O
(brick red ppt)

3. Seliwanoff Test
- test for distinguishing ketose from aldose
Ketohexose

conc. HCl
dehydration

4. Iodine Test
- test for starch
Starch + I2

5-hydromethyl
furfural

resorcinol

starch - I2 complex (deep blue)

red complex

Qualitative Tests for Carbohydrates

5. Fehlings Test
- test for reducing sugars
- test for distinguishing monosaccharides and
disaccharides
Reducing sugar + Fehling reagent

Boiling in water
bath

Cu2O
( red ppt)

6. Benedicts Test
- test for reducing sugar
Reducing sugar + Benedicts reagent

Boil

red ppt

Molischs Test
Test for carbohydrate materials

Procedure: Using 2 ml of test solution in a test

tube, add 2 drops of 1% 1-naphthol, mix and then

allow 2 ml of conc. Sulphuric acid to flow down the
side of the inclined tube to layer under the mixture.
Note the colour at the junction.

Barfoeds Test
Test for Monosaccharides and Oligosaccharides
Procedure: To 2 ml of a sample solution is placed in
a test tube. 2 ml of Barfoed's reagent is added. The
solution is then heated in a boiling water bath for
three minutes.

Seliwanoff Test
Test for Differentiation of Ketose from Aldose

Procedure: Add 0.5 ml of the test solution to 2.5 ml

of the Seliwanoffs reagent. Place the tubes in boiling
water and note the results and continue heating,
observe the colour change at after 1 minute.

Iodine Test
Test for Cellulose, Starch, Dextrin
Procedure: Add a drop of dil. HCl to 1 ml test
solution to acidify the solution. Add few drops of
iodine solution. Record the colours observed. Gently
warm the solution and then cool it. Note he change.

Fehlings Test
Test for Monosaccharides and Oligosaccharides

Procedure: Using 0.5 ml of test solution, mix

with 2.0 ml of Fehlings solution in a test tube and
heat the mixture. Red precipitate indicates the
presence of reducing sugar.

Benedicts Test
Test for Monosaccharides and Oligosaccharides

Procedure: Using 0.5 ml of test solution, mix with

5 ml of Benedicts reagent in a test tube and heat
the mixture. Appearance of red precipitate indicate
the presence of reducing sugar.