Name: Japitana, Lilia, Orande, Rabago Dates Performed: November 11, 2016

Group #: Group 4 Date Submitted: November 22, 2016

EXPERIMENT 8: CARBONYL COMPOUNDS AND CARBOHYDRATES

I. Introduction
Carbonyl group is a carbon double bonded to an oxygen. Carbonyl compounds are
compounds containing carbonyl group. Carbonyl compounds can be divided into two classes:
Class I has a group attached to an acyl group that can function as a leaving group.

Class II

Class I

Acyl halides, acid anhydrides, esters, thioesters, carboxylates, and amides are considered
as carboxylic acid derivatives because they only differ by the chemical group that has replaced
the OH group. Class II does not have a group attached to the acyl group that can function as a
leaving group (Bruice, 2004).
 Carboxylic esters and amides are the most abundant carbonyl compounds of natural
origin. These occur as fats and lipids, which are esters of long-chain alkanoic acids and as
proteins, which are polyamides of natural amino acids. Aldehydes and ketones, which are less
highly oxidized carbonyl compounds, are not very abundant in nature. But they are of great
importance in the field of biological chemistry and synthetic organic chemistry. However, the
high reactivity of the carbonyl groups in these compounds function more as intermediates in
metabolism or in synthesis rather than as end products.

Since carbonyl group is polar, aldehydes and ketones undergo a series of nucleophilic
addition reaction. The addition of the nucleophile depends on the arrangement of the carbonyl
group. Thus, ketones are less susceptible to nucleophilic addition than aldehydes. Aldehydes and
ketones can be differentiated by the Tollens test. Aldehydes are oxidized by Tollens reagent to
yield carboxylic acid and a silver mirror (Hardinger, 2006).

Carbohydrates are essential in foods as an energy source like starch is the main source of
human calories. Also it could be flavoring like sugar and as a functional ingredient.
Carbohydrates are type of macronutrients found in many foods and beverages. Most
carbohydrates are naturally occurring in plant based foods, such as grain, also in manufacturing
processed foods, carbohydrates are added in the form of starch or sugar.
The size of base carbon chain, number of sugar units, location of C=O and the stereochemistry
are the basis on the classification of carbohydrates.
Carbohydrates are polyhydroxy aldehydes and ketones or substances that hydrolyze to yield
polyhydroxy aldehydes and ketones. Aldehydes (CHO) and ketones (= CO) constitute the major
groups in carbohydrates (Pierce, 2014).

Classifications of carbohydrates are monosaccharide, disaccharide, oligosacchraide and

polysaccharide. The smallest possible sugar unit is classified as monosaccharide.
 Monosaccharide includes glucose, galactose or fructose. Glucose is a major source of
energy for a cell. In human nutrition,
galactose can be found in most readily in milk or dairy products, while fructose are found
mostly in vegetable and fruit (Pierce, 2014). All monosaccharide are reducing sugars (i,e, they
can be oxidized), and either contain an aldehyde (aldoses) or a ketone (ketoses) group.

Polysaccharides are the merging of monosaccharide together in linked groups while

disaccharide is two monosaccharide molecules bonded together. Polysaccharides are polymers. A
simple compound is a monomer, while a complex compound is a polymer which is made of two
or more monomer.

Disaccharide are polysaccharides that specifies only two (Pierce, 2014).In a disaccharide
two monosaccharide are linked together via a glycosidic bond (Moose, 2016). Disaccharides
include lactose, maltose and sucrose. Lactose contains a glucose and galactose combined via a
glycosidic (Moose, 2016). Bonding one glucose molecule with fructose
molecule results to sucrose molecule. Sucrose is found in table sugar and is often formed as a
result of photosynthesis. Bonding of one glucose molecule with galactose molecule results to
lactose, which is commonly found in milk (Pierce, 2014).
Unlike the monosaccharide, not all disaccharides are reducing sugars. Of the three common
disaccharides Lactose and Maltose are reducing sugars, while sucrose is not (Moose, 2016).

Polysaccharides differ not only in the natural of their component monosaccharide but also
in the length of their chains and in the amount of chain branching that occurs. Polysaccharides
function as storage materials, structural components and protective substances. Starch,
glycogen ,dextran and cellulose are polysaccharides(Song, 2016), Starch, which exist in two
form: amylose and amylopecin, glycogen and other storage polysaccharides provides energy
reserves for cell. Chitin and cellulose provide strong support for the skeletons of arthropod and
green plants respectively.

In this experiment, means to determine the carbohydrate class of unknown by carrying

out series of chemical reactions with the unknown and known compounds in each class such as
 Molisch test(general CHO), Barfoeds test (monosaccharides),Fehlings test (reducing
sugar),Benedicts test (reducing sugar)and Iodine test (amylose) (Pierce, 2014).

The objectives of this activity is to be acquainted with the chemical properties of

carbonyl compounds and carbohydrates, to observe the differences in the chemical reactivity of
aldehydes and ketones, and to apply chemical tests that can distinguish the different types of
carbohydrates.

II. Methodology
A. Solubility Behavior

A 2 ml water was placed in a test tube then added with 15 drops or 0.2 grams of the sample
such as benzaldehyde, acetone, glucose (solid), starch (solid), cellulose (solid). After that, it was
examined carefully for homogeneity.

B. Hydrolysis of Di- and Polysaccharides

The solid samples to be tested were sucrose, starch, and cellulose. One test tube per sample
was used. The test tubes were labelled based on the name of the mentioned samples. Then, 0.5 g
of sample was placed in its respective test tube. Also, 5 mL water and 1 mL dilute HCl were
added on each test tube. The mixture was then heated in a boiling water for 30 minutes. After
boiling, the test tubes were cooled, and the hydrolysates were neutralized with dilute NaOh using
phenolphthalein as an indicator. The hydrolysates were kept for the Benedicts test.

C. Chemical Reactivity of Carbonyl Compounds

1. Reaction with Tollens Reagent

Acetaldehyde and acetone were used as samples. Ammoniacal silver hydroxide was used as a
Tollens reagent. Three mL of this reagent was placed in the test tube and was added with 4 drops
of acetaldehyde and acetone. The samples were observed before shaking and were put in a water
bath to be heated.

2. Iodoform Test
 One mL of acetone, cyclohexanone, and acetaldehyde was put into the test tubes and was
added with 2 mL of distilled water and 1 mL I 2/KI solution. 10% NaOH was also added while
shaking until the iodine color disappears and the solution is faintly yellow. It was heated in a
water bath for 1-2 minutes then any changes inside the test tubes were recorded.

3. Reaction with 2,4 - DNP

Approximately two drops of the liquid samples such as acetone, acetaldehyde, glucose,
fructose, cyclohexanone, benzaldehyde were placed in a test tube. Then, 1 mL of 2,4- DNP was
added with the sample and it was shook vigorously. After that, formation of yellow or orange
precipitate was observed.

D. Color Reactions of Carbohydrates

1. Molisch Test
The 1% aqueous samples to be tested were cyclohexanone, glucose, sucrose, and starch. One
test tube per sample was used. The test tubes were labelled based on the name of the mentioned
samples. Then, 10 drops of sample were placed in its respective test tube. Each test tube was aslo
added with 2 mL water and 2 drops of the Molisch reagent. The test tubes were shook and added
with 2 mL concentrated H2SO4 slowly along the sides of the test tube. The contents of each test
tube were assured not to agitate. The color at the interface of the layers was observed ad
recorded.

2. Benedicts Test
The 1% solution of glucose, fructose, sucrose, lactose, and hydrolysates from Part B were
used as samples. A seven test tubes were cleaned and labelled with samples name. A 0.5 ml of
Benedicts reagent was then added in each test tube. A ten drops of each samples were then put
in its respective test tubes. Then, the mixtures were heated for in a boiling water bath for 10
minutes. The final appearance of the mixture were then observed and recorded.

3. Osazone Formation
Four test tubes were cleaned and labeled with sample name: Glucose, fructose, sucrose and
lactose. Then, O.2 grams of samples were placed in its respective test tubes. Each test tube was
 then added 4 ml phenylhydrazine-HCl/NaCH3COOH. After that, it was placed in a boiling water
bath. The tubes were shake occasionally. The time of immersion and the time of precipitation of
each osazone were then recorded.

III. Results and Discussion

A. Solubility Behavior

Table 1. Solubility behaviour of the different samples with water

SAMPLE SOLUBILITY IN H20

Benzaldehyde Insoluble, 2 layers was observed

Acetone Soluble, clear liquid

Glucose (solid) Soluble, clear liquid

Starch (solid) Insoluble

Cellulose (solid) Insoluble

 Figure 1. Solubility behaviour of the different
samples with water

Table 1 shows the solubility behaviour of the different samples such as benzaldehyde,
acetone, glucose (solid), starch (solid) and cellulose (solid) with water. Observations showed that
benzaldehyde, starch and cellulose were insoluble with water while acetone and glucose were
soluble.

The polarity of acetone is mainly caused of the greater pi electron density at the oxygen
end of the C=O bond. Since acetone is a short chain ketone in its structure oxygen is more
electronegative that carbon therefore, making acetone polar. Acetone is capable having hydrogen
bonds with water making it soluble when mixed. The polar acetone is soluble in polar water
because like dissolves like (Peter Keusch. 2003).

Glucose is a carbohydrate. In its structural formula, there are many hydroxyl groups
present. The OH groups are hydrophilic so they make glucose. The polar glucose dissolves in
polar water because like dissolves like. These carbohydrates are able to form hydrogen bonds
with water so they mix.

Cellulose contains series of glucose units that results the formation of linear molecules
that possess extensive networks of hydrogen bonds. As a result of these bonds, sheets of
cellulose are particularly strong. This bonding makes cellulose insoluble in either polar or
non-polar solvents. Also due to its high molecular weight and crystalline structure, cellulose is
insoluble in water and has a poor ability to absorb water (Chaplin, 2000).

Benzaldehyde is a monosubstituted benzene ring. The aromatic ring has great pi electron
density. The presence of the substituent affects the polarity of the ring. The substituent is an
electron withdrawing group which takes away electrons from the ring, thus making the ring less
negative. This electron-withdrawing substituent contributes to the nonpolarity and to the
insolubility of benzaldehyde in water (Bill Kelly, 1998).

B. Hydrolysis of Di- and Polysaccharides

Figure 2. Hydrolysis of Di- and Polysaccharides

Classification of carbohydrates is based on the individual carbohydrate molecule present

in a chemical structure. Disaccharides contain two molecules of carbohydrates while
polysaccharides contain more than two carbohydrate molecules. Disaccharides and
polysaccharides can be hydrolyzed into their simpler forms consisting two or more
monosaccharides(Wilson, 2016). In the process of hydrolysis, water is responsible in breaking
down the polymers into monomers. Reactions of hydrolysis break bonds and release energy. The
enzymes that break down carbohydrates are amylase, sucrase, lactase, or maltase (Hydrolysis,
2016). HCl acts as an acid catalyst during the reaction.

Sucrose is a disaccharide which consists of one molecule of fructose and another

molecule of glucose. These simpler sugars are joined together by glycosidic bond. Below is the
reaction of sucrose and water as it breaks down into its simpler form (Donnelly, n.d.).

Starch is a polysaccharide consisting glucose monomers which are binded together by

1,4 linkages. The two forms of starch are: amylose linear polymer, and amylopectin branched
form (Encyclopaedia Britannica, Inc., 2016). Below is the hydrolysis reaction of starch:
 Cellulose is known to be a biopolymer which consists of many glucose units. These are
connected by -1,4-glycosidic bonds. The breakage of these bonds by acids results to the
hydrolysis of cellulose polymers into sugar molecule glucose or oligosaccharides (Royal Society
of Chemistry, 2016).

C. Chemical Reactivity of Carbonyl Compounds

1. Reaction with Tollens Reagent

Figure 3. Acetone and acetaldehyde samples after heating

Acetaldehyde (CH3CHO) is an aldehyde that is used as a starting material in the synthesis of

acetic acid, n-butyl alcohol, ethyl acetate, and other chemical compounds. It is made from the
oxidation of ethyl alcohol and catalytic hydration of acetylene. Pure acetaldehyde is a colorless,
miscible with water, and has a fruity odor. Acetone (systematically named 2-propanone) is an
organic compound with the molecular formula of (CH3)2CO. Acetone is a colorless, volatile,
flammable liquid, and is the simplest ketone.
 The Tollens test is used in organic chemistry to test for the presence of aldehydes. A
formation of silver mirror or black precipitate indicates a positive result, usually easily oxidized
compounds like aromatic amine and some phenols (Shakhashiri, 1992).

Since acetaldehydes are considered as aldehyde and acetone as ketone, after heating, the
colorless solution aldehydes formed a silver mirror since aldehydes was oxidized to carboxylic
acid while ketones have no changes involved because it did not oxidized so it has not done
reducing. However, the results above (Figure 3) shows that ketone gives a black precipitate. The
reason maybe that the ammoniacal silver hydroxide solution used is a very mild oxidizing agent.
The silver ion is reduced to metallic silver in a positive reaction. Sometimes a silver mirror forms
on the test tube (Clark, 2004).

2. Iodoform Test

Figure 4. The samples when Figure 5. The samples when Figure 6. The samples when
added with 1 mL I2/KI added with 10% NaOH heated for 1-2 minutes
solution.
 The iodoform test is used to detect the presence of aldehyde or ketone in which one of the
groups is the methyl group attached to. In this test, a positive result has a formation of a yellow
precipitate that indicates the presence of a methyl group directly attached to the carbonyl. Apart
from its color, it has a faintly medical smell (Clark, 2004).

The results showed that when added with I 2/KI solution (Lugols iodine), it gives a bright
orange-yellow color due to presence of iodine in the solution. When 10% NaOH was mixed, it
removes the color of the iodine which resulted to a clear solution for acetone and acetaldehyde,
while in cyclohexanone, it formed two distinct layers: upper layer is yellow while the lower layer
is a clear solution. After heating the solution, acetone formed the yellow precipitate and has a
medical or acetone smell; cyclohexanone has faintly yellow solution and gives a strong odor like
burning tire; and acetone gives a clear solution.

Methyl ketones yield iodoform (CHI3) as a yellow colored precipitate. However,

acetaldehyde (CH3CHO) and alcohols with their hydroxyl groups at the 2 position of the chain
will also form iodoform under these same conditions. Alcohols are easily oxidized to methyl
ketones wherein I2 acts as an oxidizing agent. The other product of the iodorm reaction is the
sodium or a potassium salt of carboxylic acid.

Both ethanol and 2-propanol are oxidized by iodine to give ethanale or acetone.

When
a
methyl

carbonyl

compounds react with iodine

in the presence of a base, the
hydrogen atoms on the carbon adjacent to the carbonyl groups are substituted by iodine to form
triiodomethyl carbonyl compounds which react with OH - to produce iodoform and carboxylic
acid (Gen Man, n.d.).
3. Reaction with 2,4 - DNP

Table 2. Reaction of the different samples with 2,4 DNP

Sample Reaction with 2,4 DNP

Acetone Yellow-orange precipitate
Benzaldehyde orange precipitate
Cyclohexanone Yellow precipitate
Acetaldehyde orange precipitate
Fructose No precipitate
Glucose No precipitate

Figure 7. Reaction of the different samples with 2,4 DNP

Table 2 shows the reaction of the different samples such as acetone, benzaldehyde,
cyclohexanone, acetaldehyde, frustose and glucose with 2,4 DNP. Observations showed that
acetone, benzaldehyde, cyclohexanon and acetaldehyde exhibited a positive result while frustose
and glucose exhibited negative result.

The compound 2,4-dinitrophenylhydrazine reacts with aldehydes and ketones to form

2,4- dinitrophenylhydrazones. Details vary slightly depending on the nature of the aldehyde or
ketone, and the solvent that the 2,4-dinitrophenylhydrazine is dissolved in. A bright orange or
yellow precipitate shows the presence of the carbon-oxygen double bond in an aldehyde or
ketone (Peter Keusch, 2003).

D. Color Reactions of Carbohydrates

1. Molisch Test
Samples Molisch Test
Cyclohexanone Cloudy, reddish brown (-)
Glucose 3 layers (white, light brown, dark brown) (-)
Sucrose Brownish colored-solution (-)
Starch 3 layers (white, light brown, dark brown) (-)
Table 3. Results of the Molisch Test of 1% aqueous samples
Figure 8. Molisch test of (from left to right) cyclohexanone, sucrose, starch, and glucose

Molisch test is used in determining the presence of carbohydrates in a certain solution. A

positive test in a form of the appearance of reddish violet or purple colored ring at the junction of
two liquids will be carried for all types of carbohydrates either free or in combined form (Hamza,
2016). When carbohydrates are treated with sulfuric acid, it leads to the undergo dehydration to
give furfural derivatives (Chhabra, 2014). Due to the concentrated sulfuric
acid, the glycosidic
linkages undergo
hydrolysis
which results to give

monosaccharides.

Cyclohexanone, sucrose, starch, and glucose were determined to be carbohydrates. Based

on the results, there was no distinct appearance of reddish violet or purple colored ring at the
interface of the layers. Thus, there were human errors done during the experiment such as the
rapid addition of2concentrated H2SO4.

2. Benedicts Test
Table 4. Results in the Benedicts test

Glucose Brick red precipitate

Fructose Brick red precipitate
Lactose Brick red precipitate
Sucrose Greenish precipitate
Hydrolysed Starch Brick red precipitate
Hydrolysed Sucrose Brick red precipitate
Hydrolysed Cellulose Blue color

Figure 9. Benedicts test of the samples

Benedicts test is
used to detect the presence of reducing sugar, sugar with a free aldehyde or ketone group. All
monosaccharides are considered reducing sugar since all of them have active carbonylgroup.
Some disaccharides that are exposed to a carbonyl group are also considered reducing sugar but
less reactive than monosaccharide. Glucose, fructose, sucrose, lactose, and hydrolysates of
sucrose, starch, and cellulose were added with Benedict solution and heated them in order for
redox reaction to occur. The copper (II) sulphate present in Benedicts solution reacts with
electron or ketose group of reducing sugar to form cuprous oxide, brick red precipitate that tested
the sample positive (Wong, 2011)

glucose + 2Cu(OH)2 --------- > Cu2O + 2H2O + glucose

(oxidized cupric ions: blue) (reduced cuprous ions: red)

Glucose is one of the most important biological carbohydrates. It is produced by plants

during photosynthesis and as such it is a common food source for non-autotrophs. Glucose, once
produced by the plant, or ingested by animals or fungi needs to be stored for later use. There are
two main glucose polymers used for storage: starch by plants and glycogen by animals.

The ketone
group in fructose
becomes enol, a highly unstable
molecule,due to keto-enoltautomeric
shift. It then shift back either into its
straight chainform of fructose or into
the straight chain form of glucose
that makes the aldehyde group
available for redox reaction with
copper (II) in Benedict reagent
(Moose, 2016).
 Lactose contains an extremely strong glycoside linkage. However, only one anomeric
carbon is present from each component of monosaccharide that is involved in glycoside linkage,
the other anomeric carbon becomes a free aldehyde group. The monosaccharide with free
anomeric carbon undergoesmutarotation, breaking the ether bond to return to its straight chain
,that undergoes a redox reaction with copper (II) in Benedict reagent (Moose, 2016).

Sucrose has both anomeric carbon that is involve in glycoside linkage, from both of its
glucose and fructose component. Because of the strength of the glycoside linkage, this prevents
either monosaccharide from undergoing mutarotation, and thus
exposing a free aldehyde group for a redox reaction. Thus sucrose was found not a reducing
agent since it does not have any available aldehyde group
Since the reduction of copper (II) does not occur, no precipitate is formed when an aqueous
sucrose solution is mixed with Benedicts solution. However, if it is first hydrolysed, broken
down to its constituent monosaccharides (glucose and fructose),
it will then give a positive Benedict's test. So sucrose is the only sugar that will give a negative
Benedict's test before hydrolysis and a positive test afterwards (Moose, 2016).

Hydrolyzed cellulosed shows no trace of reducing sugar at all. While Starch is a polymer
of glucose, when it is hydrolyzed, it frees the glucose and results to hydrolyzed smaller polymers
of glucose have aldehyde groups exposed. And these aldehydes will reduce the copper II ion to
copper I ion thus yield a positive result in Benedicts reagent (Moose, 2016).

3. Osazone Formation
 Table 5. Time for formation of crystal

Fructose 2.23
Glucose 4.26
Sucrose 40.34
Lactose ---

Figure 10.
 The simpliest way to differentiate between sugar is the Osazone test, however it is
exclusively being done only in certain sugars such as glucose,fructose,maltose and lactose.
Osazone test was performed by treating carbohydrates with phenylhydrazine. Phenylhydrazine
was consumed in oxidizing the adjacent OH-group to carbonyl group during thereaction with
monosaccharides in order to form a phenylhydrazone which further reacts with another two
molecules of phenylhydrazine to yield osazone
Osazone formation involves hydrazone formation of C-1 of an aldose or C-2 of a ketose and
oxidation of C-2 or C-1 of an alcohol group to a ketone aldehyde. The new carbonyl
group is converted to a hydrazone.(Schreck&Loffredo, 1994)

Reducing
sugar when treated in a uniform way with phenylhydrazine showed differences in both yield
ofosazone and in time required for the appearance of the osazone precipitate. Boilinng water
provides constant temperature.Sugars with same configuration at the remaining carbon atom give
the same osazone since only C-1 and C-2 of a saccharide is involved osazone. Since glucose and
fructose differ with respect to 1st and 2nd carbon atom thus form osazone.Thus fructose yield
2.23 min to form crytals while glucose takes 4.26 min to form a crystal.Monosaccharides when
in hot solution are highly reducing and formed crystals earlier compare to disaccharides thus
lactose form precipitate when cooled.
 Sucrose dont form crystals
since it has no free reactive group because of the anomeric carbons of both monosaccharidesunits
involved in the glycosidic bond. Hence,sucrose neither shows reducing nor

mutarotationchracters.(Chhabra, 2015)

Needle-shaped yellow osazone crystals are produced by glucose, fructose and mannose,
whereas lactosazone produces mushroom shaped crystals. Crystals of different shapes will be
shown by different osazones. Flower-shaped crystals are produced by maltose.(Babu,
Silambanan, &Krithika, n.d.)

IV. Conclusion

Except for hydrogen and carbon, oxygen is also present in some organic compounds.
Carbonyl compounds are considered to be important groups of oxygen-containing compounds.
These compounds are known to have carbonyl group in a form of C = O. Carbonyl compounds
are either classified as aldehydes or ketones depending on the compounds attaching to the
carbonyl group.

Carbohydrates are soluble in water because of its property of having OH. This OH is
said to be hydrophilic which in result makes the carbohydrates polar. Through the structure of the
sugars, one can determine if it is characterized as reducing or non-reducing.

In the hydrolysis of starch, there is an involvement of the cleavage of the acetal

functional groups. The chemistry and function of starch and cellulose is due to the
stereochemical distinction between the alpha and beta linkages.

In distinguishing an aldehyde or ketone from other functional groups, 1,2,4-

dinitrophenydrazone test is carried out. In terms of identifying aldehydes and ketones, a solid
derivative that can be use is the solid product resulting from the reagents used.

Another useful test in knowing the difference between aldehydes and ketones is Tollens test.
This is because aldehydes are known to be easily oxidized, while ketones are not.
In order to distinguish methyl ketones from other ketones, idoform test must be
performed. A positive results indicates the formation of yellow colored precipitate from the
reactions of ketones with iodine basic solution forming iodoform (CHI3)

Molischs test is used to determine the presence of carbohydrates. Production of aldehyde

though dehydration of carbohydrates with sulfuric acid condenses with two molecules that
results a compound with red or purple color.

Detection of the presence of reducing sugars may be done through Benedict's test. The
reduction of the Cu2+ ion to Cu (I), (Cu2O) which is red brick in color and insoluble indicates
the positive test.

An osazone having two phenylhydrazone moieties is a solid derivative of sugar.

Theoretically, melting point of this derivative to identify the unknown sugar is possible.
However, in practice it is quite hard to attain since osazone derivatives melt over a very wide
range and for more than one sugar identical osazone is obtained..
V. Answers to Questions

1. Explain the solubility behavior of the samples used based on their chemical structures.
NO ANSWER
2. What is the structural requirement for the haloform reaction of the carbonyl compounds
NO ANSWER
3. How would you rate the oxidizability of aldehydes and ketones: easily oxidizable,
oxidizable, notoxidizable? Justify your answer using specific chemical tests.

Aldehydes were determined to be easily oxidizable because of the presence of hydrogen, while
ketones are not because they dont have any hydrogen atom.
 This can be justified using acidified potassium dichromate(VI) solution. Below is the
result when the experiment is carried out.

ketone No change in the orange solution.

aldehyde Orange solution turns green.

Overall equation for the reaction of aldehyde:

4. Account for the differences in the reaction of starch, sucrose, and their hydrolysates with
Benedicts reagent.

Benedicts reagent is used to detect the presence of reducing sugars.

Benedicts solution is a deep-blue alkaline solution to find the presence of aldehyde functional
group (-CHO).

Sample Benedicts test

Glucose
Fructose
Sucrose Clear, orange solution with precipitate
Lactose Clear, orange solution with precipitate
Hydrolysates of starch Brown with precipitate
Hydrolysates of cellulose Clear blue solution
Hydrolysates of sucrose Dark brown solution with precipitate

Sucrose is a non-reducing sugar that does not react to Benedicts reagent.

5. What is the structural requirement for the reducing property of carbohydrates.

NO ANSWER
6. Give a simple chemical test to differentiate between the following. Show equations for the
reactions. NAMI TNE KUNG UNIFORM ATUN PAGSABAT HUHU

a. butanone and butanal (butyraldehyde)NO ANSWER

b. 2-propanol and acetone

In differentiating between 2-propanol and acetone, 2,4-DNP test for aldehydes and
ketones can be carried out. It is a chemical test in determining the presence of a carbonyl group.
If the experiment is carried out, 2,4-dinitrophenylhydrazine will only react with the carbonyl
group of acetone, forming an orange precipitate (Chemical Education Digital Library, 2010).

The reaction that occurs is:

c. glucose and butanal

glucose and butanal with Molisch reagent

butanol + Molisch reagent no reaction

glucose + Molisch reagent nC6H1206

d. sucrose and lactose

Benedicts test
In differentiating between sucrose and lactose, Benedicts test can be carried out. It is a
test used to detectpresence of reducing sugars. If the experiment is carried out, sucrose will have
no reaction towards the Benedicts reagent, while the lactose will produce a brick red precipitate.

Brick red ppt

 NO REACTION

e. glucose and 1- pentanol

glucose and 1-pentanol with 2,4-DNP

1 pentanol + 2,4-DNP no reaction

glucose + 2,4-DNP 2,4 dinitrophenylhydrazone + H20

VI. References

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Sugars. Retrieved November 19, 2016,
from http://www.ijims.com/uploads/af16261cedb5b34b01625.pdf
Boundless. Hydrolysis. Boundless Biology. Boundless, 26 May. 2016. Retrieved 13 Nov. 2016
from https://www.boundless.com/biology/textbooks/boundless-biology-
textbook/biological-macromolecules-3/synthesis-of-biological-macromolecules-
53/hydrolysis-295-11428/

Bruice, P. Organic Chemistry, Pearsons Prentice Hall. 2004

Chaplin, M. (2000) M. C. (n.d.). Cellulose. Retrieved November 19, 2016, from
http://www1.lsbu.ac.uk/water/cellulose.html

Chhabra, N. (2015, March 26). Osazone test. Retrieved November 19, 2016,
from http://usmle.biochemistryformedics.com/osazone-test/
Chemical Education Digital Library. (2010). Aldehydes and Ketones.
Clark, J. (2004). Oxidation of Aldehydes and Ketones. Retrieved November 19, 2016 from
http://www.chemguide.co.uk/organicprops/carbonyls/oxidation.html

Donnelly, R. (n.d.). Sucrose. Retrieved November 13, 2016, from

http://www.chemicalformula.org/: http://www.chemicalformula.org/sucrose

Encyclopaedia Britannica, Inc. (2016). Starch. Retrieved November 13, 2016, from
https://www.britannica.com: https://www.britannica.com/science/starch

Gen Man (n.d.). Classification Tests for Carbonyl-and-Hydroxyl-Containing Compounds.

Retrieved November 19, 2016 from
http://www.academia.edu/9160110/Classification_Tests_for_Carbonyl-and_Hydroxyl-
Containing_Compounds

Hamza. (2016). Molischs test-Qualitative test for the presence of carbohydrates. Retrieved
November 13, 2016, from https://allmedicalstuff.com:
https://allmedicalstuff.com/molischs-test/

Hardinger, S. Chemistry 14D: Thinkbook. 2006. Lecture Supplement: Carbonyl Chemistry

Fundamentals

Kelly, B.(1998). ORGANIC II LABORATORY: Aldehydes and Ketones.

Keusch, P. (2003). Iodoform Reaction: Nucleophilic Carbonyl alpha-Substitution, Test for the
alpha-Methyl Carbonyl Group.

Knauer, B. (2004). Experiment #9: Identification of Aldehydes and Ketones.

Royal Society of Chemistry. (2016). Hydrolysis of cellulose to glucose by solid acid catalysts.
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