Lab Report 4 Repaired

Nursing Biochemistry
Laboratory Report
Carbohydrates II:
Specific Reactions
Activity No. 4
Abain, Annrisa
Alibasa, Ara Lynda Norwiya
Sanaani, Wallie Jr. M. (Principal Author)
Locker No.32; NurBio Lab C
1st Semester, SY 2019-20
Laboratory Report
RATIONALE
Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk
products. Though often maligned in trendy diets, carbohydrates- one of the basic food groups- are important
to a healthy diet. Carbohydrates are one of the macronutrients that the body needs for energy and for it to
work properly. The American Diabetes Association notes that carbohydrates are the body's main source of
energy. They are called carbohydrates because, at the chemical level, they contain carbon, hydrogen and
oxygen (Szalay, 2017). These elements make up 96% of the body mass including nitrogen. They perform
various functions including the building of bones and cell structures, regulating the body's pH, carrying
charge, and driving chemical reactions. There are four major units or classifications of carbohydrates. These
are monosaccharides, disaccharides, oligosaccharides and polysaccharides. Monosaccharides contain a
single polyhydroxy aldehyde or ketone unit (e.g., glucose). Disaccharides consist of two monosaccharide
units linked together by a covalent bond (e.g., sucrose). Oligosaccharides contain from 3 to 10
monosaccharide units (e.g., raffinose). Lastly, polysaccharides contain a very long chains of hundreds or
thousands of monosaccharide units, which may be either in straight or branched chains (e.g., starch) (Seager
& Slabaugh, 2019) . The complexity of the classification of carbohydrates is quite difficult to distinguish,
but with the help of different tests, people can determine the types of carbohydrates present. That is why in
this laboratory report, the objectives are the following:
1. Explain the principle behind the specific tests.

2. Show the changes of the different test samples when reagents were added in terms of color and
structure.
3. Provide data interpretation and justify with chemical equations.
____________________________________________________________________________________________________ 1
Natural Sciences Department, College of Science and Information Technology, Ateneo de Zamboanga University
Laboratory Report
DATA INTERPRETATION
Table No. 1 Mucic Acid Test
TEST ADDED
REAGENTS RESULTS
SOLUTIONS
Clear solution with white crystals

1% Galactose
(Theoretical result)
Clear solution
MUCIC ACID TEST 1% Glucose
+ Nitric Acid (Theoretical result)
NH03 Clear solution with white crystals

1% Lactose
(Theoretical result)
Unknown Sugar
GALACTOSE LACTOSE
Mucic acid test is highly specific for galactose and the formation of colorless crystals is its positive
result. The reagent used which is concentrated HNO3 is a strong oxidizing agent and it converts galactose
to galactaric acid which is the dicarboxylic acid of galactose and it is the one known as mucic acid. As
shown in the table, galactose and lactose gave a clear solution with white crystals, thus, considering it as a
positive result. The mucic acid produced is the one that takes the form of crystals since it is relatively
insoluble. The test is specific for galactose because the oxidation of most monosaccharides yields soluble
dicarboxylic acids when treated with nitric acid. Lactose will also produce a positive result because it yields
mucic acid. This is due to the hydrolysis of the glycosidic linkage between its glucose and galactose subunits
(2 mucic acid test mucic acid test is highly specific, 2019).
____________________________________________________________________________________________________ 2
Laboratory Report
GALACTOSE
When galactose is oxidized by nitric acid, insoluble mucic acid is formed. A positive result is the
formation of a precipitate. Lactose is a dimer of glucose and galactose. The nitric acid will hydrolyze the
dimer and so lactose will also give a positive result. Galactose is converted to Saccharic acid on heating
with HNO3 (a strong oxidizing agent). Mucic acid (galactaric acid) which is formed from galactose due to
the oxidation of both aldehyde & primary alcoholic group at C1&C6 (Anonymous, 2016).
Galactose is a component of the antigens present on blood cells that determine blood type with the
ABO blood group system. This test can also be used to determine galactose present on urine. Clinical cases
for example like galactosemia. Galactosemia is A genetic in which enzyme needed to metabolize galactose
is deficient or absent; typically develops shortly after birth. A galactosemia test is blood test or urine test
that checks for three enzymes that are needed to change galactose sugar that is found in milk and milk
products- into glucose, a sugar that an individual needs for the body as a source of energy (Caton, 2011).
____________________________________________________________________________________________________ 3
Laboratory Report
Table No. 2 Seliwanoff’s Test
TEST ADDED
REAGENTS RESULTS
SOLUTIONS
1% Fructose Cherry red color
1% Glucose No significant change

+ Seliwanoff’s
SELIWANOFF’S TEST Reagent
1% Sucrose Light red color
Resorcinol
HCl
1% Maltose No significant change
Unknown Sugar Cherry red color
MALTOSE
GLUCOSE
UNKNOWN
SUGRAS
SUCROSE
FRUCTOSE
____________________________________________________________________________________________________ 4
Laboratory Report
Seliwanoff’s test is a biochemical test to identify the presence of the ketonic sugar in the solution.
A ketone hexose, also called as ketohexose, will form a deep red color, when reacted with Seliwanoff’s
reagent. On the other hand, an aldehyde hexose, also called an aldohexose, will show a light pink color that
takes a longer time to develop when reacted with Seliwanoff’s reagent. Fructose, sucrose, and the unknown
sugar yield a positive result in the test. This means that fructose is classified as a monosaccharide, the most
important ketose sugar, a hexose, and is a reducing sugar. Since, it is a ketose sugar, the result appeared
before 2 minutes dropped. Sucrose also give a positive test as it is a disaccharide consisting of fructose and
glucose. The unknown sugar appeared cherry red in color after the test. It is considered that this unknown
sugar is a hexose, specifically ketohexose.
SELIWANOFF-REACTION
SUCROSE
____________________________________________________________________________________________________ 5
Laboratory Report
Table No. 3 Bial’s Orcinol Test
TEST ADDED
REAGENTS RESULTS
SOLUTIONS
1% Xylose Green color
BIAL’S ORCINOL TEST 1% Glucose No significant change
+ Bial’s Reagent
1% Lactose No significant change
Unknown Sugar Green color
XYLOSE
GLUCOSE
LACTOSE
UNKNOWN
SUGAR
____________________________________________________________________________________________________ 6
Laboratory Report
This test is used to distinguish pentoses. The pentose sugars are hydrolysed by the hydrochloric
acid, HCl to form a furfural derivative. This derivative then reacts with the orcinol to form a green-yellow
complex in the presence of ferric ions via condensation reaction. Polysaccharides made up of pentose units
are hydrolysed to break the glycosidic bonds and then undergo the same reaction to form the complex.
Hexoses are also hydrolysed and react with the orcinol but form a red to brown complex rather than a green
yellow colouration (Lab review 1 , 2013). As shown in the table above, xylose and unknown sugar yield a
positive result. Xylose is classified as a monosaccharide of the aldopentose type, which means that it
contains five carbon atoms and includes an aldehyde functional group. The unknown sugar shows a positive
result also, making it a type of pentose sugars. Basically, xylose and unknown sugar gave a positive result
because they are pentoses and classified as monosaccharides. Glucose and lactose are not a pentose sugar.
CONDENSATION REACTION
REACTION OF PENTOSES
____________________________________________________________________________________________________ 7
Laboratory Report
Table No. 4 Osazone Test (THEORETICAL RESULTS)
TEST TIME OF
FORMATION COLOR SHAPE SKETCH
SOLUTIONS
5 minutes Needle
shape
1% Glucose
OSAZONE
2 minutes Needle
shape
TEST
1% Fructose
20 minutes Thorny ball

shape
1% Galactose
____________________________________________________________________________________________________ 8
Laboratory Report
30 minutes Cotton ball

shape
1% Lactose
30 minutes Sunflower
shaped-
crystals
1% Maltose
- -
1% Sucrose -
15 minutes Dense ball

needle
shape
1% Arabinose
Unknown
Sugar
____________________________________________________________________________________________________ 9
Laboratory Report
This test is used for the identification of sugars and this is the only test to differentiate maltose from
lactose. It involves the reaction of monosaccharide with phenyl hydrazine, a crystalline compound. The
sugars which will reduce as a result of this reaction will result in the formation of osazones. All reducing
sugars form osazones with excess of phenyl hydrazine when kept at boiling temperature. Each sugar has a
characteristic crystal form of osazones (Chhabra, 2015). Glucose and fructose have the same shape of
osazone crystals. They also have minimal time of formation than the other test samples
D-fructose also give the same osazone as D-glucose. The difference in these sugars present on the
first and second carbon atoms are masked when osazone crystals are formed. So, these two sugars form
similar needle-shaped crystals arrange like sheaves of corn or a broom (Chhabra, 2015). Monosaccharides
are simpler sugars that include glucose, fructose and mannose, and these produce needle-shaped osazone
crystals. This is because the 1st and 2nd carbon atom take part in reaction with phenyl hydrazine and at the
end of the reaction. When osazones were formed, the osazone structure of glucose, fructose and mannose
resemble each other.
Maltose, sucrose and lactose are sugars known as disaccharides. The osazone crystals are formed
are shaped-like sunflowers, while lactose osazone crystals are more cotton ball shaped. Sucrose has no free
reactive group because anomeric carbons of both monosaccharides’ units are involved in the glycosidc
bond, the configuration of this glycosidic linkage is α- for glucose and β-for fructose. Thus, sucrose did not
form any crystals nor mutarotation characters. Monosaccharides, when in hot solution, are highly reducing
and formed the crystals earlier when compared to disaccharides, having only 40% reducing property than
that of monosaccharides (Babu, 2015). According to Babu (2015), few of these uncommon encountered
reducing sugars also have the capacity to form osazones. Examples are arabinose, galactose, mannose and
xylose. As shown in the table, arabinose formed dense ball needle shaped osazone and galactose formed
thorny ball shape. Babu (2015), emphasized that confusions can be avoided when we uncommon osazones
during analysis are encountered. When detected, these osazones can be correlated with their associated
disorders. Such as autism, galactosemia, hereditary fructose intolerance, and etc,. Arabinose is a five-carbon
aldose, which is frequently elevated in autism.
The importance of this test is that it can be used to distinguish different reducing sugars in urine.
In terms of clinical significance, lactosuria can be seen in 3rd trimester of pregnancy.
____________________________________________________________________________________________________ 10
Laboratory Report
REACTIONS SHOWING FORMATION OF OSAZONE
____________________________________________________________________________________________________ 11
Laboratory Report
Table No. 5 Iodine Test
TEST ADDED
REAGENTS RESULTS
SOLUTIONS
1% Starch Deep-blue color
IODINE TEST
1% Glycogen +Iodine Solution No significant change
As shown in table above, only starch positively reacted to the test. It is because the iodine test is
utilized to test for the presence of starch. At the point when treated with IKI solution, iodine broke up in a
watery arrangement of potassium iodide, the tri-iodide-anion edifices with starch, creating a serious
blue/purple coloring (What is Starch Iodine test?, 2016).
GLUCOSE
GLYCOGEN
STARCH
____________________________________________________________________________________________________ 12
Laboratory Report
Starch is composed of a straight chain subunit known as amylose. Amylose is responsible for the
reaction with iodine. The amylose subunit of starch is made up of a straight chain of alpha-glucose
monomers that are connected by alpha 1à4 glycosidic bonds. In solution, the amylose exists as a helically
coiled structure. When the iodine is added, the molecules of iodine become trapped within this helical
structure and form a complex. Iodine is usually blue-black in colour and will therefore cause a blue-black
colouration with starch once amylose is present (Lab review 1 , 2013).
Table No. 6 Alcohol Test (THEORETICAL RESULTS)
TEST ADDED
REAGENTS RESULTS
SOLUTIONS
1% Starch No significant change
ALCOHOL TEST
+10% Ethyl
1% Glycogen No significant change
Alcohol
Alcohol test is used to determine the presence of alcohol in a solution. This test utilized 10% ethyl
alcohol as a reagent. There were no significant changes according to the data gathered. Thus, explains that
starch, glycogen and glucose does not contain alcohol and will not show positive results on alcohol test.
____________________________________________________________________________________________________ 13
Laboratory Report
Table No. 7 Fermentation (THEORETICAL RESULTS)
ADDED RESULTS (HEIGHT IN

TEST
REAGENTS EMPTY
SOLUTIONS
SPACE mm)
1% Glucose Ferments
1% Fructose Ferments
FERMENTATION
1% Maltose +Yeast Ferments
1% Sucrose No significant change
Starch Ferments
Fermentation is the process of converting hexose sugars to alcohol and carbon dioxide, CO2,
through the action of mixture of enzymes in yeast called zymase. Hexoses are easily fermented while
pentoses are not. For disaccharides to be fermented they must first be hydrolyzed to their monosaccharide
components by other enzymes in yeast like invertase. The chemical steps on the fermentation of glucose by
yeast are very similar to the anaerobic breakdown of glycogen by muscle extracts (Carbohydrates II:
Specific Reactions, 2019). In this test, yeast is the reagent. Yeast contains an enzyme called zymase to
catalyse the breakdown of glucose to ethanol and carbon dioxide. Alcohol fermentation and yeast is a
reaction in which many commercial products begin. With yeast, it is able to allow bread dough to rise, and
it is involved with the creation of beer and wine. During alcohol fermentation the yeast causes the sugars
in the dough to create CO2 and ethanol. CO2 in this process causes the breads dough to rise.
REACTION OF GLUCOSE + YEAST
____________________________________________________________________________________________________ 14
Laboratory Report
During alcoholic fermentation, yeasts convert most of the glucose and fructose present into alcohol and
CO2. Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose to fructose. During fermentation,
glucose is consumed at a higher rate than fructose, and the proportion of fructose increases as fermentation
progresses. This can lead to imbalances in the wines, and under the stressful conditions found at the end of
fermentation, make it more difficult for wine yeast to utilize this non-preferred sugar. Therefore, knowing
how the fructose utilization varies in wine yeasts is important for the maintenance of a steady fermentation
rate at the end of alcoholic fermentation and limit the risk of stuck fermentation (Oenologie, 2018). Maltose
ferments with yeast because it is a disaccharide and formed by two units of glucose. It is actually the best
for yeast metabolism as glucose is the second one and fructose is the third one. Starch can also be fermented.
Yeast produce an enzyme call maltase to break starch to maltose and then breaking it down again to glucose
as the simple sugar. Once the starch has been broken down into these simple sugars, other enzymes in yeast
act upon simple sugars to produce alcohol and carbon dioxide in the bread making step called fermentation.
Sucrose (sugar) can't be fermented directly by the yeast enzyme, zymase. One of yeast's other enzymes,
invertase, must first digest sucrose into glucose and fructose.
____________________________________________________________________________________________________ 15
Laboratory Report
ANSWERS TO QUESTIONS
1. Write the chemical equation involved in the reaction between concentrated nitric acid (HNO3)
and glucose?
When D-Glucose is treated with Nitric Acid, the aldehyde and Alcohol group of glucose
are oxidized to carboxylic acids forming D-Glucaric Acid. See the picture below.
Retrieved from: https://brainly.in/question/2543172
2. Cite at least 3 other sugars which will give a positive result in the music acid test? Why will these
give positive results?
Lactulose, melibiose, and melibiulose. They are sugars classified as disaccharide. They contain
galactose in which the specific reaction of mucic acid test. When these sugars are tested, they will show
positive result because of the presence of galactose in their unit.
3. What sugars form the characteristic osazone crystals? How do the crystals differ?
Glucose and fructose formed osazone crystals and its shaped is like a needle. Galactose formed into a
thorny ball shape. Lactose looks like a cotton ball and maltose is shaped like a sunflower. Arabinose
also formed osazone crystals, its shape is like a dense needle. These results were theoretical, and the
test was not performed. The difference in the structure of the monosaccharides is caused by the diverse
groups attached to the first and second carbons of the sugar molecules. Their needle-shaped crystals
show that the position of the first and second carbons do not matter in the crystal formation.
Additionally, crystals also differ base on sugars classification; if it is monosaccharide or disaccharide.
4. What is responsible for the intense blue color formed in the iodine test for starch?
A solution of iodine (I2) and potassium iodide (KI) in water has a light orange-brown color. If this
solution is added to a sample that contains starch, the color changes to a deep-blue color. Starch is
a carbohydrate found in plants. It has two different types of polysaccharides that are made up of
glucose unit which are connected in two different ways. The first type is the Amylose and the other
type is the branched amylopectin (Please, look at the picture below).
____________________________________________________________________________________________________ 16
Laboratory Report
Amylose is responsible for the blue color. It has a chain that forms a helix shape, and iodine is in
it.
Iodine inside the chain of Amylose.
The change of color occurs because of charge-transfer (CT) complexes. Note that molecular Iodine
(I2) is not easily soluble in water, which is why potassium iodide is added to make it more soluble.
The negatively charged iodide in these compounds acts as charge donor, the neutral iodine as a
charge acceptor. Electrons in such charge-transfer complexes are easy to excite to a higher energy
level by light. The light is absorbed in the process and its complementary color is observed by the
human eye. In the case of the aqueous solution of polyiodides, the absorptions of the different
species lead to an overall brownish color. Once amylose is added, it forms another CT complex,
Here, the amylose acts as a charge donor and the polyiodide as an acceptor. This complex absorbs
light of a different wavelength than polyiodide, and the color turns dark blue (Goedecke, 2016).
5. What is the purpose of grinding with sand and TCA in preparing glycogen?
The purpose of grinding with sand and Tri-Chloro-Acetic Acid (TCA) helps to extract glycogen
easier. This grinding process is called the homogenizing process. Homogenization is a process that
reduces the size of the substance into extremely small particles and uniformly distributes it
throughout the fluid (Homogenization, 2019) . Glycogen is extracted from an animal tissue and this
tissue is quite tender and strong, and it must be ruptured and broken down. The sand and the TCA
are a highly corrosive agent and it helps in breaking down this tissue. Thus, extracting glycogen
easier (vamsee, 2019).
____________________________________________________________________________________________________ 17
Laboratory Report
CONCLUSION
This laboratory report consists of different tests that is mainly emphasizing on the specific reactions
of carbohydrates. Mucic acid test is used to identify galactose and the formation of colorless crystals by
oxidation with the use of Nitric acid, HNO3. Galactose and lactose are the positive result in this test.
Seliwanoff’s test is a test that aims to identify ketonic sugars. Its positive indicator is the change in color of
the test solutions to cherry red. Ketohexoses are sugars that can attain this color and the formation is within
the time frame of 2 minutes. Aldohexoses can also be positive in this test, but it takes longer time for the
result to develop. Its positive indicator is when the color is light red or light pink. The next experiment is
the Bial’s test. This test is used to distinguish pentoses. A test solution can be said as positive if the color
changes to blue/green. In the experiment, only two test solutions showed positive result. These are xylose
and the unknown sugar. Osazone test is used in identifying sugars. It involves the reaction for
monosaccharides with phenyl hydrazine. Reducing sugars can form osazone and carbohydrates differ in
crystal in terms of the classification of the sugar. Only sucrose showed negative result in this test because
it has no free reactive groups. Iodine test was also conducted. This test is used to determine starch, that is
why only starch among the three solutions showed positive result. Positive result will show deep blue color.
Alcohol tests is a test that determines if alcohol is present in carbohydrates. The results were mainly
theoretical, and it is the hardest test to find a result. The last test what was not also conducted is the
fermentation test. Fermentation test is the process of converting hexose sugars to alcohol and carbon
dioxide. Sucrose is the only sugar among that test solutions that cannot be fermented because an enzyme
created by the yeast is incapable of breaking down sucrose. This laboratory report explained the principles
behind the tests and provided data that depicts specific reactions. Chemical equations were also given and
used as a justification as to why the test solutions showed positive results. Although some chemical
equations were not provided or elaborated but the concept was still introduced and explained. Overall, the
specific reactions of the carbohydrates were understood as to what tests to utilized. These tests will help in
terms of clinical inspection of disease and it will also impact peoples’ knowledge on how carbohydrates are
classified.
____________________________________________________________________________________________________ 18
Laboratory Report
REFERENCES
2 mucic acid test mucic acid test is highly specific. (2019, July 12). Retrieved from CourseHero: 2 mucic
acid test mucic acid test is highly specific
Anonymous. (2016, December 15). Mucic Acid Test | Hydrolysis | Nitric Acid . Retrieved from Docit.tips:
https://docit.tips/download/mucic-acid-test-hydrolysis-nitric-acid_pdf
Aryal, S. (2019, June 14). Fermentation Test. Retrieved from Microbiology info:
https://microbiologyinfo.com/fermentation-test/
Babu, V. (2015). Osazones of the Uncommonly Encountered Reducing Sugars. International Journal of
Interdisciplinary and Multidisciplinary Studies, 9, 24-29.
(2019). Carbohydrates II: Specific Reactions. Zamboanga City: Natural Sciences Department, College of
Science and Information technology, Ateneo de Zamboanga University.
Caton, K. (2011, July 15). Mucic and Barfoeds Test . Retrieved from SlideShare:
https://www.slideshare.net/katealyssacaton/mucic-and-barfoeds-test
Chhabra, N. (2015, March 26). Osazone test. Retrieved from Clinical case; Biochemistry:
https://usmle.biochemistryformedics.com/osazone-test/
Goedecke, C. (2016, December 06). Why Does Iodine Turn Starch Blue? Retrieved from
ChemistryViews: Goedecke
Homogenization. (2019, July 11). Retrieved from Encyclopedia Britannica:

https://www.britannica.com/science/homogenization
Lab review 1 . (2013, February 17). Retrieved from Bichemistry is a good thing:
https://biochemistryisagoodthing.wordpress.com/2013/02/17/lab-review-1/
Oenologie, L. (2018, June 6). The fermentation of fructose in wine making. Retrieved from winemake-in:
https://www.winemak-in.com/fr/dossiers/574/the-fermentation-of-fructose-in-wine-making
Schirber, M. (2009, April 26). The Chemistry of Life: The Human Body. Retrieved from LiveScience:
https://www.livescience.com/3505-chemistry-life-human-body.html
Seager, S. L., & Slabaugh, M. R. (2019). Fundamentals of Organic Chemistry. Carbohydrates, 6.

Retrieved from Fundamentals of Organic Chemistry:
http://www.chtf.stuba.sk/~szolcsanyi/education/files/Organicka%20chemia%20II/Prednaska%20
____________________________________________________________________________________________________ 19
Laboratory Report
9_Sacharidy/Doplnkove%20studijne%20materialy/Carbohydrates_Boudreaux.pdf
Szalay, J. (2017, July 14). What Are Carbohydrates? Retrieved from LiveScience:
https://www.livescience.com/51976-carbohydrates.html
vamsee. (2019, July 11). What is the purpose of grinding with sand and TCA in preparing glycogen? .
Retrieved from Yahoo Answers: https://answers.yahoo.com/question/index?qid=1006021902965
What is Starch Iodine test? (2016, October 2). Retrieved from All Medical Test:
http://allmedtests.com/iodine-test-starch/
____________________________________________________________________________________________________ 20

Lab Report 4 Repaired

Caricato da

Informazioni sul documento

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Lab Report 4 Repaired

Caricato da

Copyright:

Formati disponibili

Nursing Biochemistry

1. Explain the principle behind the specific tests.

Clear solution with white crystals

NH03 Clear solution with white crystals

Table No. 2 Seliwanoff’s Test

1% Fructose Cherry red color

1% Glucose No significant change

Unknown Sugar Cherry red color

Table No. 3 Bial’s Orcinol Test

1% Xylose Green color

BIAL’S ORCINOL TEST 1% Glucose No significant change

Unknown Sugar Green color

Table No. 4 Osazone Test (THEORETICAL RESULTS)

20 minutes Thorny ball

30 minutes Cotton ball

15 minutes Dense ball

REACTIONS SHOWING FORMATION OF OSAZONE

Table No. 5 Iodine Test

1% Starch Deep-blue color

1% Glucose No significant change

Table No. 6 Alcohol Test (THEORETICAL RESULTS)

1% Starch No significant change

1% Glucose No significant change

Table No. 7 Fermentation (THEORETICAL RESULTS)

ADDED RESULTS (HEIGHT IN

1% Maltose +Yeast Ferments

1% Sucrose No significant change

REACTION OF GLUCOSE + YEAST

Retrieved from: https://brainly.in/question/2543172

Iodine inside the chain of Amylose.

Homogenization. (2019, July 11). Retrieved from Encyclopedia Britannica:

Seager, S. L., & Slabaugh, M. R. (2019). Fundamentals of Organic Chemistry. Carbohydrates, 6.

Potrebbero piacerti anche