RESULTS:

Table 1.2: Fehlings solution

Test tube
1
2

Fehlings solution
Deep blue color remain
Deep blue color change to

Result
Reducing sugars absent
Reducing sugars present

dark green
Deep blue color change to

Reducing sugars present

light

green

with

yellow

precipitate

DISCUSSION:

There is some factors influence the reaction of invertase includes temperature, concentration
of substrates (sucrose) and the pH.

Invertase hydrolyses sucrose into its monosaccarides, glucose and fructose. Later, hot
Fehling's reagent is used to test for the presence of glucose and fructose which are
classified as reducing sugars. Theoretically, the sucrose solution that did not have invertase
does not react with Fehlings solution (Solis, 2014). In this experiment, there is no
observable change happen in test tube 1 when the sucrose solution is tested to Fehlings
solution. This is because sucrose is a non-reducing sugar, thus the solution does not
undergo any color change (deep blue color remained). This showed that there is no
existence of reducing sugars in the solution as no invertase presented to hydrolyse the
sucrose to glucose and fructose. Thus, a negative result is obtained.

Theoretically, when a reducing sugar solution is mixed with Fehlings solution and be heated,
the mixture turns from deep blue color to green colour suspension with a red precipitate
(Lancashire, 2015). The sucrose solution with invertase reacts to form a brick-red precipitate
of copper (I) oxide. In this experiment, there is no brick-red precipitate is observed in test
tube 2 but the solution is turned from blue color to dark green. The color changes of the
solutions from blue to green to yellow to reddish-orange, depending on the amount of
reducing sugar present. This showed that there is relatively amount of reducing sugar
present in the test tube 2. This confirmed that sucrose was hydrolysed by invertase. Thus, a
positive result is obtained. The failing to obtain the highest proportion of the sugars is due to
some error during the experiment. First, the amount of invertase dropped into the test tube

during the early process of experiment is less than suggested. Thus, less amount of enzyme
presents to hydrolyse the sucrose. Second, the timing for heating the solution after treated
with Fehlings solution is too short which is less than 2 minutes. So, the mixture does not
have enough heat to completely change its color.

Denatured invertase is unable to hydrolyse the sucrose solution to the glucose and fructose.
Thus, a positive result is predicted when the sucrose solution is tested with Fehlings
solution. The original deep blue color is predicted to be observed implying no reducing sugar
is present. But, in this experiment there is an observable change in color of the solution in
test tube 3. It is observed that the mixture turns from deep blue color to light green with
yellow precipitate. Thus, there is low amount of reducing sugar present implying the
existence of invertase enzyme in the solution. The failing to have the actual result is due to
an error in procedure during the experiment. The test tube 3 is accidently contained the
mixture of live and denatured invertase. This mistake is due to the usage of dropper that
supposedly belongs to the live invertases bottle reagent consequently in dropping some
amount of live invertase into the solution. Thus, confirmed that the sucrose is hydrolysed by
the invertase to glucose and fructose.

In order to gain the accurate results some precautions must be take into account. First, do
not careless in doing the procedure. The label of the each bottle reagent must be clearly
read in order to avoid mistakes in taking the intended materials. Second, take the right and
equal amount of the intended solution for each treatment. Lastly, completely heated the
mixture of the Fehlings solution and cool it down to observe the accurate color changes.

REFFERENCES:
1. Lancashire,
R.
J.
(2015).
Fehlings
test.
http://wwwchem.uwimona.edu.jm/courses/Fehling.html

Retrieved

2. Solis, P. B. (2014). L5. Fehling's test reducing sugars. Retrieved

http://pbsciencelab.blogspot.com/2014/12/fehlings-test-reducing-sugars.html

from

from