Jorianne Ledesma MLS 2B

1. Based from the above results, in what solvent is glucose most soluble? How
about fructose? and galactose?
Based on the results above glucose, fructose and galactose are soluble in: water,
10%NaCl, 0.25% HCl, while in95% Ethyl alcohol, glucose fructose and galactose
gave us a slightly soluble result.
2. In Molischs test what is the principle behind the production of color at the
junction of the two liquids?
It is a sensitive chemical test for the presence of carbohydrates, based on the
dehydration of the carbohydrate by sulfuric acid or hydrochloric acid to produce an
aldehyde, which condenses with two molecules of phenol. A positive reaction is
indicated by appearance of a purple ring at the interface between the acid and test
layers.
3. In phenylhydrazine reaction, what is the color of the crystals formed?
The reaction gave us yellow colored crystals.
4. In Moores test, what is responsible for the production of the color at the
junction of the two liquids?
When a solution of reducing sugar is heated with an alkali (NaOH), it turns yellow
to orange and finally dark brown, releasing the odor of caramel. This is due to the
liberation of aldehyde which subsequent polymerizes to form a resinous substance,
caramel. Glucose, fructose or mannose when allowed to stand in the presence of
weak alkali (BaOH) is converted into a mixture containing all the three sugars and
whichever one of them is used the same proportion of the three sugars is always
reached at equilibrium
5. Discuss the 3 stages in chemical reactions involved in Osazone formation.
Osazone test was performed by treating carbohydrates with phenylhydrazine at
100C and pH 4.3. A series of reactions takes place which results in the formation of
hydrazone which on further reactions form the osazone . This reaction is complete
in 3 steps and consumes 3 moles of phenylhydrazine. During reaction with
monosaccharides, additional phenyl hydrazine is consumed in oxidizing the adjacent
OH-group to carbonyl group which then forms a second phenyl hydrazone. Such
bisphenyl hydrazones are called osazones. Osazone formation involves hydrazone
formation at 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 (or an aldehyde). The new carbonyl group is also
converted to a hydrazone. A crystalline compound with a sharp melting point will be
obtained. Since only C1 & C2 of a saccharide are involved in osazones, sugars with

the same configuration at the remaining carbon atom give the same osazone. Dfructose and D-mannose give the same osazone as D-glucose.