Introduction

Types of
Carbohydrates

MAYA FRATNIA NURAILI

16030194035
IRVANDAR NURVIANDY
16030194039
FITRAH NADIA RIZQIYYAH
16030194051

International Chemistry Education 2016

OBJECTIVES
Explain the basic principles in reaction of
carbohydrates introduction
Doing test to presence monosaccharide and
disaccharide
Doing test to presence of reducing sugar
Doing hydrolysis of polysaccharide and
disaccharide
Testing the result of hydrolysis polysaccharide
and disaccharide
 TOOLS AND MATERIALS
TOOLS:
• Pipettes 10 pcs
• Test Tube 20 pcs
• Tube’s rack 1 pcs
• Graduated cylinder 1 pcs
• Beaker glass 1 pcs
• Spiritus burner 1 pcs
• Triange 1 pcs
MATERIALS:
• Glucose solution 1,5 mL
• Sucrose solution 2,0 mL
• Amylum solution 1,5 mL
• Lactose solution 1,5 mL
• Fructose solution 1,0 mL
• Molish reagent 1,0 mL
• Selliwanoff reagent 7,0 mL
• Barfoed reagent 1,0 mL
• Benedict reagent 31,0 mL
• Fehling A 5,0 mL
• Fehling B 5,0 mL
• AgNO3 1% 1,0 mL
• NaOH 5% 1,0 mL
• NH4OH 2% until enough
• HCl 3M 3,0 mL
• NaOH 3M 6,0 mL
• Iodine 1,0 mL
• Aquadest until enough
• H2SO4 concentrated 8 drops
1 Molish Test
Objective : To test the presence of carbohydrate compound in sample

5 drops of sucrose 5 drops of glucose 5 drops of amylum

 Put in each test tube

 Added 5 drops of Molisch reagent to each test tube
 Added 8 drops of H2SO4 concentrated into the bottom of test
tube
 Observed the result

Red ring is formed Red ring is formed Red ring is formed

on the bottom on the bottom on the bottom
surface surface surface

 Let it for 2 minutes

 It is diluted with 5 mL of aqudest
 Observed the result

Purple color is formed Purple color is formed Purple color is formed

2 Selliwanoff Test
Objective : to distinguished between aldose and ketose sugar in
carbohydrate compounds

5 drops of amylum 5 drops of lactose 5 drops of glucose

 Put in each test tube

 Added 5 drops of Selliwanoff reagent to each test tube
 Shaken it
 Heated in steam bath
 Observed and recorded the time that needed to changes

Result Result Result

3 Barfoed Test
Objective : used to detect the presence of monosaccharide
5 drops of amylum 5 drops of glucose 5 drops of lactose 5 drops of fructose

 Put in each test tube

 Added 5 ml of Barfoed reagent to each test tube
 Heated test tube in steam bath
 Observed the result

Brownish red precipitate

(if it is heated in 2 minutes)
+ Monosaccharides

 It is heated again during 10 minutes (if there was produce

brownish red precipitate, it’s mean positive of
disaccharides

Result Result Result Result

4 Tollens Test
Objective : to showing presence aldehyde groip with
formed a silver mirror
1) Making Tollens Reagent

1 mL of AgNO3 5% Solution
 Pouring into test tube that has been washed
with soap + water and heating in the oven
 Adding 1 Ml of NaOH solution 5%

Brown Precipitate
 Adding NH4OH solution 2% drop by drops until
dissolve
 Shaken
Tollens it
Reagent
4 Tollens Test
5 drops of 5 drops of 5 drops of 5 drops of 5 drops of
sucrose amylum Lactose Glucose Fructose

 Entered into each test tube

 Added 5 drops of tollens reagent to each test tube
 Wait for a few minutes, if there are no reaction, heating
the solution
 Observed the result

Result Result Result Result Result

5 Fehling Test
Objective : to determine wether carbonyl containing compound an
carbohydrate is an aldehyde or ketone

5 drops of 5 drops of 5 drops of 5 drops of 5 drops of

sucrose amylum Lactose Glucose Fructose

 Poured into each test tube

 Added 2 mL of Fehling reagent into each test tube
 Shaken it
 Heated in the steam bath during 3-4 minutes
 Observed the result

Result Result Result Result Result

6 Benedict Test
Objective : to checking presence reduction sugar

5 drops of 5 drops of 5 drops of 5 drops of 5 drops of

sucrose amylum Lactose Glucose Fructose

 Poured into each test tube

 Added 5 drops of Benedict reagent into each test tube
 Shaken it
 Heated in the steam bath during 3-4 minutes
 Observed the result

Result Result Result Result Result

7 Hydrolysis of Sucrose
Objective : to check the presence of reduction sugar in monosaccharides

0,5 mL of Sucrose
 Poured into beaker glass
 Added 6 mL of Aquadest

Sucrose Solution
 Poured into three of test tube with the same volume

Test Tube 1 Test Tube 2 Test Tube 3

 Added 1 mL of HCl 3M  Added 1 mL of aquadest  Added 1 mL of aquadest
 Heated in the steam  Heated in the steam  Let in the room
bath bath temperature
  Cooled in the room  Cooled in the room  Added 1,5 mL of
temperature temperature aquadest
 Added 1,5 mL of NaOH  Added 1,5 mL of NaOH 3M  Divided the into 2 part
3M  Added 1,5 mL of
 Divided the into 2 aquadest
parts  Divided the into 2 parts

1A 1B 2A 2B 3A 3B
  Added 2 mL of
 Added 5 mL of Benedict reagent
Selliwanoff reagent
 Heated in the steam bath for 5
 Heated in the steam
minutes
bath for 5 minutes
 Observed the result
 Observed the result

Result Result
8. Hydrolysis of amylum
objectives
• To check the presence of reduction sugar used
benedict reagent
• To check the polysaccharides in sample used iodin
test
• To distinguish between aldose and ketose sugar in
carbohydrate compounds.
8 Hydrolysis of Amylum
2 mL Of Amylum solution
 Poured into three of test tube with the same volume

Test Tube 1 Test Tube 2 Test Tube 3

 Added 2 mL of HCl 3M  Added 2 mL of aquades  Added 2 mL of aquades
 Heated in the steam bath  Heated in the steam  Let it in the room
 Cooled in the room bath temperature
temperature  Cooled in the room  Added 3 mL of aquades
 Added 3 mL of NaOH 3M temperature
 Added 3 mL of aquadest
  Added some drops of iodine
 Added 5 mL of benedict
reagent
 Observed the result
Result