Cabalonga, Allyssa Jiselle

De Jesus, Charlene
Ledesma, Marvin Chester
Pada, Judith Anne Talitha
San Luis, Raphael Gavin

 are polyhydroxy aldehydes and ketones

and their anhydrides

contain potentially active aldehydes or
ketone groups and their derivatives
also known as Saccharides
can be represented by a simple
stoichiometric formula (CH2 O)n

 cannot be hydrolyzed into simpler

carbohydrates
classified into triose, tetrose, pentose,
hexose and heptose base on the number of
carbon atoms present
are also classified into aldose and ketose
based on the functional group present.
Xylose, glucose, galactose, and fructose

 give rise to two monosaccharide units

upon hydrolysis

formed when two monosaccharides

(simple sugars) undergo a condensation

reaction which involves the elimination of
a small molecule, such as water, from the
functional groups only.

 Polymeric carbohydrate structures, formed of

repeating units either monosaccharides or

disaccharides joined together by glycosidic bonds

Contain more than ten monosaccharide units

Primary function is energy storage or food reserve

3 important polysaccharides are starch, glycogen

and cellulose

 Aldose monosaccharide that

contains only one aldehyde group per

molecule

Ketose - monosaccharide that contains

only one ketone group per molecule

Pentose monosaccharide that

contains five carbon atoms

Aldohexose - hexose with an

aldehyde group on one end

Ketohexose - ketone-containing

hexose

 Amylose
a polysaccharide
a straight chain polymer of D-glucose units
constitutes about 20% of the starch

 Glycogen

a polysaccharide
a branched biopolymer

consisting of linear chains of

glucose residues
the principal storage form
of glucose in animal and
human cells

 Cellulose

a polysaccharide
consists of a linear chain of

(14) linked D-glucose

units
an important structural
component of the primary
cell wall of green plants

 Xylose

a monosaccharide
contains five carbon atoms

(pentose), a formyl and

aldehyde functional group
Aldopentose

 Glucose

a monosaccharide
contains six carbon atoms

(hexose) and an aldehyde

functional group (aldose).
Aldohexose
widely used aldohexose in
living organisms

 Galactose
a monosaccharide
contains six carbon atoms

(hexose) and an aldehyde

functional group (aldose)
Aldohexose
not normally found in
nature but it is mostly
hydrolyzed from lactose

 Fructose

a monosaccharide
contains six carbon atoms

(hexose) and a ketone

functional group (ketose)
Ketohexose
Also known as levulose

 Lactose

a disaccharide
contains the units of

galactose and glucose

 Maltose

a disaccharide
contains two units of

glucose

 Sucrose

a disaccharide
contains the units of

glucose and fructose.

commonly referred to
as "table sugar"

 To characterize the three standard

polysaccharides using the general tests

for carbohydrates
To identify the unknown sugar using a
number of specific chemical tests

Solid unknown
sugar
Transfer half of the solid unknown
sugar to large test tube.
Place it in locker. (For next
meeting)
Put the other half to a large test
tube with 5 mL distilled water.
Vortex to dissolve for 1 minute

Unknown sugar
solution

10 drops of standard
amylose/glycogen/cellulose

Add 2 drops of Molisch reagent

Mix thoroughly
Add 10 drops of conc. H2SO4
Take note of the color of
inerphase

Colored interphase

10 drops of standard
amylose/glycogen/cellulose

Add 10 drops of Anthrone

solution
Take note of the color formed

Colored solution

10 drops of standard
amylose/glycogen/cellulose
Add a drop of Iodine solution
Record your observation
Heat in boiling water bath
Take note of the changes
Remove from water bath and
cool the solution
Record your observation

Colored solution

10 drops of
standard/unknown solution

Add 10 drops of conc. HNO3

Plug with cotton
Heat in boiling water bath for 1
hr
Place tubes in locker
Record your observation

colored crystals/precipitate

5 drops of standard/unknown
solution

Add 10 drops of Benedicts

reagent
Heat in water bath for 5 mins or
until a brick red precipitate is
observed
Immediately remove from water
bath and let it cool
Record the results
colored precipitate

5 drops of standard/unknown
solution
Add 10 drops of Barfoeds
reagent
Heat for 5 mins or until a brick
red precipitate is formed
Note the time when the brick
red ppt is observed
Remove from water bath
Record the results
Colored precipitate

5 drops of standard/unknown
solution
Add 10 drops of Bials orcinol
reagent
Heat for 5 mins or until a blue-green
solution is observed
Immediately remove from the water
bath and take note of the time
Record your observation
Colored solution

5 drops of standard/unknown
solution
Add 10 drops of Seliwanoffs reagent
Heat in boiling water bath for 5 mins
or until a cherry red solution is
observed
Immediately remove the tubes from
water bath and take note of the time
Record your results
Colored solution

GROUP

AMYLOSE

GLYCOGEN

CELLULOSE

Yellow interphase

Faint yellow interphase

Yellow green interphase

Green interphase

Green interphase

Green interphase

Dark green interphase

Dark green interphase

Green interphase

Dark green interphase

Light green interphase

Dark green interphase

Yellow green interphase Yellow green interphase Yellow green interphase

Green interphase

Green interphase

Green interphase

Light green interphase

Yellow interphase

Green interphase

Yellow green interphase Yellow green interphase

Greenish interphase

Yellow green interphase Yellow green interphase Yellow green interphase

A test for all carbohydrates.

Indicates presence of a carbohydrate.
Monosaccharides give a rapid positive test.

Disaccharides and polysaccharides react

slower

A.1

PRINCIPLE:
1. Hydrolysis of carbohydrates to
monosaccharide form
2. Dehydration of monosaccharide to furfural
derivatives
- When carbohydrates are exposed to concentrated H2SO4,
they undergo dehydration to form furaldehyde derivatives.
Pentose form furfural (top reaction) and hexoses form 5hydroxymethyl furfural (bottom reaction).
A.1

3. Condensation
It condenses with -naphthol to form a colored
interphase.

A.1

 Positive for: carbohydrates

Positive results: Purple interphase
Reagents: -naphthol and 95% ethanol

A.1

A.1

GROUP

AMYLOSE

GLYCOGEN

CELLULOSE

Blue-green solution

Green solution

Dark green solution

Blue-green solution

Light blue solution

Light blue solution

Blue-green solution

Blue-green solution

Blue-green solution

Dark blue-green
solution

Light blue-green
solution

Light blue-green
solution

Dark blue solution

Light blue-green
solution

Light blue-green
solution

Light green Solution

Blue-green solution

Green solution

Blue-green solution

Dark green solution

Light green solution

Blue-green with yellow

ring solution

Light blue-green
solution

Light blue solution

Blue-green solution

Blue-green solution

Light blue-green
solution

A general test for carbohydrates

Used for qualitative and quantitative

estimation of polysaccharides as well as

monosaccharides

A.2

PRINCIPLE:

1. Hydrolysis of carbohydrates to

monosaccharide form
2. Dehydration of monosaccharide to
furfural derivatives
- Monosaccharides are dehydrated by treating
with acid to form furfurals and hydroxymethyl
furfural.
A.2

3. Condensation
- These furfural are then condensed by
anthrone reagent to form a blue green color
complex.

A.2

 Positive for: carbohydrates

Positive results: blue green solution
Reagents: Anthrone reagent and conc. H2SO4

A.2

A.2

GROUP

BEFORE HEATING

DURING HEATING

AFTER COOLING

Blue-black solution

Colorless clear solution

Blue-violet solution

Dark blue solution

Colorless clear solution

Dark blue indigo

solution

Dark blue solution

Colorless clear solution

Violet solution

Blue solution

Colorless clear solution

Blue solution

Dark blue-purple
solution

Colorless clear solution

Dark blue-purple
solution

Dark blue solution

Colorless solution

Dark blue solution

Blue solution

Colorless clear solution

Blue solution

Blue solution

Colorless solution

Blue solution

Dark blue solution

Colorless solution

Lavender solution

GROUP

BEFORE HEATING

DURING HEATING

AFTER COOLING

Yellow clear solution

Colorless clear solution

Faint yellow clear

solution

Yellow clear solution

Colorless clear solution

Colorless clear solution

Yellow clear solution

Colorless clear solution

Yellow clear solution

Colorless clear solution

Colorless clear solution

Colorless clear solution

Yellow clear solution

Yellow clear solution

Yellow clear solution

Light yellow solution

Colorless solution

Light yellow solution

Yellow clear solution

Colorless clear solution

Colorless clear solution

Yellow clear solution

Colorless clear solution

Colorless clear solution

Light yellow solution

Colorless solution

Colorless solution

GROUP

BEFORE HEATING

DURING HEATING

AFTER COOLING

Faint yellow clear

solution

Colorless clear solution

Colorless turbid
solution

Clear yellow solution

Colorless clear solution

Colorless clear solution

Yellow turbid solution

Colorless clear solution

Colorless turbid
solution

Colorless turbid
solution

Colorless solution

Colorless solution with

white ppt

Colorless turbid
solution

Colorless turbid
solution

Colorless turbid
solution

Faintly yellow solution

Colorless solution

Faintly yellow solution

Light yellow clear

solution

Colorless clear solution

Colorless clear solution

Light yellow clear

solution

Colorless clear solution

Colorless clear solution

Yellow turbid solution

Colorless solution

Colorless turbid
solution

A test for polysaccharides

PRINCIPLE:

Iodine forms a coordinate complex between

the helically coiled polysaccharide chain and

iodine centrally located within the helix due
to adsorption.
The color obtained depends upon the length
of the unbranched or linear chain available
for complex formation.
A.3

Amylose,

A.3

the
unbranched
helical
component of starch gives the deep blue
color.
The blue color disappears on heating
because the helical coil unwinds and
Iodine is released (which is equivalent to
denaturation). On cooling, renaturation
takes place and iodine is again bound to
the reformed complex.

A.3

A.3

 Positive for: Amylose

Positive results: deep blue color
Reagents: Iodine solution (2% solution of KI in

water with few crystals of iodine)

A.3

GROUP

XYL

GLU

GAL

FRU

MAL

LAC

SUC

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless clear
soln with fine
white ppt

Colorless
soln

Coarse
white ppt

Colorless
soln

Colorless
soln

Coarse
white ppt

Colorless
soln

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

Colorless
clear soln

Crystals

Colorless
clear soln

Colorless
clear soln

Crystals

Colorless
clear soln

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

Colorless
clear soln

White
crystals

Colorless
clear soln

test specifically in identification of

galactose and also lactose.

Mucic acid is another name of galactaric

acid

B.1

PRINCIPLE:
Oxidation of most monosaccharides by nitric

acid yields soluble dicarboxylic acids. However,

oxidation of galactose yields an insoluble mucic
acid.
Lactose will also yield a mucic acid, due to
hydrolysis of the glycosidic linkage between its
glucose and galactose subunits. Being insoluble,
galactosaccharic acid crystals separate out.
B.1

The aldehyde and primary alcohol

groups are oxidized to carboxyl

groups in the reaction of galactose
with HNO3 forming saccahric acid.

B.1

 Positive for: Galactose and Lactose

Positive results: White crystals
Reagents: Concentrated HNO3

B.1

B.1

GROUP

XYL

GLU

GAL

FRU

MAL

LAC

SUC

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Brick red
ppt

Light blue
solution

A test to detect reducing sugars. It is

widely used in detecting glucose in urine

even though not specific for glucose.
A semi quantitative test that gives a rough
estimate of a reducing sugar present in a
sample.
R

PRINCIPLE:

Carbohydrates with a free aldehyde or keto

group have the ability to reduce various

metallic ions.
In this test, cupric ions are reduced to
cuprous ions by the enediols formed from
sugars in the alkaline medium of Benedicts
reagent.

 Positive for: Reducing monosaccharides &

Reducing disaccharides (lactose and maltose)

Positive results: brick red precipitate

Reagents: Benedicts reagent (Copper sulphate,

sodium citrate and sodium carbonate)

 Copper sulfate dissociate to give sufficient cupric ions

(in the form of cupric hydroxide) for the reduction

reactions to occur.
Sodium citrate keeps the cupric hydroxide in solution
without getting precipitated
Sodium carbonate make the pH of the medium alkaline
In the alkaline medium, sugars form enediols which are
powerful reducing agents. They reduce blue cupric
hydroxide to insoluble yellow to red cuprous oxide.
R

SUGAR

XYL

Brick
red ppt
(45 sec)

Brick
red ppt
(35 sec)

Brick
red ppt
(50 sec)

Brick
red ppt
(22 sec)

Brick
red ppt
(27 sec)

Brick
red ppt
(45 sec)

Brick
red ppt
(1:09)

Brick
red ppt
(45 sec)

Brick
red ppt
(33 sec)

GLU

Brick
red ppt
(1 min)

Brick
red ppt
(58 sec)

Brick
red ppt
(53 sec)

Brick
red ppt
(1 min)

Brick
red ppt
(45 sec)

Brick
red ppt
(56 sec)

Brick
red ppt
(1:11)

Brick
red ppt
(1:01)

Brick
red ppt
(57 sec)

GAL

Brick
red ppt
(54 sec)

Brick
red ppt
(31 sec)

Brick
red ppt
(50 sec)

Brick
red ppt
(15 sec)

Brick
red ppt
(52 sec)

Brick
red ppt
(42 sec)

Brick
red ppt
(1:13)

Brick
red ppt
(35 sec)

Brick
red ppt
(34 sec)

FRU

Brick
red ppt
(1:10)

Brick
red ppt
(28 sec)

Brick
red ppt
(33 sec)

Brick
red ppt
(28 sec)

Brick
red ppt
(1:02)

Brick
red ppt
(41 sec)

Brick
red ppt
(1:13)

Brick
red ppt
(41 sec)

Brick
red ppt
(28 sec)

SUGAR

MAL

Brick
red ppt
(3:40)

Brick
red ppt
(1:44)

Brick
red ppt
(1:45)

Brick
red ppt
(5 min)

Brick
red ppt
(2:40)

Brick
red ppt
(2:14)

Brick
red ppt
(3:53)

Brick
red ppt
(2:45)

Brick
red ppt
(2:15)

LAC

Brick
red ppt
(5 mins)

Brick
red ppt
(1:35)

Brick
red ppt
(2:08)

Brick
red ppt
(44 sec)

Brick
red ppt
(1:15)

Brick
red ppt
(1:52)

Brick
red ppt
(3:53)

Brick
red ppt
(4:26)

Brick
red ppt
(2:19)

SUC

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Light
blue
solution
(5 mins)

Useful

to
distinguish
between
monosaccharide and disaccharide
A test to detect monosaccharide sugars in a
solution
Disaccharides will also respond to the test
with prolonged heating and under proper
conditions of acidity leading to hydrolysis of
the disaccharides
B.3

B.3

PRINCIPLE:
Aldoses and ketoses can reduce cupric ions even

in acidic conditions. This test distinguishes

reducing monosaccharide from disaccharides by
controlling pH and time of heating.
In acid medium, monosaccharides enolize much
more readily than disaccharides and these
enediols reduce cupric ions released by copper
acetate of Barfoeds reagent to produce red
precipitate.

 Positive for: Reducing monosaccharides

Positive results: brick red precipitate
Reagents: Barfoeds reagent (0.33 M neutral

copper acetate in 1% acetic acid solution)

B.3

B.3

SUGAR

XYL

Bluegreen
soln
(30 sec)

Dark
bluegreen
soln
(33 sec)

Bluegreen
soln
(39 sec)

Bluegreen
soln
(30 sec)

Bluegreen
soln
(15 sec)

Bluegreen
soln
(1:59)

Bluegreen
soln
(44 sec)

Bluegreen
soln
(28 sec)

Bluegreen
soln
(38 sec)

GLU

Dark
brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Black
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Brown
soln
(5 mins)

Brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

GAL

Dark
green
soln
(5 mins)

Dark
green
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
green
soln
(5 mins)

Green
soln
(5 mins)

Dark
brown
soln
(5 mins)

Brown
soln
(5 mins)

Brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

FRU

Black
ppt
(5 mins)

Dark
brown
soln
(5 mins)

Black
brown
soln
(5 mins)

Black
soln
(5 mins)

Black
soln
(5 mins)

Brown
soln
(5 mins)

Brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Light
brown
soln
(5 mins)

SUGAR

MAL

Brown
black
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Black
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Brown
soln
(5 mins)

Brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

LAC

Brown
black
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
green
soln
(5 mins)

Black
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
green
soln
(5 mins)

Brown
soln
(5 mins)

Brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

SUC

Black
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Black
soln
(5 mins)

Dark
brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

Brown
soln
(5 mins)

Brown
soln
(5 mins)

Dark
brown
soln
(5 mins)

 A test used to distinguish pentose sugars

PRINCIPLE:
1. Dehydration
The reagent dehydrates pentoses to form fufural.
2. Condensation
Furfural further reacts with orcinol and the ferric ion
present in the reagent to produce a blue green colored
complex
B.4

 Hexoses are also hydrolysed and react with the

orcinol but form a red to brown complex

B.4

 Positive for: Pentose sugars (Xylose)

Positive results: blue-green solution
Reagents: Bials reagent (orcinol, HCl & Ferric

Chloride solution)

B.4

B.4

SUGAR

XYL

Dark
green
soln
(5 mins)

Dark
green
soln
(5 mins)

Dark
green
soln
(5 mins)

Green
soln
(5 mins)

Dark
green
soln
(5 mins)

Dark
green
soln
(5 mins)

Green
soln
(5 mins)

Green
soln
(5 mins)

Dark
green
soln
with ppt
(5 mins)

GLU

Red
soln
(5 mins)

Orange
red soln
(5 mins)

Orange
soln
(5 mins)

Orange
red soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Bright
red soln
(5 mins)

GAL

Orange Orange
red soln red soln
(5 mins) (5 mins)

Orange
soln
(5 mins)

Dark
orange
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

FRU

Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
red soln red soln red soln red soln red soln red soln red soln red soln red soln
(1 min) (29 sec) (40 sec) (20 sec) (50 sec) (30 sec) (17 sec) (46 sec) (28 sec)

SUGAR

MAL

Red
soln
(5 mins)

Orange
red soln
(5 mins)

Orange
soln
(5 mins)

Orange
red soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

LAC

Red
soln
(5 mins)

Orange
red soln
(5 mins)

Orange
soln
(5 mins)

Orange
red soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

Red
soln
(5 mins)

SUC

Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
Cherry
red soln red soln red soln red soln red soln red soln red soln red soln red soln
(1:12)
(41 sec) (37 sec) (40 sec) (47 sec) (43 sec) (1 min)
(1 min) (54 sec)

A test to distinguish ketoses from aldoses in

carbohydrates
This test identifies ketoses since the reaction
occurs fast with ketoses.
Aldose sugars also react but at a much slower
rate.
B.5

PRINCIPLE:
1. Rapid dehydration
- Ketose on treatment with HCl form 5hydroxymethyl furfural due to dehydration reaction.
2.

Condensation
The furfural then reacts with the resorcinol in a
condensation reaction to form a cherry-red
complex.

B.5

Sucrose upon acid hydrolysis by the HCl yields

a keto sugar, fructose. Fructose being a keto

sugar gives a positive response in this test.

Lactose and maltose contain no keto sugar and

cannot give a positive response in this test.

Upon continuous boiling, aldoses get converted

to ketose and gives a positive result in this test.

B.5

 Positive for: Ketose sugars (Fructose and Sucrose)

Positive results: cherry red solution
Reagents: Seliwanoffs reagent (resorcinol and

HCl)

B.5

B.5

SUGAR

STUDENT #

Xylose

2,6,11, 19, 27, 33

Glucose

9, 13, 18, 24, 31

Galactose

7, 17, 26

Fructose

4, 8, 15, 22, 27

Maltose

1, 14, 23, 25, 32

Lactose

3, 12, 21, 30

Sucrose

5, 10, 16, 20 28

TEST

AMYLOSE

GLYCOGEN

CELLULOSE

Molisch

Positive

Positive

Positive

Anthrone

Positive

Positive

Positive

Iodine

Positive

Negative

Negative

TEST

XYL

GLU

GAL

FRU

MAL

LAC

SUC

Mucic Acid

Negative

Negative

Positive

Negative

Negative

Positive

Negative

Benedicts

Positive

Positive

Positive

Positive

Positive

Positive

Negative

Barfoeds

Positive

Positive

Positive

Positive

Negative

Negative

Negative

Bials

Positive

Negative

Negative

Negative

Negative

Negative

Negative

Seliwanoffs

Negative

Negative

Negative

Positive

Negative

Negative

Positive

 The three polysaccharides were characterized by

their color and quality of the solution by the general

tests which are Amylose, Glycogen and Cellulose

The unknown sugars were identified through

distinguishing the standard sugars by their color

and reaction to each specific test

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