Carbohydrate Identification Test
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Carbohydrate Identification Test

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@RosyJasper4301

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Questions and Answers

What is the basis of the test for identifying carbohydrates from other macromolecules?

  • Intensity of color directly proportional to carbohydrate amount
  • Formation of purple-colored furfural or hydroxymethylfurfural derivatives
  • Rapid positive test for monosaccharides
  • Reaction of alpha-naphthol with carbohydrates in the presence of sulfuric acid (correct)

    • What is the specific characteristic of monosaccharides in this test?

  • Their color intensity is directly proportional to the amount present
  • They form purple-colored derivatives
  • They give a rapid positive test (correct)
  • They react slower than disaccharides and polysaccharides

    • What causes the formation of purple-colored furfural or hydroxymethylfurfural derivatives in the test?

  • Reaction of disaccharides and polysaccharides with alpha-naphthol
  • Presence of sulfuric acid alone
  • Sugars reacting with alpha-naphthol in an acidic environment (correct)
  • Direct proportionality of color intensity to carbohydrate amount

    • Starch gives a reddish brown complex with iodine in this test

    <p>False</p> Signup and view all the answers

    Glycogen reacts to form blue color with iodine in this test

    <p>False</p> Signup and view all the answers

    The purpose of this test is to differentiate polysaccharides from other carbohydrates

    <p>True</p> Signup and view all the answers

    Study Notes

    Test for Identifying Carbohydrates

    • Tests for carbohydrates differentiate them from other macromolecules based on specific reactivity and color changes.
    • Different tests exploit unique properties of carbohydrates to reveal their presence.

    Characteristic of Monosaccharides

    • Monosaccharides show distinct reactivity and participate in specific reactions, differentiating them from polysaccharides and other macromolecules.

    Formation of Derivatives

    • The formation of purple-colored furfural or hydroxymethylfurfural derivatives is induced by the dehydration of sugars during the test, leading to color changes indicative of sugar presence.

    Starch and Iodine Reaction

    • Starch forms a reddish-brown complex when reacted with iodine, a characteristic color indicating the presence of this polysaccharide.

    Glycogen and Iodine Reaction

    • Glycogen produces a blue color when treated with iodine, differentiating it from starch and highlighting its unique structure and composition in polysaccharides.

    Purpose of the Test

    • The main purpose of the test is to differentiate polysaccharides from other carbohydrate types, allowing for specific identification and analysis.

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    Description

    Test your knowledge of identifying carbohydrates using chemical reactions. Learn about the reactions of different types of carbohydrates with alpha-naphthol and sulfuric acid, and the resulting color changes.

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