Biochemistry Lab Midterm Review

Flashcards covering key terms and concepts from biochemistry laboratory experiments relevant for midterm examinations.

Molisch Test

A general test for carbohydrates using Molisch reagent and concentrated H2SO4.

Reducing Sugar

Sugars that can donate electrons to other molecules; detected by tests such as Tollens, Fehling's, and Benedict's.

Hydrolysis

The chemical breakdown of a compound due to reaction with water; often used to convert polysaccharides into monosaccharides.

Benedict’s Test

A qualitative test for reducing sugars that results in a color change when reducing sugars are present.

Peptide Bond

The chemical bond formed between two amino acids during protein synthesis.

Denaturation

The process by which proteins lose their native shape due to the disruption of non-covalent interactions.

Seliwanoff Test

A test that differentiates aldoses from ketoses based on color change upon reaction.

Fermentation

A metabolic process that converts sugar to acids, gases, or alcohol in the absence of oxygen.

Biuret Test

A test for proteins that requires at least two peptide linkages.

Iodine Test

A specific test for starch that produces a blue-black color in its presence.

Osazone Formation

A test for reducing sugars producing characteristic yellow crystals.

Nylander’s Test

A medical test used for detecting glucose in urine.

Mucic Acid Test

Identifies galactose by forming insoluble white crystals of mucic acid.

Xanthoproteic Test

A test for aromatic amino acids that results in an orange-red color upon reaction with concentrated nitric acid.

Hopkins Cole Test

A test for tryptophan using glyoxylic acid and concentrated sulfuric acid.

Lead Acetate Test

A test for the thiol group, specifically for cysteine, which produces a black precipitate.

Halogenation Reactions

Reactions of fats with halogens to determine the degree of unsaturation in fatty acids.

Acid Hydrolysis of Fats

The chemical breakdown of fats into glycerol and fatty acids.

Essential Amino Acids

Amino acids that cannot be synthesized by the body and must be obtained from the diet.

Non-reducing Sugar

Sugars that do not react with reducing agents, such as sucrose and starch.

Alkaloidal Reagents

Chemicals used to precipitate proteins by disrupting their interactions.