tests for carbohydrates

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Last updated 6:51 AM on 9/10/26
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5 Terms

1
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reducing sugar

add Benedict’s reagent and heat to 95c

Blue to red precipitate

2
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Non reducing sugar

Boil with acid to hydrolyse glycosidic bond

Neutralise with sodium hydrogen carbonate

Add Benedict’s reagent and heat to 95c

Blue to red precipitate

3
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Starch

Add iodine in potassium iodide/ iodine solution

Yellow/orange to blue/black

4
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Starch structure relates to its function

Polymer of glucose so is easily hydrolysed

Branched so more ends for faster hydrolysis

Insoluble so not lost

5
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Cellulose structure

Long, unbranched chains of B-glucose

Joined by many hydrogen bonds

To form micro/macro fibrils