Molisch Test 1

Kurdistan Regional Government-Iraq
Erbil Polytechnic universty

Koya technical Institute
Department:MLT Morning
Carbohydrate tests
Preparated by Supervised by
Ali esmail Mr. rzgar
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molisch test diffintion
The Molisch test is a chemical test used in biochemistry to detect the
presence of carbohydrates, specifically the presence of any form of
carbohydrate that can be broken down to give furfural or
hydroxymethylfurfural. The test is based on the reaction of
carbohydrates with α-naphthol in the presence of concentrated sulfuric
acid.
Molisch’s Test Principle

In Molisch’s test, the carbohydrate (if present) undergoes dehydration
upon the introduction of concentrated hydrochloric or sulphuric acid,
resulting in the formation of an aldehyde. This aldehyde undergoes
condensation along with two phenol-type molecules (such as α-
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naphthol, resorcinol, and thymol), resulting in the formation of a purple
or reddish-purple coloured complex.
Reagent of molisch test
The reagent used in the Molisch test consists of two components:
1. α-naphthol solution: This solution is prepared by dissolving α-naphthol in
ethanol. It is added to the test tube containing the sample to react with
carbohydrates.
2. Concentrated sulfuric acid: This acid is carefully layered down the side of the
test tube after the addition of α-naphthol solution. The sulfuric acid helps in the
formation of a purple ring at the junction of the two layers, indicating a positive
result for the presence of carbohydrates.
object of molisch test

The object of the Molisch test is to detect the presence of carbohydrates in a
given sample. The test is based on the reaction of carbohydrates with α-naphthol
in the presence of concentrated sulfuric acid. The formation of a purple ring at
the junction of the two layers in the test tube indicates a positive result,
suggesting the presence of carbohydrates in the sample. The Molisch test is a
qualitative test commonly used in biochemistry to screen for the presence of
carbohydrates in various biological samples.
What does Molisch’s test is used for?

Molisch’s test is a chemical test that detects the presence of carbohydrates in an
analyte. This test is named after Czech-Austrian botanist Hans Molisch, who
discovered it.
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Which carbohydrate gave a positive result with Molisch’s test?
All carbohydrates (monosaccharides, disaccharides, and polysaccharides) pass

the Molisch test. It is based on Sulphuric acid dehydrating the carbohydrate to
produce an aldehyde, which condenses with two molecules of α-naphthol,
resulting in the appearance of a purple ring at the interface.
What is the negative result of Molisch test?

The purple-coloured ring forms at the interface between the sulphuric acid and
the test solution. Because the sulphuric acid is denser than the test solution, it
remains above it. The lack of colour indicates a negative outcome.
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benedict test definition
The Benedict test is a chemical test used to detect the presence of reducing
sugars in a given sample. Reducing sugars are carbohydrates that have free
aldehyde or ketone functional groups, which can reduce certain metal ions such
as copper (II) to form a colored precipitate. The test is based on the reduction of
copper (II) ions to copper (I) oxide, which results in the formation of a colored
precipitate ranging from green to red, depending on the amount of reducing
sugar present in the sample. The Benedict test is commonly used in biochemistry
and food science to determine the sugar content in various substances.
The Benedict test reagent consists of the following components:
- Copper (II) sulfate: This is the primary component of the reagent and provides
the copper ions necessary for the reaction with reducing sugars.
- Sodium carbonate: This is added to maintain the alkaline pH of the solution,
which is required for the reaction to occur.
- Sodium citrate: This acts as a complexing agent to prevent precipitation of
copper (II) hydroxide.
- Potassium thiocyanate: This is added to stabilize the copper (II) ions in the
reagent.
- Water: Used as a solvent to dissolve the components and make up the final
reagent solution.
When performing the Benedict test, the reagent is typically prepared by

dissolving these components in water in specific proportions to ensure the
optimal conditions for the reaction with reducing sugars.
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benedict test princible
The Benedict test is based on the principle of the reduction of copper (II) ions to
copper (I) oxide by reducing sugars. Here is a detailed explanation of the
principle behind the Benedict test:
- The Benedict reagent contains copper (II) ions, which are blue in color.
- When a reducing sugar is present in the sample being tested, such as glucose
or fructose, it can donate electrons to the copper (II) ions.
- The copper (II) ions are reduced to copper (I) ions as a result of this electron
transfer.
- The copper (I) ions further react with hydroxide ions from the alkaline solution
provided by sodium carbonate in the reagent to form insoluble copper (I) oxide.
- The copper (I) oxide precipitates out of the solution as a red, orange, or yellow
solid, depending on the amount of reducing sugar present.
- The intensity of the color change is directly proportional to the amount of
reducing sugar in the sample, allowing for semi-quantitative analysis of the
sugar content.
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What would a positive Benedict's test be?
A positive test with Benedict's reagent is shown by a color change from clear
blue to brick-red with a precipitate. Generally, Benedict's test detects the
presence of aldehyde groups, alpha-hydroxy-ketones, and hemiacetals,
including those that occur in certain ketoses
1-Approximately 1 ml of sample is placed into a clean test tube.

2- 2 ml (10 drops) of Benedict’s reagent (CuSO4) is placed in the test tube.
3-The solution is then heated in a boiling water bath for 3-5 minutes.
Observe for color change in the solution of test tubes or precipitate formation
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Defintion of barfoeds test
Barfoed's test is a chemical test used for detecting the presence of
monosaccharides. It is based on the reduction of copper(II) acetate to copper(I)
oxide (Cu2O), which forms a brick-red precipitate
What is the objective of the Barfoed's test?

A chemical test known as the Barfoed's test is used to identify the presence of
monosaccharides and can identify reducing monosaccharides when
disaccharides are present. Disaccharides might be used in this reaction, although
it would proceed extremely slowly
Procedure of Barfoed’s test:
.Take 1ml of test sample in dry test tube.

.Take 1ml of distilled water in another tube as control.
.Add 2ml of Barfoed’s reagent to all the tubes.
.Keep in boiling water bath.
.Look for the development of brick red precipitate.
.Note the time taken to develop the color.
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What is positive in Barfoed's test?
Therefore, it is possible to distinguish between a reducing monosaccharide and
a reducing disaccharide using Barfoed's reagent. A positive test is a dark red
precipitate and is evidence of a reducing monosaccharide
What is the color of the Barfoed's test result?

Positive Barfoed's test: development of brick red color ppt within 3-5 minutes.
Negative Barfoed's test: absence of red color
Is starch positive in Barfoed's test?

This test is used to differentiate polysaccharides from the rest of carbohydrates.
It is given positive by starch and glycogen
What is the purpose of the Barfoed's test?

A chemical test known as the Barfoed's test is used to identify the presence of
monosaccharides and can identify reducing monosaccharides when
disaccharides are present. Disaccharides might be used in this reaction, although
it would proceed extremely slowly
Principle of Barfoed’s test:

The principle of Barfoed's test is based on the ability of monosaccharides with
a free aldehyde group (aldoses) to undergo a redox reaction in the presence of a
copper (II) acetate reagent under acidic conditions. This reaction leads to the
formation of a red precipitate of cuprous oxide (Cu2O). The test is specific for
aldoses, as ketoses do not have a free aldehyde group and therefore do not react
in the same manner. By observing the formation of the red precipitate after
heating the test solution, one can differentiate between aldoses and ketoses based
on their reactivity with the Barfoed's reagent.
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Kurdistan Regional Government-Iraq

Erbil Polytechnic universty

Molisch’s Test Principle

object of molisch test

What does Molisch’s test is used for?

All carbohydrates (monosaccharides, disaccharides, and polysaccharides) pass

What is the negative result of Molisch test?

The Benedict test reagent consists of the following components:

When performing the Benedict test, the reagent is typically prepared by

1-Approximately 1 ml of sample is placed into a clean test tube.

What is the objective of the Barfoed's test?

Procedure of Barfoed’s test:

.Take 1ml of test sample in dry test tube.

What is the color of the Barfoed's test result?

Is starch positive in Barfoed's test?

What is the purpose of the Barfoed's test?

Principle of Barfoed’s test:

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