Analysis and Experiments of Carbohydrate

CHAPTER

Chapter I Carbohydrate
1.1 Introduction:
1.1.1 Classification of Carbohydrate:
1.1.2 Monosaccharide:
1.1.3 Oligoscharides:
1.1.4 Disaccharides:
1.1.5 Trisaccharides:
1.1.6 Polysaccharides:
1.1.7 General Properties:
1.1.8 Physical Properties:
1.1.9 Chemical Properties:
1.2.1 Acetylation:
1.2.2 Formation of glycosides
1.2.3 Formation of salts:
1.2.4 Reduction:
1.2.5 Oxidation:
1.2.6 Formation of Cyanohydrins:
1.2.7 Formation of Oximes:
1.2.8 Formation of osazones
1.3.1 Tetroses:
1.3.2 Pentoses:
1.3.3 Hexoses:

To perform Molisch test for given sugar solution

To perform Seliwanoff’s test for given sugar solution to distinguish Ketoses from aldoses

To perform Benedicts test for given sugar solution to distinguish reducing sugar from non reducing sugar

To perform Bial’s Test for given sugar solution to distinguish pentoses from hexoses.

To perform Mucic Acid test for given sugar solution to distinguish pentoses from other hexoses

To perform Barfoed test for given sugar solution to distinguish monosaccharides from disaccharides.

To perform Fehling’s test for given sugar solution to distinguish reducing from non reducing.