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define key concepts and facts of polysaccharides1all polysaccharides contain several monosaccharide units2all monosaccharide units are joined to each
define key concepts and facts about disaccharides1all disaccharides contain 2 monosaccharides2disaccharides are linked by glycosidic linkage3if both
define key concepts and facts on properties of monosaccharides1all monosaccharides are soluble in water2all monosaccharides give molischs
define observation or inference for half and full saturation test1 starch is precipitated by half saturation with ammonium sulfate whereas dextrin is
define methodology for half and full saturation test1 take 5 ml each of starch and dextrin solutions add 5 ml of saturated solution of ammonium
define half saturation test and full saturation testthis test is specific to polysaccharides the test is used to detect dextrin from starch the
explain observation or inference required for osazone test1 crystals of different shapes will be seen glucose and fructose give needle shaped
explain methodology required for osazone testtake about 250-300 mg of phenylhydrazine mixture in the 3 clean labelled 15 ml dry test tubes add 5 ml
define reagents required for osazone test- solutions of glucose galactosefructose lactose maltose sucrose- phenyl hydrazine mixture 2 parts of
explain principle osazone test or phenylhydrazine reactionphenylhydrazine reacts with carbonyl compounds in neutral or slightly acidic medium to give
define the osazone test or phenylhydrazine reactioncompounds with -co-choh group form crystalline osazones with phenyl hydrazine these osazones have
define observation or inference for mucic acid test1 white crystals of mucic acid will be seen2 the sugar solution contains galactose3 lactose gives
define reagents required and methodology for mucic acid test- sugar solution- conc nitric acidmethodologytake about 50 mg of sugar in
what is mucic acid test and its principlethis is a specific test for galactose and is given by galactose as well as lactose which is made up of
explain the observation or inference for seliwanoffs test1 wine or cherry red colour seen wine red colour confirms the presence of a ketose sugarnote
explain the methodology for seliwanoff testtake 5 ml of seliwanoffs reagent in a test tube add 5-6 drops of the glucose solution and heat the mixture
define reagents for seliwanoffs test- sugar solutions of glucose fructose galactose lactose maltose sucrose and starch- resorcinol in dilute
define seliwanoffs test or resorcinol hydrochloric acid reactionseliwanoffs test is specific test for ketonic groups and therefore is positive for
define observation or inference for barfoed test1 reddish brown precipitate is seen on the sides and bottom of the tube the precipitate of the sides
define reagent required and methodology for barfoed testreagents- solutions of glucose fructose galactose lactose maltose sucrose and starch-
what is barfoeds test and its principlethis test is a specific test for monosaccharidesprinciplethis test is also a copper reduction test but differs
define observation or inference for picric acid test1 a mahogany red colour will be seen the mahogany red colour indicates the presence of reducing
define reagent required and methodology for picric acid testreagents - sugar solutions of glucose fructose galactose lactose maltose sucrose and
explain about the picric acid testthis test is answered by all reducing sugars with a free aldehyde or ketone groups monosaccharides possess a free
define observation for benedict test - carbohydratesan insoluble reddish brown precipitate of cuprous oxide will be obtained this is similar to