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BioChemistry > First Semester > Flashcards

First Semester Flashcards

1
Q

is a specific for detecting the presence of pentose sugars, such as ribose and xylose. It forms blue to green-colored compounds.

A

Bial’s Test

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2
Q

used to identify the presence of starch.

A

Iodine test

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3
Q

employed to detect reducing sugars, primarily monosaccharides like glucose. It involves the reduction of Cu(II) ions to Cu(I) ions, resulting in a red precipitate of copper(I) oxide.

A

Fehling’s test

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4
Q

Similar to Fehling’s test, used to detect reducing sugars, including monosaccharides and some disaccharides. It produces a colored precipitate, ranging from green to red, depending on the amount of reducing sugar present.

A

Benedict’s test

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5
Q

test is used to identify reducing sugars, with a focus on detecting maltose. It uses a solution of bismuth subnitrate, which forms a brown to black precipitate in the presence of reducing sugars.

A

Nylander’s test

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6
Q

used to differentiate reducing monosaccharides from reducing disaccharides.

A

Barfoed’s test

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7
Q

used to differentiate between ketose and aldose sugars. It forms a red color in the presence of ketose sugars

A

Seliwanoff’s test

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8
Q

used to identify galactose. forms crystals

A

Mucic Acid Test

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9
Q

used for the quantitative estimation of carbohydrates, particularly glucose. reacts with carbohydrates to form BLUE-GREEN COLOR

A

Anthrone test

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10
Q

a specific test for ketohexoses, like fructose. It involves the formation of colored compounds when heated with sulfuric acid and resorcinol.

A

Moore’s Test

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11
Q

general test for the presence of carbohydrates. It detects the presence of all types of carbohydrates by forming a purple color upon reaction with concentrated sulfuric acid.

A

Molisch Test

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12
Q

the liquid or solution that passes through a filter paper or filter membrane during the process of filtration.

A

filtrate

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13
Q

A solid that forms when two or more substances in a solution react chemically and result in the formation of an insoluble solid.

A

precipitate

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14
Q

refers to the solid material that remains behind on the filter paper

A

residue

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15
Q

Produced by the incomplete combustion wherein there is too much fuel than oxygen.

A

luminous

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16
Q

Color of the flame is a bluish hue.
Does not produce soot
Result of a complete combustion

A

non-luminous

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17
Q

Used to accurately measure and transfer small volumes of liquids.

A

Pipet

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18
Q

Used for holding, mixing, and heating liquids. It has volume markings for approximate measurements.

A

beaker

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19
Q

Used for heating, sterilizing, and performing various experiments by adjusting the flame intensity.

A

Bunsen Burner

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20
Q

Placed on a ring stand to support a crucible during heating.

A

clay triangle

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21
Q

Used in distillation setups to cool and condense vapor back into liquid.

A

condenser

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22
Q

Used in distillation setups to contain the liquid to be distilled.

A

distilling flask

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23
Q

Used for evaporating liquids and leaving behind solids in various experiments.

A

evaporating dish

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24
Q

Used for mixing, heating, and storing liquids. Its conical shape allows for efficient stirring and reduced splattering.

A

Erlenmeyer flask

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25
Q

Similar to the Erlenmeyer flask, used for mixing and heating liquids, often with a rounded bottom.

A

Florence Flask

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26
Q

Used to control the shape and intensity of the Bunsen burner flame.

A

fishtail

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27
Q

Used for stirring and mixing solutions in a laboratory setting, and also for transferring liquids

A

glass rod

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28
Q

Used to channel liquids into containers with narrow openings.

A

funnel

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29
Q

Used for various applications, such as connecting different pieces of apparatus in a laboratory setup.

A

glass tubing

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30
Q

Used to accurately measure and dispense specific volumes of liquids.

A

graduated cylinder

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31
Q

Provides support for various pieces of laboratory equipment during experiments.

A

iron stand

32
Q

Attached to the iron stand, it holds glassware, such as beakers, over a Bunsen burner.

A

iron ring

33
Q

Used to secure glassware to an iron ring or stand.

A

iron clamp

34
Q

Used for grinding and pulverizing solid substances into a fine powder.

A

mortar and pestle

35
Q

Used for heating substances at high temperatures, often for chemical analysis.

A

porcelain crucible

36
Q

Used to connect glassware in setups that require the transfer of gases or liquids.

A

rubber tubing

37
Q

Used to handle crucibles and other hot objects safely.

A

crucible thongs

38
Q

Used for holding small amounts of liquids or solids for experimentation.

A

test tube

39
Q

Test Tube Rack:

A

holds multiple test tubes upright for easy storage and observation.

40
Q

Provides a secure grip on test tubes when they need to be heated.

A

test tube holder

41
Q

Measures temperature accurately in laboratory experiments.

A

laboratory thermometer

42
Q

Used for precise preparation and dilution of solutions to a specific volume.

A

volumetric flask

43
Q

Provides a stable platform for heating containers over a Bunsen burner.

A

tripod

44
Q

Used to cover beakers or other containers to prevent contamination and evaporation.

A

watch glass

45
Q

what are the General Tests for the Presence of Carbohydrates

A

moolisch, moores, antrone

46
Q

is found to give a positive result for all
carbohydrates. All the samples displayed the formation of violet rings in
between the layers of the test solutions and the sulfuric acids. Thus, this
test can be used to determine the general presence of carbohydrates.

A

molisch test

47
Q

it is used for detecting reducing sugars, Before
anything else, it is established that all monosaccharides are reducing
sugars, all polysaccharides are non-reducing sugars, while disaccharides
can be either. In this experiment, only the glucose (monosaccharide) had a
positive result via a change in color of the liquid. Hence, this test can be
used to determine the presence of reducing sugars, that is,
monosaccharides and a few disaccharides.

A

Moore’s test

48
Q

formation on violet rings on glucose, sucrose, and starch

A

molisch test

49
Q

change of color from colorless to yellow and finally to a light orange.
a slight odor of caramel was detected. while both starch and sucrose did not.

what test is this and why did it result to this?

A

glucose is a reducing sugar, which is a monosaccharide
all monosaccharides are reducing sugars and a few disaccharides are, while polysaccharides are not.

Moore’s test

50
Q

the three samples turned
into varying shades of dark blue, dark green, and dark gray, but it overall
centered around the bluish-green complex, indicating that they all have the presence of carbohydrates. Therefore, this test is used for detecting the
general presence of carbohydrates.

A

anthrone’s test

51
Q

what are the three general tests for carbohydrates are

A

molisch
moores
anthrones

52
Q

test for glactose in which is based on the formation of a crystalline dicarboxylic acid that is
insoluble in dil. HNO3, a reaction that is unique to galactose and galactose
compounds

A

mucic acid test

53
Q

yields positive results for galactose and lactose as the formation of white crystal are seen on bottom of the mixture, while the glucose does not.(monosaccharides produces precipitate that are soluble in water)

A

mucic acid test

54
Q

test for ketoses, fructose and sucrose are only the positive among the group

A

seliwanoff’s Test

55
Q

test for pentoses, ribose is only the positive among the group

A

bial’s Test

56
Q

why did the ribose turned blue during the bial’s test

A

for the reason that it indicates the presence of pentose can only be triggered by dehydration,
which in this case is caused by boiling.

57
Q

what are the specific tests for carbohydrates?

A

mucic acid test
seliwanoff’s test
Bial’s test
iodine test

58
Q

what are the reducing sugars tests?

A

fehling’s
Nylander’s tset
Benedict’s
Picric acid test
Barfoed’s Test

59
Q

HNO3 oxidizes the aldehyde groups at C1 and primary alcoholic
groups at C6 of galactose. This reaction yields mucic acid or
galactric acid which is a fine white gritty crystal that is insoluble
in water

A

Mucic acid test

60
Q

Test to Differentiate Helical Polysaccharides

A

Iodine test

61
Q

is a chemical test used to
differentiate between reducing and non-reducing sugars. The test can also
distinguish ketone functional group carbohydrates and water-soluble
carbohydrates.

A

Fehling’s Test

62
Q

t reveals that a sugar is reducing if the solution
turns into the color black when heated and mixed with this reagent

A

nylander’s test

63
Q

test determines whether a sugar is reducing if the
results show a change in color from yellow to mahogany red.

A

picric acid test

64
Q

this test is to distinguish a reducing sugar from nonreducing
by the formation of brick red precipitate.

A

Barfoed’s test

65
Q

Why would glucose and maltose give positive results upon prolonged boiling with Seliwanoff’s reagent?

A

maltose is a disaccharide since it is made up of two alpha d glucose, in which the c1 of the first glucose is attached to the c4 of the second glucose. heating disaccharides yields a positive result. in the case of glucose, it is a an aldose. prolonged heating of glucose turns it into fructose by catalytic action of the acid.

66
Q

Why is boiling necessary in Bial’s test

A

boiling is necessary in the bial’s test, for the reason that the principle of the Bial’s test is the hydrolyzation of pentosans into pentoses. Specifically, the pentoses must be dehydrated and this can be
done by boiling the solutions.

67
Q

Each polysaccharide tested gives different color results with the
Iodine test. Explain the reason briefly.

A

because they vary in their structural motifs. The
basic principle of this test is that iodine reacts with polysaccharides with
helical or coiled structures and forms an absorbed compound that gives
significant colors.

68
Q

What is the advantage of Benedict’s solution over Fehling’s solution?

A

it is more stable, easier
to handle, and does not deteriorate quickly.

69
Q

What is the product formed when picric acid is reduced?

A

the product that is formed is picramic
acid. The product is seen as a red precipitate and causes the solution to change color to mahogany red.

70
Q

Why is sucrose nonreducing

A

it does not have a free ketone and aldehyde groups

71
Q

a positive Molisch test:

A

presence of carbohydrates

72
Q

a positive Benedict’s test:

A

presence of reducing sugar.

73
Q

a positive Barfoed’s test after 10 minutes

A

presence of reducing sugar as both monosaccharides and reducing disaccharides would have
already formed brick red precipitate.

74
Q

a positive Benedict’s test but negative Barfoed’s test in 5
minutes:

A

presence of reducing disaccharides

75
Q
A

BioChemistry (6 decks)

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