Identifying Reducing Sugars Flashcards

1
Q

If the saccharide is a reducing sugar, it will reduce copper (II) ions to copper (I) oxide

A

Benedict’s test
Fehling’s test

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2
Q

Reducing monosaccharides are oxidized by the copper ion in solution to form a carboxylic acid and a reddish precipitate of copper (I) oxide within three minutes.

A

Barfoed’s test

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3
Q

Reducing disaccharides undergo the same reaction, but do so at a slower rate.

A

Barfoed’s test

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4
Q

Reduction of Ag+ to Ag. Tollen’s reagent is added to an aldehyde, it precipitates silver metal

A

Tollen’s test

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5
Q

Glucose and fructose reduces bismuth oxynitrate to bismuth under alkaline conditions

A

Nylander’s test

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6
Q

CuSO4 in an alkaline solution is reduce to Copper (I) oxide by glucose

A

Trommer’s test

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7
Q

In the presence of a strong alkali and heat, reducing sugards are converted to caramel

A

Moore Heller’s test

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8
Q

A solution of reducing sugar when heated with phenyl hydrazine, characteristic yellow crystalline compounds called Osazone are formed.

A

Osazone Test

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9
Q

Lead acetate is added then filtered and a precipitate will be formed upon the addition of conc. NH4OH

A

Rubner’s test

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10
Q

Pentoses produces a colored complex when heated with benzidine in glacial acetic acid

A

Tauber’s Benzidine test

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11
Q

Results: Green to Brick red precipitate

A

Benedict’s test

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12
Q

Result:
Positive (Glucose, lactose, Fructose): Red-Brown precipitate

A

Fehling’s test

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13
Q

Result:
Reducing monosaccharides : Red precipitate within 3 minutes
Reducing disaccharides: Red precipitate after 10 minutes

A

Barfoed’s test

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14
Q

Result: Silver mirror

A

Tollen’s test

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15
Q

Result:
Positive: Black color (+/-): Brown color

A

Nylander’s test

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16
Q

Result:
Positive: Yellow red precipitate

A

Trommer’s test

17
Q

Result:
1% or less sugar: canary yellow
2% sugar: wine yellow 3% sugar: cherry yellow 4% sugar rum color Above 4% sugar: dark brown or dark color

A

Moore Heller’s test

18
Q

Result:

Glucosazone: Needle shaped crystals Galactosazone crystals: rhombic plates Maltosazone crystals: sunflower shaped lactosazone: powder puff/ hedge hog shaped/ fluffy ball shaped

A

Osazone Test

19
Q

Result: Lactose: Brick red color with red precipitate Negative: No brick red color

A

Rubner’s test

20
Q

Pentoses produces a colored complex when heated with benzidine in glacial acetic acid

A

Tauber’s Benzidine test

21
Q

Test for pentose

A

Tauber’s Benzidine test

22
Q

Reagent: Lead acetate and conc. Ammonium hydroxide. Test for Lactose

A

Rubner’s test

23
Q

Seen under the microscope

A

Osazone Test

24
Q

Reagent: 10% KOH

A

Moore Heller’s test

25
Reagent: 10% KOH, 10% Copper sulfate
Trommer’s test
26
Albumin in large amount gives a similar reaction. Boil and filter the specimen (urine) to remove albumin
Nylander’s test
27
Reagent: Phlorogluin-HCl
Tollen’s test
28
Reagent: copper (II) ions in a slightly acidic medium.
Barfoed’s test
29
Fehling's A: CuSO4 (oxidizing reagent) -deep blue. Fehling's B is a potassium sodium tartrate (Rochelle salt)-colorless (prevents the precipitation of Cu) made in NaOH (makes the sugar reactive).
Fehling’s test
30
solution that was used for many years as a diagnostic test for diabetes
Fehling's solution
31
Reagent: CuSO4, sodium citrate and sodium carbonate in a mildly basic solution
Benedict’s test
32
Reducing sugars of Monosaccharides (G, G, G, F, R, X)
galactose, glucose, glyceraldehyde, fructose, ribose, and xylose
33
Reducing sugars of Disaccharide (C, L, M)
cellobiose, lactose and maltose
34
Non-reducing sugars of Disaccharide (S, T)
Sucrose, trehalose
35
Non-reducing sugars of Polysaccharide
Starch, Glycogen and dextrin