CARBOHYDRATES
TESTS
PHARMACOGNOSY
3RD CLASS, 1ST SEMESTER / 2023
BY:
نص PH BASIMA KAMAL AL-MOSAWEE
MSC PHARMACY SCIENCE
CARBOHYDRATES
•Class of naturally occurring compounds which are of great
importance to human beings because it is a key source of energy
used by living things.
•They are major part of our diet, providing 60-70% of total energy
required by the body. Also serve as extracellular structural
elements as in cell wall of bacteria and plant.
GENERAL FORMULA OF CARBOHYDRATES
•The chemical formula of a carbohydrate is
(CH2O)n . So the meaning of carbohydrate …………..
SOURCES OF CARBOHYDRATE
نص
CLASSIFICATIONS OF CARBOHYDRATES
•Carbohydrates classified either according to complexity
or according to the size
CLASSIFICATION OF CARBOHYDRATE ACCORDING TO
COMPLEXITY
simple complex
CLASSIFICATION OF CARBOHYDRATE ACCORDING TO SIZE
Q/write the Chemical structure for one of monosaccharide,
disaccharide, tetrose, pentose, hexose ?
CHEMICAL CLASSIFICATION OF CARBOHYDRATES
• Chemically, Carbohydrates are aldehydes and ketones
Examples for aldehyde and ketone ??????
PROPERTIES:
• Solubility of sugars [physical property]:
Monosaccharide and disaccharide can be dissolved freely in water
because water is a polar substance, while polysaccharide cannot be
dissolved easily in water, because, it has high molecular weight ,
which give colloidal solutions in water.
CARBOHYDRATES TESTS
•Molisch test:
This test is specific for all carbohydrates mono , di and
polysaccharides
•Objective:
To identify the carbohydrate from other macromolecules,
lipids and proteins
PROCEDURE
•1- take 1 ml of carbohydrate solution and add 1-2 drops of*( 1% α-
naphthol)and mix them.
•2- then add H2SO4(up to 1 ml ) drop by drop on the side of test tube
until purple ring form (don’t shake it)
•Observation
•Violet ring appear at the junction between the two liquids
This is indicate the presence of carbohydrate in solution
IODINE TEST
•This is a specific test for polysaccharide helps to identify the
presence of starch in a sample. It also helps to distinguish
between mono– or disaccharides from polysaccharides (glycogen,
dextrin, and amylase)
•In which starch adsorb iodine to form dark blue color , while
glycogen form brown – red color
•Starch consist of amylose and amylopectin
•In which glucose in amylose linked together by α1-4
glycosidic linkage give it straight form , while amylopectin
glucose unit have branched unit (α1-6 glycosidic linkage ) give
it branched form
Natural starch contains two monomeric
units: Amylose (10-20%) and Amylopectin (80-90%).
DIFFERENCE BETWEEN AMYLOSE AND
AMYLOPECTIN
Amylose Amylopectin
1-Stright chain polymer made up of D-glucose 1-branch chain polymer.
subunit 2-80% of starch is amylopectin
2-20% of starch is amylose 3-water insoluble
3-amylose is soluble in water 4- exhibit gelling on adding of hot water.
4-does not exhibit gelling
PRINCIPLE OF IODINE TEST
•Iodine forms a coordinate complex between the
helically coiled polysaccharides chain and iodine
centrally located within the helix due to adsorption.
•The color obtained depends upon ………….
PROCEDURE OF IODINE TEST
•1- take 2ml of carbohydrate solution in test tube
•2- add 1-2 drop of iodine solution and mix it
•3. observe the results
OBSERVATION
1- if dark blue color this indicate the presence of starch
(polysaccharide)
2- if brown – red color this indicate the presence of glycogen
3- if yellow color appear this indicate negative results (no
polysaccharide in solution)
