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Qualitative Determination of Carbohydrates

• To classify carbohydrates and define the terms such as reducing sugar and glycosidic bond,

• To explain the Fehling reaction will be depending on the properties of the saccharides,

• To observe the relationship between the change in color strength and the concentration of the reduced sugar



Carbohydrates, one of the four biomacromolecules, are one of the most important components of energy metabolism. In addition, they also have structural and functional tasks. The molecular properties of carbohydrates allow them to undergo various chemical reactions. In this experiment, colour change reactions caused by "reducing sugars" will be investigated.