Iodine Test For Starch: Reagents, Procedure & Results Interpretation

Principle Of Iodine Test For Starch The starch-iodide complex as charge is transferred between the starch and iodide ions (tri-iodide or pentaiodide). The transfer of the charge between the starch and the iodide ion changes the spacing between energy levels/orbitals. This change results in the starch-iodide complex absorbing light at different wavelength resulting in an … Read more

Molisch’s Test: Objective, Principle, Reagents, Procedure & Results Interpretation

Objective Molisch’s test is a sensitive chemical test, named after Australian Botanist Hans Molisch whose main objective is to test the presence of carbohydrates in a given analyte. Principle Molisch’s test entails the addition of Molisch’s reagent (a solution of α-naphthol in ethanol) to the analyte and the subsequent addition of a few drops of … Read more

Barfoed’s Test: Objective, Principle, Reagents, Procedure & Result Interpretation

Objective Barfoed’s test is a biochemical test devised by the Swedish physician C.T Barfoed (1815-1899). The main objective of the test is to distinguish between monosaccharides and reducing disaccharides. Principle Barfoed’s test reaction is based on the reduction of cupric acetate by reducing monosaccharides and reducing disaccharides. Reduction of cupric acetate produces cuprous oxide which … Read more

Seliwanoff’s Test: Objective, Principle, Reagent, Procedure & Result Interpretation

Objective Seliwanoff’s test is a biochemical test devised by the Russian chemist Theodore Seliwanoff in 1887. The main objective of the test is to distinguish Aldoses from ketose sugars. If the sugar contains a ketone group, it is a ketose while if it contains an aldehyde group, it is an Aldose. Principle The test relies … Read more

Benedict’s Test: Principle, Objective, Reagent, Preparation & Result Interpretation

Benedict’s test is a simple chemistry test used to detect presence of reducing sugars in a biological sample. It is named after American chemist Stanley Rossister Benedict. Reducing sugars are carbohydrates that can act as reducing agents due to the presence of free aldehyde groups or free ketone groups in their chemical structure. Examples of … Read more