EXPERIMENT REPORT

CARBOHYDRATE

By:
Okta Prisma Dyanti

14030204073

STATE UNIVERSITY OF SURABAYA

MATHEMATIC AND SCIENCE FACULTY
BIOLOGY DEPARTMENT
2015

CHAPTER I
INTRODUCTION
A. Background of Experiment
Every living things has certain activities. Any activities need an energy
obtained from food consumed everyday. Foodstuffs generally consists of three main
groups, namely carbohydrates, proteins and fats or lipids. Foodstuff thet we consumed
everyday mostly contains of carbohydrates likes rice, bread, potato, noodles, tubers,
corn, wheat, vegetables and fruits.Carbohydrate present in all plants and animals and
is essential for life.This compound is one of the most important factors in the body of
organisms. This compound is a "rod of life" for most organisms have a role include:
as a source of energy, as a matter builder, and as energy reserves in the body.
Molecules of these compounds have the general formula Cn(H2O)n.Carbohydrates has
three classifications, based on the structure. There are monosaccharides,
disaccharides, and polisaccharides. Monosaccharides (sometimes called simple
sugars) are carbohydrates that can not be hydrolyzed into simpler compounds again.
Dissacharides containing two monosaccharides. Polysaccharides contain many
monosaccharide units, hundreds or even thousands.
Carbohydrates are not only found in staple foods alone, but there are also the
various kinds of good fruits raw, ripe, and ripe form of sugars, such as glucose,
fructose, sucrose, lactose, maltose, and the presence of starch(amylum). There are
various ways to determine the presence of carbohydrates in a food tested, in this
report will be discussed on carbohydrate test using test methods molisch, benedicts,
seliwanoff, iodine, and also the carbohydrate test in mango.
B. Stating Problems
1. How to determine/identify the presence of carbohydrates (monosaccharide,
disaccharide, and polysaccharide) in molisch test?
2. How to determine the reducing substances in the atmosphere of alkalis and to
differentiate saccharydes that can reduce and can not reduce?
3. How to determine the presence of fructose?
4. How to determine the presence of polysaccharydes(exactly amylum) and
distinguish between amylum and glicogen?
5. How to determine the presence of carbohydrates that has unknown composition?
C. Aims of Experiment
1. Determining/identifying the presence of carbohydrates (monosaccharide,
disaccharide, and polysaccharide) in molisch test.

2. Determining the reducing substances in the atmosphere of alkalis and to

differentiate saccharides that can reduce and can not reduce in benedict test.
3. Determining the presence of fructose.
4. Determining the presence of polysaccharides(exactly amylum) and distinguish
between amylum and glicogen.
5. Determining the presence of carbohydrates that has unknown composition.
D. Benefits
Based on the experiment, we can determine glucoses content in the fruit and
can classify sugar in monosaccharide, dissacharide, and polysaccharide group so, it
can determine the levels of sugar is consumed as a consideration in preventing
diabetes.

CHAPTERII
THEORITICAL REVIEW
A. Carbohidrate
Carbohydrates are polyhydroxy aldehydes or polyhydroxy ketones, and include
condensation. The polymers formed. Name carbohydrate compounds used in the
compound be given the empirical formula C n(H2O)n, namely carbon experiencing
hydrate. Carbohydrates act as a sourceenergy, fuel, and metabolic intermediates.
Example: starch in plants and glycogenin animals is a polysaccharide that can be
mobilized to produce glucose (materialThe main fuel for power generation). Sugar

ribose and deoxy ribose-forming portionskeleton structure of RNA and DNA.

Flexibility is an important second ring sugar in storageand the expression of genetic
information.
Carbohydrates or saccharides are hydroxyl (OH), aldehyde group or groups of
ketones. Then it can be defined that the carbohydrate as polihidroksialdehida or
polihydroxyketon compound, or a compound that is hydrolyzed from both.
Carbohydrates can be classified based on the number of constituent monomers. There
are 3 types of carbohydrates based on this classification, there are monosaccharide,
disaccharide and polysaccharide.
a. Monosaccharyde
Monosaccharides are the simplest carbohydrates, in the sense of the molecule
consists only of a few carbon atoms only and can not be described by means of
hydrolysis in mild conditions menjado other carbohydrates. The simplest
monosaccharides are glyceraldehyde and dihydroxyacetone. Which belonged to the
monosaccharides are glucose, fructose, galactose, and pentose (Poedjiadi, page 24,
2005).
b. Dissacharyde
A disaccharyde carbohydrate formed from 2 to 10 monosaccharides.This
group included is a disaccharide, trisaccharide, and so on. Disaccharide consisting
of two monosaccharides bound with O-glycosidic. 3 main disaccharide compounds
are important and abundant in nature sucrose, lactose and maltose. The third of
these compounds have the same molecular formula (C12H22O11) but different
molecular structure. Sucrose or sugar made from molasses. Sucrose sweeter than
glucose, but is less sweet than fructose, very soluble in water. Sugar is used to
make syrup, sugar - sugar and sweetener food. If this compound is hydrolyzed will
produce one molecule of glucose and one molecule of fructose.
Lactose called as milk sugar usually obtained from milk. This sugar is the
sugar most liked most soluble in water and not sweet. Certain enzymes in bacteria
will convert lactose into lactic acid, this occurs when milk turns sour. Lactose is
used to make baby food and special diet. If it hydrolyzed, will produce 1 molecule
of glucose and one molecule of galactose. Maltose referred to as sugar mout, many
found in barleys germinate. This compound is the result of partial hydrolysis of
starch. Compared sucrose substances are more soluble and less sweet. These

compounds are used for constituentbaby food, powdered milk and other foodstuffs.
If hydrolyzed will be generated 2glucose molecules.
c. Polysaccharyde
Polysaccharide composed of monosaccharides joined by glycosidic bonds.
Starch(amylum) is one example of a polysaccharide composed of glucose. Seen
from the structure, the starch granules consist of two parts: Part amylose is a
straight chain polymer of glucose, and amylopectin consist of upper part branched
chain glucose polymers if the hydrolyzed perfectly will be generated molecules molecules of glucose.
B. Carbohydrate Test
a. Molisch Test
Molisch test is a qualitative test for the presence of carbohydrates. Molisch
test is named after its inventor Hans molisch, a hostage in botany from Australia.
This test is based on the carbs dehydration reaction by sulfuric acid to form a ring
of furfural purple. A positive reaction is characterized by the appearance of a
purple ring in the surface between the acid layer and a layer of the sample
(Monruw, 2010).
b. Benedict Test
In an atmosphere of alkalis, saccharides will form enidid are easily oxidized.
All monosaccharides and disaccharides than sucrose and trekalosa will react
positively when tested with benedict. Solutions of copper alkalis when
carbohydrates are reduced by having aldehyde or ketone group that free to form
cupro Oxide (Cu2O) are green, red, orange or red brick and the brick-red sediment
at the bottom of a test tube.
c. Seliwanoff Test
Seliwanoff's test is a chemical test which distinguishes between aldose and
ketose sugars. Ketoses are distinguished from aldoses via reviews their ketone /
aldehyde functionality. If the sugar contains a ketone group, it is a ketose and if it
contains an aldehyde group, it is an aldose. This test is based on the fact that,
when heated, are more rapidly ketoses aldoses then dehydrated. It is named after
Theodore Seliwanoff, the chemist that first devised the test.To determine the
presence of sugar-containing ketone group used seliwanoff's test. Reaction
principle based on the formation of 4-Hydroxy Methyl Furfural will form a
purple-colored compound in the presence of resorcinol (1,3-dihydroxy benzene).
This reaction is specific for ketosa characterized by the results of the reaction
turned red.
d. Iodine Test

Iodine test aims to identify polysaccharides. Reagent used is a solution of

iodine dissolved in potassium iodide I 2. The reaction between the polysaccharide
with iodine formed a chain polyiodide. Polysaccharides generally form helical
chains (circular), which can bind with iodine, whereas short-chain carbohydrates
such as disaccharides and monosakaraida not form helical structures that can not
bind to iodine. Starch(amylum) with iodine form a blue complex, amylopectin
with iodine gives the red color of purple, while the glycogen and dextrin to form
red-brown color (Anonymous, 2010).
C. Mango
Mangoes belong to the genus Mangifera, consisting of numerous species of
tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is
indigenous to the Indian subcontinent and Southeast Asia (mango - botany-taxonomy,
2008). Cultivated in many tropical regions and distributed widely in the world. It is
one of the most extensively exploited fruits for food, juice, flavor, fragrance and color
and a common ingredient in new functional foods often called superfruits.
Mango trees (Mangifera indica) reach 35 - 40 m in height, with a crown radius
of 10 m. The leaves are evergreen, alternate, simple, 15 - 35 cm long and 6 - 16 cm
broad; when the leaves are young they are orange-pink, rapidly changing to a dark
glossy red, then dark green as they mature. The fruit takes from 3 - 6 months to ripen.
The ripe fruit is variable in size and color, and may be yellow, orange, red or green
when ripe, depending on the cultivar. When ripe, the unpeeled fruit gives off a
distinctive resinous sweet smell. In its center is a single flat oblong seed that can be
fibrous or hairy on the surface, depending on the cultivar. Inside the seed coat 1 - 2
mm thick is a thin lining covering a single embryo, 4 - 7 cm long, 3 - 4 cm wide, and
1 cm thick. Mango is rich in a variety of phytochemicals and nutrients that qualify it
as a model "superfruit", a term used to highlight potential health value of certain
edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and
carotenoids (Nutritiondata.com, 2008). One medium sized mango comprises of:
Calories - 107
Protein - 0.84 g
Carbohydrate - 28 g
Total Fat - 0.45 g
Fiber - 3 g
Vitamin A - 6425 IU
Vitamin C - 45.7mg
Magnesium - 18 mg

Potassium - 300 mg
Calcium - 20 g
Cholesterol - 0 g
Saturated fat - 0 g
Traces of manganese,
selenium, iron, sodium and
phosphorus

Mango has many beneficial for healthy, there are :

1. Mango is effective in relieving clogged pores of the skin
2. Mangoes are one of the best sources of the phyto-nutrients: betacarotene,
quercetin and astragalin. These are powerful antioxidants that neutralise free
radicals.
3. Mango is a rich source of vitamin A(beta-carotene), E and Selenium which
help to protect against heart disease and other ailments.
4. The phenolic compound found in mangoes has been found to have powerful
antioxidant and anticancer properties.
5. Being high in iron, mango is said to be very good for pregnant women as well
as for people suffering from anemia.
6. Mango is believed to be effective in relieving clogged pores of the skin.
7. The vitamin A (beta-carotene), vitamin E and selenium present in mangoes
provide protection against heart disease.
8. Mangoes have been found to be quite helpful in treating acidity and poor
digestion.
9. It is being said that the Vitamin E present in mango helps hormonal system
function more efficiently and thus, boosts sex life.
10. The anti-inflammatory properties of mango might help alleviate asthma
symptoms.
11. Mangoes are a great source of pectin, a soluble dietary fibre

CHAPTER III
EXPERIMENTAL METHOD
A. Tools and Material
1. Molish Test

Tools :
Test Tube
Drop pipette
Rack test tube
Clamp test tube
Measuring cup

Materials :

Concentrated H2SO4
Reagent Molish (-naphtol
solution of 10% ethanol /

methanol)
Carbohydrate

solution

(glucose, fructose, lactose,

sucrose, maltose, selulose)
2. Benedict Test
Tools :
Test Tube
Drop pipette
Rack test tube
Clamp test tube
Measuring cup
Waterbath

Materials :

Benedict reagent
Carbohydrate solutionglucose
1%, fructose 1%, lactose 1%,
sucrose 1%, maltose1%.

3. Seliwanoff Test

Tools :
Test Tube
Drop pipette
Rack test tube
Clamp test tube
Measuring cup
Waterbath
Stopwatch

Materials :

Seliwanoff

newly

created (0.05% resorcinol in

HCl 3 N)
1% solution of carbohydrate
(glucose, fructose, succrose,
lactose, cellulose, amylum)

4. Iodine Test
Tools :
Test Tube
Drop pipette

reagent

Rack test tube

Clamp test tube
Measuring cup

Materials :

1% starch solution
1% cellulose solution
Glycogen solution 1%

HCl 6 N
NaOH 6 N
1 M iodine solution 10 grams
of KI in 1 liter of water + 2.5
g iodine)

5. Carbohydrate Test in Mango

Tools :
Test Tube
Drop pipette
Rack test tube
Clamp test tube
Measuring cup
Waterbath
Petridishes

Materials :

Seliwanoff reagent
Benedict reagent
Molish reagent
Iodine
Concentrated H2SO4
unripe mango
half ripe mango
ripe mango

B. Procedure
Molish Experiment
1. Preparing all kind of carbohydrate, and make it became their concentration is 1%
2. Adding 2 ml of carbohydrate solution 1% into the other react tube
3. Adding 2-3 drops of molish reagent then shake the react tube as long as five
seconds slowly.
4. Careen or heels the react tube and put 1 ml (20 drops) of H 2SO4 drop by drop
through the react tube wall.
5. Upright the react tube and observe the presence of a red-purple ring in the border
of two solutions.
Benedict Experiment
1. Preparing all kind of carbohydrate, and make it became their concentration is 1%
2. Adding 2ml of benedict reagant into the react tube.
3. Adding 5 drops of amylum solution 1%, then heated into waterbath as long as
five minutes, after that, wait the solution until the temperature is cool and
4.

1.
2.
3.

comparing with color changing that happened.

Doing the experiment with same way to other carbohydrate solution 1%
Seliwanoff Experiment
Preparing all kind of carbohydrate, and make it became their concentration is 1%
Adding 1ml seliwanoff reagant to the react tube
Adding 2 drops of albumin solution 1%. In the same moment, put the react tube
into waterbath until happen the color changing. (writing the speed of color

4.

1.
2.

formation from each react tube)

Doing the experiment with same way to other carbohydrate solution 1%
Iodine Experiment
Preparing three react tubes, put 3ml of amylum solution 1% into each react tubes.
Adding 2 drops of H2O into the first tube, add 2 drops of HCl into second tube,
and add 2 drops of NaOH into third tube. Shake all tubes then observe the color

changing that happened.

3. Adding 2-3 drops of Iodine into each tube, then shake all tubes and observe the
colour changing.
4. Heating the tube that happening the color changing, after that cools it.
5. Doing the experiment to cellulose 1% and glycogen 1% that are similar with
experiment to amylum solution.
Carbohydrate Test on Mango
1. For molisch, Benedict, and Seliwanoff test: Doing the same way with the
previous practicum.
2. For iodine test: Putting 1 drop of extract unripe manggo, half ripe manggo, and
ripe manggo on petri dish. Putting 1 drop of iodine on each extract before, and
observe the color changes.

Carbohydrates Structures, syntheses, and dynamics paul finch 1999

CHAPTER IV
DATA AND ANALYSIS
A. Data
Table 1
Molisch Test
No Materials

Treatment

1.

Glucose

2 ml of glucose 1%
+ molish reagent +
concentrated H2SO4

2.

Fructose

2 ml of fructose 1%
+ molish reagent +
concentrated H2SO4

3.

Lactose

2 ml of lactose 1% +
molish reagent +
concentrated H2SO4

4.

Sucrose

2 ml of sucrose 1%
+ molish reagent +
concentrated H2SO4

5.

Maltose

2 ml of maltose 1%
+ molish reagent +
concentrated H2SO4

6.

Selulose

2 ml of selulose 1%
+ molish reagent +
concentrated H2SO4

Result of experiment
Before
After
Color : purplish pink
- Formed the ring in
(++)
the middle
ofsolution with
blackish purple color
- Thickness : (+++)
Color : purplish pink
- Formed the ring in
(+++)
the surface of
solution with
blackish purple color
- Thickness : (++)
Color : purplish pink
- Formed the ring in
(++)
the middle
ofsolution with
blackish purple color
- Thickness : (++)
Color : purplish pink
- Formed the ring in
(+)
the surface of
solution with
blackish purple color
- Thickness : (+++)
Color : purplish pink
- Formed the ring in
(++++)
the middle
ofsolution with
blackish purple color
- Thickness : (++++)
Color : purplish pink
- Formed the ring in
(+++)
the middle
ofsolution with
blackish purple color

Thickness : (++)

Table 2
Benedict Test
No

Materials

Glucose 1%

Fructose 1%

Lactose 1%

Sucrose 1%

Maltose 1%

Result of experiment
Before
After
Benedict reagent + 5 Color : light blue Color : colorless
drops of glucose solution cloudy +
Precipitation : white + Precipitation : Brick
1% heated up
red ++
Benedict reagent + 5
Color : light blue
Color : light blue
drops of fructose solution cloudy ++
cloudy
Precipitation : white + Precipitation : Brick
1% heated up
red ++
+
Benedict reagent + 5
Color : light blue
Color : Greenish light
drops of lactose solution cloudy +
blue
1% heated up
Precipitation : white + Precipitation : Brick
red ++
Benedict reagent + 5
Color : light blue Color : light blue clear
Precipitation:
drops of sucrose solution cloudy +
1% heated up
Precipitation : white + White(+)
Benedict reagent + 5
Color : light blue
Color : Brick red
drops of maltose solution Precipitation : white + Precipitation : Brick
red ++
1% heated up
Treatment

Table 3
Seliwanoff Test
N
o
1.

Materials

2.

Glucose 1%

3.

Fructose 1%

4.

Sucrose 1%

5.

Lactose 1%

Amylum 1%

Treatment
1 ml seliwanoff reagent +
Amylum 1% (2 drops) + Heat
1 ml seliwanoff reagent +
Glucose 1% (2 drops)+ Heat
1 ml seliwanoff reagent +
Fructose 1%(2 drops) + Heat
1 ml seliwanoff reagent +
Sucrose 1%(2 drops) + Heat
1 ml seliwanoff reagent +

Result Of Experiment
After
Duration : 28:40
Color :Yellow +++
Unless Color
Duration : 32.36
Color : Orange +
Unless Color
Duration : 15:53
Color : Brick red ++
Unless Color
Duration : 20:30
Color : Orange ++
Unless Color
Duration : 33:20
Before
Cloudy

Sellulose 1 %

Lactose 1%(2 drops) + Heat

1 ml seliwanoff reagent +
Sellulose 1% (2 drops) + Heat

Unless Color

Color: Yellow ++
Duration : 33:25
Color : Yellow +

Table 4
Iodine Test
No
1.

Materials

Treatment

Amylum

3 ml amylum 1% + 2 drops water,

Result of Experiment
Before
After
Purple +
White ++

1%

shake + iodine 2 drops+heated

3 ml amylum 1% + 2 drops HCl

Purple ++

Colourless +

White ++

White +

Colourless

Colourless +

6N, shake + iodine 2

drops+heated
3 ml amylum 1% + 2 drops NaOH
6N, shake + iodine 2
2.

Sellulose

drops+heated
3 ml sellulose 1% + 2 drops

1%

water, shake + iodine 2

yellow

drops+heated
3 ml sellulose 1% + 2 drops HCl
6N, shake + iodine 2

Colorless yellow

Colorless +

++

drops+heated
3 ml sellulose 1% + 2 drops

Colorless

Colorless orange

Colorless yellow

Colorless +

Colorless yellow

Colorless +

Colorless

Colorless yellow

NaOH 6N, shake + iodine 2

3.

Glycogen

drops+heated
3 ml glycogen 1% + 2 drops

1%

water, shake + iodine 2

drops+heated
3 ml sellulose 1% + 2 drops HCl
6N, shake + iodine 2
drops+heated
3 ml sellulose 1% + 2 drops
NaOH 6N, shake + iodine 2
drops+heated

Table 5

Carbohydrate Test on Mango

No
1.

Procedure

Result of experiment
Before
After

Molisch test :
a. Unripe mango

Reddish white (+)

b. Half ripe mango

Reddish white (++)

c. Ripe mango

Reddish yellow

Colors are devided into

two :
- Blackish purple in
the lower surface of
solution
- White redness at
the top
- Formed the ring in
the surface of
solution with
blackish purple
color and the
thickness (++)
Colors are devided into
three :
- Clear green in the
lower surface of
solution
- Blackish purple in
the middle of
solution
- Thick white at the
top
- Formed the ring in
the middle of
solution with
blackish purple
color and the
thickness (++++)
Colors are devided into
two :
- Blackish purple in
the lower surface of
solution
- Dark yellow at the
top
- Formed the ring in
the surface of
solution with
blackish purple

color and the

thickness (++++)
2.

Benedict Test:
a. Unripe mango

Light blue cloudy

Brick red +

Light blue cloudy +

Brick red ++

Green

Brick red +++

Seliwanoff Test:
a. Unripe mango

Cloudy white +

Brick red +

b. Half ripe mango

Cloudy white ++

b. Halfripe mango
c. Ripe mango
3.

c. Ripe mango
4.

Yellow +

Iodine Test:
a. Unripe mango

Cloudy white +

b. Half ripe mango

Cloudy white ++

c. Ripe mango

Yellow +

Brick red ++
Brick red +++
Purple +
Purple ++
Yellow ++

B. Analysis
1. Molisch Test
When 2 ml of 1% glucose added with 3 drops of molischreagent, it color
changes into purplish pink (++) , after adding 20 drops of concentrated H 2SO4
solution there is a ring with blackish purple color in the middle of solutions

and the thickness is (+++) this is showed that the thickness of ring is thick.
When 2 ml of 1% fructose added with 3 drops of molisch reagent, it has
purplish pink (+++) color, after adding 20 drops of concentrated H 2SO4
solution there is a ring in the surface of solutionwith blackish purple colorand
the thickness is (++). So, the thickness of ring is more thin than the ring in the

glucose.
When 3 drops of reagent molisch added into 2 ml of 1% lactose, it haspurplish
pink (++) color, after adding 20 drops of concentrated H 2SO4solution there is a
ring with with blackish purple color in the middle of solutions and the

thickness is (++). The thickness of ring in lactose is same with fructose.

2 ml of 1% sucrose added with 3 drops of molischreagent has purplish pink
(+) color, it showed that the color is the most unless color than all, after

adding 20 drops of concentrated H2SO4solution there is a ring with blackish

purple color in the surface of solution and the thickness is (+++) this is

showed that the thickness of ring is same thickas glucose and lactose.
Adding 3 drops of molisch reagent into2 ml of 1% maltose, showedpurplish
pink (++++) color, means that the color is the most cloudy of all, after adding
20 drops of concentrated H2SO4 solution there is a ring with blackish purple
color in the middle of solutions and the thickness is (++++) so that the

thickness of ring is thickest than other treatments.

When 2 ml of 1% lactose added with 3 drops of molischreagent has purplish
pink (+++) color, after adding 20 drops of concentrated H2SO4 solution there is
a ring with with blackish purple color in the middle of solutions and the
thickness is (++) this is showed that the thickness of ring is thicksame as
fructose.
There are six treatment in molisch test, every treatment could show the ring in

the middle of solutions means that all the material contained carbohydrates. The
Maltose has blackish purple ring in the middle of solution, thickess are (++++), means
that the maltose contained the most carbohydrates and the sweetest flavour. Glucose
and succrose a little more carbohydrates than lactose, selulose, and fructose. If the
colour of ring that formed in the middle of solution more darker or cloudy, it means
that the solution contained higher carbohydrates, and the taste is more sweet.
Based on the theory of Molisch test, fructose has the thickest ring, because
fructose is sweetest than other treatments. Fructose comes from nature and sweeter
than glucose. Fructose is monosacharide and included into ketohexosa, means that it
has the highest carbohydrate than other treatments. But, in our experiment, the
maltose has the thickest ring. The error occurs when the experimenter dropped the
H2SO4 not in the same porpotion, so the reaction between H2SO4 and the material
doesnt gave the same result.
2. Benedict Test
The colour of Benedict reagent which added with 5 drops of 1% glucose is
light blue cloudy and after shook for several seconds, there are white (+)
precipitation in the base of test tube. After heated, the solutions color changed

into colorless and formed brick red (++) precipitation at the base of test tube.
When the benedict reagent added with 5 drops of fructose 1% and then shook,
the colour of solution is cloudy light blue(++) and formed the white (++)
precipitation. After heated, the colour of solution changed into cloudy light
blue (+) and formed brick red (++) precipitation at the base of test tube.

Benedict reagent plus 5 drops of lactose 1% before heated has cloudy light
blue (+) colour and white(+) precipitation. After heated, formed brick red(++)

precipitation and the colour of solution changed into greenish light blue.
Benedict reagent plus 5 drops of succrose 1% before heated has cloudy light
blue (+) colour and white(+) precipitation. After heated, formed white(+)

precipitation and the colour of solution changed into colorless light blue.
The colour of Benedict reagent which added with 5 drops of 1% maltose is
light blue and after shook for several seconds, there are white (+) precipitation
in the base of test tube. After heated, the solutions color changed into brick
red colour and formed brick red (++) precipitation at the base of test tube.
Benedict test used to know reducing substances in the atmosphere of alkalis

and to differentiate saccharides that can reduce and can not reduce. From those
experiment, the glucose, fructose, lactose, and maltose formed the brick red colour of
precipitation in the base of test tube, means that those material can reduce. The
precipitation which has brick red up to brown colour contains high carbohydrate.The
brick red precipitate formation as a result of the reduction of Cu 2+ ions into Cu + ions
by a free aldehyde or ketone group contained in the sugar reduction that took place in
an atmosphere alkaline (basic ) In sucrose solution, theres no brick red colour
precipitation, the precipitation of sucrose is white (++). It happens because succrose
containing two monosakrida ( fructose and glucose ) are bound by ties glikosidic such
a way that it does not contain a free aldehyde group and alpha hydroxy ketones .
Sucrose also is not reduce.