Académique Documents
Professionnel Documents
Culture Documents
1. Introduction
2. Carbohydrates
4. Protein
5. Experiment.
6. Bibliography.
Introduction:-
Food is necessary material which must be supplied to the body for it normal and
proper functioning the function of the food are :-
I. To provide energy.
V. To sustain life.
I. Carbohydrates
III. Protein.
IV. Minerals
V. Vitamins
VI. Water
Carbohydrates :-
The name carbohydrate is used for the compound having general formula
Cx(H2O)y. These are called carbohydrates. This defe has lost the significances
because of one following two reasons:
I. These are many compound which have general formula Cx(H2O)y as
carbohydrates. For eg :- oxalic acid (C2H2O) formaldehyde.
II. These are many compound which do not confirm to formula Cx(H2O)y.
but process characteristic property of carbohydrates and are treated as
carbohydrates.
Carbohydrates are polyhydroxy, aldehydes polyhydroxy ketones their
derivative which yield them on hydrolysis.
The carbohydrates which are ketose are called ketoses and those that
are aldehydes are called aldoes. The general term for all the
carbohydrates is glycose.
The carbohydrates which cannot be hydrolysed to simple
carbohydrates are called monosaccharide for eg glucose, fructose.
The carbohydrates which contain two or ten monosaccharide unit are
called polysaccharide.
A more general classification of carbohydrates is into sugar and non-
sugar. The sugar like glucose, fructose and canesugar are crystalline
water soluble, cellulose etc are amorphous insoluble in water tasteless
substance. The carbohydrates which can reduce Tollen’s reagent or
fehling solution are called reducing sugar. All monosaccharide are
reducing sugar. Sucrose is a non reducing sugar.
Test for Carbohydrates
Molisch’s Test :- All carbohydrates give this test Take 1-2ml of
aquoues of carbohydrates and add few drops of Molisch’s reagent
(10% alcoholic solution of α napthol) put one ml of concentrated
H2SO4 solution along the side of test tube.
A red violet ring is produced at the junction of two layers.
Fehling’s Test :- Take 2 ml of aqueous solution of carbohydrates and
add 1-2 ml each of fehling solution keep the test tube in boiling water
bath.
Reddish ppt indicates the presences of reducing sugar .
Pollen’s Test :- Take 2 ml of aqueous solution of carbohydrates and
add 1-2 ml each of. Tollen’s reagent keep the test tube in boiling
water bath.
A shinning silver mirror indicates of reducing carbohydrates .
Iodine Test :- To the aqueous suspension of the sample acid 1-2 drop
of iodine solution.
Appearance of blue colour indicates the presences of starch.
Protein :-
Protein are high molecules mass, long chain polymers composed of α–amino acid.
Amino acid are molecules that have both as amino and a carboxylic group. The
amino group in protein are called α-amino acid because they have the amino
group attached to the α-carbon atom, α-amino acids exist as zwitter ion and
crystalline solids.
The polypeptide having molecules mass greater than 1000 is called protein.
The 20 amino acid are glycine, Alanin, valine, leucine, isoleucine, arginine,
lysine, glutamic acid, aspartic acid, glutamine, asparagines, threonine, serine,
crysteine, methionine, phenylalanino, Tryrosine, Tryptophan, hislidine protine.
Protein are in the form of muscle, skin hair and other tissue enzyme, catalyse,
harmone and antibodies.
Test for Protein
1- Xanthoproteic test :- Take 2 ml of milk in a test tube and add few
drops of conc. HNO3 and heat.
A yellow ppt formed :-
Millions Test :- To 1-2 ml of milk add 2 drops of millions test.
A white ppt.
Experiment
Objective :- To detect the presence of protein, fat and carbohydrates in the
following food stuff.
Grapes, rice, butter, potato, biscuit milk groundnut milk.
Theory :- The presence of carbohydrates fats and protein is any food stuff
is detected by performed test for carbohydrates fats and protein with the
extracted of the food stuff. These do not interfere with each other.
Result
The given food stuff contains
1) ………………………………..
2) ………………………………..
3) ………………………………..
Bibliography
iCBSE.com
Wikipedia,
Chemicalland.com
books.google.co.in