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GLUCOSAZONE
MALTOSAZONE
GALACTOSAZONE
LACTOSAZONE
Tartrate ions as a complexing agent to keep the copper ion in solution. Without the tartrate ions, cupric hydroxide would precipitate from the basic solution. The tartrate ion is unable to complex cuprous ion Cu+, so the reduction of Cu2+ to Cu+ by reducing sugars results in the formation of an orange to red precipitate of Cu2O.
Reducing monosaccharides are oxidized by the copper ion in solution to form a carboxylic acid and a reddish precipitate of copper (I) oxide within three minutes.
Hydrolysis of polysaccharides and oligosaccharides yield simple sugars dehydrated ketose then reacts with the resorcinol to produce a deep cherry red color aldoses may react slightly to produce a faint pink color
Fructose (fast-reacting) and sucrose
Neutralized by barium hydroxide Barium sulfate = precipitate Glucose and Fructose = filtrate Seliwanoffs Test
CHARACERIZATION OF LIPIDS
SOLUBILITY Insoluble in water Insoluble in ordinary solvents Readily dissolve in chloroform, benzene, ether, boiling alcohol and other organic solvents
CHARACERIZATION OF LIPIDS
FORMATION OF TRANSLUCENT SPOT Lipids have a characteristic greasy feel When brought in contact with a substance like paper, penetrate through it producing a translucent spot
Fats are non-volatile In RT, the spot of water can absorb enough heat from the air and evaporized But the spot of grease can never absorb enough heat to evaporized When the liquid is inside the sheet of paper, it diffracts light TRANSLUCENT PHENOMENON
CHARACERIZATION OF LIPIDS
REACTION OF FATS Fatty acids are carboxylic acids and are therefore weak acids For fatty acids, the value of pKa is around 4.5. Therefore, generally speaking, fatty acids are neutral below pH 4.5 and charged above pH 4.5
Fats containing high unsaturated fatty acids are neutral in reaction, but when exposed to air become acidic due to hydrolysis which results from the liberation of volatile fatty acids
CHARACERIZATION OF LIPIDS
ACROLEIN FORMATION - 2H2O Glycerol Acrolein (acrid odor) dehydrating agent (potassium bisulfate)
CHARACERIZATION OF LIPIDS
EMULSIFICATION OF FATS
CHARACERIZATION OF LIPIDS
EMULSION Is a mixture of two or more materials that are ordinarily immiscible Droplets of the dispersed component rapidly coalesce to form a separate layer Emulsifying agent must be present to stabilize the emulsion Lecithin in the egg will serve as emulsifier
CHARACERIZATION OF LIPIDS
SAPONIFICATION OF LARD Alcoholic Potash
KOH dissolved in ethanol To neutralized fatty acids in the lard
A metallic salt of fatty acid is formed Hydrophobic tails extend into the greasy droplets whereas the polar heads of the soap molecules face toward the water
CHARACERIZATION OF LIPIDS
SAPONIFICATION OF LARD
Sodium Carbonate to produce hard soap
Palmitin
CHARACERIZATION OF LIPIDS
SEPARATION OF CHOLESTEROL AND TRIGLYCERIDES Precipitate = cholesterol digitonide after digitonin precipitation Supernatant = triglycerides PRECIPITATE tested for Salkowski Test and Liebermann-Burchard Test
Test for cholesterol
CHARACERIZATION OF LIPIDS
SALKOWSKI TEST The presence of a double bond in one cholesterol rings is responsible for its ability to form color products in the presence of concentrated inorganic acids Sulfuric acid
Results in dehydration of cholesterol molecule with a formation of a red bicholestadien disulphonate
Bluish color between the 1st layer (chloroform) and 2nd layer (H2SO4)
CHARACERIZATION OF LIPIDS
LIEBERMAN-BURCHARD TEST Deep green color (+) due to the hydroxyl group (-OH) of cholesterol reacting with the reagents (acetic anhydride and concentrated sulfuric acid) and increasing the conjugation of the un-saturation in the adjacent fused ring
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