Identification Of Carboidratos

This report had as objective to identify the carboidratos in solution, the manipulation in the laboratory favors the process of recognition of carboidratos. In the analysis experiments the samples Frutose, Galactose, Starch, Glucose and Water had been possible notice if the reaction of the solubility of dissacardeos and the intensity of coloration of reducing sugars, with reagent of Benedict, Molisch and of the starch with Iodine (Lugol). The tests as the Molisch reagent base on the formation of the sulfuric acid furfural for under pentose and hexose, and the Benedict test, the reducing carbohydrates reduce the caties have covered, originating precipitated from copper oxide, with a red color, green or turn yellow, the not reducing sugars do not modify the color of the reagent, have the test of with the starch the solutions of polissacardeos with helical structure acquire a blue color this were possible to verify in the samples.