When given a samples of sugars, how do you identify whether the sugar is reducing or non-reducing, and/or monosaccharides, or polysaccharides?
Helpful websites are greatly appreciated.
http://en.wikipedia.org/wiki/Reducing_sugar
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plz what is the % content of iodide in orange as a food sample.
To identify whether a sugar is reducing or non-reducing, and whether it is a monosaccharide or a polysaccharide, you can follow these steps:
1. Perform a reducing sugar test: To determine if a sugar is reducing, you can use the Benedict's test. This test involves mixing the sugar sample with Benedict's reagent, heating the mixture, and observing any color change. If the solution turns from blue to green, yellow, orange, or red, it indicates the presence of reducing sugars. However, if the solution remains blue, it suggests the absence of reducing sugars.
2. Perform a non-reducing sugar test: If the result of the reducing sugar test is negative, it suggests that the sugar may be a non-reducing sugar. Non-reducing sugars do not react with Benedict's reagent directly, so they need to be hydrolyzed first. This can be done by boiling the sugar sample with an acid, such as hydrochloric acid (HCl), and then neutralizing it with sodium hydroxide (NaOH). After hydrolysis, you can repeat the reducing sugar test to check for the presence of reducing sugars.
3. Perform a monosaccharide test: If the reducing sugar test gives a positive result, it suggests that the sugar is a monosaccharide or a reducing disaccharide. To differentiate between the two, you can use the Tollen's test or the Fehling's test. Both tests involve mixing the sugar sample with a reagent (silver nitrate for Tollen's test or Fehling's reagents for Fehling's test) and observing the formation of a silver mirror or a red precipitate, respectively. If the test is positive, it confirms the presence of monosaccharides.
4. Perform a polysaccharide test: If the reducing sugar test gives a positive result but the monosaccharide test is negative, it suggests that the sugar is a polysaccharide. Polysaccharides are long chains of monosaccharides linked together. To confirm the presence of polysaccharides, you can perform hydrolysis by boiling the sugar sample with acid, followed by neutralization. After hydrolysis, you can repeat the monosaccharide test to check for the presence of monosaccharides.
Regarding the iodide content in orange as a food sample, I apologize for not being able to provide an immediate answer. The iodide content in foods can vary depending on various factors such as the soil composition where the food is grown, storage conditions, and other factors. To determine the iodide content in oranges or any other food sample, a laboratory analysis would be required. You may need to consult a food testing lab or a nutritionist for accurate information on the iodide content in specific food samples.