Monosaccharides Lab Report

The purpose of this experiment is to detect the presence of saccharides in different samples through the use of Benedicts reagent and Lugol’s solution. Monosaccharides have a double bonded oxygen atom that forms in one of its two possible chemical groups known as ketone or aldehyde. Disaccharides are two monosaccharides joined together by a glycosidic bond. The Benedicts reagent reacts with the double bonded oxygen atom in monosaccharides by reducing the copper sulfate found in the reagent. Therefore, Benedicts reagent is used in this experiment to detect the presence of monosaccharides and disaccharides. Polysaccharides are chains of linked glucose molecules. The two types of dietary polysaccharides are Amylose and Amylopectin. The Benedicts …show more content…
My null hypothesis was that all the samples, except starch would not change colors because they do not have a presence of sugars in them. This experiment has a positive and negative control. The positive control was glucose that turned a brown color and the negative control was water that stayed a blue color. In the Benedicts reagent experiment, you are able to run multiple experiments at the same time. You place twenty drops of each sample solution in its own labeled test tube. If the sample is a solid then macerate it, mix it with distilled water and then add the liquid into a test tube. Then, place twenty drops of the Benedicts reagent into each tube containing a sample. Afterwards, heat the test tubes in water that is near boiling. After five minutes’ check if there is any change in the color of the samples. If there is a color change, then there was a reducing sugar present (a monosaccharide or disaccharide). If the sample stayed the same pale blue color, then there was no presence of reducing sugars. The starch powder was the only sample that did not change color. The egg beaters, lemon juice,