This book is concerned with experiments and methodology of carbohydrate with illustrated examples, graphs and charts. This textbook is useful for graduate and post graduate students.
CHAPTER
Chapter I Carbohydrate
1.1 Introduction:
1.1.1 Classification of Carbohydrate:
1.1.2 Monosaccharide:
1.1.3 Oligoscharides:
1.1.4 Disaccharides:
1.1.5 Trisaccharides:
1.1.6 Polysaccharides:
1.1.7 General Properties:
1.1.8 Physical Properties:
1.1.9 Chemical Properties:
1.2.1 Acetylation:
1.2.2 Formation of glycosides
1.2.3 Formation of salts:
1.2.4 Reduction:
1.2.5 Oxidation:
1.2.6 Formation of Cyanohydrins:
1.2.7 Formation of Oximes:
1.2.8 Formation of osazones
1.3.1 Tetroses:
1.3.2 Pentoses:
1.3.3 Hexoses:
To perform Molisch test for given sugar solution
To perform Seliwanoff’s test for given sugar solution to distinguish Ketoses from aldoses
To perform Benedicts test for given sugar solution to distinguish reducing sugar from non reducing sugar
To perform Bial’s Test for given sugar solution to distinguish pentoses from hexoses.
To perform Mucic Acid test for given sugar solution to distinguish pentoses from other hexoses
To perform Barfoed test for given sugar solution to distinguish monosaccharides from disaccharides.
To perform Fehling’s test for given sugar solution to distinguish reducing from non reducing.
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