What are the colour changes occur to the reducing sugars after benedict test is performed? Please mention the colour change observed for each reducing sugars in benedict test
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- Instead of Molisch's test, what specific test can be used to detect the presence of pentose sugar? Write the procedureBoth Glucose and galactose are known to be epimers. To differentiate these two sugars, what test should be used? Explain the answer.What does a “reducing sugar” mean? Which of the following tests is/are specific to reducing sugars?
- What is the name of the sugar which produces yellow crystals after osazone test and have starfish-like structures with distinct ball-shaped features and spikes with a melting point of 194.5 and positive for Benedict's Test and Molisch's Test?An unknown solution contains a single pure sugar. It gives positive results to Molisch’s and Benedict’s tests but is negative for all others. What is the sugar? Is it sucrose, lactose, or xylose? Explain your choice.Can you please briefly describe the reaction mechanism that permits the detection of reducing sugars especially with the fehling's test ( please provide all the mechanisms involved in this test ) and also on how to interpret the results from this test Want solution ASAP in detail
- The table below summarizes the results for Millon's test. Provide the correct remarks from the results if Negative for Millon's Test or Positive for Millon's Test and if Contains phenolic hydroxy group or Does not contains phenolic hydroxy group.Using my chart can you help me with the following question. Based on your result, what color do you expect Benedict’s solution to turn in the presence of a simple sugar? Explain what information from your results suggests that Benedict’s solution will turn that particular color when testing a simple sugar?Which is the commonly occurring sugar in milk? Will the milk containing this sugar gives a positive result for the test " Detection of sugar in Milk"?
- Is Raffinose tri-saccharide a reducing sugar? Explain the chemistry of the reducing sugar test and apply it to the tri-saccharide attached.Benedict’s Barfoed’s Seliwanoff’s dH2O Negative (-) Negative (-) Negative (-) A Positive (+) Negative (-) Negative (-) B Negative (-) Negative (-) Positive (+) C Positive (+) Positive (+) Negative (-) D Positive (+) Positive (+) Positive (+) honey Positive (+) Positive (+) Strongly Positive (+) X corn syrup Positive (+) Positive (+) Negative (-) Y corn syrup Positive (+) Positive (+) Weakly Positive (+) 1)Explain how you can use the assay results to identify the saccharides in samples A, B, C, and D. Be sure to correlate the structure of each sugar with the chemical feature that each assay tests for. Clearly state the identity of each unknown (A – D). A complete explanation should take at least one long paragraph. Don’t forget to proofread your work to be sure that the explanation is complete and coherent. A. Based on the lab results, what can you conclude about the carbohydrate composition…Why is the Mucic Acid test specific for the presence of galactose? Please explain do not copy from google, type the answer if u can