Osazones are a class of carbohydrates formed when sugars are interacted with pheylhydrazine.
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I couldn't upload the document on this site so I uploaded it in another one. Just follow this link. http://www.scribd.com/doc/151430973/Biochem-Lab-Act-10-TESTS-FOR-CARBOHYDRATES A. General Protein Color Tests 1. Biuret Test - chemical test for detecting presence of peptide bonds in the presence of peptides - Positive visible result: violet (From L to R) 1ml each of 1% egg albumin, 1% glycine, 1% pheylalanine, and distilled water. Each of the solutions were added 1ml 10% sodium hydroxide solution and 10 drops of 0.1% cupric sulfate solution. The violet coloration in the egg albumin solution indicates a positive visible result for the Biuret test. 2. Ninhydrin Test - shows positive test for alpha amino acids and proteins that contain free amino acid groups - Positive visible result: deep blue or purple color 3. Xanthoproteic Test Xanthoprotein - yellow acid substance formed by the reaction of hot HNO3 on albuminous or protein matter and is changed to a deep orange-yellow color by the addition of NH3 B. Color Tests for Specific Amino Acids 1. Millon's Test for Tyrosine - a test developed by Auguste Millon, a French chemist - This test is not specific for proteins. It detects phenolic compounds. A reddish-brown coloration or precipitate indicates the presence of tyrosine residue. 2. Hopkins-Cole Test for Tryptophan - positive visible result: purple ring in the junction where the two liquids meet 3. Sakaguchi test for Arginine -positive result: red 4. Lead Acetate test for Labile Sulfur
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