New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here


by: Giselle Foss

Final! CH 136

Giselle Foss
University of Hartford

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

Organic Chemistry 1
Dr. Sylvie Gauthier
Study Guide
50 ?




Popular in Organic Chemistry 1

Popular in Department

This 2 page Study Guide was uploaded by Giselle Foss on Wednesday May 4, 2016. The Study Guide belongs to CH 136 at University of Hartford taught by Dr. Sylvie Gauthier in Spring 2016. Since its upload, it has received 26 views.

Similar to CH 136 at University of Hartford


Reviews for Final!


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

Date Created: 05/04/16
CARBOHYDRATES Name:      Giselle Foss Date:       April 19, 2016 Objective: To observe, classify, and characterize various types of carbohydrates using different  reactions.   Experimental: For Part A, 5 mL of phenylhydrazine was added to two test tubes. 10 glucose  was added to one tube, and fructose solution was added into the other tube. Both test tubes were  placed into a boiling water bath for 1 ½ hours. After this time period passed, the contents of the  test tubes were left to cool to room temperature by immersing them in a beaker filled with cold  tap water. An ice water bath was then created and the tubes were left to cool in it for an  additional 5 minutes. Vacuum filtration was then used to collect the crystals within each tube.  The crystals were rinsed 3 times with cold, deionized water and once with 95% ethanol. Once the crystals were dried, the melting point of each compound was found. The remaining portions of  both osazones were transferred into a mortar and were ground together thoroughly. A third  capillary tube was then filled with this mixture and the melting point was taken. For Part B,  granular yeast was placed into a 50 mL beaker with 4 mL deionized water. The yeast was then  mixed and divided equally into two test tubes. 10 mL of sucrose solution was added to one test  tube and 10 mL of starch was added to the other tube. The two solutions were placed in a 250  mL beaker with hot tap water and the water temperature was monitored to stay at about 40°C.  The yeast solutions created were saved and utilized in Part C. 3 mL of Benedict’s reagent was  added into 7 test tubes. 10 drops of the appropriate solution was added to each labeled test tubes:  glucose, fructose, lactose, sucrose, starch, the sucrose+yeast from Part B, and the starch+yeast  from Part B. All 7 tubes were placed into a boiling water bath for 5 minutes, taken out to cool  and the reactions were observed.  Results and Discussion:  For Part A, the melting points obtained were 214.4°C for glucose and 216.2°C for fructose.  Based on these melting points, it can be concluded that glucose and fructose are identical  compounds. This is because the melting points are extremely similar. The carbon below ­2 on  both glucose and fructose are identical because this enables them to become identical osazones  as the phenylhydrazine reacts with both carbon­1 and carbon­2. For Part C, the results are as  follows: glucose, fructose, and lactose all had a red precipitate on the top of the blue Benedict’s  reagent making them all reducing sugars; sucrose and starch both remained blue with no  precipitate and are non­reducing sugars; yeast + sucrose solution turned green, but had no  precipitate making it reducing; and yeast + starch had no reaction making it non­reducing.  Carbohydrates can undergo oxidation in the presence of Benedict’s reagent, which is seen by the  formation of red copper (I) oxide. Ketones, however, are unable to undergo oxidation, but can be converted from ketoses to aldoses if there is an –OH group on the carbon adjacent to the  carbonyl group. The sugars that were oxidized were glucose, fructose, and lactose. The red  precipitate on all 3 of these show that they are Aldehydes. The only other solution that presented  a color change was the yeast + sucrose. This mixture changed from its’ original blue to a murky  green color. The sucrose on its own was not oxidized. The addition of yeast allowed the ketoses  to become an aldoses by the addition of an –OH group enabling it to become a reducing sugar. In terms of the yeast + starch, the starch remained a non­reducing sugar even with the addition of  yeast. 


Buy Material

Are you sure you want to buy this material for

50 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Steve Martinelli UC Los Angeles

"There's no way I would have passed my Organic Chemistry class this semester without the notes and study guides I got from StudySoup."

Jennifer McGill UCSF Med School

"Selling my MCAT study guides and notes has been a great source of side revenue while I'm in school. Some months I'm making over $500! Plus, it makes me happy knowing that I'm helping future med students with their MCAT."

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"

Parker Thompson 500 Startups

"It's a great way for students to improve their educational experience and it seemed like a product that everybody wants, so all the people participating are winning."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.