Consider the carbohydrate test results below. Carbohydrate...

Transcript

00:01 Hello everyone so according to the question when we are going to take a swallin test swallon test so according to this particular test is a chemical test we can say this is a particularly a chemical test which going to give a distinguish between aldos and ketones aldous and ketones aldos and keto sugar so basically in this particular question what we are need to find out we need to given the test of carbohydrate a benedic test for reducing sugar we need to find out okay that will be the okay here it will be coming from the swelont or test of kitos fermentation test iodine test and along with that we need to find out with the part one carbohydrate that are reducing sugar or not that one thing is going to be explained over here we need to carry out for here here a three test the test is going to be started over here from this particular first one so according to that we can say if the sugar is containing okay if my sugar is going to be containing particularly a ketone group okay here it's going to be present a ketone group so it is uh it is known as we can say a ketos and if the sugar contain a aldehyde group okay if my sugar is contained a what aldehyde group so it is an aldose okay this is group is present then we can say a ketos and if this group is present we can say aldose is going to be present so this test is going to realize on the principle when the heated ketos one are more rapidly dehydrate than a aldose for the ketos i can write like this way okay for the reaction okay for ketos we can write and for aldos also we need to show over here what are the thing is going to be happen and the color change so when the ketos is going to be give a color color a red color is going to be formed is formed rapidly and when we are talking about the aldose a slower slower forming a light pink color it is going to be forming which color light pink color okay thus based upon the above information we can write our result in the tabular form so i will make a one particular table over here so according to that we are going to be carried out so it will be yeah it is going to be represent and help us to do the more better way okay i can write over here the test color after minute after a minute and aldose or aldos or ketos is going to be present that we are going to be putting in this particular tables okay particularly the table will be contained like this way based on the information above we are going to be calculated for a water that will be a no color is going to be changed no color is change okay i can and this particular test ketos or aldehyse it's not applicable okay it will be not an aptly cable for the fuck or glucose when we are talking it will give you a pink color and here the aldose is going to be present and for the fructose red color ketone is going to be present right we have already seen over there rapid red and pink slowly forming a light pink color and here again it's going to be formed or red pink okay lactose is going to be form a pink color and here aidos is going to be present when the pink color is going to become a definite you will have to understand that the aldose is present and red ketone is present sucrose is having a red so that a ketone is going to be ketos is going to be present and a stash no color is going to be formed such and not an applicable when the color is not forming that is not an applicable part then and here unknown is the red and that is nothing but you are what ketos so no we can say that water and starch water and starch do not give any any interference in the test okay so if we are thinking that they are going to be interference in our test so this will be completely not acceptable okay they are not actually playing any kind of a role there so according to that when we are going to be talking about the second test fermentation test so fermentation test when we are going to be right it is actually for the carbohydrate fermentation test we can say carbohydrate fermentation fermentation it is actually used to determine whether not a bacteria can utilize a certain carbohydrate and it tests for the presence of acid or we can say presence of a gas which is produced which is produced from the fermentation of single particular carbohydrate okay this is actually the just of the test which is going to be used over here carbohydrate okay okay fine so from this particular can what we can conclude so the conclusion it way it will be when fermentation when fermentation occur we can say gas is getting released and based upon the above information again we are going to be putting over here the values in this particular table so that we are going to be knowing this particular thing in a well mannered right i'm going to be right over here the test observation and here it's going to be fermented or not that we need to be see fermentation that is yes or no so when the water is going to be present there is a no bubble you can see no bubble we are seeing so no fermentation is not going to be happened for the next when we are talking about the glucose so yes there is a bubble bubble is can be formed so yes there is a fermentation when we are talking about the fructose okay so yes again it is getting a bubble so its answer is yes when we are talking about the lactose again it is no bubble so our answer is for the down fermentation is no when we are talking about the sucrose so sucrose and starch is remaining and there is for the sucrose yes it's going to be bubbling bubble is yes and here for the answer is yes for a starch no bubble if it's not bubbling and the answer is no for unknown i'm going to be writing over here so for the unknown we can write it's going to be having a bubble and the fermentation when we are talking over here for the fermentation it answer is yes so we can say this are that things which is can be observed and we are going to do the tabular formation okay and next that will be the third test it's going to be dependent on the iodine test for what iodine test for polysaccharide okay so test for the presence of it this is actually test for the presence of what for the presence of stash if the starch is present the addition of addition of i k i will it will turn it will turn the substance being tested to the blue black color okay based on that particular information we can again draw this particular table so particularly i have been drawn over here one table so according to that table we are going to be see that observation and the myelis test so let us consider if the water observation water the yellow is going to be firm and there is no amylase we have to say yes or no over here and glucose yellow is going to be present color so it is also no fructose is also going to be present as an yellow no lactose is also present as an yellow it will also know amylus test is present sucrose is also coming as an yellow so it is also not and for the particular, we need to know that starch is going to be present.

09:25 The blue color is going to be indicated, blue black color, right? so yes, it is going to be present blue black color.

09:32 Okay, so our answer is yes for the amylase.

09:35 And for this particular, the unknown will be yellow...

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