Your SlideShare is downloading. ×
0
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Osazone test
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Osazone test

37,483

Published on

Published in: Spiritual, Technology
6 Comments
3 Likes
Statistics
Notes
No Downloads
Views
Total Views
37,483
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
614
Comments
6
Likes
3
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. OSAZONE TEST
  • 2. Introduction
    The technique was developed by Emil Fischer, , a German chemist.
  • 3. Introduction
    Phenylhydrazine is the chemical compound with the formula C6H5NHNH2.
  • 4. Introduction
    Osazones are formed when the sugars react with a
    compound known as phenylhydrazine at boiling point.
    General Reaction:
  • 5. Introduction
    These sugars are reducing ones which have either a free aldehyde or a ketone group to react with the phenylhydrazine.
  • 6. Procedures
    1. Pipette 1 ml of the phenylhydrazine mixture to a test tube.
  • 7. Procedures
    2. Add 5 ml of the test solution
  • 8. Procedures
    3. shake vigorously to insure complete solution
  • 9. Procedures
    4. Stopper the mouth of the tube loosely with cotton
  • 10. Procedures
    5. Place the tube immediately in a boiling water bath
  • 11. Procedures
    6. Record the time
  • 12. Procedures
    7. Observe the tube
  • 13. Procedures
    8. If a precipitate is formed, record the time and remove the tube from the bath
  • 14. Procedures
    9. Cool off the tube
  • 15. Procedures
    10. Examine the crystals under low power objective
  • 16. Results and Discussions
    The reaction is stepwise;
  • 17. Osazone formation involves hydrazone formation at C-1 of an aldose (or C-2 of a ketose) and oxidation of C-2 (or C-1) of an alcohol group to a ketone (or an aldehyde). The new carbonyl group is also converted to a hydrazone.
    Mannose
    Glucose
    Fructose
  • 18. Osazone crystals have a characteristic shape under the light microscope and help in the identification of the sugar type.
    Monosaccharides - like needle-shaped or broomstick
    Disaccharides - like sunflowers
    Lactose - like tight balls of needles
  • 19. Making Osazone Crystals
    The difference in the structure of the monosaccharides is caused by the diverse groups attached to the first and second carbons of the sugar molecules. Their needle-shaped crystals show that the position of the first and second carbons do not matter in the crystal formation.
  • 20. Viewed under the microscope: Glucosazone
  • 21. Viewed under the microscope: Fructosazone
  • 22. Viewed under the microscope: Galactosazone
  • 23. Viewed under the microscope: Maltosazone
  • 24. Viewed under the microscope: Xylosazone
  • 25. Viewed under the microscope: Sucrose
  • 26. Time to Form
    The time needed to create osazone crystals varies among the various sugars involved, but helps to identify the sugars being tested. For an osazone crystal to be presented from a hot solution will take as long as follows:
    • fructose, two minutes;
    • 27. glucose, four to five minutes;
    • 28. xylose, seven minutes;
    • 29. galactose, 15-19 minutes;
    • 30. maltose, osazone soluble in hot water
    • 31. Actual Time:
    • 32. Xylose – 20 mins
    • 33. Galactose – 25 mins
    • 34. Glucose – 30 mins
    • 35. Sucrose – 47 mins
    • 36. Fructose – 57 mins
    • 37. Maltose – 59 mins
  • Application
    For identifying sugars esp. Reducing sugars.
    Osazones are used as dyes
  • 38. References
    http://www.ehow.com/info_8392949_different-osazone-crystals.html#ixzz1Rx9lFGBJ
    http://www.pua.edu.eg/Version2/Courses2/Dentistry%20Courses/Freshmen/Spring/BCM101/Practical/Week%202%20practical%20_Chemistry%20of%20carbohydrates_.pdf
    http://www.chemistry.ccsu.edu/glagovich/teaching/316/qualanal/tests/osazone.html

×