Praktikum Biokimia I Tes Karbohidrat Part 1

Assalamualaikum Wr. Wb Today we will practice the first biomechanics test which we will determine the first test which is the test of the mold The tools we use here are reaction powder, powder solution, PET test, then reagents

First, there is a molis solution, then we use a sample of 1% glucosa, 1% sucrose, 1% lactose, 1% maltose, and 1% aminol, and H2SO4. First, we prepare the reaction agent, then we label it.

How to do it, we pipette 15 drops of shampoo, then we add 3 drops of molis reaction, then we rub it, then we add tapioca starch, then don't rub it. We want to see the ring that is formed. Positive reaction when formed on both layers of the purple ring.

We pipette the sample, 21% of 15 drops into the reaction tank. Then we pipette all the samples. Now, all the samples have been pipetted 15 drops into each reaction tank. Then we just add 3 drops of molis reaction. Then we mix everything.

Then we add 1 ml of H2SO4. After we homogenize it, then we add H2SO4 each to the sample through the tap. So like this. We will mix it first. Add 1 ml of H2SO4. Then combine H2SO4 with the liquid. See.

we want to see the ring here the sample glucose looks like a purple ring, a purple ring, yes, it means that glucose is a carbohydrate. Next, the next sample is sucrose.

The same on the cross is also shaped with purple rings. This indicates that the cross also contains carbohydrates, including the carbohydrate group. Remember not to shake after adding the hardener because we want to see the ring that is shaped.

This is a lactose sample, it is also shaped like a purple ring, which means there is carbohydrate. Next, the maltose sample, we mix it first, then we add some maltose and then mix it.

Maltose samples are also positive, namely the ring is shaped purple, this indicates that maltose contains carbohydrates. Next for amylose, in amylose the ring is also shaped purple.

so that amelium also has carbohydrates. This is the appearance of all samples. All positive samples contain carbohydrates because the ring is shaped in purple. That's it for the Mollis test. The second carbohydrate test is

test seliwanov which we want to determine the presence of ketosa in the sample here the reagents we use are seliwanov and the samples are glucosa, sucrosa, lactose, maltose and amylose how to work later into the reaction tank we add 2.5 ml per reaction seliwanov

then we add each sample, that's 5 drops then later we homogenize then we boil it in the water bath for 60 seconds then we see the positive results when it turns red, the red solution first we wrap the ragans first then we put it in each jar, each 2.5

Then we add 2.5 ml periapsis lalol Then we add according to the table We add each sample Don't forget to tell the girl Then we heat it in a water bath

then we heat in the water bath for 60 seconds in the boiling water bath

after 1 minute 60 seconds earlier we take it out of the water bath, this is the result from the Liwanov test based on these 5 samples Glucose, sucrose, lactose, maltose and amylose that are positive contains ketose, namely sucrose because the solution is red so it is positive to contain ketose while the other one is the same color as

before heating in the water bath. This is the red color. That's it for the Seluanov test. Next, the third test, which is the Tehling test. We want to determine whether there is a predicated sugar. Here, we use Tehling A and Tehling B reagents. Then there are samples of glucose, sucrose, lactose, maltose, and amylose.

Here, we pipette 1 ml of Vahling A, then 1 ml of Vahling B, then we add 1 ml of the sample, then we mix it, then we heat it until it boils for 3-5 minutes in the water bath.

positive reaction if there is a yellow to red spot remember before putting it in the water bath we shake it first until it's homogeneous we use a pipette so one ml we will squeeze it as much as 20

Now we have piped all of these 1 ml of Filling A. Now, the color is like this. After we add, we put in 1 ml of Filling A. We piped the Filling B as much as 1 ml. Then we remove it. Like this, we remove all of it. Then we add the samples individually into the container.

This is glucose, we pipette 1 ml, that's 20% Then we homogenize it until all the samples are filled, filled with 1 ml of sucrose, 1 ml of lactose, 1 ml of maltose, and 1 ml of amylose

After we homogenize everything, we add all the reagents, then we put it in the water bath for 3 minutes. We have heated it for 3 minutes, here it looks positive because there is a color change, it is yellow-brown.

so all of these maltose amylose sucrose lactose and glucose are sugar p-reductions now this is for the color for maltose like this the color is a bit different yes on the camera like this the color of the ginga is red, then there is also an amylose, there is also a sucrose, this is clearly the color

lactose, glucose, and all of these are sugar. The fourth test is the Barfoot test. Here we want to determine the presence of monosaccharides. So here the reagents we use are Barfoot, then there are samples of glucose, sucrose, lactose, maltose, and amylose.

Here we are, how to work for this bar food test, we pipette 3 ml of this bar food solution, then we add 3 drops of shampoo solution into this container, then we heat it in the microwave until it is 3-5 minutes. Positive reaction when the yellow color is formed until the red color.

We have pipette here, each one is different. In each container, we add 3 samples. For the blue pasta container, we add 3 blue pasta containers. We homogenize it. Continue until all samples in each container we fill. Done, we homogenize everything. Then we put it in the water bath.

here we put it in, then we leave it, then we heat it for 3-5 minutes, we take the 3 minutes one, this is after we heat it in the water bath, the result is in the glucose, there is a red spot, can you see it, there is a red spot,

so glucose including monosaccharides this is sucrose in sucrose also seen red spots here can be seen

So it also contains monosaccharides, monosaccharides, this lactose is not formed at all because it is not a monosaccharide group, here there is clearly no brown sugar, this is the same maltose, there is also no sugar

and this amirum also has no creases, it is clear the difference between those with creases and those without creases, the camera is less visible, the color is enough for the next test