Question

What Carbohydrates, other than Ketose, produce a reddish-orange solid with Benedict's reagent and a red color with Seliwanoff's reagent, and why?

Why does starch produce no color change with Benedict's or Seliwanoff's reagent, but turns a blue-black color with Iodine reagent?

Answer 1

TA four conditions to be noted for reduing properties of sugar: OAH Aldose Sugar are weducing sugar Okerose sugar 'has to convent into Nelose form ter being reduiny lugar Whemiacetals on anomeric carbon are reducing lugar a n fheon -o on .. no - (1 Autuls on anomenic eric in Ви и curbons are non-reducing sugar мои n la tenon on non non o. So ketose sugu like fructuse are non reducing sugur I disucchurides like sucrose & trehaloce are non reduring because they are having glycosidic bond between you not being helliring is Gnomeric qurbon, the same reason is also applied for starch TB Srunch consist of two parts Amy lose and ylopectin Amylose part is responsible for blue colour with Iz soln The blue colour arises due to charge transfer complex formation I forms Polyiodiden ion like Iz , Is or It .