Copyright 2000 Douglass F. Taber

Data Report Sheet

A. TLC of Sugars

Sketch the chromatograms you obtained with the sugars assigned. Include the colors of the spots when you visualized them.

B. Characterization Reactions

1. Benedict's reagent

<><>Sugar<><><><>Relative color after 2 min. (Use a scale of 1-6, 1 being greatest.)<><>

a. arabinose

b. fructose

c. glucose

d. maltose

e. sucrose

f. corn syrup

2. Selivanoff's reagent

<><>Sugar<><><><>Relative color after 2 min. (Use a scale of 1-6, 1 being greatest.)<><>

a. arabinose

b. fructose

c. glucose

d. maltose

e. sucrose

f. corn syrup

3. Phenylhydrazine

<><>Sugar<><><>m.p. range of osazone<><>

a. arabinose

b. fructose

c. glucose

d. maltose

e. sucrose

f. corn syrup

unknown

C. Isomerization of Glucose

Time (min)<><>Benedict's reagent (relative color, 1-5)<><>Selivanoff's reagent (relative color, 1-5)

0

5

10

20

30


D. N-p-tolyl-D-glucosamine and N-p-tolyl-1-amino-1-deoxy-D-fructose

1. Weight of D-glucose:

2. Moles of D-glucose:

3. Weight of p-toluidine:

4. Moles of p-toluidine:

5. Limiting reagent:

6. Weight of N-p-tolyl-D-glucosamine:

7. Moles of N-p-tolyl-D-glucosamine:

8. Percent yield:

9. M.P. range:

10. Weight of N-p-tolyl-1-amino-1-deoxy-D-fructose:

11. Moles of N-p-tolyl-1-amino-1-deoxy-D-fructose:

12. Percent yield:

13. M.P. range:

Comments: