Analysis of carbohydrates
Carbohydrate analysis focuses on mono– and –disaccharides which are colorless solids or viscous liquids that dissolve readily in water. In the IR spectrum they exhibit strong hydroxyl absorptions and usually no carbonyl absorption. A main feature of carbohydrate analysis is that the “reductant” sugars are oxidized by the Tollens’ reagent and the Fehling reagent (see … Read more