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Its one of the very few non-specific phytochemical screening tecniques that gives specific characterisation of the sugar samples with less controversies.

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How starch and sucrose formed the crystal in osazone test?

In the osazone test, reducing sugars like glucose or fructose react with phenylhydrazine to form crystalline derivatives called osazones. While starch itself is a polysaccharide and does not directly participate in this reaction, when starch is hydrolyzed into its constituent glucose units, these reducing sugars can then react with phenylhydrazine to form osazones. Sucrose, being a non-reducing sugar, does not form osazones unless it is first hydrolyzed into glucose and fructose. Thus, it is the monosaccharides released from starch and sucrose that contribute to the formation of the crystalline osazones.


3reasons why the osazone test can be used in the identification of sugars?

The Osazone test is specific to sugars containing a carbonyl group, such as aldoses and ketoses, making it useful for their identification. The formation of crystalline derivatives (osazones) provides a visual confirmation of the presence of specific sugars in a sample. The characteristic melting point of osazones can help differentiate between different types of sugars based on their chemical structure.


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What is the melting point of osazone?

The melting point of osazone can vary depending on the specific compound being referred to. However, in general, osazones typically have melting points in the range of 180-220°C.


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Why osazone obtained from D-glucose and D-fructose have the same melting points?

Osazones obtained from D-glucose and D-fructose have the same melting points because both sugars have the same structure in terms of the arrangement of carbonyl groups and hydroxyl groups. As a result, their osazones will have similar molecular structures and therefore exhibit similar physical properties such as melting points.


Why glucose and fructose form similar osazone crystals?

Glucose and fructose are both reducing sugars with a similar chemical structure, allowing them to react in a similar manner with phenylhydrazine to form osazone crystals. The reaction involves the same functional groups in both sugars, resulting in the formation of structurally similar osazones.