Aim of the experiment

The main aim of this experiment is to help the students understand the importance of accurate sugar estimation. Estimating sugars, both reducing and non-reducing is fundamental in biochemistry and involves understanding the distinct chemical properties of these sugars.

After performing this experiment, students will be able to:

1. Identify the presence of carbohydrates in a sample using the Molisch test.
2. Differentiate between reducing and non-reducing sugars based on their chemical reactivity (using Benedict's and DNS methods).
3. Perform quantitative estimation of reducing sugars using the DNS assay and interpret the results spectrophotometrically.
4. Determine non-reducing sugar content by applying acid hydrolysis followed by DNS estimation.
5. Construct and analyze a standard calibration curve to calculate sugar concentration accurately.
6. Interpret colour changes and precipitate formation in qualitative tests to infer sugar types and concentrations.
7. Appreciate the biochemical significance of sugar estimation in food analysis, clinical diagnostics, and metabolic studies.