Barfoed's test

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Barfoed's Test is a chemical test used for detecting the presence of monosaccharides. It is based on the reduction of copper(II) acetate to copper(I) oxide (Cu2O), which forms a brick-red precipitate.[1] [2] (Disaccharides may also react, but the reaction is much slower.) The aldehyde group of the monosaccharide which normally forms a cyclic hemiacetal is oxidized to the carboxylate. A number of other substances, including sodium chloride,[3] may interfere.

It is primarily used in botany.

The test is similar to the reaction of Fehling's solution to aldehydes.

[edit] References

  1. ^ C. Barfoed (1873). "Ueber die Nachweisung des Traubenzuckers neben Dextrin und verwandten Körpern". Fresenius' Zeitschrift für Analyische Chemie 12 (1): 27. doi:10.1007/BF01462957. 
  2. ^ Biochemistry Department. Colorimetric Identification of Unknown Sugars. Biochemistry Laboratory 353. Smith College.
  3. ^ William H. Welker (1915). "A Disturbing Factor in Barfoed's Test". J. Am. Chem. Soc. 37: 2227. doi:10.1021/ja02174a036.