Question

2.
and the question numbers
State the principle of Molisch test.
1.
State the component of starch.
State the name of two sources of starch.
3.
4.
State the principle of Benedict test.
State the name of most sensitive test of reducing sugars.
5.
6.
State the composition of Tollen's reagent.
Write the reactions involved in Osazone test.
8.
Draw the shape of Maltosazone crystals.
9. State the names of carbohydrates distinguished by lodine test.
10. State the names of epimers of glucose.
7.​

Answer 1

Answer:

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