Barfoed's test

Barfoed's test
	Positive result in Barfoed's test
Classification	Colorimetric method
Analytes	Monosaccharides

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]

RCHO + 2Cu²⁺ + 2H₂O → RCOOH + Cu₂O↓ + 4H⁺

(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.

Its author is the Danish chemist Christen Thomsen Barfoed^[1] and it is primarily used in botany.^{[citation needed]}

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

Composition

Barfoed's reagent consists of a 0.33 molar solution of copper (II) acetate in 1% acetic acid solution.^[4] The reagent does not keep well and it is therefore advisable to make it up when it is actually required.^[5]

Procedure

1 drops of Barfoed's reagent is added to 2 mL of given sample in a test tube and boiled for 3 minutes and then allowed to cool. If a red precipitate occurs, a monosaccharide is present.

References

^ ^a ^b C. Barfoed (1873). "Über die Nachweisung des Traubenzuckers neben Dextrin und verwandten Körpern". Fresenius' Zeitschrift für Analytische Chemie. 12 (1): 27. doi:10.1007/BF01462957. S2CID 95749674.
^ Biochemistry Department. "Colorimetric Identification of Unknown Sugars". Biochemistry Laboratory 353. Smith College. Archived from the original on 2006-07-16.
^ William H. Welker (1915). "A Disturbing Factor in Barfoed's Test". J. Am. Chem. Soc. 37 (9): 2227–2230. doi:10.1021/ja02174a036.
^ "Barfoed Reagent Safety Data Sheet" (PDF). Broward Central Science. Carolina Biological Supply Company. Archived from the original (PDF) on 14 February 2020. Retrieved 10 September 2020.
^ Bowen, Graham and Williams (1957). A Students' Handbook of Organic Qualitative Analysis. University of London Press. p. 73.

[barfoed-1] C. Barfoed (1873). "Über die Nachweisung des Traubenzuckers neben Dextrin und verwandten Körpern". Fresenius' Zeitschrift für Analytische Chemie. 12 (1): 27. doi:10.1007/BF01462957. S2CID 95749674.

[2] Biochemistry Department. "Colorimetric Identification of Unknown Sugars". Biochemistry Laboratory 353. Smith College. Archived from the original on 2006-07-16.

[3] William H. Welker (1915). "A Disturbing Factor in Barfoed's Test". J. Am. Chem. Soc. 37 (9): 2227–2230. doi:10.1021/ja02174a036.

[4] "Barfoed Reagent Safety Data Sheet" (PDF). Broward Central Science. Carolina Biological Supply Company. Archived from the original (PDF) on 14 February 2020. Retrieved 10 September 2020.

[5] Bowen, Graham and Williams (1957). A Students' Handbook of Organic Qualitative Analysis. University of London Press. p. 73.

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