1. INULIN

This is a polymer of fructose found as the storage form of carbohydrates in some plants. Generally, it is made up of one glucose to 35 fructose molecules.

1. CHITIN

It is the measure component of exo- skeleton of insects and crustaceans. It is also found in the  call wall of fung: structurally and chemically ; chitin is identical to cellulose except that the hydroxile (OH) of carbon atom № 2 is replace by acetylamine group ( NHCOC H₃)

1. MOREIN

Morein is similar in structure to chitin. It is the strengthening mederial found in the bacteria cell wall.

Characteristic of polysaccharides

• They are not sweet
• They are non crystalline
• They are insoluble in water
• They are macro molecules.

TEST FOR:

1. Reducing sugars

The presence of reducing sugar e.g. glucose is tested using fechling’s solution A⁰ and B⁰. To about 2 cm² of 5‰ glucose solution, 2 cm³ of Fechlin’s solution A and B (of equal volume) is mixed or added . the mixture is boiled and an orange and finally brick red precipitate is formed. This is due to reduction of cu²⁺  in capper sulphate found in  Fechlin’s solution to insoluable cu⁺ ( copper i axide) by the reducing sugar.

Using Benedict’s solutions, a mixture of equal amount of Benedict’s and glucose solution is bailed and aloud to stand. A red; orange or yellow precipitate is formed indicating the presence of a reducing sugar.

2. Non-reducing sugar

1 ml of sucrose is put in a test tube and a few drops of hydrochloric acid are added and the mixture is heated in water both for about 3 mixtures.

The function of Hcl is to hydrolyse sucrose in to the monosaccharide, glucose and fructose. Inverter which is an enzyme can also be used to hydrolyse the sucrose into monosaccharide. The solution is then cooled with tap water and sodium carbonate or sodium hydroxide added to neutralise the acid.

1 ml of Benedict’s solution or Fehling’s solution is then added to an equal volume of the sugar solution and the mixture heated for about 5munites in the water both. Colour changes as from blue; green, yellow and red using Benedict’s and orange to brick red using Fehling’s.

STARCH

To about 3 cm³ of solution starch in the test tube about 5 drops of iodine solution is added. A blue black colouration is from indicating the presence of starch the colour formation is because iodine forms a complex with starch.