MOLISCH REACTION Meaning and
Definition
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The Molisch Reaction is a chemical test used to identify the presence of carbohydrates or other compounds that contain a glycosidic bond. It is named after the Austrian chemist Hans Molisch, who developed the test in the late 19th century.
The reaction involves the addition of a reagent known as Molisch's reagent to the test solution. Molisch's reagent is a mixture of alpha-naphthol dissolved in an alcoholic solution of sulfuric acid. When the reagent is added to a carbohydrate-containing sample, it reacts with the glycosidic bond, resulting in the formation of a purple or dark red color.
The Molisch Reaction works by breaking down the glycosidic bond in carbohydrates, forming furfural derivatives, which further react with the alpha-naphthol and sulfuric acid in the reagent to produce a colored compound. The intensity of the color produced is proportional to the concentration of carbohydrates present in the sample.
The Molisch Reaction is commonly employed in biochemistry and clinical laboratories for detecting the presence of sugars in biological samples or to confirm the presence of carbohydrates in food or pharmaceutical products. It is also used in the analysis of plant materials for the identification of specific carbohydrates. However, it is worth noting that the Molisch Reaction is not specific to carbohydrates and can also react with other compounds containing phenolic groups, leading to potential false-positive results.
Common Misspellings for MOLISCH REACTION
- nolisch reaction
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- milisch reaction
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- moliach reaction
Etymology of MOLISCH REACTION
The term "Molisch Reaction" is named after its discoverer, Austrian botanist and chemist Hans Molisch. He introduced this biochemical test in the late 19th century. The word "Molisch" is derived from Dr. Molisch's surname and has become associated with this specific reaction, which is widely used in the fields of biochemistry and organic chemistry.
