[8/19, 20:07] Dynamics: On carbohydrates test
👉Molish…….test for carbohydrates (purple colour)
👉Benedict……..test for reducing sugar eg glucose, fructose (brick red colour)
👉Barfoed…….test for monosaccharides e.g glucose, fructose (brick red colour)
👉Iodine……..test for starch (blue black colour)
Test for proteins
👉Buiret…….test for peptide bonds e.g dipeptides, tripeptides, aminopeptides and proteins (purple
colour)
👉 Ninhydrin……test for amino acid. Eg glycine, alanine (purple colour)
👉Xanthoproteic or Nitric acid test……..test for aromatic amino acid eg tyrosine, tryptophan,
phenylalanine (yellow colour in acid medium which change to orange colour in alkaline medium when
NaOH is added)
[8/19, 21:08] Dynamics: Test on urine
👉 Heller…….test for urine proteins eg albumin, globulin (fluffy white colour)
👉Sulphosalicylic………test for protein eg albumin, globulin (white ppt)
👉Rothera……..test for ketone bodies eg acetone, acetoacetate (light to deep purple on standing)
👉 Benedict…..test for reducing sugar in urine eg glucose, fructose (brick red colour)
Disease conditions for the following
Protein in urine (proteinuria)
👉 Diabetic nephropathy
👉 hypertension
👉 glomerulonephritis (inflammation of the glomerulus)
Blood in urine (hematuria)
👉Sickle cell disease
👉 Nephritis (inflammation of the nephrons)
👉Urinary tract infections (UTI)
Ketone bodies in urine (ketonuria)
👉Diabetic mellitus
👉severe starvation
👉Severe exercise
Sugar in urine (glycosuria)
👉 Diabetes mellitus
👉 pregnancy
👉Renal glycosuria (failure of renal reabsorption of glucose)
Bile in urine
👉bile duct obstruction
👉 hepatitis
👉liver cirrhosis
👉 Jaundice
Urobilinogen and porphobilinogen in urine
👉 Jaundice
👉 anemia
👉 hepatitis
👉liver cirrhosis
Other things to note
👉Acute phase proteins are proteins which increases or decreases rapidly in blood during acute disease
conditions like inflammation
👉Examples of acute phase proteins are fibrinogen, albumin C-reactive protein
Essential fatty acids include
👉Omega 3 FA e.g alpha linolenic acid
👉Omega 6 FA eg linoleic acid
Function
👉They are used to make lipoproteins
👉they are used to make Eicosanoids eg prostaglandin, thromboxane
👉they help to reduce cholesterol in blood hence prevent arteriosclerosis
Classification of lipids
👉Simple eg Triacylglycerols (TAG), waxes
👉Compound lipid eg phospholipids, glycolipids, lipoproteins
👉derived lipids eg Fatty acid (FA), Eicosanoids, ketone bodies, steroids
Classification of amino acids
👉based on structure
-aliphatic e.g alanine, glycine
-aromatic eg tyrosine, tryptophan
-acidic e.g glutamic acid, aspartic acid
-basic eg arginine, lysine
-neutral eg. Alanine, glycine
👉 Classification based on nutritional value
-Essential (we get it from our diet) e.g lysine, leucine
-non essential (we produce it in our body) e.g tyrosine, serine,
-semi essential eg Histidine, arginine
Classification of carbohydrates
👉 Monosaccharides eg glucose, fructose
👉 disaccharides eg lactose, sucrose
👉 polysaccharide eg starch, glycogen
👉Reducing sugars eg glucose fructose
👉Non reducing sugar eg sucrose
I rest my pen🌚
[8/19, 21:39] Dynamics: Two more things to add
During starch digestion in the mouth
Achromic point and
Chromic point should be noted
👉 Achromic point is the point where starch undergoing digestion by salivary amylase no longer give blue
black colour with iodine……it will seem like all the starch has been digested by the amylase because
normally starch gives blue black with iodine
👉Chromic time is the time it will take the reaction to get to this achromic point…..that is from start of
digestion to point where blue black does not form again with Iodine
What can activate salivary amylase
👉 Chloride ion and
👉 Alkaline pH
What can inhibit salivary amylase
👉 Calcium
👉Hydrogen ion (low pH)