This is the video on osazone test for carbohydrates with demonstration and discussion of viva questions.

It contains
00:00 Introduction
00:24 Osazone Formation
00:51 Principle of Osazone Test
02:06 Osazone Test Procedure
02:57 Osazone crystals of various sugar
04:14 Discussion of viva questions
05:13 Demonstration of Osazone Test

Osazone Formation
All reducing sugars will form osazones with excess of phenylhydrazine when kept at boiling temperature.
Osazones are insoluble.
Each sugar will have characteristic crystal form of osazones.

Principle
Osazone formation results in the formation of characteristic crystalline derivatives of monosaccharides or disaccharides.

In this reaction, phenylhydrazine will react with carbonyl carbon (aldehyde or ketone group) and the next adjacent carbon of monosaccharides or reducing disaccharides

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