Osazone crystals of sugars

Osazone crystals of Glucose, Galactose, Maltose, and sucrose were observed under foldscope and foldscope and microscope.

The osazone test involves the reaction of reducing sugars and phenylhydrazine in boiling temperatures resulting in the formation of osazone crystals. This test is specific for a given reducing sugar and is an identification test routinely done in Biochemistry.

Osazone crystals of Glucose ( microscope +Foldscope )
Osazone crystals of Sucrose ( microscope +Foldscope )
Osazone crystals of Sucrose under Foldscope
Osazone crystals of Maltose ( under microscope +Foldscope)
Osazone crystals of Maltose under Foldscope
Osazone crystals of Glucose under Foldscope
Osazone crystals of Glucose ( microscope +Foldscope )
Osazone crystals of Galactose under Foldscope
Osazone crystals of Galactose ( microscope +Foldscope )

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