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Explain Observation or Inference required for osazone test?
1. Crystals of different shapes will be seen. Glucose and fructose give needle shaped crystals and galactose gives flower shaped crystals.
2. Maltose and lactose possess a free sugar group and thus can combine with phenylhydrazine to give osazones of characteristic shapes. Osazones of maltose and lactose are soluble in hot water and separate out only on cooling.
3. Sucrose does not have any free sugar group and cannot form an osazone.
What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
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