This test is used for the identification of sugars. It involves the reaction of monosaccharide with phenyl hydrazine, a crystalline compound. All reducing sugars form osazones with excess of phenyl hydrazine when kept at boiling temperature. Each sugar has a characteristic crystal form of osazones.
Which “one” of the following shapes corresponds with the shape of sucrosazone crystals?
A. Needle shaped
B. Petal shaped
C. Rhombic plates
D. Powder puff shaped
E. None of the above.
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