osazone formation of sugars: a green chemistry strategy for the undergraduate laboratory

Qualitative organic analysis is a crucial technique in both undergraduate and postgraduate chemistry curricula that involves identifying the components and functional groups of organic compounds and providing essential insights into their chemical structure and reactivity. carbohydrates are among functional groups frequently studied as a part of organic qualitative analysis. standard tests such as molisch’s test, barfoed’s test, and fehling’s test facilitate the identification of the sugars, which can be further confirmed by their conversion into suitable derivatives, preferably osazones. osazones are yellow - orange crystalline derivatives of reducing sugars with a definite melting point, thereby allowing for the easy identification of the sugar during qualitative analysis. this present work is an attempt to translate the conventional synthesis of osazones to a green methodology using microwave assisted heating, specifically designed for the undergraduate laboratory setting. by incorporating green chemistry principles, this approach not only promotes a safer laboratory environment, but also enhances student’s understanding of sustainable practices and the role of osazone formation in organic analysis. the advantages of this microwave assisted osazone formation reaction, such as simplified procedure, faster reaction times (in 5-8 minutes), energy efficiency, cleaner products, and precise identification of sugars, is highlighted, making it an ideal teaching tool for undergraduate chemistry education, allowing students to complete experiments within shorter lab sessions while achieving high-quality results.