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What color is liquid Benedict?

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Anonymous

14y ago
Updated: 8/18/2019

brown

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14y ago

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Related Questions

What color is Benedict's reagent originally?

Benedict's reagent is originally blue in color.


What color is Benedict's?

brown


What colour is the liquid Benedict?

Benedict's reagent starts off light blue. (from the copper(II) sulfate) As glucose levels in the solution rise the color will proceed as follows: green, yellow, orange, red and brick red The brown/red color comes from the formation of copper(I) oxide an insoluble precipitate.


What was Benedict arnolds favorite color?

blue


What is the indicator and color change for a positive test for glucose?

Benedict solution is the chemical indicator for simple sugars.


What color were Joseph Fielding Smith's eyes?

The same color as Pope Benedict after he was exhumed.


Does amylase change color when reacting to Benedict's reagent?

Amylase does not change color when reacting with Benedict's reagent. Benedict's reagent is mainly used to test for reducing sugars like glucose, which would turn from blue to brick-red when reacting with the reagent. Amylase is an enzyme that breaks down starch into smaller sugars, but it does not directly react with Benedict's reagent to produce a color change.


What color changes did you observe when you added Benedict's solution?

nce


What is the positive reaction color for simple sugar?

The positive reaction color for simple sugars like glucose in Benedict's test is a brick-red precipitate. This color change indicates the presence of reducing sugars, which react with the copper ions in Benedict's solution to form the red precipitate.


What color is liquid xenon?

The liquid xenon hasn't color.


What is Benedict Cumberbatch's favorite color?

John Watson.


What is a negative reaction for Benedict's?

A negative reaction for Benedict's test would be no color change or a very faint color change after adding the Benedict's reagent to a sample containing reducing sugars. This would indicate that there is a low concentration or absence of reducing sugars in the sample.