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"All monosaccharides and most disaccharides can be oxidized. When the cyclic structure opens, the algehyde (-COOH) group is availabel for oxidation. Benedict's reagent contains Cu2+ ion that is reduced. Therefore, all the sugars that react with Benedict's reagent are called reducing sugars. When oxidation of sugar occurs, the Cu2+ is reducted to Cu+, which forms a red precipitate of cuprous oxide, CuO(s). The precipitates colors varies from green to fold to red depending on the concentration of the reducing sugar." Caralyst Pearson Custom Publishing 2011 p.65

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11y ago

When oxidation of a sugar occurs, the Cu2+ is reduced to Cu+, which forms a red percipitate of cuprous oxide, Cu2O.

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Q: What happens to glucose or galactose when the Cu2 plus in benedicts is reduced?
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