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benedicts test is positive when water starch and HCL keep for 30 mins because glycosidic linkages between amylose and amylopectin breaks and free ends are available to react with Benedict reagent

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Q: Why is the Benedict's test is positive when water starch and HCl keep for 30mins?
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Which indicator would most likely yield a positive test by way of a color change in the water-cookie solution?

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