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Dilute HCL solution hydrolyses non-reducing sugar (sucrose) into its components; monosaccharides; glucose and fructose, and then solution must get neutralised by a base since benedict's solution won't work in acidic environments. After this Cu II ions in benedict's solution could get reduced to Cu I by glucose. Brick red colour is observed when Cu I Oxide (precipitate) forms.

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Q: What does the HCl acid do in the Benedict's Test for non-reducing sugars?
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Depends on the Sugar: Reducing sugars a normally monosaccharides but there are some disaccharides too like maltose. If its a reducing sugar then you would add Benedicts Reagent (alkaline copper(II) sulphate). You then heat it. if a reducing sugar is present then a precipitate is formed that will be red/orange. A Non-reducing sugar like Sucrose can be tested by first adding benedicts and heating. if no change is present you then add hydrochloric acid to hydrolyse the glycosidic bond. you then add a hydrogen carbonate solution to neutralise the acid. Then repeating the Benedicts and Heating process.


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