yes
Yes, eggs can test positive in the Benedict's test because they contain glucose, which is a reducing sugar that reacts with the reagent in the test to form a colored precipitate.
when raw milk is separated to cream and skim most of the ash is left in the skim. To make make whole milk they add the cream back into the skim lowering the concentration of ash. Most ash test are done with a standard amount, so do to the above statement whole milk has less ash per gram than skim.
THIS IS PREPARED BY ADMIXTURE OF COW'S OR BUFFALO'S MILK OR BOTH WITH FRESH SKIMMED MILK OR BY ADMIXTURE WITH SKIM MILK RECONSTITUTED FROM SKIM MILK POWDER OR BY PARTIAL REMOVAL OR ADDITION OF MILK TO SKIM MILK. It should be pasteurised and show negative phosphate test. its fat content should be less than 1.5% and S.N.F not less than 9%.
No, surcose is a disaccharide without a hemiacetal group
Yes, it should. Benedicts test will be positive for reducing sugars, and since glucose is such a sugar, and would be a product of dextrin hydrolysis, you should get a positive result with Benedicts reagent.
Benedicts solution
penis
prosrdure of benidect solution test
Reduction of Benedict's reagent occurs with reducing sugars such as glucose, fructose, and galactose, giving a positive test result. This test is used to detect the presence of reducing sugars in various food products.
It is normally benedicts solution. Add about 1/4 of the total sugar solution to a test tube and heat it in a hot water bath at around 50 degrees C for 5 min. For example, heat 40mL of sugar water (C12H22O11 aq ) with 10mL of Benedicts soluton (copper and sodium salts). If it is a positive test it will turn yellow.
no
Benedict's test is more sensitive than Fehling's test for detecting reducing sugars in a sample. Benedict's reagent has a lower detection threshold and is known to give more accurate results compared to Fehling's reagent.