Simple Answer
Benedict's solution contains copper sulfate that reacts with sugar to form copper oxide, a reddish brown powder. The more red the solution looks, the more copper oxide there is, and therefore the more sugar is in the solution.
More Complicated Answer
Reducing sugar is oxidized when heated with Benedict's solution, which means the sugar looses electrons. Benedict's solution contains copper sulphate. The copper 2+ ions in copper sulfate gain an electron that the sugar has lost and become copper 1+ ions - this is called reduction. The copper ions immediately react with oxygen to form copper oxide which forms a reddish brown precipitate. The more red the solution looks, the more copper oxide there is, and therefore the more sugar is in the solution.
Sodium carbonate is added to increase the pH of the solution.
Benedicts solution
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.
A reducing sugar such as glucose can be oxidized by both Benedicts solution and Tollens reagent to form a colored precipitate. This reaction is used to test for the presence of reducing sugars in a solution.
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.
prosrdure of benidect solution test
Sodium carbonate is added to increase the pH of the solution.
Benedicts solution
Most chemical supply companies sell it. You can do an internet search for "retail sale of Benedicts solution".
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.
A reducing sugar such as glucose can be oxidized by both Benedicts solution and Tollens reagent to form a colored precipitate. This reaction is used to test for the presence of reducing sugars in a solution.
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Na2CO3 is added to the solution before the Benedict's test to create an alkaline environment, which helps to stabilize the blue copper (II) ions in the Benedict's reagent. This stabilization is important for the detection of reducing sugars, as the copper (II) ions must be reduced to form a red precipitate in the presence of reducing sugars.
Benedicts solution comprises of solution A(copper sulphate) and solution B(sodium pottasium citrate).chemically it is used as a test for aldehydes or generally carbonyl group.It is used to measure the sugar(allose,glucose,mannose,gullose,indose,galactose,tallose)content in food.-santa
Benedict's test is a simple chemical test used to detect the presence of reducing sugars like glucose in a solution. The test result is positive if a brick-red precipitate forms, indicating the presence of reducing sugars. If the solution remains blue, it indicates a negative result.
for the starch iodine test is performed in which the starch reacts with iodine to produce dark blue colour which confirms the presence of starch. for glucose benedict's and fehling's test is performed. benedict's test: 1 ml sample is mixed with 1 ml of benedicts solution and the heated upto boiling if the colur changes to brick red then it confirms the presence of glucose fehling's test: similarly 1 ml fehling's solution I & fehling's solution II each in taken together and to it 1 ml of the sample is takenon then heated uptill boiling. if the colour changes to brick red the it confirms the presence of glucose.
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.