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Aim: To test for reducing sugars using glucose, sucrose and lactose to see which one can be reduced.
Member rating: No Rating | Words: | Submitted: Tue Oct 17 2006
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Reducing and non-reducing sugars and the Test Reducing Sugars (Benedict's test). All monosaccharide and most disaccharides (except sucrose) will reduce copper (II) sulphate, producing a precipitate of copper (I) oxide on heating, so they are called reducing sugars. Benedict's reagent is an aqueous solution of copper (II) sulphate, sodium carbonate and sodium citrate. To approximately 2 cm³ of test solution add an equal quantity of Benedict's reagent. Shake, and heat for a few minutes at 95°C in a water bath. A precipitate indicates reducing sugar. The colour and density of the precipitate gives an indication of the amount of reducing sugar present, so this test is semi-quantitative. The original pale blue colour means no reducing sugar, a green precipitate means relatively little sugar; a brown or red precipitate means progressively more sugar is present. Non-reducing Sugars (Benedict's test). Sucrose is called a non-reducing sugar because it does not reduce copper...
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