Benedict’s Test for Reducing Sugar

577 Words2 Pages
bulb-icon

Recommended: Benedicts test conclusion and discussion

BENEDICT’S TEST – REDUCING SUGARS
Benedict’s test for reducing sugar results in colour changes from blue to green precipitate and lastly forms brick-red precipitate. In this case, Benedict’s solution which is aqueous solution of copper (II) sulphate, sodium carbonate and sodium citrate, used as a test of the presence of reducing sugar. Glucose is one of the reducing sugars. Functional group of aldehyde (CHO) and keto (C=O) are found in glucose. Benedict’s test will detect on functional group of aldehyde and keto. As glucose has this functional group, the Benedict’s test shows positive results by changing the colour of Benedict’s reagent from blue colour to green then to brick red precipitate. Therefore this test is semi quantitative. This is due Benedict’s reagent reduces copper (II) sulphate forming a precipitate of copper (I) oxide upon heating. Blue colour means no reducing sugar, green precipitate represents less sugar and brick red precipitate means more sugars form. Hence, intensity of colour indicates amount of sugar.
Cu2+ (blue) ...

Show More
Related

  • Horseradish Peroxidase Lab Report

    1394 Words  | 3 Pages

    Data from Table 1. confirms the theory that as the concentration of glucose increases so will the absorbance of the solution when examined with the glucose oxidase/horseradish peroxidase assay. Glucose within the context of this assay is determined by the amount of ferricyanide, determined by absornace, which is produced in a one to one ratio.1 Furthermore when examining the glucose standards, a linear calibration curve was able to be produced (shown as Figure 1). Noted the R2 value of the y = 1.808x - 0.0125 trend line is 0.9958, which is statistically considered linear. From this calibration curve the absorbance values of unknowns samples can be compared, and the correlated glucose concentration can then be approximated.

    Read More

  • Glucose Risk Assessment

    1053 Words  | 3 Pages

    We then took 1ml of the 1% solution from test tube 1 using the glucose pipette and added it to test tube 2, we then used the H2O pipette and added 9ml of H2O into test tube 2 creating 10ml of 0.1% solution

    Read More

  • Lactase Lab Report

    1873 Words  | 4 Pages

    These labels indicated the lactose solution that was be placed into the mini-microfuge tubes. The varying lactose ph solutions were obtained. The four miniature pipets were then used, (one per solution,) to add 1mL of the solution to the corresponding mini-microfuge tubes. When this step is completed there were two mini-microfuge tubes that matched the paper towel. Then, once all of the solutions contained their respective lactose solutions, 0.5mL of the lactase enzyme suspension was added to the first mini-microfuge tube labeled LPH4 on the paper towel, and 4 on the microfuge tube. As soon as the lactase enzyme suspension was added to the mini-microfuge tube, the timer was started in stopwatch mode (increasing.) When the timer reached 7 minutes and 30 seconds, the glucose test strip was dipped into the created solution in the mini-microfuge tube for 2 seconds (keep timer going, as the timer is also needed for the glucose strip. Once the two seconds had elapsed, the test strip was immediately removed, and the excess solution was wiped gently on the side of the mini-microfuge tube. The timer was continued for 30 addition seconds. Once the timer reached 7:32 (the extra two seconds accounting for the glucose dip), the test strip was then compared the glucose test strip color chart that is found on the side of the glucose test strip

    Read More

  • Milk Macromolecules Lab Report

    683 Words  | 2 Pages

    When the solution remains the same, it means the solution is negative control and does not have sugar. The presence of starch can be detected by using the Lugol’s iodine solution. If the unknown A, B, C milk samples turn to a dark blue color during the Lugol’s test, then these samples are positive control and also contain starch in them. But if the solutions turn to yellowish brown, it means these solutions are negative control

    Read More

  • Essay On The Beta Carotene Test Lab

    1164 Words  | 3 Pages

    To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.

    Read More

  • Analysis Of Salt, Sugar, Fat, By Michael Moss

    718 Words  | 2 Pages

    Pulitzer Prize winning author, Michael Moss, talked about how food industries are spending trillions of dollars on processed food which essentially caused an increase of obesity over the past couple centuries. His #1 New York best-selling investigative report, Salt, Sugar, Fat, discusses a time when he visited the Kellogg’s company headquartered at Battle Creek, Michigan. After talking to representatives from this company about their food and how there is so much salt in their branded products. The company invited Moss to test their food products that did not incorporate any salt in the ingredients and as expected, the taste was bland. From this taste test, the company showed Moss why salt was so important in their products. Salt gives

    Read More

  • How Amylase Concentration Affects the Rate of the Starch Concentration

    1207 Words  | 3 Pages

    The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==

    Read More

  • The Effect of Sugar Level on the Rate of Fermentation

    1042 Words  | 3 Pages

    · Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).

    Read More

  • Acids And Aspartame

    710 Words  | 2 Pages

    Potassium permanganate test is performed to see the presence of alcohol in this experiment. Five solutions were tested and out of all of them, aqueous methanol and solutions 4 and 6 changed color during the test, meaning that those solutions contained alcohol. Fresh aqueous aspartame and water do not contain alcohol, which is why we saw no color change. Solutions 4 and 6 were hydrolyzed aspartame and diet soda, respectively, under different conditions, and methanol is a product of hydrolysis.

    Read More

  • Determining the Effect of Different Sugar Concentrations on Benedict's Solution

    1923 Words  | 4 Pages

    It is an alkaline solution used to test for the presence of aldehyde groups (RCHO). The reducing sugar (Glucose) reduces the copper (II) Sulphate to Copper (I) oxide. The colour of the precipitate varies dependent on the strength of the reducing sugar present. The colour can vary from blue to red-brick: indicating a high concentration of sugar. Glucose contains an aldehyde group, so it is able to reduce the Benedict's solution and form a precipitate.

    Read More

  • Carbohydrates Essay

    707 Words  | 2 Pages

    First is the Benedict’s test for reducing sugars which determines if a carbohydrate contains a free aldehyde or ketone group. When Benedict’s reagent is heated with a reactive sugar the color of the reagent changes. The initial solution color of the Benedict’s regent is sky blue. Depending on the number of available sites for the reaction to occur, the reaction will result in a solution that may range from green to yellow to orange to brick red, a red precipitate may form if more time is allowed. The test will only show a positive reaction for starch if the starch has been broken down to maltose of glucose. ("BIO 1510 Laboratory Manual," 2016)

    Read More

  • The Benedict's Test

    566 Words  | 2 Pages

    The Benedict's Test is used to test the presence of simple sugars in a sample. If sugars are present, a color change will occur from blue to red. However, although the Benedict's test shows the presence of sugars, it cannot accurately determine the concentration of sugar in a sample solution. In our method, we added specific concentrations of glucose to the Benedict's test to use as a chart to estimate the glucose concentration of an unknown solution X. Although this gives a rough estimate of the concentration, it is very inaccurate. For example, the mystery solution X was a pale orange color, which was between the colors in my first and second test tube.

    Read More

  • The Importance Of Enzymes

    1073 Words  | 3 Pages

    Researchers then hypothesized that the results would indicate the greatest amount of potato enzyme activity level will take place at room temperature. In this experiment, researchers used potato extract and different temperature levels to test the hypothesis. Moreover, researchers wanted to test the color intensity scale and how specific catechol oxidase is for catechol. In this experiment, researchers used dH2O, catechol solution, hydroquinone, and potato extract. Lastly, researchers tested the substrate concentration and how it has an effect on enzyme activity.

    Read More

  • Egg Albumen Experiment

    1251 Words  | 3 Pages

    == § Test tubes X 11 § 0.10 molar dm -3 Copper (II) Sulphate solution § distilled water § egg albumen from 3 eggs. § Syringe X 12 § colorimeter § tripod § 100ml beaker § Bunsen burner § test tube holder § safety glasses § gloves § test tube pen § test tube method = == = =

    Read More

  • Investigating Whether a Sugared Solution Has an Effect on Potatoes

    2844 Words  | 6 Pages

    For my preliminary work, I used a 50 mm piece of potato. It was easy

    Read More

More about Benedict’s Test for Reducing Sugar

Open Document