======Testing Foods for Reducing Sugars======


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**Alternative titles:** Glucose Test with Benedict’s Solution
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====Summary====                   
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====Procedure====  
  -Place the food sample in a test tube.  
  -Add a few drops of Benedict’s solution.  
  -Heat the mixture in a boiling water bath for 2–3 minutes.  
  -Observe the color change: green/yellow/orange indicates some sugar, while brick red shows a strong positive result.



====Links==== 
Biology - Reducing Sugars using Benedict's Reagent Demonstration - Bury College Official: 
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Benedict's Test for Reducing Sugars - JamJarMMX: 
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📄 Food test 2 - Benedict's test for Reducing Sugars - Biology Notes for IGCSE: [[https://biology-igcse.weebly.com/food-test-2---benedicts-test-for-reducing-sugars.html]]\\


====Variations====
  *Compare fresh fruit juice to processed drinks.  
  *Test starchy foods before and after hydrolysis with amylase or acid.  
  *Quantify results by comparing shades of color to a standard chart.



====Safety Precautions====
  *Use heat-resistant gloves or tongs when handling hot test tubes.  
  *Avoid direct flame on Benedict’s solution—use a water bath for heating.  
  *Dispose of test mixtures properly; do not ingest chemicals or tested food.




====Questions to Consider====
  *Why does Benedict’s solution change color when reducing sugars are present? (Copper(II) ions are reduced to copper(I) oxide, which forms a red precipitate.)  
  *What foods are likely to contain reducing sugars? (Fruits, honey, soft drinks, some vegetables.)  
  *Why must the mixture be heated for the reaction to work? (Heat provides the energy needed to drive the redox reaction.)