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    Benedicts

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    queen
    Benedict's test is used to identify reducing sugars like glucose and certain disaccharides that contain an aldehyde or ketone functional group. When Benedict's reagent, which is initially blue, is heated in the presence of a reducing sugar, it turns yellow and then orange. The darker the final color, the higher the sugar concentration. The test can determine whether a carbohydrate is a reducing or non-reducing sugar. Glucose and disaccharides like maltose and lactose are reducing sugars, changing the reagent color, while sucrose is non-reducing and does not cause a color change. The document describes performing Benedict's test on glucose and water samples to distinguish reducing from non-reducing sugars.

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    Benedicts

    Uploaded by

    queen
    83 views2 pages
    Benedict's test is used to identify reducing sugars like glucose and certain disaccharides that contain an aldehyde or ketone functional group. When Benedict's reagent, which is initially blue, is heated in the presence of a reducing sugar, it turns yellow and then orange. The darker the final color, the higher the sugar concentration. The test can determine whether a carbohydrate is a reducing or non-reducing sugar. Glucose and disaccharides like maltose and lactose are reducing sugars, changing the reagent color, while sucrose is non-reducing and does not cause a color change. The document describes performing Benedict's test on glucose and water samples to distinguish reducing from non-reducing sugars.

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    Benedict's test is used to identify reducing sugars like glucose and certain disaccharides that contain an aldehyde or ketone functional group. When Benedict's reagent, which is initially blue, is heated in the presence of a reducing sugar, it turns yellow and then orange. The darker the final color, the higher the sugar concentration. The test can determine whether a carbohydrate is a reducing or non-reducing sugar. Glucose and disaccharides like maltose and lactose are reducing sugars, changing the reagent color, while sucrose is non-reducing and does not cause a color change. The document describes performing Benedict's test on glucose and water samples to distinguish reducing from non-reducing sugars.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    83 views2 pages

    Benedicts

    Uploaded by

    queen
    Benedict's test is used to identify reducing sugars like glucose and certain disaccharides that contain an aldehyde or ketone functional group. When Benedict's reagent, which is initially blue, is heated in the presence of a reducing sugar, it turns yellow and then orange. The darker the final color, the higher the sugar concentration. The test can determine whether a carbohydrate is a reducing or non-reducing sugar. Glucose and disaccharides like maltose and lactose are reducing sugars, changing the reagent color, while sucrose is non-reducing and does not cause a color change. The document describes performing Benedict's test on glucose and water samples to distinguish reducing from non-reducing sugars.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Subject Pharm 202 – Pharmaceutical Biochemistry

    Title Benedict’s Test


    Activity No
    Introduction Benedict’s test is used to test for simple carbohydrates. The Benedict’s Test
    identifies reducing sugars (monosaccharides amd some disaccharides), which have
    free ketone or aldehyde functional group. Benedict’s reagent starts out aqua-blue.
    As it is heated in the presence of reducing sugars, it turns yellow to orange. The
    “hotter” the final color of the reagent, the higher the concentration of reducing
    sugar.

    Non- reducing sugars do not have an OH group attached to the anomeric carbon so
    they cannot reduce other compounds. All monosaccharides such as glucose are
    reducing sugars. A disaccharide can be a reducing sugar or a non-reducing sugar.
    Maltose and lactose are reducing sugars, while sucrose is a non-reducing sugar.

    Objective(s) At the end of the activity, the student should be able to:
    1. To distinguish which of the various sample is a reducing sugar and a non-
    reducing sugar using a Benedict’s reagent.
    Materials and  Glucose Solution
    Equipment  Starch Solution
     Test tube holder
     Distilled water
     Benedict’s Solution
     Test tube rack
     Test tubes
     Beaker
     Hot plate
     Droppers
     Graduated cylinder

    Prepare all the materials


    needed.
    Procedure/ Instruction
    1. Measure 2 ml of each sample solution
    and put it into the labelled test tubes.
    2. Using a dropper, add 20 drops of the
    Benedict’s reagent into each sample
    solutions.
    3. After adding, place the sample solution
    into the boiling water or hot bath for 3
    minutes.
    4. Remove the sample solutions from the
    boiling water using a test tube holder and place it back into the test
    tube rack. 2 ml of distilled water and 2 ml of
    Preparing
    5. Observe and take note of the color changes of the solutions.
    glucose solution in each test tube and 20
    dropsAND
    DATA of Benedict ’s reagent in each sample.
    OBSERVATION

    After 3 minutes, the test tubes


    were removed and were
    placed back into the rack.
    Color changes were observed.
    Test tube with distilled water,
    color doesn’t change while the
    solution with glucose solution
    changed into orange.

    The sample solutions


    were dipped into the
    boiling water for 3
    minutes.

    Conclusion
    After the experiment, the results showed that the glucose solution color
    changes into red to orange indicating there is a presence of carbohydrates
    while the color did not change in the distilled water.

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