Perform Benedict’s test for reducing sugars.
Benedict’s tests allows for the detection of the presence of reducing sugars. All monosaccharides are reducing sugars since all of them have active carbonyl group. Some disaccharides that are exposed to a carbonyl group are also reducing sugars but less reactive than monosaccharides. By mixing the sugar solution with Benedict’s solution and heating them, a redox reaction will occur. The copper (II) sulphate present in Benedict’s solution reacts with electrons from aldehyde or ketose group of reducing sugars to form cuprous oxide, a red brown precipitate.
The materials used in order to detect starches was: test tubes, distilled water, Benedict’s solution, starch were used.
Negative Control: H20
Positive Control: Starch
Obtain nine test tubes and number them 1-9
Add to each tube the materials to be tested. Add 2ml of Benedict’s solution to each tube. Place all the tubes in boiling water- bath for 3 minutes and observe color changes during this time. After 3 minutes , remove the tubes from the water- bath and give the tubes ample time to cool to room temperature. Record the color of their contents.
Perform the iodine test for starch
Benedict’s Color Reaction
Iodine Color Reaction
10 drops onion juice
10 drops potato juice
10 drops sucrose solution
10 drops distilled water
10 drops reducing sugar solution
10 drops starch solution
10 drops glucose solution
2 ml egg albumen
2 ml honey
2ml amino acid solution
2ml distilled water