Benedict’s Test for Reducing Sugar

BENEDICT 's test - Reducing Sugar In a test to reduce Benedict' s sugar, the color changes from blue to green and finally a red brick - colored deposit is formed. In this case, the Benedict solution is an aqueous solution of copper (II) sulfate, sodium carbonate and sodium citrate to test for the presence of reducing sugars. Glucose is one of reducing sugars. Functional groups of aldehydes (CHO) and ketones (C = O) are found in glucose. Benedict's test will detect aldehyde and ketone functional groups.

For example, Fehling and Benedict test for sugar reduction, Seliwanoff for ketone sugar test, iodine starch test, Bial test for pentose sugar test, etc. They are not very sensitive compared to quantitative tests and can not estimate the exact amount of carbohydrates present but therefore changes in the amount of carbohydrates observed roughly estimate the amount of sugar present Can be used to. Quantitative testing - These tests are an advanced form of qualitative testing that can be used to estimate the amount of carbohydrates present in a given sample. These tests use specific chemicals that form colored complexes with sugar. This can be read at a specific wavelength using a spectrophotometer. You can then use their absorbance to estimate the exact amount of carbohydrates present in the sample.

In this study, two qualitative tests of carbohydrates, Benedict test and Seriwanof test were studied. The Benedict test is a test used to detect the presence of reducing sugars. Tested using the most common reducing sugar glucose. Sucrose was used as a negative control. Different concentrations of glucose ranging from 6 M to 6 mM and from 4% to 0.25% were tried. As concentration increases, the amount of sugar changes, you can see the limit of sensitivity and the limit of inspection. The result of the Benedict test is usually a red brick color precipitate, but with some changes, different color solutions and different amounts of sediment are observed, the sugar concentration and amount are slightly different. This indicates that the qualitative test is not only an indicator of the presence or absence of reducing sugars but also an estimate of the sugar concentration present.