Benedicts Test

Objective
To be able to identify the presence/absence of reducing sugar

Materials
Test tube Benedicts reagent Sugar solution Dropper Alcohol lamp

Methodology
5 ml of Benedicts reagent was placed in a test tube and boiled for 1 minute 8 drops of sugar solution was added The solution was boiled vigorously for 2 minutes

Observation was made

The solution was allowed to cool

Result
Appearance of a red color solution indicates that the carbohydrate is a reducing one therefore making it positive to Benedicts test.

Discussion
The Benedict's test allows us to detect the presence of reducing sugars (sugars with a free aldehyde or ketone group). The principle of the Benedicts test is similar to the Fehlings test, the reducing sugar can reduce cupric ions to cuprous ions.

Comparison Between Fehlings and Benedicts Test

FEHLINGS TEST 1. The reagent is unstable 2. It has to be prepared in two parts which has to be stored separately 3. It is only a qualitative test BENEDICTS TEST 1. The reagent is very stable 2. Single solution is prepared and storage is convenient 3. It is both a qualitative and semiquantitative test

4. The strong alkali (potassium hydroxide) present in the reagent can destroy the carbohydrate
5. Auto reduction of cupric hydroxide occur resulting in false positive test 6. It is more sensitive

4. Since sodium carbonate is a very weak base the destruction of carbohydrate is insignificant
5. Auto reduction doesnt take place 6. It is less sensitive

 The copper sulfate (CuSO4) present in Benedict's solution reacts with electrons from the aldehyde or ketone group of the reducing sugar to form cuprous oxide (Cu2O), a red-brown precipitate.

The final color of the solution depends on how much of this precipitate was formed, and therefore the color gives an indication of how much reducing sugar was present.

Conclusion
The appearance of a red solution making it positive for Benedicts Test indicated that carbohydrates contain reducing sugar.