One of the mysteries of the English language finally explained.
A chemical solution that changes colour in the presence of glucose and other reducing sugars, used in clinical urine tests for diabetes. It is a mixture of sodium or potassium citrate, sodium carbonate, and copper sulphate.
- ‘Add 1.00mL of Benedict's solution for a total volume of 7.00mL. Label your test tube.’
- ‘As a result, glucose heated in Benedict's reagent reduces Cu + + ions to form a green to brick-red precipitate depending on the amount of sugar present.’
- ‘Add 10 drops of Benedict's solution to each test tube.’
- ‘The sugars that Benedict's reagent tests for are simple sugars such as glucose and fructose.’
- ‘This colour change is due to the glucose's reaction with the copper sulphate in the Benedict's solution, converting the copper sulphate to copper oxide, a red compound.’
- ‘Some sugars are known as reducing sugars (for example glucose and fructose) and they can be recognised by their ability to reduce hot Fehling's or Benedict's solution, producing a brick red precipitate of copper oxide.’
- ‘I have been studying Benedict's solution and have come across another blue solution, Biuret's Solution.’
- ‘Perhaps the reagent labeled Benedict's solution was made incorrectly and did not work to detect sugar’
- ‘Boil with the Benedict's solution to get an idea of the color change that results from each concentration of glucose.’
- ‘When heated, a solution containing Benedict's reagent and a reducing sugar will turn from blue to red/orange in color.’
- ‘What color change occurs when Benedict's solution is heated in the presence of this substance?’
- ‘For the Benedict's test, ensure that excess amount of Benedict's reagent is used.’
- ‘If a ‘reducing sugar’ is present, a red precipitate forms, as the sugar reduces the blue copper sulphate present in the Benedict's solution to insoluble red copper oxide.’
- ‘Below is an example of an experiment using Benedict's solution to test for sugar.’
- ‘Place a piece of food in each test tube and then pour 30-40 ml of Benedict's solution over the food.’
- ‘Explain why non-reducing sugars give a negative result when they are heated with Benedict's reagent unless they are first hydrolysed.’
- ‘Use 5 cm of Benedict's solution and 0.4 cm of a 2 per cent solution of the carbohydrate.’
- ‘A reducing sugar, like lactose, is one which will chemically reduce the blue cupric ions of Benedict's solution to cuprous ions.’
- ‘One liter of Benedict's solution contains 173 grams sodium citrate, 100 grams sodium carbonate, and 17.3 grams cupric sulfate pentahydrate.’
- ‘If the solution is the same blue-green color as the Benedict's reagent, there has been no oxidation and the sample is not an aldehyde.’
Named after Stanley R. Benedict (1884–1936), American chemist.
In this article we explore how to impress employers with a spot-on CV.