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.
- ‘Perhaps the reagent labeled Benedict's solution was made incorrectly and did not work to detect sugar’
- ‘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.’
- ‘Below is an example of an experiment using Benedict's solution to test for sugar.’
- ‘What color change occurs when Benedict's solution is heated in the presence of this substance?’
- ‘Use 5 cm of Benedict's solution and 0.4 cm of a 2 per cent solution of the carbohydrate.’
- ‘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.’
- ‘When heated, a solution containing Benedict's reagent and a reducing sugar will turn from blue to red/orange in color.’
- ‘The sugars that Benedict's reagent tests for are simple sugars such as glucose and fructose.’
- ‘A reducing sugar, like lactose, is one which will chemically reduce the blue cupric ions of Benedict's solution to cuprous ions.’
- ‘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.’
- ‘For the Benedict's test, ensure that excess amount of Benedict's reagent is used.’
- ‘Place a piece of food in each test tube and then pour 30-40 ml of Benedict's solution over the food.’
- ‘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.’
- ‘Explain why non-reducing sugars give a negative result when they are heated with Benedict's reagent unless they are first hydrolysed.’
- ‘I have been studying Benedict's solution and have come across another blue solution, Biuret's Solution.’
- ‘Boil with the Benedict's solution to get an idea of the color change that results from each concentration of glucose.’
- ‘Add 1.00mL of Benedict's solution for a total volume of 7.00mL. Label your test tube.’
- ‘Add 10 drops of Benedict's solution to each test tube.’
Named after Stanley R. Benedict (1884–1936), American chemist.
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