Food tests: Test for Glucose

Question 1

What do you use?

Answer 1

Benedicts solution

Question 2

What should happen

Answer 2

Clear blue benedicts solution should turn to brick red precipitate on boiling in the presence of sugar

Question 3

Never heat with a direct flame. ALWAYS WATER BATH

Answer 3

Never heat with a direct flame. ALWAYS WATER BATH

Question 4

Method:

Answer 4

1. A food sample is mixed with water so that it dissolves
2. Several drops of clear blue Benedicts solution are added to a test tube containing the liquid sample
3. Place the tube in a water bath
4. The two are heated until the water boils
5. After a minute, copper 1 oxide precipitate begins to form

Question 5

Many simple and double sugars (maltose and lactose) are reduce sugars, but sucrose is a non-reducing sugar which will give a negative result when tested this way.

Answer 5

Many simple and double sugars (maltose and lactose) are reduce sugars, but sucrose is a non-reducing sugar which will give a negative result when tested this way.

Question 6

Explanation:

Answer 6

Glucose is a reducing sugar, because it reduces alkaline blue Copper 2 sulphate in B S into a brick-red precipitate of copper 1 oxide