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This document explains how to carry out a circus of qualitative food tests for:carbohydratesstarch – iodine testreducing sugars - Benedict’s testnon-reducing sugars – hydrolysis then Benedict’s test p.. more
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Guidance on the preparation of Benedict’s qualitative solution. This is used to qualitatively test for reducing sugars e.g. glucose, via a colour change
words matched: non-reducing, sugar

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Guidance for the preparation and use of DNSA (or DNS) reagent for reducing sugars. The reagent may be used qualitatively or quantitatively (colorimetric method).
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Although both aldehydes and ketones contain the carbonyl functional group (-C=O), only aldehydes (or reducing sugars) give a positive ‘silver mirror’ test result with Tollen’s reagent. This small-scal.. more
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Guidance on the preparation of Benedict's quantitative solution. This is used for the quantitative analysis of reducing sugars. 
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Although both aldehydes and ketones contain the carbonyl functional group (-C=O), only aldehydes give a positive test (formation of an orange to brick-red precipitate of copper(I) oxide) with Fehling’.. more
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Concentrated sulfuric(VI) acid acts as both a dehydrating and oxidising agent with organic material such as carbohydrates. The carbon produced by dehydration is then oxidised to carbon dioxide and car.. more
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This provides an opportunity to develop and practice colorimetric techniques, and to plot a calibration curve. 
words matched: non-reducing, sugar

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Guidance on the preparation of Sandell's solution. This reagent may be used to test for aldehydes and is a safer alternative to Fehling's for testing for reducing sugars.
words matched: non-reducing, sugar

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Safely handling a range of sugars, starch and cellulose in practical activities.
words matched: non-reducing, sugar

Showing results 1 to 10 of 527
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