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Guidance on how to prepare Benedict’s qualitative solution. This is used to qualitatively test for reducing sugars e.g. glucose, via a colour change.
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A simple visual demonstration of the effects of reducing the pressure inside a bell jar on the boiling of warm water.
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Guidance on how to prepare 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..
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A simple method for identifying reducing sugars using chromatography. The reducing sugars need to be stained with Benedict’s reagent to reveal the spots after the run.
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Guidance on how to prepare Benedict's quantitative solution. This is used for the quantitative analysis of reducing sugars.
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Extracted and refreshed from section 12 of the Handbook, contains information on demonstrating the energy loss during electricity transmission, and how this can be reduced.
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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..
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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’..
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This provides an opportunity to develop and practice colorimetric techniques, and to plot a calibration curve.
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Showing results 1 to 10 of 456
