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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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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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This provides an opportunity to develop and practice colorimetric techniques, and to plot a calibration curve.
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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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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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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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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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Safety precautions for practical food testing activities for carbohydrates, lipids and proteins.
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Guidance on how to prepare 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.
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Using copper metal, copper oxides, sulfate (VI), chloride, nitrate(V) and carbonate safely in practical work
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Showing results 1 to 10 of 37
