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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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words matched: non-reducing, sugar
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.
words matched: non-reducing, sugar
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).
words matched: non-reducing, sugar
Guidance on how to prepare Benedict's quantitative solution. This is used for the quantitative analysis of reducing sugars.
words matched: non-reducing, sugar
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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words matched: non-reducing, sugar
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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words matched: non-reducing, sugar
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..
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words matched: non-reducing, sugar
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.
words matched: non-reducing, sugar
This provides an opportunity to develop and practice colorimetric techniques, and to plot a calibration curve.
words matched: non-reducing, sugar
Guidance on how to prepare (and use) of Fehling's solutions A and B.
words matched: non-reducing, sugar
Showing results 1 to 10 of 556
