Benedict's test
Benedict's Test
Benedict's test (pronounced: ben-uh-dikts test) is a biochemical test primarily used to detect the presence of reducing sugars. The test is named after the American chemist Stanley Rossiter Benedict.
Etymology
The test is named after its developer, Stanley Rossiter Benedict, an American chemist who first introduced the test in the early 20th century.
Procedure
The Benedict's test involves the use of Benedict's reagent, a solution of copper sulfate, sodium citrate, and sodium carbonate. The reagent is mixed with the sample and heated. A change in color from blue to green, yellow, orange, or red indicates the presence of reducing sugars.
Interpretation
The color change in the Benedict's test is due to the reduction of the copper(II) ion (blue) to copper(I) ion (red) by the reducing sugars. The intensity of the color change can give an indication of the amount of reducing sugar present.
Related Terms
- Reducing sugar: A type of sugar that can act as a reducing agent. Examples include glucose, fructose, and lactose.
- Benedict's reagent: A chemical reagent used in the Benedict's test.
- Stanley Rossiter Benedict: The American chemist who developed the Benedict's test.
- Biochemical test: A type of test used to identify and characterize substances in the body.
External links
- Medical encyclopedia article on Benedict's test
- Wikipedia's article - Benedict's test
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