Benedict’s reagents

A characteristic property of an aldehyde function is its sensitivity to oxidation A solu tion of copper(II) sulfate as its citrate complex (Benedict s reagent) is capable of oxi dizing aliphatic aldehydes to the corresponding carboxylic acid... [Pg.1053]

The formation of a red precipitate of copper(I) oxide by reduction of Cu(II) is taken as a positive test for an aldehyde Carbohydrates that give positive tests with Benedict s reagent are termed reducing sugars... [Pg.1053]

Benedict s reagent is the key material in a test kit avail able from drugstores that permits individuals to mom tor the glucose levels in their urine... [Pg.1053]

Oxidation with Benedict s reagent (Section 25 19) Sugars that con tain a free hemiacetal function are called reducing sugars They react with copper(ll) sulfate in a sodium citrate/sodium carbonate buffer (Benedict s reagent) to form a red precipitate of copper(l) oxide Used as a qualitative test for reducing sugars... [Pg.1063]

Reducing sugar (Section 25 19) A carbohydrate that can be oxidized with substances such as Benedict s reagent In general a carbohydrate with a free hydroxyl group at the anomenc position... [Pg.1292]

Which of the following would be expected to give a positive test with Benedict s reagent Why ... [Pg.1054]

Benedict s reagent (Section 25.19) A solution containing the citrate complex of CUSO4. It is used to test for the presence of reducing sugars. [Pg.1277]

Fig. 1 Chromatograms of two natural product extracts and associated reference substances A. before and R after application of Benedict s reagent.

Fig. 2 Increase in fluorescence of the genuine fluorescence (A) by treatment with Benedict s reagent (B) and immersion in a paraffin solution (C) and reduction of emission intensities with time for the two cumarins umbelliferone and scopoletin (curves).

Note The dipping solution can also be used as a spray solution [7]. Chromatogram of natural product extracts should always be examined under UV light before usin Benedict s reagent, since some natural fluorescences su e reduced to a greater or lesse degree by the reagent. [Pg.850]

Benedict s reagent is commonly used to detect the presence of monosaccharides and disaccharides. Iodine detects the presence of starches. [Pg.480]

Add 80 drops of Benedict s reagent to one tube of each food sample. Heat each of these tubes in a boiling water bath for 5 min. If the color changes to red, orange, yellow, or green, the presence of monosaccharides or disaccharides is indicated. [Pg.481]

Reaction with Fehling s (and Benedict s) reagent, aldehydes and ketones (i.e. with sugars - aldoses and ketoses) can reduce Fehling s (and Benedict s) reagents, and they themselves are oxidized. [Pg.309]

SAMPLE SOLUTION (a) D-Galactitol lacks an aldehyde, an a-hydroxy ketone, or a hemiacetal function, so cannot be oxidized by Cu2+ and will not give a positive test with Benedict s reagent. ... [Pg.1061]

Tests for starch and glucose. Test for starch using dilute aqueous iodine and for glucose with Fehling s solution or Benedict s reagent. [Pg.271]

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