Experiment 59 Qualitative Testing of Food Products for Carbohydrates

Experiment 59 Qualitative Testing of Food Products for Carbohydrates 

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

Prepare a hot water bath (near the boiling point of water) by placing a 250-mL beaker filled halfway with distilled water on a hot plate. 

Obtain various food samples. Place small amounts of each into two separate small test tubes — two tubes for each sample. 

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. 

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