Tittle : Testing for Non Reducing Sugars

Aim: To test for the presence of reducing sugars in a food sample sucrose

APARATUS

Bunsen burner/ Heating elememt

Water bath

Dropper(s)

Tripod stand

Test tube Rank

Wire Gauze

MATERIALS

WATER

BENEDICT SOLUTION

POWDERED MILK

Theory: Non reducing sugar is a sugar that cannot donate electrons to other molecules and
therefore cannot act as a reducing agent. Sucrose is the most common non- reducing sugars.

The linkage between the glucose units in sucrose which involves aldehyde and ketone groups are
responsible for the inability of sucrose to act as a reducing sugar.

PROCEEDURE

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