Page 1 of 2

STANDARD TEST PORCEDURE

Title: Determination of Reducing Sugars
GTP number STP-001 Version 00
Supersedes STP/001-00 Standard In-house
Effective date 25/09/2021

1. Procedure

Reagents :
Fehling A 69.28-g
copper sulphate (CuSO4.5H2O) in distilled
water 1000 ml
Fehling B 346g
Rochelle salt (potassium sodium tartrate) (K
Na C4H4O6. 4H2O) and NaOH in distilled 100g
water

Neutral Lead Acetate 20% neutral lead acetate

Potassium Oxalate Solution
Methylene Blue Indicator
solution in distilled water
10% Potassium oxalate
(K2C2O4.H2O) solution in
distilled water in distilled water
Prepare 1% of methylene blue
solution in distilled water

1. Weigh accurately about 5 g sample, transfer to a 200 ml volumetric flask

dissolve in warm water, dilute to about 150 ml.
2. In case solution is not clear, add 5 ml of neutral lead acetate solution
followed by 5 ml of potassium oxalate solution.
3. Make up to 200 ml. Filter through a dry filter paper.
4. Titrate the solution obtained as such to determine % Reducing sugars.

Prepared by Reviewed by Approved by

Anu Joshi Jaitali Naik Tushara Jayaprasad
Date : 24/09/2021 Date : 24/09/2021 Date: 24/09/2021
 Page 2 of 2

STANDARD TEST PORCEDURE

Title: Determination of Reducing Sugars
GTP number STP-001 Version 00
Supersedes STP/001-00 Standard In-house
Effective date 25/09/2021

Preliminary Titration:
Pipet 5 ml each of Fehling A and B into 250 ml conical flask. Mix and add
about 10 ml water and a few boiling chips or glass beads. Dispense
solution. Heat the flask to boiling. Add 3 drops of methylene blue
indicator. Continue the addition of solution dropwise until the blue
colour disappears to a brick-red end point. (The concentration of the
sample solution should be such that the titre value is between 15 and 50
ml). Note down the titre value.
Final Titration:
Pipet 5 ml each of Fehling A and B. Add sample solution about 2 ml less
than titre value of the preliminary titration. Heat the flask to boiling with
in 3 minutes and complete the titration. Perform the titration duplicate
and take the average

Calculation:

Reducing Sugars % = Dilution x Factor of Fehling (in gm) ×100

Weight of sample x Titre value

Prepared by Reviewed by Approved by

Anu Joshi Jaitali Naik Tushara Jayaprasad

Date : 24/09/2021 Date : 24/09/2021 Date : 24/09/2021