VIRTUAL LAB SHEET NO.

04
Benedict's Test

Name: Bea Vianca S. Nieto Score:

Procedure:

1. Watch the YouTube video: Benedict's Test - Qualitative Test in Carbohydrates

2. Answer the analysis questions.

Analysis:

1. What are importance and possible application of the test.

The test shows the difference of non reducing and reducing sugars, especially when it contacts
heat. All you need to do is to have these chemicals or substances to do Benedict's Test, glycine,
maltose, glucose, and of course Benedict's Qualitative Reagent which includes, potassium
thiocyanate which is used to calculate the amount of reducing sugar existing. This solution
produces a white copper thiocyanate precipitate that may be utilized in titration. For calibration, the
titration should be performed with a 1 percent glucose solution rather than the sample. You may
also need, pipette, test tubes, measuring cylinder, and do not forget your protective gear in the lab
while doing experimentations.

2. Carbohydrates with a free aldehyde or keto group have the ability to reduce metallic ions. In
this test what metallic ion is reduced?
Once Benedict's mixture and carbohydrates are boiled together, the mixture becomes orange/brick
red. The reduction characteristic of simple carbohydrates causes this process. The color shift is
caused by the reduction of copper (II) ions in Benedict's solution to copper (I) ions. The resulting
red copper(I) oxide is hydrophobic in nature and precipitates out of the solution. This explains the
precipitation that developed. The higher the concentration of reducing sugar, the closer the final
color is to brick-red and the more precipitate is produced. Copper oxide, a brick red solid, can
occasionally precipitate out of its mixture and settle somewhere at bottom of the test tube.
3. Read the Biochemical Connections. Explain why some people can be intolerant of milk and
milk products.
Once someone's small intestine fails to generate sufficient enzymelactase to absorb and digest the
milk, individuals will become lactose-intolerant. The ungroomed lactose shifts further into the large
intestine when all this occurs. Bacteria in the large intestine typically deal with non - digestible
lactose and develop complications like bloating, gas, and diarrheas', approximately 30 or two
minutes following a dairy or other lactose-containing milk product are consumed. Among
adulthood, specifically those from Asian, African, and Spanish descent, lactose intolerance is quite
frequent. Several individuals have lactase at birth. To ingest a mother's milk, newborns need to
have the enzyme. Throughout ages, a human's lactase level might decline. Though since they
consume a different diet and less consume milk as individuals aged. The lactase decrease is
progressive. For individuals of Asian, African, and Latin descent, this form of lactose intolerance is
more frequent. Lactose intolerance can also be attributed to intestinal illnesses such as coeliac and
bowel disease, operation, or damage to your intestines.