Benedict's reagent (often called Benedict's qualitative solution or Benedict's solution) is a

chemical reagent and complex mixture of sodium carbonate, sodium citrate, and copper(II)
sulfate pentahydrate. When Benedict's solution and simple carbohydrates are heated, the
solution changes to orange red/ brick red. This reaction is caused by the reducing property
of simple carbohydrates. The copper (II) ions in the Benedict's solution are reduced to
Copper (I) ions, which causes the color change.

So, when the Benedict's test gives a negative result, add dilute hydrochloric acid and put this
in a water bath; this will hydrolise the bonds between the disaccharides (any of a class of
sugars whose molecules contain two monosaccharide residues) . Hydrogen carbonate is then
added to neutralise the solution as Benedick's reagent doesn't work under acidic conditions.

Why was sodium hydrogen carbonate added to the mixture?

Neutralization. Sodium hydrogen carbonate is necessary for neutrallization as the reduction
of the copper(II) ions will not take place in acidic conditions - of excess acid is present.
With diabetes, your body either doesn't make enough insulin or can't use it as well as it
should. Diabetes is a chronic (long-lasting) health condition that affects how your body
turns food into energy.
Some complications/effects of diabetes are:

- Eye problems (retinopathy)

- Heart attack and stroke
- Kidney Problems (neuropathy)
- Nerve damage (neuropathy)

Some fruits which were recommended to diabetic patients are:

- Tangerine
- Lime
- Cucumber
- Gooseberry

These fruit were recommended because when tested there were very low sugar present in the
fruits, making it health enough for diabetic patients to intake.