FEHLING’S TEST: WHICH FOOD SAMPLES CONTAIN REDUCING

SUGARS?
Tripod- a stand that fits the bunsen burner
Bunsen burner has ha gas-powered flame used for heating
Wire gauze- to support containers over tripod; to evenly distribute heat
Spatula - to transfer small quantities of solids
Pasteur pipettes - have a bulb on one end and used for transferring small volumes of liquids
Test tube holder- hold test tubes

Fehling A is a blue solution of copper sulfate

FEhling B is a colorless solution of potassium tartate (aka Rochelle salt)

Fehling’s Test

● Fehling’s test detects the presence of reducing sugars using a copper-based reagent.
● Equal volumes of Fehling’s A and Fehling’s B are mized to make Fehling’s reagent
● Samples are heate with Fehling’s reagent for 2 mins
● If reducing sugars are present in the sample, they reduce the copper in Fehling’s reagent
● The positive result is a brick-red precipitate of cuprous oxide.

Positive control - Glucose solution

Negative control - water

What is the purpose of the positive and negative controls?

a. Practice preparing a sample
b. Ensure results are always positive
c. Confirm the validity of the results
d. Allow false negatives

Our negative control is designed to give a negative result, because water does not contain
reducing sugars. Our positive control contains glucose, a reducing sugar, so we can be sure of
a positive result.