Benedict's reagent is a chemical reagent and complex mixture of sodium carbonate,

sodium citrate, and copper (II) sulfate pentahydrate it is often used to detect the
presence of reducing sugars. The reagent starts of as Aqua-blue then when it is
heated in the presence of reducing sugars, it turns can turn to a Green/Yellow
precipitate to an orange precipitate and then to a Brick red precipitate depending on
the concentration of reducing sugars present. There will be a presence of sugar in
fruit juices due to the fruit that is being used for the manufacturing of such juices
using photosynthesis to create its own food because in the process of
photosynthesis, the fruit uses sunlight, carbon dioxide and water to produce oxygen
and its food source known as glucose which is considered a form of sugar. When
using benedict’s solution, the depth in the colour change determines the
concentration of the glucose solution with having a brick red colour represent the
highest concentration of glucose and a green/yellow colour represent the one of the
lowest concentrations of glucose.

Limitations: A variable that might not have been in control was the brand of juices
used since the companies that were manufacturing the fruit juices could have either
lessened or add additional amount of reducing sugars to thee juice.

Conclusion: The apple and orange juice were estimated to have the highest
concentration of reducing sugar at 4% and the lime juice was estimated to have a
1% concentration of reducing sugar.