Aim

To determine the presence of reducing sugar

Hypothesis

Reducing sugar changes the colour of Benedict’s solution while non-reducing sugar does not change
the colour of Benedict’s solution

Plan the experiment

1. Transfer 2𝑚𝑙 of Sugar Solution A into test tube labelled A with a syringe.
2. Wash the syringe with distilled water.
3. Transfer 2𝑚𝑙 of Sugar Solution B into test tube labelled B with a syringe.
4. Repeat step 2.
5. Add 2𝑚𝑙 of Benedict’s solution into test tube A and test tube B respectively.
6. Shake test tube A and test tube B to mix the solutions.
7. Heat both test tubes in a boiling water bath for 5 minutes.
8. Remove the test tubes from water bath with test tube holders.
9. Place test tubes in a test tube rack to allow them to cool down.
10. Observe and record the colour change of the mixture and any formation of precipitate in
test tube A and test tube B

Observation

When Sugar Solution A is tested with Benedict’s solution, the colour of Benedict’s solution changes
from blue to brick red precipitate/ orange colour/ yellow colour/ green colour.

When Sugar Solution B is tested with Benedict’s solution, the colour of Benedict’s solution remains
blue.

Sugar Solution Initial Observation Final Observation

A Blue-coloured solution Brick red precipitate
B Blue-coloured solution Blue-coloured solution

Inference

Sugar Solution A is a reducing sugar. Benedict’s solution contains copper (II) sulphate.

Sugar Solution A reduces copper (II) ion into insoluble copper (I) ion.

Sugar Solution B is a non-reducing sugar. Sugar Solution B does not reduce copper (II) ion in
Benedict’s solution
 Variables Methods to handle Variables
Manipulated The presence of reducing Carry out the experiment with different sugar
sugar solutions
Responding Change in the colour of Observe and record the change in the colour of
mixture mixture
Fixed Volume of sugar solution Fix the volume of sugar solutions at 2 ml

Operational definition of reducing sugar

Reducing sugar is a sugar that has the ability to transfer hydrogen/electron to copper (II) sulphate
in Benedict’s solution, thus reducing copper (II) sulphate into copper (I) oxide that is insoluble in
water which is shown by the colour change of Benedict’s solution affected by the type of sugar
solutions.

Classify sugars based on their reducing ability

Reducing sugar Non-reducing sugar

Glucose Sucrose
Fructose
Galactose
Lactose
Maltose