Composition of Benedict's Reagent:

Benedict's reagent is a solution containing copper sulfate (CuSO₄), sodium citrate (C₆H₅Na₃O₇), and
sodium carbonate (Na₂CO₃). The copper ions in the reagent are initially in the cupric state (Cu²⁺),
contributing to the blue color of the solution.

Presence of Reducing Sugars:

Reducing sugars, such as glucose, fructose, and maltose, possess free aldehyde or ketone functional
groups. These functional groups can donate electrons, and in the presence of copper ions, they act as
reducing agents.

Addition of Benedict's Reagent:

Benedict's reagent is added to the solution being tested for reducing sugars. The test solution may be a
food sample, biological fluid, or any other substance suspected to contain reducing sugars.

Heating the Mixture:

The mixture is heated, typically in a water bath or over an open flame. The heating step is crucial as it
provides the energy needed to drive the redox reaction between the reducing sugars and the copper
ions.

Reduction of Copper Ions:

Reducing sugars in the solution reduce the cupric ions (Cu²⁺) from the copper sulfate in Benedict's
reagent to cuprous ions (Cu⁺). This reduction reaction is the key step in the test.

Formation of Colored Precipitate:

The reduction of copper ions is accompanied by the formation of a colored precipitate of copper(I) oxide
(Cu₂O). The color of the precipitate varies and can range from green to yellow, orange, or red, depending
on the concentration of reducing sugars.

Color Change:
The original blue color of the copper ions in Benedict's reagent changes to the characteristic color of the
copper(I) oxide precipitate. The intensity of the color change is directly proportional to the amount of
reducing sugar present in the solution.