A positive Benedict’s test produces this colour because copper oxide is formed. The mass of copper oxide is directly proportional to the amount of reducing sugar present. Fruit juice samples were tested with the Benedict’s test to check for reducing sugars and non-reducing sugars. The table gives the mass of copper oxide obtained after boiling with Benedict’s solution and after acid hydrolysis followed by boiling with Benedict’s solution. Which sample had the greatest amount of non-reducing sugar?
Biology 9700 · AS & A Level · Testing for biological molecules