A positive Benedict’s test turns this colour because copper oxide is formed. The amount of copper oxide is directly proportional to the amount of reducing sugar present. Fruit juice samples were examined for reducing sugars and non-reducing sugars by means of the Benedict’s test. The findings give the mass of copper oxide 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