Benedict's solution is used to test the presence of _____ in food.a)sugarb)starchc)fatd)waterCorrect answer is option 'A'. Can you explain this answer?

Question

Answer

Sugar

Answer

Answer is a sugar

Answer

Benedict's solution is used test for simple sugar, such
asglusose. it is a blue solution of sodium and and copper salt s

Answer

Fat

Answer

Sugars such as glucose:-)

Answer

It is used to test the presence of sugar

Answer

Answer is a sugar of it

Answer

I say the real answer is sugar

Answer

Sugar is the right answer

Answer

Answer is A

Answer

Answer a

Answer

Sugar in the blank

Answer

Because Sugar can be starch the water

Answer

(A) Sugar

Answer

The Right Answer is option (A)
A.) Sugar

Benedict's solution is used to test for simple sugars, such as glucose. It is a clear blue solution of sodium and copper salts. In the presence of simple sugars, the blue solution changes color to green, yellow, and brick-red, depending on the amount of sugar.

Answer

It is  used  to  test sugar

Answer

A

Answer

Benedict test is used to test for simple carbohydrates... Benedict solutions can be used to test for the presence of glucose in urine .. some sugar such as glucose are called reducing.

Answer

Sugars
it is Blue in colour

Answer

Because it is used only in sugar

Answer

Answer    is  sugar

Answer

Starch

Answer

Sugar is the correct answer Benedict solution is used to test the presence of sugar in a food

Answer

Sugar

PLZZ UPVOTE AND FOLLOW IQRA NASIM

Answer

Part (a)

Answer

Sugar...

Answer

Oh

Answer

Answer is option a sugar

Answer

My answer is sugar

Answer

Fat is tasted from Benedict solution

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Sugar the corret

Answer

Option A is the correct answer

Answer

Corect option is (A) Sugar.

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Yes because you can see a particular. color which is present

Answer

TUSHAR

Answer

Sugar us right answer

Answer

Benedict's solution is a chemical reagent that is used to test the presence of sugar in food. It is a blue-colored solution, which changes color in the presence of reducing sugars. Benedict's solution contains copper sulfate, sodium carbonate, and sodium citrate.

Here is a detailed explanation of each point:

1. Benedict's solution:
- Benedict's solution is a chemical reagent that is commonly used to test the presence of reducing sugars in various samples, including food.
- It is named after an American chemist called Stanley Rossiter Benedict, who developed this solution in the early 20th century.
- The solution is composed of copper sulfate (CuSO4), sodium carbonate (Na2CO3), and sodium citrate (C6H5Na3O7).

2. Testing for sugar:
- Benedict's solution is primarily used to test for the presence of reducing sugars in food.
- Reducing sugars are a type of sugar that can donate electrons to another chemical, thereby reducing it. This property allows them to react with Benedict's solution and produce a color change.
- Common reducing sugars include glucose, fructose, and maltose, which are found in various foods such as fruits, honey, and bread.

3. Color change reaction:
- When Benedict's solution is added to a food sample containing reducing sugars and heated, a color change occurs.
- Initially, the solution is blue in color. However, in the presence of reducing sugars, it undergoes a redox reaction.
- The reducing sugars reduce the copper ions in the Benedict's solution from their +2 oxidation state to a +1 oxidation state, forming copper oxide (Cu2O), which is a red precipitate.
- The color change ranges from green to yellow to orange to brick-red, depending on the concentration of reducing sugars present in the food sample.

4. Interpreting the results:
- The intensity of the color change can be used to estimate the amount of reducing sugars present in the food sample.
- A stronger color indicates a higher concentration of reducing sugars, while a weaker or no color change suggests their absence or low concentration.
- This test is often used to detect the presence of sugar in foods such as fruit juices, soft drinks, and sweets.

In conclusion, Benedict's solution is used to test the presence of sugar in food. It undergoes a color change reaction in the presence of reducing sugars, allowing for the qualitative and semi-quantitative analysis of sugar content in various food samples.

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