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Q: What are the hazards of Benedict solution?
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Why is Benedict's solution called Benedict's solution?

The Benedict solution was named after Stanley Rossiter Benedict, the man who discovered it.


How was Benedict's solution invented?

Stanley Rossiter Benedict invented Benedict solution


What is the indicator and color change for a positive test for glucose?

Benedict solution is the chemical indicator for simple sugars.


What biomolecule turns Benedict's solution purple?

Reducing sugars, such as glucose and fructose, can turn Benedict's solution purple upon heating. Benedict's solution is a chemical reagent used to test for the presence of reducing sugars in a given sample.


Who made Benedict's Solution?

Stanley Rottiser Benedict, an American chemist


Does Benedict's solution reacts with proteins?

Benedict's solution reacts with reducing sugars, not proteins. It is commonly used in biochemical tests to detect the presence of reducing sugars such as glucose. Proteins do not typically react with Benedict's solution.


What if you drink Benedict solution?

you diy


What is Benedict's solution used for?

Benedict's solution is used to test for the presence of reducing sugars in a sample. It changes color from blue to green, yellow, orange, or red depending on the amount of reducing sugar present. This qualitative test is commonly used in food science and biochemistry laboratories.


What indicator tests for sugar?

Benedict's solution test can be used to detect the presence of reducing sugars such as glucose, fructose, and lactose in a solution. Benedict's solution changes color from blue to green, yellow, orange, or red in the presence of reducing sugars, depending on the amount present.


What test is used to test for sugars in a food?

Benedict's test using Benedict's Solution.


Can I replace Fehling solution with Benedict's solution?

Yes, these solutions are interchangeable.


Which of the disaccharide will not react with benedict's solution?

Sucrose will not react with Benedict's solution. This is because sucrose is a non-reducing sugar, meaning it does not have a free aldehyde or ketone group that can be oxidized by Benedict's reagent.