There is a method for the testing of disaccharides.
Method:
1) Using 2cm3 of the food solution, carry out a normal Benedict's test.
2) If there is no change, a reducing sugar is not present.
3) Therefore, add 2cm3 of a different sample of food solution to 2cm3 of hydrochloric acid and gently heat in a water bath for 5 minutes. The HCl will hydrolyse the disaccharide.
4) Then add some sodium hydrogencarbonate to the mixture in order to neutralize the acid (as Benedict's solution won't work unless neutral).
5) Re-test the solution by carrying out the Benedict's test.
6) If a non-reducing sugar was present in the original sample, the solution will now turn brick-red.
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