Question

question 8
match the correct color from the benedicts test to the following samples you tested in the simulation
red - very strong reducer
orange - strong reducer
yellow - moderate reducer
yellow - green weak reducer
blue - non - reducer
a. bread
b. alices salad
c. egg
d. glucose
e. baked potato
question 9
the benedicts test is easy to tell when a reducing sugar is present and also how strong a reducer it is
true
false
question 10
now that you are familiar with the benedicts test and know that all monosaccharides and the disaccharide lactose give a positive benedicts test, hypothesize whether the
honey
table sugar
lemonade
butter
kidney beans

Explanation:

• Question 8: Glucose is a strong reducing sugar and would give a red - very strong reducer result in Benedict's test. Breads and baked potatoes have some reducing sugars but less strong. Salad and egg are not significant sources of reducing sugars.
• Question 9: The Benedict's test changes color based on the presence and amount of reducing sugars, indicating both presence and strength of reducer.
• Question 10: Honey has reducing sugars (monosaccharides like fructose and glucose), table sugar (sucrose) is a non - reducing sugar, lemonade may have added sugars some of which could be reducing, butter has no sugars and kidney beans may have some complex carbohydrates that break down to reducing sugars slowly.

Answer:

• Question 8: D. glucose (red - very strong reducer)
• Question 9: True
• Question 10: Honey (positive Benedict's test likely due to reducing sugars), Table Sugar (negative as sucrose is non - reducing), Lemonade (could be positive depending on sugar content), Butter (negative as no sugars), Kidney Beans (may give a weak positive after breakdown of complex carbs)