kaylabarber Posted May 13, 2009 Share Posted May 13, 2009 If I were to do Benedict's test would glucose or maltose be present in any of these: cheddar cheese, ground chicken, potato chips, and chocolate milk. Thanks for any help! Link to comment Share on other sites More sharing options...
Janka Posted May 18, 2009 Share Posted May 18, 2009 In chocolate milk there is a dissacharide as in any other milk called lactose (milk sugar), which is composed of glucose and galactose. However lactose is non-reducing sugar, therefore if carrying on Benedict`s test, you have to break non-reducing sugars ( disaccharides) into their monosaccharide form, so they can react with Benedict`s reagent. First you will have to heat milk with an acid to hydrolyse any glycosidic bonds present. This will release free monosaccharides. Benedict`s need alkaline conditions to work so you need to neutralise the milk by adding of alkali sach as NaOH and then add Benedict`s reagent and heat as if carrying test for reducing sugars. Solution will go red. Link to comment Share on other sites More sharing options...
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