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AS BIOLOGY P-33

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Guys the test for non- reducing sugar is, first taking the non-red sugar with benedicts and heating it in water bath for a specified time and then adding HCL and then neautralising it with sodium bicarbonate.. ? am I right
 
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Can some one please share the food test procedures and will we have a graticule scale and all that?
 
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what is weighing bottle sodium hydrogen carbonate is for? :confused: nd were nt given NaOH ? to test for non-reducing sugars
Actually we have to hydrolise sucrose to reducing sugar using HCL and heating it to over 80 degrees.
And then we have to perform benedicts test.But before that we need to neutralise the excess acid we used earlier by using NaHco3 which is an alkali.We'd be given a ph indicator or something(ph paper) to check for the neutral ph.
 
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Actually we have to hydrolise sucrose to reducing sugar using HCL and heating it to over 80 degrees.
And then we have to perform benedicts test.But before that we need to neutralise the excess acid we used earlier by using NaHco3 which is an alkali.We'd be given a ph indicator or something(ph paper) to check for the neutral ph.
yea i got it thanks :D
 
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guys, what do they mean by first sign of colour change.. for example in reducing sugar test, the first sign is green??
 
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guys, what do they mean by first sign of colour change.. for example in reducing sugar test, the first sign is green??
green -- means traces present . yellow --- low amounts ... orange --- moderate amounts ....brick red --- high amounts
 
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Actually we have to hydrolise sucrose to reducing sugar using HCL and heating it to over 80 degrees.
And then we have to perform benedicts test.But before that we need to neutralise the excess acid we used earlier by using NaHco3 which is an alkali.We'd be given a ph indicator or something(ph paper) to check for the neutral ph.
even if its slightly alkaline that'll do ...
 
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