Identify If The Food Samples And Unknowns Contained Simple Sugars

The purpose of the Benedict’s test was to identify if the food samples and unknowns contained simple sugars. In the sugar, is a ketone or an aldehyde which will reduce copper (II) ions to copper (I) ions (Areda, 2017). This must be done by heating the food sample and Benedict’s solution. The copper will be oxidized resulting in a brown-orange color (Areda, 2017). Thus, if a sample is positive for simple sugars the color will change from a light blue to colors of green, yellow, orange, brown or red depending on the amount of simple sugar. Glucose was used as the positive control and turned yellow. Sucrose is a disaccharide that presented negative this is because there is no free aldehyde or ketone group. Most predictions aligned with the results, however, nonfat milk and cream presented negative results because they did not change. All three unknowns were positive for simple sugars. The data that was recorded, resulted in some error due to not mixing the contents well before heating them. …show more content…
The iodine will react with the amylose resulting in color changes. If the contents mixed in the test are positive for starch, then the color will change from an orange/yellow to a blue/black. A precipitate will also form when starch is present (Areda, 2017). Starch was the positive control for this test, results showed positive through the color changing black and forming a white precipitate on the bottom. Corn syrup, sucrose, and nonfat milk were predicted to be positive for starch; however, they were negative because the color remained a brown or orange color. Unknown A and B were positive for starch because they were both black and unknown A had a clearly defined white precipitate. Unknown C was negative as it showed a brown opaque