Question

In the case of a poorly concentrated sugar solution, which is preferable, Benedict’s test or Fehling's test to determine the type of sugar ? why?؟ ، اهلا بكم في موقع ساعدني البوابة الإلكترونية للحصول على المساعدة في إيجاد معلومات دقيقة قدر الإمكان من خلال إجابات وتعليقات الاخرين الذين يمتلكون الخبرة.

يسعدنا أن نقدم لكم إجابة سؤال In the case of a poorly concentrated sugar solution, which is preferable, Benedict’s test or Fehling's test to determine the type of sugar ? why?؟ من خلال مشاركات الخبراء والأعضاء في الأسفل ونتمنى لكم دوام التميز والنجاح، ونتمنى أن تستمروا في متابعة موقع ساعدني، وأن تستمروا في الحفاظ على طاعة الله والسلام.   
   

Answer 1

Both Benedict's test and Fehling's test are qualitative tests used to identify reducing sugars, which are carbohydrates that can donate electrons to other molecules. However, Benedict's test is generally considered to be more sensitive and reliable than Fehling's test, especially for dilute sugar solutions.

Here are the reasons why Benedict's test is preferable for dilute sugar solutions:

1. Higher sensitivity: Benedict's test contains sodium citrate, which helps to stabilize the copper ions in solution, making them less likely to precipitate out. This allows for the detection of lower concentrations of reducing sugars compared to Fehling's test.

2. More stable reagent: Benedict's solution is more stable than Fehling's solution and can be stored for longer periods without deteriorating. This makes it more convenient for use in laboratory settings.

3. Wider range of color changes: Benedict's solution produces a wider range of color changes from blue to green to yellow to orange to red, depending on the concentration of reducing sugar present. This makes it easier to distinguish between different levels of sugar concentration.

4. Less interference from other substances: Benedict's test is less susceptible to interference from other substances, such as amino acids, that can react with the copper ions and produce false positives.

In summary, Benedict's test is a more sensitive, reliable, and versatile qualitative test for identifying reducing sugars, especially in dilute solutions. While Fehling's test is simpler to perform, it is less sensitive and more prone to interference. Therefore, Benedict's test is generally preferred for most laboratory applications.