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  2. Benedict's reagent - Wikipedia

    en.wikipedia.org/wiki/Benedict's_reagent

    It is often used in place of Fehling's solution to detect the presence of reducing sugars and other reducing substances. [2] Tests that use this reagent are called Benedict's tests. A positive result of Benedict's test is indicated by a color change from clear blue to brick-red with a precipitate.

  3. Reducing sugar - Wikipedia

    en.wikipedia.org/wiki/Reducing_sugar

    It reacts with a reducing sugar to form 3-amino-5-nitrosalicylic acid, which can be measured by spectrophotometry to determine the amount of reducing sugar that was present. [8] Some sugars, such as sucrose, do not react with any of the reducing-sugar test solutions. However, a non-reducing sugar can be hydrolyzed using dilute hydrochloric acid ...

  4. Nylander's test - Wikipedia

    en.wikipedia.org/wiki/Nylander's_test

    Nylander's test is a chemical test used for detecting the presence of reducing sugars. Glucose or fructose reduces bismuth oxynitrate to bismuth under alkaline conditions. When Nylander's reagent, which consists of bismuth nitrate, potassium sodium tartrate and potassium hydroxide, is added to a solution with reducing sugars, a black precipitate of metallic bismuth is formed.

  5. Fehling's solution - Wikipedia

    en.wikipedia.org/wiki/Fehling's_solution

    In organic chemistry, Fehling's solution is a chemical reagent used to differentiate between water-soluble carbohydrate and ketone (>C=O) functional groups, and as a test for reducing sugars and non-reducing sugars, supplementary to the Tollens' reagent test. The test was developed by German chemist Hermann von Fehling in 1849. [1]

  6. What Happens to Your Body When You Cut Out Sugar - AOL

    www.aol.com/lifestyle/happens-body-cut-sugar...

    "Reducing sugar intake can improve skin clarity and slow down aging processes related to inflammation and glycation," Smith says. 8. Your Gut Health and Immunity Might Improve.

  7. Dextrose equivalent - Wikipedia

    en.wikipedia.org/wiki/Dextrose_equivalent

    The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120. In all glucose polymers, from the native starch to glucose syrup, the molecular chain ends with a reducing sugar, containing a free aldehyde in its linear form.

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