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Fehling's Test for Reducing Sugars

The document describes how to perform Fehling's test to detect the presence of reducing sugars in food samples. The test uses a copper-based reagent called Fehling's solution which turns brick-red in the presence of reducing sugars when heated with samples. Positive and negative controls, glucose solution and water respectively, are used to confirm the validity of the test results.

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62 views2 pages

Fehling's Test for Reducing Sugars

The document describes how to perform Fehling's test to detect the presence of reducing sugars in food samples. The test uses a copper-based reagent called Fehling's solution which turns brick-red in the presence of reducing sugars when heated with samples. Positive and negative controls, glucose solution and water respectively, are used to confirm the validity of the test results.

Uploaded by

A. Magno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

FEHLING’S TEST: WHICH FOOD SAMPLES CONTAIN REDUCING

SUGARS?
Tripod- a stand that fits the bunsen burner
Bunsen burner has ha gas-powered flame used for heating
Wire gauze- to support containers over tripod; to evenly distribute heat
Spatula - to transfer small quantities of solids
Pasteur pipettes - have a bulb on one end and used for transferring small volumes of liquids
Test tube holder- hold test tubes

Fehling A is a blue solution of copper sulfate


FEhling B is a colorless solution of potassium tartate (aka Rochelle salt)

Fehling’s Test

● Fehling’s test detects the presence of reducing sugars using a copper-based reagent.
● Equal volumes of Fehling’s A and Fehling’s B are mized to make Fehling’s reagent
● Samples are heate with Fehling’s reagent for 2 mins
● If reducing sugars are present in the sample, they reduce the copper in Fehling’s reagent
● The positive result is a brick-red precipitate of cuprous oxide.

Positive control - Glucose solution


Negative control - water

What is the purpose of the positive and negative controls?


a. Practice preparing a sample
b. Ensure results are always positive
c. Confirm the validity of the results
d. Allow false negatives

Our negative control is designed to give a negative result, because water does not contain
reducing sugars. Our positive control contains glucose, a reducing sugar, so we can be sure of
a positive result.

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