Benedict's Test for Sugars
The Benedict's test is the standard GCSE method for identifying reducing sugars like glucose in food samples.
Why must you use a hot water bath rather than a direct flame?
What is Benedict's Test for Sugars?
"Benedict's test is a chemical test for the presence of reducing sugars which requires heating."
What colour change shows starch is present when iodine solution is added?
Which result would show protein is present?
A food sample gives a brick-red precipitate with Benedict’s solution after heating. What does this show?
Which observation is a positive result for the emulsion test for lipids?
Test Protocol
Add Benedict's solution and heat the sample in a water bath set to 80°C.
A range of colours from green to brick-red reflects the concentration of sugar present.
Make sure to use an excess of Benedict's solution to ensure all sugar reacts.
Want to improve faster?
The fastest way to improve your grade is to practise exam-style questions, identify your gaps, and focus only on what you don't know.
Related GCSE Biology Questions
Verified for 2024/25 Exams
Aligned to current UK Science Specifications
Little & Often Content Team
Science Education Specialists