n Special test designed to detect the pressure of reducing sugars, and it may also be applied to the products of hydrolysis of certain gums, starch, etc. Benedict’s reagent consists of a solution of sodium citrate and sodium carbonate in water, to which a small quantity of copper sulfate is subsequently added. An orange precipitate is obtained when a few milliliters of the reagent is added to the solution of the suspected compound, if a reducing sugar is present. (Whistler JN, BeMiller JN (eds) (1992) Industrial gums: polysaccharides and their derivatives. Elsevier Science and Technology Books, New York).
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Gooch, J.W. (2011). Benedict’s Test. In: Gooch, J.W. (eds) Encyclopedic Dictionary of Polymers. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-6247-8_1193
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