NAME: SIDDALING

Student id: 20-9047-17A

INTERNATIONAL i2 A

SUBJECT: BIOCHEMISTRY

DATE: 10-03-2022

: BENEDICTS TEST FOR SIMPLE CARBOHYDRATES :

1)DESCRIBE THE OVERALL OBJECTIVE AND MAKE A HYPOTHESIS

Explanation:
The objective of this test is to check interesting sort of food samples and Alice’s salad for the
detection of simple carbohydrates. The speculative view is that, while we put Benedict’s reagent to a
given sample, as an illustration Alice’s salad, the extrude of the coloration shows the source of
lowering sugars including monosaccharides or disaccharides. Blue colour/tone comprised the negative
test and the presence of red orange yellow or green inexperienced constitute the poor check.

2) INTRODUCE RELEVANT BACKGROUND KNOWLEDGE ON THIS TOPIC

Explanation:
The benedict's test is a chemical test that is used to determine the presence of simple
carbohydrates or lowering sugar in a given pattern. It is based entirely on the useful organisation
within the pattern (aldehyde or ketone), and the colour is determined by the reaction between the
given pattern and the benedict's reagent.

3) SUMMARIZE THE STEPS TAKEN IN THE STIMULATION

Explanation:
steps taken in the stimulation:
1. *Wear an apron along with gloves for the safety purpose.
2.Add 1ml of benedict’s reagent to the given samples withinside the test tubes.
3: Place the take a look at tube containing benedict’s reagent and pattern in boiling water.
4: The response ends in the alternate in colour of the pattern containing benedict’s reagent.
Based at the colouration seen we will be able to get a conclusion, whether or the carbohydrates are
present or not.

4) EXPLAIN ANY OBTAINED RESULTS

Explanation:
 We shall witness an extrusion inside the colouring of the test tube from blue to brick red in the
results, indicating the presence of carbohydrates within the Alice salad.

5) DISCUSS THE CONCLUSIONS AND IMPLICATIONS

Explanation:
The end is carried out through staring at alternate in colour like red, orange, green, or blue to
check the presence of easy carbohydrate
Red – excessive degree of sugar
Orange – mild degree of sugar
Green – traceable degree of sugar
Blue – absence of sugar
Based at the colour obtained, we are able to conclude the results of the experiment as the presence of
sugar. If we were given the red colour due to decreasing assets of sugar having aldehyde or ketone
groups, we will implicit that the pattern carries sugar.

6) WHAT IS THE OVERALL PURPOSE OF THE EXPERIMENTS OR ACTIVITIES?

Explanation:
The goal of the experiment is to see if carbs are the most important ingredient in the Alice
salad, or if Benedict's reagent is no longer required.

7) MAKE A HYPOTHESIS IF APPILICABLE

Explanation:
When Benedict's reagent is added to a particular pattern and cooked several times, the extrade
within the colour interprets the presence of simple carbs or decreasing sugar via evolving colours such
as red, green, or orange.

8) WHAT HAVE YOU LEARNED IN CLASS OR RESEARCHED ON YOUR OWN THAT

WOULD HELP PREPARE FOR THIS STIMULATION?
Explanation:
I learned about the structures of simple carbohydrates such as glucose and fructose, as well as
the presence of functional groups such as aldehyde or ketone in them, which helped me to understand
the reactions between the Benedict's reagent and the sample, and I can conclude the presence of
simple carbohydrates in the sample based on the colour formed after the reaction with this activity or
research..
9) EXPLAIN EACH STEP YOU COMPLETED INCLUDING THE EQUIPMENT AND
TECHNIQUES YOU USED.
Explanation:
The equipment’s used for this test are:
* Test tubes containing food samples, dropper to place the Benedict's reagent into the samples and test
tube holder to pick up the test tubes and a hot plate containing boiling water now.
*Take test tubes containing different type of food samples, Add 1 ml of Benedict's reagent to each test
tube with the help of droppers.
*Now take the test tube containing Benedict's reagent with the help of test tube holder.
*Now place the test tube in the boiling water on the hot plate and then wait for some time.
*Take the tubes out of the hot plate after some time.
*Finally, the results can be obtained with the colour change.
*The change of the colour is due to the cupric ions (Cu2+) in Benedict's reagent being reduced to
cuprous ions (Cu+).
*Hence, if simple carbohydrates are present, it will change colour from blue -no reducing sugars to
yellow or red - presence of reducing sugars.

10) EXPLAIN ANY OBTAINED RESULTS. WERE THESE RESULTS EXPECTED OR

UNEXPECTED?
Explanation:
We received results such as colour change to red, green, and blue after the reaction between
Benedict's reagent and the sample, indicating the concentration of sugar in the sample. While some of
the outcomes are predictable, others are unanticipated.

11) HOW DO YOUR RESULTS RELATE BACK TO THE ORIGINAL PURPOSE AND
YOUR HYPOTHESIS?
Explanation:
When the food items were analysed using Benedict's reagents, distinct colours emerged; these
colour variations indicate whether the food ingredients contain reducing sugars or not. We grabbed a
sample of Alice salad and tested it, according to the hypothetical viewpoint. It changed colour to
yellow, indicating that it includes simple carbohydrates.

12) WERE THERE ANY SYSTEMATIC SOURCES OF ERROR THAT COULD HAVE
AFFECTED THE RESULTS?
Explanation:
The activity is performed in virtual environment so, no such errors are taken place. But, in the
real lab, errors may arise due to some miscarriage in the lab like adding chemicals with no
measurement and overboiling the sample that can change the results like showing different colours
which main aim of the activity.

13) WHAT DID YOU LEARN?

Explanation:
I have learned about the structure of carbohydrates, aldehydes and also how the benedict
reagent works on the above stated compounds whether simple or complex.

14) WHAT IS THE IMPORTANCE OF THESE FINDINGS AND HOW CAN YOU APPLY
THEM TO OTHER REALWORLD SITUATIONS?
Explanation:
We can detect the presence of sugar in any given sample in a very short amount of time utilising
Benedict's test, and we can use it in real-time applications to evaluate the presence of sugar in urine in
the case of glycosuria.