Suggest how you could distinguish a sample of glucose from a sample of maltose using Benedict's reagent.
Understand the Problem
The question is asking about the use of Benedict's reagent in a biochemical test to differentiate between glucose and maltose. This reagent is used to test for reducing sugars, and the answer should discuss the expected results and physical changes that would occur in the presence of each sugar.
Answer
Glucose turns red rapidly with Benedict's reagent, while maltose initially turns green/yellow and red upon extended heating.
You can distinguish glucose from maltose using Benedict's reagent because glucose causes a rapid red color change, whereas maltose initially results in a green or yellow color, turning red only after extended heating as it breaks down into glucose.
Answer for screen readers
You can distinguish glucose from maltose using Benedict's reagent because glucose causes a rapid red color change, whereas maltose initially results in a green or yellow color, turning red only after extended heating as it breaks down into glucose.
More Information
Glucose is a monosaccharide that reacts quickly with Benedict's reagent, whereas maltose is a disaccharide and takes longer to show a complete reaction.
Tips
Assuming both glucose and maltose give the same result with Benedict's reagent can lead to confusion, as maltose requires more time to fully break down and react.
Sources
- The web page with info on - Glucose vs Maltose - brainly.com
