Why do we need to use equal volume of Benedict's reagent in the reducing sugar test?
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This reaction is caused by the reducing property of simple carbohydrates. The copper (II) ions in the Benedict's solution are reduced to Copper (I) ions, which causes the color change. ... As the concentration of reducing sugar increases, the nearer the final colour is to brick-red and the greater the precipitate formed.
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Some sugars such as glucose are called reducing sugars because they are capable of transferring hydrogens (electrons) to other compounds, a process called reduction. When reducing sugars are mixed with Benedicts reagent and heated, a reduction reaction causes the Benedicts reagent to change color. I hope it helps you
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