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Answer:

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Explanation:

Substance in water + 3 mL Benedict's solution, then boil for few minutes and allow to cool. The common disaccharides lactose and maltose are directly detected by Benedict's reagent because each contains a glucose with a free reducing aldehyde moiety after isomerization.

Glucose and maltose give a positive Benedict test because they have a free carbonyl group to undergo oxidation.

Explanation:

  • The monosaccharides are sugars that cannot be further hydrolyzed into simpler sugars like glucose, fructose, ma, etc.
  • The disaccharides are sugars that on hydrolysis give two monosaccharide units like sucrose, lactose, maltose, etc.
  • The polysaccharides are sugars that on hydrolysis give more than two monosaccharide units like sucrose, lactose, maltose, etc.
  • Reducing sugars are which have a free carbonyl group that oxidizes into a carboxylic acid and reduces Benedict reagent like glucose, maltose, etc.
  • Non-reducing sugars which don't have a free carbonyl group like sucrose, all polysaccharides, etc.
  • Benedict test is a chemical test performed to test the presence of reducing sugars.
  • The Benedict reagent is a complex made up of sodium citrate, sodium carbonate, and copper sulfate pentahydrate.
  • The positive test for reducing sugar will be the red coloration of the solution due to the formation of copper(II) oxide.

So, from this, we can conclude that glucose and maltose give a positive Benedict test because they have a free carbonyl group to undergo oxidation.

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