The Benedict test and Fehling's test are established methods for determining a.) if a sugar is present in solution, and b.) quantitative measurement of most sugars. Both the Benedict test and Fehling's test utilize copper (II) sulfate, at high pH, as a starting material that subsequently has the sulfate anion replaced by other anions (in situ). When a sugar is mixed with aqueous copper (II) chloride at high pH, a reduction reaction of the copper ion is initiated which produces a series of visible color changes en route to metallic copper precipitate. We have found that the rate of this reaction (and the color changes) depend on the sugar structure (identity). Hence, using a set of standard reaction conditions, the identity of unknown sugars can be determined using the copper (II) chloride test.

Kinetic colorimetric determination of sugar identities in copper (II) chloride solutions (variations on the Benedict test and Fehling's test for sugars)

251st National Meeting (2016)

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