icts Test A6. Fermentation Test Reagent's Composition Observations: Test Sample Observations Glucose Galactose Sucrose Starch What is the principle behind this test? What is the enzyme present in the Baker's yeast. Inferences: Explain the difference.of the amount of bubbles produced by the different test samples. 31°C Light rain W

Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
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Benedict test

icts Test
A6. Fermentation Test
Reagent's
Composition
Observations:
Test Sample
Observations
Glucose
Galactose
Sucrose
Starch
What is the principle behind this test? What is the enzyme present in the
Baker's yeast.
Inferences:
Explain the difference.of the amount of bubbles produced by the different
test samples.
31°C Light rain
W
Transcribed Image Text:icts Test A6. Fermentation Test Reagent's Composition Observations: Test Sample Observations Glucose Galactose Sucrose Starch What is the principle behind this test? What is the enzyme present in the Baker's yeast. Inferences: Explain the difference.of the amount of bubbles produced by the different test samples. 31°C Light rain W
Expert Solution
Step 1: Benedict's test
  • Benedict's test is a semiquantitative test for detecting reducing sugars.
  • The reagents used for preparing Benedict's solution are copper sulfate pentahydrate, sodium carbonate, and sodium citrate.
  • Reducing sugars includes monosaccharides and disaccharides which have free aldehyde or ketone as the functional groups.
  • Examples of monosaccharides are glucose and fructose and disaccharides are maltose and lactose.
  • Benedict reagent is also known as benedict solution which is used in benedict's test. 

 

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