Lab # 2 Non Reducing Sugars

Name: Martyn Pereira
Date: 14/02/2022
Lab #: 2
Title: Non-reducing sugars
Aim: To test food samples for the presence of non-reducing sugars
Background information:
Non reducing sugars unlike reducing sugars, do not possess the ability to donate electrons to
other molecules, hence they do not exhibit similar behaviour to reducing agents. This is
usually due to the absence of the ketone and aldehyde group. This specific experiment
utilizes multiple reagents, consisting of Benedict’s solution, hydrochloric acid and sodium
hydrogen carbonate, all of which play a role in returning the colour change to brick red or
orange red.
Apparatus:
1. 6 test tubes
2. 1 test tube rack
3. 2 glass rods
4. 1 mortar and pestle
5. 2 pipettes
6. 2 test tube holders
7. 1 water bath
8. 1 petri dish
9. 1 measuring cylinder
10. 1 wash bottle
11. 1 knife
12. 2 spatulas
13. 1 stopwatch
Materials:
1. Onion
2. Glucose
3. Sucrose
Reagents:
1. Benedict’s solution
2. Hydrochloric acid
3. Distilled Water
4. Sodium Hydrogen carbonate

Diagram:
Method:
1. A small amount of glucose, sucrose and onion were crushed and placed into different
test tubes to a depth of 2cm.
2. A few drops of HCl were added to each test tube.
3. The test tubes were placed in a water bath and left to stand for 5 mins.
4. The test tubes were removed from the water bath and left to cool on a test tube rack.
5. Small amounts of sodium hydrogen carbonate were added to each test tube, until
effervescence ceased.
6. 2 ml of Benedict’s solution were placed in 3 separate test tubes.
7. 2 ml of the solution was added to the test tubes containing the benedict's solution and
gently shook to mix the solutions together.
8. The test tubes were placed in a hot water bath and left to stand for 5-10 minutes so
that the mixture can be thoroughly heated.
9. The test tubes were removed and placed into the test tube rack to allow the contents to
settle.
10. All colour changes were recorded.

Discussion: Non-reducing sugars cannot react with Benedict’s solution, as they neither
possess an aldehyde group nor a ketone group, e.g.: sucrose. So, hydrochloric acid is added to
hydrolyze the structure, donating a water molecule, to separate it into its constituent parts,
glucose, and fructose, in the case of sucrose, which possesses the two. This leads to an
addition of Sodium Hydrogencarbonate to neutralize the acid. Benedict’s solution was added
and the mixture was placed into a water bath, because it contains Cu2+, and due to the
presence of glucose, it would induce a redox reaction to occur between the two and allow for
a positive test for reducing sugars, indicating that a non-reducing sugar was broken down.
The heat provided by the water bath renders the glucose to its linear state, exposing its
aldehyde group, while also increasing the rate of reaction, allowing for the double-bonded
Oxygen in the glucose to oxidize, donating an electron to the Cu2+ in the Benedict’s solution,
reducing it to Cu+, changing its colour from blue to brick red.
Limitations:
 The sucrose provided was contaminated, which lead to an inaccuracy in results, as it
reacted with Benedict’s solution without any need for hydrolysis and neutralization.
Precautions:
 Measure the Benedict’s solution and solution of each sample at eye level.
 Ensure to maintain a safe distance from the water bath.
Conclusion: It can be concluded that the sucrose contained non-reducing sugars, as
generally, it would not react with Benedict’s solution unless treated with acid and neutralized
with a base, while the glucose and onion contained reducing sugars, since they reacted with
Benedict’s solution, without additional techniques.

References:
 Sapkota, A. (2021, September 16). Reducing vs Non-Reducing Sugar- Definition, 9
Key Differences, Examples. The Chemistry Notes.
https://thechemistrynotes.com/reducing-vs-non-reducing-sugar/
 M. (n.d.). How would you test for the presence of a non-reducing sugar? | MyTutor.
https://www.mytutor.co.uk/answers/11705/A-Level/Biology/How-would-you-test-
for-the-presence-of-a-non-reducing-sugar/
 Testing for Non-Reducing Sugars (2.1.3) | CIE AS Biology Revision Notes 2022.
(n.d.). Save My Exams. https://www.savemyexams.co.uk/as/biology/cie/22/revision-
notes/2-biological-molecules/2-1-testing-for-biological-molecules/2-1-3-testing-for-
non-reducing-sugars/#:%7E:text=To%20test%20for%20non-reducing%20sugars%3A
%20Add%20dilute%20hydrochloric,the%20boil%20Neutralise%20the%20solution
%20with%20sodium%20hydrogencarbonate

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Name: Martyn Pereira

Title: Non-reducing sugars

Aim: To test food samples for the presence of non-reducing sugars

2. 1 test tube rack

4. 1 mortar and pestle

6. 2 test tube holders

10. 1 wash bottle

4. Sodium Hydrogen carbonate

test tubes to a depth of 2cm.

2. A few drops of HCl were added to each test tube.

6. 2 ml of Benedict’s solution were placed in 3 separate test tubes.

gently shook to mix the solutions together.

that the mixture can be thoroughly heated.

10. All colour changes were recorded.

reducing it to Cu+, changing its colour from blue to brick red.

 The sucrose provided was contaminated, which lead to an inaccuracy in results, as it

 Ensure to maintain a safe distance from the water bath.

Conclusion: It can be concluded that the sucrose contained non-reducing sugars, as

Benedict’s solution, without additional techniques.

 Sapkota, A. (2021, September 16). Reducing vs Non-Reducing Sugar- Definition, 9

Key Differences, Examples. The Chemistry Notes.

(n.d.). Save My Exams. https://www.savemyexams.co.uk/as/biology/cie/22/revision-

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