A student used the following steps in testing for a non-sugar soon
I. Add Benedict's soln to d sugar solnII. Added D
il HCl to the sugar soln and boiled it
III. Added NaOH soln to d soln in II and boiled
IV. Added Benedict's soln to the cooled soln in
IIWhy did he add the Dil HCl to d sugar soln in step II?
What is d impotance of step II in dtesting process?In step IV y does d soln hv to be cooled?
In step II, the student added Dil HCl (diluted hydrochloric acid) to the sugar solution and boiled it. The purpose of adding Dil HCl in this step is to hydrolyze or break down any complex carbohydrates (such as starch) present in the sugar solution into simple sugars.
The importance of step II in the testing process is to ensure that any complex carbohydrates, which do not react with Benedict's solution, are converted into simple sugars that can be detected. Complex carbohydrates, like starch, do not give a positive result with Benedict's solution, which is commonly used to test for the presence of reducing sugars.
By adding Dil HCl and boiling, the student is breaking down complex carbohydrates into simple sugars, which are reducing sugars and can react with Benedict's solution. This step helps to ensure that all types of sugars, whether simple or complex, can be detected in the testing process.
In step IV, the solution needs to be cooled before adding Benedict's solution. This is important because Benedict's solution undergoes a color change reaction when it comes into contact with reducing sugars. If the solution is hot, the reaction may happen too rapidly and cause inaccurate or unreliable results. By cooling the solution, the student allows the reaction between reducing sugars and Benedict's solution to occur at a controlled rate, providing a more accurate result.