Benedict's test is a chemical test used to detect the presence of reducing sugars, such as glucose and fructose, in a solution. The test involves adding Benedict's reagent, a blue-colored solution containing copper ions, to the sample being tested and heating the mixture. If reducing sugars are present, they will react with the copper ions in the Benedict's reagent and reduce them to form a red-orange precipitate. The intensity of the color change can be used to estimate the concentration of reducing sugars in the sample. Benedict's test is commonly used in biochemistry and food science to test for the presence of sugars in various samples.
