Biology questions on food testingWatch
-Monosachharides and disaccharides
2) Outline a method for a fully quantitative test for reducing sugars.
3) Suggest how you could distinguish a sample of glucose from a sample of maltose using Benedict's reagent. [Hint: maltose is a disaccharide reducing sugar.]
4) Suggest improvements to the method for the qualitative sugar tests.
(If you don't know the reducing/non-reducing sugar tests then don't worry about answering the 4th question.)
Thanks in advance, I just found out that this is due tomorrow and counts towards my practical pass/fail so I really, REALLY appreciate any help.