Benedict’s reagent for the quantitative determination of sugars

Benedict’s reagent is a chemical reagent used in biochemistry and clinical laboratories primarily for the quantitative determination of reducing sugars.

🏭⚗️ Production
Benedict’s reagent is prepared by dissolving copper(II) sulfate pentahydrate, sodium carbonate, and sodium citrate in distilled water. Copper sulfate provides the copper ions necessary for the redox reaction, sodium citrate acts as a complexing agent to keep copper ions in solution, and sodium carbonate provides the alkaline environment. The solution is mixed thoroughly until all components are completely dissolved, then stored in a tightly sealed container at room temperature, protected from light.

🔬 Properties
Benedict’s reagent is a clear, blue alkaline solution due to the presence of copper(II) ions. It remains stable under normal laboratory conditions but reacts with reducing sugars, leading to a color change from blue to green, yellow, orange, or red depending on the sugar concentration.

🧪 Applications
This reagent is widely used for the quantitative determination of reducing sugars such as glucose, fructose, and lactose. When heated with a reducing sugar, Benedict’s reagent undergoes a redox reaction producing a precipitate of copper(I) oxide, which indicates the presence and approximate concentration of the sugar.

⚠️ Safety
Handle with care; contains copper sulfate which is toxic if ingested and can cause skin and eye irritation. Use gloves and eye protection, and work in a well-ventilated area. Avoid ingestion and inhalation. Dispose of waste according to local chemical safety regulations.