Benedict's reagent
Benedict's reagent, also called Benedict's solution, is a reagent used to test for reducing sugars, named after American chemist Stanley Rossiter Benedict.[1][2] Similar to Fehling's solution, it is an alkaline solution of copper(II), but it stabilized by citrate ions rather than tartrate ions and is less corrosive and more stable to storage.[2]
Reagent
The reagent is prepared by dissolving 100 g of anhydrous sodium carbonate, 173 g of trisodium citrate dihydrate and 17.3 g of copper(II) sulfate pentahydrate in water, and diluting to 1 litre.[1] The final solution is 71.3 mmol/dm3 in copper(II) and 588 mmol/dm3 in total citrate (eightfold excess). The copper(II) is believed to be present as a 1:1 citrate complex, [Cu(C6H5O7)(OH)(H2O)n]2- (n = 0, 1).[3]
References
- ↑ 1.0 1.1 Benedict, Stanley R. A Reagent For the Detection of Reducing Sugars. J. Biol. Chem. 1908, 5 (6), 485–87, <http://www.jbc.org/content/5/5/485.full.pdf>.
- ↑ 2.0 2.1 Simoni, Robert D.; Hill, Robert L.; Vaughan, Martha Benedict's Solution, a Reagent for Measuring Reducing Sugars: the Clinical Chemistry of Stanley R. Benedict. J. Biol. Chem. 2002, 277 (16), e5, <http://www.jbc.org/content/277/16/e5.full.pdf>.
- ↑ Field, Terrence B.; McCourt, Janet L. Composition and Stability of Iron and Copper Citrate Complexes in Aqueous Solution. Can. J. Chem. 1974, 52, 3119–24, <http://article.pubs.nrc-cnrc.gc.ca/ppv/RPViewDoc?issn=1480-3291&volume=52&issue=17&startPage=3119>.
External links
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See also the corresponding article on Wikipedia. |
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