Benedict's reagent

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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

External links

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