why non-reducing sugar are not detected by Fehling solution?
107324
fehlings sol. is +ve only for aldehydes.non-reducing sugars, i dont thnk they are aldehydes, n hence the reason
483492
Of the three answers given go with the second one.  Sugar is made through a process of washing, cooking, and crystallization into its final, refined form.  Any residual pesticide can be detected by standard testing techniques like gas chromatography.\n\nIs it possible that some miniscule amount of pesticide does get into the sugar?  Yes, but it is probably so low in concentration that it is way below government standards.  As for the drek about "invisible forces" keeping chemists from doing their jobs, take all such answers for the nonsense that they are.
786081
Benedict's reagent can be used to test for the presence of glucose in urine. Glucose found to be present in urine is an indication of diabetes. 5.0ml of Benedict's qualitative solution is mixed with 0.5ml of urine and the mixture is put in a boiling water bath for 5 minutes. The results are recorded thus:\n\nno precipitate — \nGreen a trace \nyellow + \norange ++ \nred +++ \n\nOnce sugar is detected in urine, further tests have to be undergone in order to ascertain which sugar is present. Only glucose is indicative of diabetes.
860270
Hi - here are some ideas without seeing your actual data.  First - the system was too hot during transfer to  the membrane - be sure you aren't running it at too high  a voltage.   Second, not an issue with the  blot,  but with  the gel  - was it expired?  not fully polymerized? were the  wells free of debris when loading  samples?   sometimes with highly concentrated samples, especially cell lysates,  this  can  happen  because  of  viscosity  in t he  sample  (from  DNA for example). good  luck.
25334
Apart from the reactions you will get when you dissolve glucose in water, which are mostly reversible when you crystallize the glucose, and the reactions when you dissolve salt in water (formation of a water molecule "coat" aka complex around the sodium ion), there will be no reaction between glucose and salt. \n\nSolubility of either compound will be reduced somewhat by the presence of the other compound. The addition of salt to an over-saturated glucose solution might start a crystallization process, but any over-saturated sugar solutions are hard to crystallize. Look at breakfast sirup or honey for an everyday occurrance.
714556
The acid is used in a test for non reducing sugars. Without it, the test would come out negative, so you hydrolise the sugar produced during photosynthesis to reducing sugars (acid hydrolysis, followed by neutralisation), then perform Benedict's test. So basically the HCl hydrolises the sugar.
916170
The condensation of two sugar molecules is when these two molecules become covalently bound, through the loss of water. It may help to think of this reaction as the opposite of hydrolizing, or breaking apart two covalently bound sugar molecules. \n\nCheck out this website for more information on condensation reactions. \nhttp://en.wikipedia.org/wiki/Condensation_reaction
785306
Sugar doesn't melt.  Rather, it decomposes.  It decomposes into its constituent elements, which are C, H, and O.  The H and O are given off as gases, leaving the C, carbon, left behind as a black mass in the bottom of the test tube. It's only carbon, presuming you heat it enough to drive off all of the sugar molecules.
841377
sucrose is a non reducing sugar, meaning it has no aldehydic -OH group. Actually it is a disaccharide composed of one molecue of fructose and on molecule of glucose)  when it is hydrolyzed with an acid, the sucrose is converted into equal quantities of fructose and glucose which contains aldehydic -OH thus reacting positively to Benedicts Solution.
268188
Yes. I think so... I think my cousin just did that experiment not too long ago. I guess it's because of the sugar in it or something.
922592
You can see if it include starch, by putting iodine on it and seeing if it turns black. I found an article where they make vinegar by fermenting it, thi sis a cottage industry in the Phillipines. So it must have sugars in it as well.
1041301
Common table salt has other ingredients in it including sugar. It is not close to pure.   It would take very efficient purification.
436730
try to dissolve more sugar in it, if it doesn't work it's saturated.\n\ntake a drop of it out and put it on a surface, within 10 mins the water will evaporate leaving a sugar crystal the same size and shape as the water droplet.\n\nNot to scientific but useful all the same.
1114805
You've taken the first step in a good scientific inquiry.  You observed a phenomenon and began trying to explain it.  Now you can work toward an answer.  You could see if sugar (glucose?  sucrose?) is a molecule similar to salt for elevating the boiling point of water. (It depresses the freezing point like salt does.)  You could try measuring water just as it boils, and then with the same instrument, measure sugar-water just as it boils, and see if it really is elevated.  You can learn more about the subject by reading.  The melting point of glucose (C6 H12 O6) is 113 degrees Centigrade, higher than the boiling point of water.\n\nThen you can formulate theories as possible explanations.  You've started doing that.  Then you can investigate those.  Here's another.  Perhaps dissolving sugar is an endothermic reaction.  Mix some sugar and water which are both at the same temperature.  Does the temperature of the mixture change?\n\nIt takes a certain amount of energy to raise the temperature of water.  Look up the definition of calorie.  It takes additional energy to convert it from its liquid state to its gaseous state.\n\nIt often takes some discontinuity for a supercooled solution to freeze or form crystals, or for a superheated solution to boil.  The bottom of the pot has such discontinuities, and particularly irregular parts of the pot are where boiling likely starts.  When you add granulated sugar, you are adding lots of discontinuities.  What happens when you add dissolved sugar instead of granulated sugar?\n\nKeep good records, sign and date your notes and get them witnessed periodically.  They could be your first steps toward a very good science fair project or perhaps a bigger discovery and a patent.  Then, tell the world I helped you along.  That would REALLY make my day!
494533
No.  There are plenty - sugar is a good example - no dissociation, but nicely polar and highly soluble in water.
996077
Biological Powder contains enzymes and Non Biological Powder does not.
667496
First take 30ml of 1% starch solution and add 6 ml of concentrated HCL acid and distribute them into six test tubes labeled as 'A' TO 'F'. Place them in boiling water bath and take them out at various time intervals like 0', 1', 5', 10', 13' and 15' minutes respectively.\n\nDivide the tubes content into three tubes and do iodine, Fehlings and Benedicts tests in the fractions.\n\nyou can do osazone test in the 15' minute fraction for the conformation of the presence of glucose.\n\nCompare the color developed in different tubes.  It clearly shows difference