Benedict’s test is used as a simple test for reducing sugars. A reducing sugar is a carbohydrate possessing either a free aldehyde or free ketone functional group as part of its molecular structure.   This includes all monosaccharides (eg. glucose, fructose, galactose) and many disaccharides, including lactose and maltose. Benedict’s test is most commonly used … Continue reading Benedict’s Test : Principle, Reagent Preparation, Procedure and Interpretation