Fehling's solution

It is often used in place of Fehling's solution.

The test is similar to the reaction of Fehling's solution to aldehydes.

Maltose has the ability to reduce the Fehling's solution, due to its free aldehyde.

Equal volumes of the two mixtures are mixed to get the final Fehling's solution, which is a deep blue colour.

Benedict's reagent and Fehling's solution are used to test for the presence of a reducing sugar.

The compound to be tested is added to the Fehling's solution and the mixture is heated.

It is unfermentable, but reduces Fehling's solution.

It reduces Fehling's solution and ammoniacal silver solutions.

Fehling's solution Other reducing reagents (opposite)

It is an ingredient of Fehling's solution, formerly used in the determination of reducing sugars in solutions.

Ketones may be distinguished from aldehydes by giving a negative result with Tollens' reagent or with the Fehling's solution.

Fehling's solution is a chemical test used to differentiate between water-soluble carbohydrate and ketone functional groups, and as a test for monosaccharides.

The bistartratocuprate(II) complex in Fehling's solution is an oxidizing agent and the active reagent in the test.

Known as Fehling's solution it is a solution of copper sulfate mixed with alkali and potassium sodium tartrate (Rochelle salt).

Specifically, using Benedict's reagent and Fehling's solution the presence of the sugar is signaled by a color change from blue Cu(II) to reddish copper(I) oxide.

It is used in Fehling's solution and Benedict's solution to test for reducing sugars, which reduce the soluble blue copper(II) sulfate to insoluble red copper(I) oxide.