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PREPARATION OF BENEDICT'S REAGENT (Sugar Assay)
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Author Topic: PREPARATION OF BENEDICT'S REAGENT (Sugar Assay)  (Read 14780 times)
Francis Umeoguaju
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« on: April 10, 2010, 05:05:52 PM »



The Benedict reagent is prepared by dissolving 50g of sodium citrate, 18.75g of sodium carbonate and 31.25g of potassium  thiocyanate in 159ml  of hot distilled water.

This is mixed with 25ml of an 8.38% (w/v) of CuSO4. 5H2O solution. 1.5ml of a 5% solution of potassium ferrocyanide is then added to the mixture with thorough mixing.

The resultant solution is then made up to 250ml by adding distilled water.


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