Benedict reaction
The Benedict reaction is a detection reaction for reducing sugars , flavonoids and coumarins . It was invented in 1908 by the American chemist Stanley Benedict (1884–1936) and is very similar to the Fehling's probe . In school chemistry lessons, it is even preferable to the Fehling test, as it is less dangerous because of the use of sodium carbonate instead of sodium hydroxide . Carbonate is also preferable to hydroxide as it does not break down carbohydrates. In addition, the ready-made solution is more stable due to the use of sodium citrate instead of potassium-sodium tartrate . For this reason, the Benedict reagent can be kept ready in a ready-made solution and does not have to be freshly combined from Fehling I and Fehling II just before use, as with the Fehling sample.
Individual evidence
- ^ Stanley R. Benedict: A Reagent for the Detection of Reducing Sugars . In: J. Biol. Chem. Volume 1909 , p. 485-487 .