<P> To test for the presence of monosaccharides and reducing disaccharide sugars in food , the food sample is dissolved in water , and a small amount of Benedict 's reagent is added . During a water bath , which is usually 4 -- 10 minutes , the solution should progress in the colors of blue ( with no reducing sugar present ) , orange , yellow , green , red , and then brick red precipitate or brown ( with high reducing sugar present ) . A color change would signify the presence of a reducing sugar . The common disaccharides lactose and maltose are directly detected by Benedict 's reagent because each contains a glucose with a free reducing aldehyde moiety , after isomerization . </P>
<P> To test for the presence of monosaccharides and reducing disaccharide sugars in food , the food sample is dissolved in water , and a small amount of Benedict 's reagent is added . During a water bath , which is usually 4 -- 10 minutes , the solution should progress in the colors of blue ( with no reducing sugar present ) , orange , yellow , green , red , and then brick red precipitate or brown ( with high reducing sugar present ) . A color change would signify the presence of a reducing sugar . The common disaccharides lactose and maltose are directly detected by Benedict 's reagent because each contains a glucose with a free reducing aldehyde moiety , after isomerization . </P>
what color is a negative benedict 's test
what color is a negative benedict 's test
blue
blue