A student used the following steps in testing for a non-reducing sugar.
I. added Benedict’s solution to the sugar solution
ll. added dilute hydrochloric acid to the sugar and boiled it;
lll. added sodium hydroxide solution to the solution in ll. and boiled;
IV. added Benedict’s solution to the cooled solution in lll.
Use this information above to answer the question.
What is the importance of step ll in the testing process? To
-
neutralize the sugar solution
- soften the sugar solution
- change the colour of the sugar solution
- increase the acid content of the sugar solution