Barfoed's test
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Barfoed's Test is a chemical test used for detecting the presence of reducing sugars (monosaccharides). It is based on the reduction of copper(II) acetate to copper(I) oxide (Cu2O), which forms a reddish brown precipitate. (Disaccharides may also react, but the reaction is much slower.) A number of other substances, including sodium chloride, may interfere.
It is primarily used in Botany.
[edit] References
- http://www.science.smith.edu/departments/Biochem/Biochem_353/CARBO.html
- William H. Welker (1915). "A Disturbing Factor in Barfoed's Test". Journal of the American Chemical Society. DOI:10.1021/ja02174a036.
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