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Fehling's Test: Which food samples contain reducing sugars? | Virtual Lab

Higher Education
Health Sciences
Biology
Fehling's Test: Which food samples contain reducing sugars?
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About This Simulation

Learn how to perform Fehling’s test for reducing sugars on a variety of food samples. Predict which samples contain reducing sugars and find out how your predictions compare to your results!

Learning Objectives

  • Process a food sample through Fehling’s test for reducing sugars
  • Briefly describe the reaction mechanism that permits the detection of reducing sugars
  • Interpret the results of Fehling's test

About This Simulation

Level:
Higher Education
Length:
15
Min
Accessibility Mode:
Available
Languages:
English

Lab Techniques

  • Fehling's Test
  • Reducing sugars
  • Positive and negative controls
No lab techniques are listed for this simulation.

Related Standards

University:
NGSS:
  • HS-PS2-6
AP:
LB:
No lab techniques are listed for this simulation.

Learn More About This Simulation

Practice makes perfect! In this simulation you will learn how to perform Fehling’s test for reducing sugars on a variety of food samples. You will use your existing knowledge of food macromolecules to predict which food samples contain reducing sugars. You will then process the samples through Fehling’s test, with the help of Dr. One’s step by step guidance, and document your results. How will your predictions compare to your results? Make a prediction Get equipped for Fehling’s test by exploring and assembling the apparatus on the workbench. Now that you’re set up, use your existing knowledge to predict which food samples will contain reducing sugars. Don’t be afraid to make mistakes. Later you will compare your predictions and results. Perform Fehling’s test Learn how to process food samples through Fehling’s test as if you were in a lab! Dr. One will guide you step by step to process your controls and food samples through Fehling’s test. Check out the colorful results of Fehling’s test and use your controls to determine which result is positive. Is it the brick-red precipitate or the blue solution? Combine the theory of Fehling’s test with your observations to interpret your results and discover which food samples contain reducing sugars. Results vs. Prediction Finally, compare your results to the predictions you made earlier. Did you know which food samples contained reducing sugars? Are there any results that are surprising?

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