Difference between revisions of "Fehling's solution"
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*Fehling's "A" uses 7 g CuSO4.5H2O dissolved in distilled water containing 2 drops of dilute sulfuric acid. | *Fehling's "A" uses 7 g CuSO4.5H2O dissolved in distilled water containing 2 drops of dilute sulfuric acid. | ||
*Fehling's "B" uses 35g of potassium tartrate and 12g of NaOH in 100 ml of distilled water. | *Fehling's "B" uses 35g of potassium tartrate and 12g of NaOH in 100 ml of distilled water. | ||
| + | These two solutions should be stoppered and stored until needed. | ||
| + | |||
| + | For the test: | ||
| + | Mix 15 ml of solution-"A" with 15 ml of solution-"B" | ||
| + | Add 2 ml of this mixture to an empty test tube. | ||
| + | Add 3 drops of the compound to be tested to the tube. | ||
| + | Place the tube in a water-bath at 60° C. | ||
| + | |||
| + | A positive test is indicated by a green suspension and a red precipitate | ||
==Projects== | ==Projects== | ||
Revision as of 18:01, 7 February 2016
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| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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Fehling's solution is the name given to a chemical reagent, primarily used to differentiate between water-soluble carbohydrate and ketone functional groups. It can also be used as a test for reducing sugars and non reducing sugars. This reagent is prepared from two solutions, a basic solution of Rochelle Salt and a solution of Copper Sulfate.
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Properties
Chemical
Physical
Availability
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Preparation
- Fehling's "A" uses 7 g CuSO4.5H2O dissolved in distilled water containing 2 drops of dilute sulfuric acid.
- Fehling's "B" uses 35g of potassium tartrate and 12g of NaOH in 100 ml of distilled water.
These two solutions should be stoppered and stored until needed.
For the test: Mix 15 ml of solution-"A" with 15 ml of solution-"B" Add 2 ml of this mixture to an empty test tube. Add 3 drops of the compound to be tested to the tube. Place the tube in a water-bath at 60° C.
A positive test is indicated by a green suspension and a red precipitate
