Fehling's test relies on the oxidative state of copper ions to measure which attribute of carbohydrates?[Fill in the blank]

Question

BlackTom AI · Accepted Answer

Question restatement: Fehling's test relies on the oxidative state of copper ions to measure which attribute of carbohydrates?

Option a: Levels of reducing sugars
This is the correct attribute because Fehling's test detects reducing sugars. Reducing sugars can reduce Cu2+ to Cu+ under alkaline conditions, causing a color change or red precipitate (brick-red Cu2O). The test specifically targets the presence and amount of free aldehyde or ketone groups that can act as reducing agents, which is characteristic of reducing sugars.

Option b: Degree of retrogradation
Retrogradation describes the reassociation or crystallization of gelatinized starch upon cooling, not something measured by copper ion oxidation states in Fehling's solution. Fehling's test does not assess retrogradation properties or the crystalline rearrangement of starch.

Option c: Levels of amylose content
Amylose content relates to the proportion of linear α-1,4-linked glucose polymers in starch. While amylose can influence some properties of starch, Fehling's test does not quantify amylose specifically by examining copper reduction states. The test is not a direct measure of amylose concentration.

Option d: Degree of gelatinisation
Gelatinisation is the process by which starch granules swell and lose crystalline structure upon heating with water. Fehling's test is performed under basic conditions and focuses on reducing sugar presence, not on the extent of gelatinisation of starch.

Summary of reasoning: The core principle of Fehling's test is redox chemistry involving reducing sugars, where the carbohydrate's ability to reduce copper(II) ions reflects its reducing power. The other options describe starch properties or processes unrelated to the redox detection performed by Fehling's test.

Fehling's test relies on the oxidative state of copper ions to measure which attribute of carbohydrates?[Fill in the blank]

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