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

The question asks about what Fehling's test measures in carbohydrates by looking at the oxidative state of copper ions.
Option a: Levels of reducing sugars. This is correct because Fehling's test detects reducing sugars that can donate electrons to cupric ions (Cu2+), reducing them to Cu+ and producing a brick-red precipitate of Cu2O. Thus the test reflects the presence and amount of reducing (free aldehyde/ketone) groups in sugars.
Option b: Degree of retrogradation. Retrogradation refers to recrystallization of gelatinized starch upon cooling; Fehling's test does not assess this property, so this is incorrect.
Option c: Levels of amylose content. While amylose content affects some starch properties, Fehling's test is not a direct measure of amylose concentration; it specifically probes reducing capability, making this option inaccurate.
Option d: Degree of gelatinisation. Gelatinisation describes starch brushing and swelling when heated with water. Fehling's test does not quantify gelatinisation, so this choice is not correct.
In summary, only option a appropriately describes the attribute measured by Fehling's test, namely the presence or amount of reducing sugars based on their ability to reduce Cu2+ to Cu+. The other options refer to starch-related processes or components not directly assessed by this chemical test.

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

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