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In a Food Scienec Topic in the Nuffield A Level Chemistry course in the UK quantitative Benedict's is used to determine the glucose content of drinks after standardisation against a glucose solution of known concentration. I can complete the calculation and know that quantitative Benedict's is used to introduce thiocyanate ions so that white CuSCN is precipitated instead of brick-red Cu2O (presumably to make the end-point easier to see. However methylene blue is suggested as an indicator and I can't discover its function or how it 'indicates' and I have never been able to find or work out an equation for the reaction of glucose with Benedict's solution or even the actual formula of the comnplex Cu (II) ion in Benedict's solution. I, and my student's, would be very grateful for this information. Many thanks
Re: What is the chemistry of quantitative Benedict's solution
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