|MadSci Network: Chemistry|
Copper, as the cupric salt, is reduced by glucose to cuprous oxide. This reduction to a red colored cuprous oxide can be used as a measure of certain sugars present. However, this does not distinguish between mono, di, and polysaccharides. For example, there are non-reducing disaccharides- sucose and trehalose (present in mushrooms), and reducing disaccharides- lactose (in milk), maltose,cellobiose, etc. For a copper reduction test, one usually uses a Fehling solution-a combination of cupric hydroxide, sodium hydroxide, and sodium tartrate.Also, there are other copper solutions used for sugar analysis. There are tables relating to the amount of sugar to the amount of cupric ion reduced. I think that you need some hands on instruction on the use of copper salts to determine sugars in foods. Possibly, a high school chemistry teacher could help.In addition, you really need some background instruction in chemistry to know what exactly that you are doing, how accurate the test is, and what does it really mean. By the way, check with a trainer or exercise physiologist on what type of carbohydrate food is needed or helpful, if indeed anything special, before working out. Good luck!
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