Benedict solution

(ben′ĕ-dikt″)

[Stanley R. Benedict, U.S. chemist, 1844-1936]
A solution formerly used to test for the presence of sugar. To 173 g sodium or potassium citrate and 100 g anhydrous sodium carbonate (dissolved in 700 mL water) is added 17.3 g crystalline copper sulfate that has been dissolved in 100 mL of water. Sufficient water is added to the mixture to make 1000 mL.
SEE: Benedict test

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