Barfoed's test

DOI and citation tidying.Barfoed's Test is a chemical test used for detecting the presence of monosaccharides. It is based on the reduction of copper(II) acetate to copper(I) oxide (Cu₂O), which forms a brick-red precipitate. [cite journal
title = Ueber die Nachweisung des Traubenzuckers neben Dextrin und verwandten Körpern
author = C. Barfoed
journal = Fresenius' Zeitschrift für Analyische Chemie
volume = 12
issue = 1
pages = 27
year = 1873
url =
doi = 10.1007/BF01462957] [cite web | work = Biochemistry Laboratory 353 | title = Colorimetric Identification of Unknown Sugars | publisher = Smith College | author = Biochemistry Department | url = http://www.science.smith.edu/departments/Biochem/Biochem_353/CARBO.html] (Disaccharides may also react, but the reaction is much slower.) The aldehyde group of the monosaccharide which normally forms a cyclic hemiacetal is oxidized to the carboxylate. A number of other substances, including sodium chloride, [cite journal | author = William H. Welker | journal = J. Am. Chem. Soc. | year = 1915 | doi = 10.1021/ja02174a036 | page = 2227-2230 | title = A Disturbing Factor in Barfoed's Test | volume = 37 | pages = 2227] may interfere.

It is primarily used in botany.

The test is similar to the reaction of Fehling's solution to aldehydes.

References