Fehling's solution II
Boiling point (bp) 100 °C
ADR 8 II
excl. VAT. | 1 l per Pack Qty.
Art. No. N056.1
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Analysis of FoodCarl ROTH also offers reagents suitable for food analysis.
On the following pages, you will find the determination of
• Nitrogen according to Kjeldahl
and the determination of the
• Iodine value
• Acid value
• Peroxide value
• Saponification value
as well as other determining factors such as
• Hydroxyl value
• Fluoride ions
Determination of SugarFehling’s test:Fehling’s test is used to identify reducing agents, such as aldehydes and reducing sugars. Combining the two separate solutions (Fehling’s I and Fehling’s II) produces a deep-blue tartrate-copper(II) complex. Adding a reducing sample then causes a red pigment consisting mainly of copper(I) oxide to precipitate out of the mixture. This change in colour does not happen in the presence of sucrose or ketones.