In the Food Science study there is a titration for glucose concentration involving qualitive Benedicts and anhydrous sodium carbonate. What is the anhydrous sodium carbonate used for?
Igloo replies The reduction of blue copper(II) ions in Benedicts solution to white copper(I) thiocyanate solid occurs only in solutions which are weakly alkaline. Since fruit juices and other glucose drinks are acidic, it is important to destroy most of the hydrogen ions before the titration is carried out. This is conveniently achieved using a carbonate. Always carry out a risk assessment and check with your teacher before starting any practical work. Risk assessment Before attempting any practical work based on the advice and suggestions on this website, you must do the following. Identify any hazards, assess the risks from these hazards, and then decide appropriate control measures to reduce the risks. You must have these approved by those in authority in your school or college laboratory. Do not rely on what is said on this website. For further guidance see our tutorial on Risk Assessment.
