Barfoed's Test for Monosaccharides 2.0

[@holybanana3957]

That was helpful, thanks :*

[@powlowful]

We used Fehling's reagent in class, would this be the same as Barfoed's?

[@ProfessorDrewCollop]

I was not familiar with Fehling's reagent. I looked it up and do appear to be similar. Fehling's reagent contains a strong base; whereas, Barfoed's contains acetic acid. From what I read, with Barfoed's test, different carbohydrates react at different rates. As an example monosaccharides react quickly but disaccharides react more slowly. As a result you can more easily distinguish mono- vs di- saccharides. What has been your experience with Fehling's reagent?