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In the Food Science study there is a titration for glucose concentration involving qualitive Benedict's and anhydrous sodium carbonate. What is the anhydrous sodium carbonate used for?
Igloo replies
The reduction of blue copper(II) ions in Benedict’s 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.
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updated: 19 February 2007
