1.Why do all sugars give a positive result for Molisch’s test?
91142
because sugar is good
260815
my son's gymnastics coach is diabetic and i have wondered the same thing. someone told me when their sugar is low they can get upset easily but i haven't seen it anywhere in writing.
273458
as drsuria said, + many other sugars depend on what u eat, like for example grapes have a kind of sugar called arabinose which will increase significally in your urine if u ate them.
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Look just below the table; it should have a key there, saying what % of positivity each symbol refers to.  I do not have a Bergey's here at home; we have them in the lab.\n\nAFAICR, each symbol refers to a % of that genus (or species??) which is positive for each biochemical test.  For example, D means most ... something like 90% or more, while d means a minority are positive, say 10% or less.  It is hard to remember, here at home.\n\nAs I said, the book tells you (AFAICR).
516375
Well i Had to take a GT Test when i was pregnant I had to fast the night before go in to the blood lab have a sample taken then i drank a glucose drink and waited an hour had another blood sample taken waited another hour then another blood sample not very fun but that's life turns out i had gestational diabetes and as a result had my baby prematurely( Baby is fine,just stated walking) The tests show how your body copes with glucose in your bloodstream. If its too high then your body may be having trouble producing insulin
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Fehlings solution is used to test for sugar.  Try a diabetic dipstick.
227990
this is high enough to go and see a doctor and get his blood sugar tested also.....\ndon't undermine this,go to a doctor,pleaaaase
709322
ask your phsician to check "fasting glusose level"\n\nI'm not an m.d., but used to have "hypoglycemia"
714556
The acid is used in a test for non reducing sugars. Without it, the test would come out negative, so you hydrolise the sugar produced during photosynthesis to reducing sugars (acid hydrolysis, followed by neutralisation), then perform Benedict's test. So basically the HCl hydrolises the sugar.
117088
its b from glucose see Glycosis for a futher understanding
549842
It's not too much sugar. It could be some sort of bacteremia (bacteria in the blood). There needs to be more tests performed to answer this question with certainty, but it could be a blood infection leading to abnormal erythrocytes. The swollen hands and face make me think that it's an inflammatory response to the infection.
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http://www.google.com/search?btnI=I%27m+Feeling+Lucky&q=polysaccharide+wiki\n\nIt's a complex sugar
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Are you Diabetic? Have you had a recent "Dipstick Urinalysis"? If so, than Diabetics often demonstrate elevated urinary Ketone levels prior to an elevation in serum levels. You can also have false-positive results in dehydration or in the presence of levodopa metabolites, mesna (sodium mercaptoethanesulfonate), and other sulfhydryl-containing compounds.  Why don't you consult your doctor and get the complete formula or visit the Medical library reference section.
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Gluclose toralence test is used to determine if you have diabetes and and at what level.\n\n\nDiabetes often goes undiagnosed because many of its symptoms seem so harmless. \n\nSome diabetes symptoms include:\n\nFrequent urination \nExcessive thirst \nExtreme hunger \nUnusual weight loss \nIncreased fatigue \nIrritability \nBlurry vision \nAlthough doctors and patients alike tend to group all patients with diabetes together, the truth is that there are two different types of diabetes which are similar in their elevated blood sugar, but different in many other ways. Throughout the remainder of these web pages we will be referring to the different types of diabetes when appropriate, but when the topic pertains to both types of diabetes we will use the general term "diabetes".\n\nDiabetes is correctly divided into two major subgroups: Type 1 diabetes and Type 2 diabetes. This division is based upon whether the blood sugar problem is caused by insulin deficiency (Type 1) or insulin resistance (Type 2). Insulin deficiency means there is not enough insulin being made by the pancreas due to a malfunction of their insulin producing cells. Insulin resistance occurs when there is plenty of insulin made by the pancreas (it is functioning normally and making plenty of insulin) but the cells of the body are resistant to it's action which results in the blood sugar being too high.
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"why betaD glucose stabler than alphaD glucose in aquas solution?"\n\nbeta conformation is more stable cuz more branching -OH groups are in equatorial positions than alaph conformation.\n\n"why mutarotation proceeds slowly in heavy water?"\n\nmutarotation need to open the ring first [same reason with why it dosen't mutarotate in pyridine or in phenol alone]\n\n"how to differentiate between erythrose & threose using reduction reaction?"\nreduce both erythrose and threose to alcohol. erythrose is optically inactive, threose is active.\n\n"which D-aldohexoses produce meso-aldaric acid when react with HNO3 ?"\nD- allose and D- galactose\n\n"why do not methylglycosides do not react with fehling's solution & tollen's reagent and do not mutarotate?"\n\nbecause you cant open methylglycosides chain to form the straight chain aldose back. Only aldehyde can react with tollen's agent.
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General Color Tests for Carbohydrates\n\nCarbohydrates are dehydrated when treated with strong mineral acids under non-oxidizing conditions. The free or potentially free aldehyde or ketonic groups of monosaccharides and certain disaccharides are readily oxidized by mildly alkaline solutions of cupric ions; such as Benedict's reagent ( copper sulfate, sodium carbonate, and sodium citrate ). These carbohydrates are called reducing sugars because they reduce cupric (Cu+2)ions to form cuprous (Cu+1) oxide, Cu2O, a yellow to brick-red precipitate. The aldoses are oxidized to aldonic acids (glucose forms gluconic acid), as well as other products. The ketoses yield a mixture of lower molecular weight oxidation products.\n\nProcedure:\n\nBring in different samples of carbohydrates, such as sugars, starches, fruits, vegetables, cookies rice, pasta, beans etc. \n\nWhen performing the following test, run a control tube for each.\n\nMolisch test: a general for carbohydrates.\n\nTo three separate test tubes, add 10 drops of 1% solutions of glucose, sucrose and starch, and dilute each sugar solution with 2 ml. of water. Add 2 drops of alpha naphthol solution (dissolve 10g alpha naphthol in 100 ml. 95% ethyl alcohol ) to each tube and mix. Incline the test tube and slowly and carefully add 3 ml. of concentrated sulfuric acid down the side of the tube to form a layer below the sugar solution. A purple ring at the interface is indicative of a carbohydrate. Additional tests can be performed on apples, celery petioles, carrots, grapes, and onions. \n\nBarfoed's test: a general test to distinguish between monosaccharides and disaccharides. \n\nTo 5 ml. of Barfoed's reagent (dissolve 66.5g of neutral, crystallized copper acetate in 800 ml. of water and add 6 ml. of glacial acetic acid, and make to one liter ), in separate test tubes, add 5 ml. of the 1% carbohydrate solutions, shake the contents of each tube well, and place all of the tubes at the same time in an actively boiling water bath. Heat for 3.5 min. after the water starts boiling again. Timing is important since a false positive test can be obtained for monosaccharides with disaccharides, if the disaccharides are heated for more than 3.5 minutes thereby breaking down ( hydrolyzing ) to monosaccharides. During this period observe the tubes closely and note any change or clarity of the solutions. A positive test for monosaccharides is the appearance of a red precipitate of Cu2O within 1 or 2 minutes, if no precipitate forms it indicates the presence of a disaccharide. Record the time if a reaction ( turbidity )precipitate occurs. For purposes of comparison, it is helpful to make a control tube with 5 ml. of water in place of the sugar.\n\nBenedict's test for Reducing sugars:\n\nPerform the tests on the 1% carbohydrate solutions. Add 5 ml. of Benedict's reagent and 2 ml. of carbohydrate to a test tube and shake each tube thoroughly. Place all tubes in a boiling water bath at the same time. Heat in the water bath for 5-6 min. and observe what happens. Record any changes in color, in the transparencies and in the formation and color of any precipitate.\n\nAdd 4-5 drops of 3M HCl to 5 ml. of 1% sucrose solution and heat in the boiling water bath for 5 min. Treat the 1% starch solution in the same way but extend the heating period to 25-30 min. Apply Benedict's test to 1-2 ml. of each solution in the same manner as before. Compare the results with those obtained without acid treatment.\n\nBial's Orcinol test distiguishes a pentose ( 5 carbons ) from a hexose ( 6 carbons ) monosaccharide.\n\nPipet 4 ml. of each carbohydrate ( 1% solutions ) into separate test tubes. Add 2 ml. of Bial's reagent ( dissolve 6g orcinol in 200 ml. 95% ethanol. Then add 40 drops of 10% FeCl3.6H2O solution ) followed by 5 ml. of concentrated HCl to all the tubes. Mix and stopper the tubes with cotton and heat in a boiling water bath for 10 min. A positive reaction for a pentos is indicat
1094036
J and gand..are both absolutely correct. If you are diabetic and checking your sugar and you are having difficulty controling it you need to see your diabetes management nurse or physician. Now there are a few other things that can also cause a rise in am sugars that would be the use of corticosteroids for the control of inflamation or endocrin disorders. Corticosteroids can actually cause a non diabetic to require the use of diabetic medications during the course of there treatment (that cortisol thing going on there)