Testing for Carbohydrates
The Benedict's test detects reducing sugars and you'll definitely need to know this practical. Grind your sample with water, add equal amounts of Benedict's reagent, then heat gently in a water bath.
Reducing sugars (all monosaccharides and some disaccharides) will turn the solution from blue to orange-brown. The intensity tells you the concentration - from not present (blue) through low, medium, to high orange−brown.
For non-reducing sugars, you need an extra step. Take your failed Benedict's test, get a fresh sample, add HCl to break down molecules, then neutralise with sodium hydrogen carbonate before doing Benedict's test again.
The iodine test for starch is beautifully simple - add potassium iodide drops to your sample and shake. Starch's coiled structure traps iodine, turning the solution from yellow to blue-black.
Exam Tip: Remember the colour changes - Benedict's goes blue to orange-brown, whilst iodine goes yellow to blue-black for starch!