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Carbohydrates can be tested using several methods, including the Benedict's test, which detects reducing sugars by producing a color change when heated with the reagent. The iodine test identifies the presence of starch, turning blue-black in its presence. Additionally, the Barfoed's test distinguishes between monosaccharides and disaccharides, where monosaccharides reduce copper ions more readily. Finally, the Molisch test detects the presence of all carbohydrates by forming a purple ring when mixed with a specific reagent.

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1mo ago

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