Question: What is the molecular formula of the chemical for which Nylander's test looks?

full_context: Document 1: Sugars in wine: Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermented completely "dry" (meaning without any residual sugar). Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and "mouth-feel") sometimes encourages winemakers to add sugar (usually sucrose) during winemaking in a process known as chaptalization solely in order to boost the alcohol content - chaptalization does not increase the "sweetness" of a wine.
Document 2: Gluconic acid: Gluconic acid is an organic compound with molecular formula CHO and condensed structural formula HOCH(CHOH)COOH. It is one of the 16 stereoisomers of 2,3,4,5,6-pentahydroxyhexanoic acid.
Document 3: Bismuth oxynitrate: Bismuth oxynitrate is the name applied to a number of compounds that contain Bi, nitrate ions and oxide ions and which can be considered as compounds formed from BiO, NO and HO. Other names for bismuth oxynitrate include bismuth subnitrate and bismuthyl nitrate. In older texts bismuth oxynitrate is often simply described as BiONO. Bismuth oxynitrate was once called magisterium bismuti or bismutum subnitricum, and was used as a white pigment, in beauty care, and as a gentle disinfectant for internal and external use.
Document 4: Ribose: Ribose is a carbohydrate with the formula CHO; specifically, it is a pentose monosaccharide (simple sugar) with linear form H−(C=O)−(CHOH)−H, which has all the hydroxyl groups on the same side in the Fischer projection.
Document 5: Inositol: Inositol or cyclohexane-1,2,3,4,5,6-hexol is a chemical compound with formula C H O or (-CHOH-), a six-fold alcohol (polyol) of cyclohexane. It exists in nine possible stereoisomers, of which the most prominent form, widely occurring in nature, is cis"-1,2,3,5-"trans"-4,6-cyclohexanehexol, or myo"-inositol (former names meso-inositol or i-inositol). Inositol is a sugar alcohol. Its taste has been assayed at half the sweetness of table sugar (sucrose).
Document 6: Sugar: Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars. Diet food substitutes for sugar, include aspartame and sucralose, a chlorinated derivative of sucrose.
Document 7: Guard cell: Guard cells are specialized cells in the epidermis of leaves, stems and other organs that are used to control gas exchange. They are produced in pairs with a gap between them that forms a stomatal pore. The stomatal pores are largest when water is freely available and the guard cells turgid, and closed when water availability is critically low and the guard cells become flaccid. Photosynthesis depends on the diffusion of carbon dioxide (CO) from the air through the stomata into the mesophyll tissues. Oxygen (O), produced as a byproduct of photosynthesis, exits the plant via the stomata. When the stomata are open, water is lost by evaporation and must be replaced via the transpiration stream, with water taken up by the roots. Plants must balance the amount of CO absorbed from the air with the water loss through the stomatal pores, and this is achieved by both active and passive control of guard cell turgor and stomatal pore size.
Document 8: Glucose: Glucose is a simple sugar with the molecular formula CHO. Glucose circulates in the blood of animals as blood sugar. It is made during photosynthesis from water and carbon dioxide, using energy from sunlight. It is the most important source of energy for cellular respiration. Glucose is stored as a polymer, in plants as starch and in animals as glycogen.
Document 9: Sugar alcohol: Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, that comprise a class of polyols. Contrary to what the name may suggest, a sugar alcohol is neither a sugar nor an alcoholic beverage. They are white, water-soluble solids that can occur naturally or be produced industrially from sugars. They are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness. Xylitol is perhaps the most popular sugar alcohol due to its similarity to sucrose in visual appearance and sweetness.
Document 10: Isomaltulose: Isomaltulose is a disaccharide carbohydrate composed of glucose and fructose linked by an alpha-1,6-glycosidic bond (chemical name: 6-"0"-α--glucopyranosyl--fructose). It is present in honey and sugarcane extracts. It tastes similar to sucrose (table sugar) with half the sweetness. Isomaltulose is also known by the trade name Palatinose, which is manufactured by enzymatic rearrangement (isomerization) of sucrose from beet sugar. The enzyme and its source were discovered in Germany in 1950. After evaluation of its basic physiology—reviewed—it has been used as a sugar alternative in foods in Japan since 1985, in the EU since 2005, in the US since 2006, and in Australia and New Zealand since 2007, besides other countries worldwide. Characterization, purity, and analytical methods for commercial isomaltulose are laid down, for example, in the Food Chemicals Codex. Physical and physiological properties of isomaltulose have been summarized; its physical properties closely resemble those of sucrose, making it easy to use in existing recipes and processes.
Document 11: Hydrogen breath test: A hydrogen breath test (or HBT) is used as a diagnostic tool for small intestinal bacterial overgrowth and carbohydrate malabsorption, such as lactose, fructose, and sorbitol malabsorption. The test is simple, non-invasive, and is performed after a short period of fasting (typically 8–12 hours). Even though the test is normally known as a "Hydrogen Breath Test" some physicians may also test for methane in addition to hydrogen. Many studies have shown that some patients (approximately 35% or more) do not produce hydrogen but actually produce methane. Some patients produce a combination of the two gases. Other patients, who are known as "Non-Responders", don't produce any gas; it has not yet been determined whether they may actually produce another gas. In addition to hydrogen and methane, some facilities also utilize carbon dioxide (CO) in the patients' breath to determine if the breath samples that are being analyzed are contaminated (either with room air or bronchial dead space air).
Document 12: Nylander's test: Nylander's test is a chemical test used for detecting the presence of reducing sugars. Glucose or fructose reduces bismuth oxynitrate to bismuth under alkaline conditions. When Nylander's reagent, which consists of bismuth nitrate, potassium sodium tartrate and potassium hydroxide, is added to a solution with reducing sugars, a black precipitate of metallic bismuth is formed.
Document 13: Chemical traffic light experiment: The chemical traffic light is the reaction of the changing in color of the solution which is also related to the blue bottle experiment. One of the early formulas consists of glucose, sodium hydroxide, indigo carmine, and water. Another formula consists of indigo carmine, dye, ascorbic acid (Vitamin C), sodium bicarbonate, sodium chloride, copper(II) sulfate, sodium hydroxide and water. By doing so, chemical waste and the level of corrosive chemicals is reduced. The amount of solid chemicals dissolved in the experiment could be reduced from 60 grams to 6 grams. And the pH could be lowered from 13 to 3 which is easier to neutralize the pH to 7 by adding baking soda before disposal. Also, it is safer and the reactions also occur faster and are easier to perform.
Document 14: Chlorophyll: Chlorophyll (also chlorophyl) is any of several closely related green pigments found in cyanobacteria and the chloroplasts of algae and plants. Its name is derived from the Greek words χλωρός, "chloros" ("green") and φύλλον, "phyllon" ("leaf"). Chlorophyll is essential in photosynthesis, allowing plants to absorb energy from light.
Document 15: Christen Thomsen Barfoed: Christen Thomsen Barfoed (June 16, 1815 – April 30, 1899) was a Danish chemist who devised a way to detect monosaccharide sugars in a solution, now known as the Barfoed's test. Barfoed is also credited with having introduced systematic chemical analyses in Danish agricultural sciences.
ground_truth: CHO