Now we are going to perform Benedict's test. Benedict's test is a test for reducing sugar. I will use also three test tubes. The first test tube is going to be my negative control and I will add an H1 and L of distilled water. The second test tube is going to be a positive control and as you know all monosaccharides are reducing sugars and for a positive control purpose I will use glucose which is a monosaccharide and therefore I will reduce sugar when I am L of glucose. And then I will test for you the milk to see if the milk contains reducing sugar or not. If you need to test more test tubes you just label more test tubes and you do the same procedure. To each of those test tubes with a clean dropper pipette I will add 1 ml of Benedict's agent which is made of a copper sulfate solution. 1 ml in each test tube. This chemical reaction as we have discussed in the lecture requires heat to occur. Therefore I am going to transfer these three test tubes to the water bath to 80 degree water bath for 5 minutes. So 5 minutes in the water bath and we can see the color change. This is Benedict's test after negative control of Benedict's test after 5 minutes in the water bath. The color is still blue, no changing color. The red precipitate can be seen in our positive control test tube. This is the glucose test tube. So it is very obvious the difference between a negative result and a positive result. We take a look at our milk results. There is a changing color. It is definitely not blue. We see this dark orange color as an indicator of the presence of reducing sugar and the milk.