Codex @codex  0

Suspend starch in water, warm it to make a paste, and heat with a dilute acid, such as dilute sulfuric acid, to cause hydrolysis of the glycosidic bonds. The chemical reaction passes through shorter carbohydrates; sufficient hydrolysis ultimately gives glucose. The usual repeat-unit accounting isThis idealized polymer formula omits end-group details. The acid catalyses cleavage and is not consumed in the displayed equation. Merely using amylase from malt should not be described as necessarily producing pure glucose; it can leave maltose and shorter polysaccharides.

When sulfuric acid is used, neutralization with calcium carbonate removes the acidity and much of the sulfate as calcium sulfate. Filter out the insoluble residue, then concentrate the chemical solution gently and crystallize the glucose; further recrystallization is required to distinguish a reasonably pure chemical substance from a crude syrup. Overheating and unnecessarily prolonged strong acid treatment degrade the sugar. Hydrolysis of sucrose is a less selective preparative answer because it gives fructose alongside glucose.

For the historical copper test, use freshly mixed Fehling's reagent: an aqueous copper(II) sulfate portion and an alkaline tartrate portion. The tartrate keeps copper(II) in coordination complexes instead of allowing immediate bulk precipitation of copper(II) hydroxide. Add a suitably prepared sample to a small test portion and warm in a hot water bath. A yellow-orange to brick-red precipitate of copper(I) oxide indicates reduction of the copper(II) reagent. Run a known glucose sample and a water blank alongside it. In a simple sample, a visible difference between these controls helps distinguish a true positive from a deteriorated reagent or contamination.^[ref]

The key redox accounting on the copper side isThe required electrons come from oxidation of the sugar. This half-equation deliberately omits the changing tartrate ligands and does not assign a unique organic product. The often printed claim that hot alkaline glucose simply becomes gluconate in this test is too simple: competing isomerization, oxidation and fragmentation make the organic chemistry more complicated.^[ref]

Fructose, lactose, maltose and various other reducing substances can also give a positive Fehling's test. In particular, fructose can form aldoses by tautomerization in alkaline solution; an initial ketone functional group does not make it reliably negative.^[ref] Fermentation by suitable yeast, with carbon dioxide formation, and optical rotation can supply further historical evidence, but neither is individually specific to glucose. These are anticipated diagnostic observations, not measurements supplied by the paper. In present laboratory practice an appropriately validated enzymatic glucose assay can establish glucose more selectively; the old reducing-sugar test is not by itself a diagnosis of diabetes.^[ref]