The test that required the use of heat is the one carried out with Benedict's solution. Benedict's solution is used to test for the presence of reducing sugars, such as glucose and fructose. To perform this test, the food material and Benedict's solution are mixed together and then heated. The heat helps to facilitate the reaction between the reducing sugars and the copper ions in the Benedict's solution, resulting in a color change. The color change indicates the presence and approximate quantity of reducing sugars in the food material.
