What color change indicates the presence of reducing sugars in a food sample using Benedict's Test?

The presence of reducing sugars in a food sample using Benedict's Test is indicated by a color change from blue to green, yellow, or brick-red. This test is based on the ability of reducing sugars, such as glucose and fructose, to reduce copper(II) ions in the Benedict's reagent to copper(I) oxide, which forms a precipitate.

The color change occurs as the concentration of reducing sugars increases. A small amount of reducing sugar may yield a green color, indicating a low concentration. As more reducing sugar is present, the solution can turn yellow or even brick-red, corresponding to higher concentrations of these sugars. The original blue color of the Benedict's reagent is due to the presence of copper(II) sulfate, which is not reduced in the absence of reducing sugars.

Understanding this progression from blue to various shades helps to interpret the results of the test and the relative amount of reducing sugar in the sample effectively. Thus, the correct answer captures the range of possible color changes that indicate the presence of reducing sugars accurately.