Hi can anyone tell me what the induced fit hypothesis is for enzymes?
And my second question is how the Benedicts test works. Please can anyone explain both of these, I've been stuck on them for ages! :confused:

Thanks

Hey Nad! I'm sorry, I don't know the first one... perhaps my earlier post that I gave you would help you again?

https://www.askmehelpdesk.com/math-sciences/food-tests-266158.html#post1306948

The Benedict's test, I think, not so sure but I heard it somewhere...

Ok, I think that the reducing sugars, as they are called, reduce the Benedict's solution. These sugars are like reducing agents, hence their name 'reducing sugars'. In the test the Benedict's solution gets reduced, and the sugars get oxidised. When Benedict's solution is reduced, there is that change in colour.

I hope that I've cleared things a bit.

Hey Nad! I'm sorry, i dunno the first one... perhaps my earlier post that i gave you would help you again?

https://www.askmehelpdesk.com/math-sciences/food-tests-266158.html#post1306948

The Benedict's test, i think, not so sure but i heard it somewhere...

Ok, i think that the reducing sugars, as they are called, reduce the Benedict's solution. These sugars are like reducing agents, hence their name 'reducing sugars'. In the test the Benedict's solution gets reduced, and the sugars get oxidised. When Benedict's solution is reduced, there is that change in colour.

I hope that i've cleared things a bit.


Thanks so much, doesn't matter that you can't help with the first one, that's where my teacher can help, and your info on Benedicts solution has helped, you always seem to be helpful! :)