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Answer:- It requires energy for the Cu2+ ions in the Benedicts to be reduced to Cu+

Explanation:-

Benedicts reagent indicates a reducing sugar because it consists of copper (II) sulphate in an alkaline solution. Its distinctive blue colour turns brick red when it is added to a reducing agent because the Cu2+ ions will be reduced, resulting in copper (I) sulphate, which is brick red. This is where the term "reducing sugars" comes from. All sugars that reduce the benedicts have an available aldehyde or ketone group. It is this group that provides the electron needed to reduce the Benedict's. Because of ionisation energies, even when the reducing sugar is present energy is required to remove the electron from the valence shell. This is why heat is required. It does not, as the previous answer stated, have anything to do with enzymes. Enzymes are globular protein molecules whereas saccharides are ring structured carbohydrate molecules. Do not use any of that answer in any work you might do!

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Q: Why do you heat substanses with Benedict's reagent with them while testing?
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