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Benedict’s Quantitative Solution is a test reagent used for detecting and quantitatively determining the amount of reducing sugars present in a substance. All monosaccharides and some disaccharides are reducing sugars—that is, they contain a free aldehyde or α-hydroxyketone group that is capable of reducing copper(II) or iron(III) ions. Sucrose, a disaccharide, is a notable exception in that it is not a reducing sugar.