Describe an experiment to show how reducing sugar can be tested in a germinating bean seed

GODS, let's knock this out. To test for reducing sugar in a germinating bean seed, you would use the Benedict's test, which detects the presence of reducing sugars by changing color when heated. Here's how to conduct the experiment: Step 1: Prepare the bean seed extract. • Take several germinating bean seeds and grind them thoroughly using a mortar and pestle. • Add a small amount of distilled water to the ground seeds to create a suspension. • Filter the suspension using a funnel and filter paper to obtain a clear bean extract. This extract contains the soluble substances from the seeds. Step 2: Set up the test. • Pour about 2 cm³ of the bean extract into a clean test tube. • Add an equal volume (about 2 cm³) of Benedict's solution to the test tube. • For comparison, set up a control test tube with 2 cm³ of distilled water and 2 cm³ of Benedict's solution. Step 3: Heat the mixture. • Place both test tubes into a hot water bath (around 80-100°C) for 5-10 minutes. Step 4: Observe and interpret results. • Observe any color changes in both test tubes. • If reducing sugars are present in the bean extract, the Benedict's solution will change color from blue to green, then yellow, orange, and finally a brick-red precipitate. The intensity of the color indicates the amount of reducing sugar. • The control test tube (water + Benedict's) should remain blue, confirming that the color change is due to the bean extract. What's next?