Identify the food substances J, K, and L based on the following experimental results.

Here are the inferences about the food substances:

• J: The formation of a brick-red precipitate with Fehling's solution upon heating indicates that food substance J is a reducing sugar.
• K: The blue-black colour obtained when iodine solution is added to food substance K indicates that K contains starch.
• L:
  • The initial test with Benedict's solution showing no change in colour indicates that L is not a reducing sugar.
  • However, after hydrolysis with dilute hydrochloric acid and subsequent boiling, a yellow precipitate is obtained. This positive result for reducing sugars after hydrolysis indicates that L is a non-reducing sugar (e.g., sucrose), which was broken down into reducing sugars.