Determination of Sucrose after procedure is done? color representaion? science olympiad users included!help!?

Question

yeah i get the if glucosem is present after adding the bendict solution (including hot bath)it turns deep yellow or red......what does that mean if it's deep yellow?
what does it mean if it's red?


plus after that when you add the HC1 and the baking soda....what then? how does that tell me wether or not it has sucrose these procedures are confusing and it's killing me!!!!

here's where i got the procedure...
http://www.soinc.org/events/foodscience/Sucrose_NATC_.pdf

i meant glucose (fyi)

thank you for the answer steve but we're talking 12 year old terms here
srry

Answer 1

If the fruit juice has glucose (or fructose or other reducing sugar) in it, the Benedict reagent should turn an opaque "brick red." If there is nonreducing sucrose instead, the boiling with HCl is supposed to hydrolyze sucrose to its component glucose and fructose. The NaHCO3 is to neutralize excess HCl. The Benedict reagent works best at pH > 7. After hydrolysis, the juice solution should give the positive "brick red" test.