Should The Benedict's Experiment Be Used To Test For Reducing Sugars?

In the lab, three experiments were completed: the Iodine experiment, Benedict's experiment and the Biuret experiment to test for starch and glycogen, reducing sugars and protein in the respective order. 12 solutions were given where 11 were known and the 12th was an unknown. The solutions that were supplied can be found in the results and observations section of this report.
When completing such experiments, there are always controls used to make sure the procedure is followed and that no cross contamination happened. There are two types of controls, a positive control that gives a positive result and a negative control that gives a negative result. Although generally in experiments, negative results are frowned upon, when negative results
The reagent that was used is something called the Benedict's solution which was made by a man named Stanley Rossiter Benedict. (Simoni, Hill, Vaughan, 2002) This solution consisted of 17.3g of Copper Sulfate in crystallized form, 173.0g of Sodium Citrate, 100.0g of Sodium Carbonate (anhydrous) as well as 1000.0 cc of distilled water. (Benedict, 1908) Reducing sugars are known as sugars that are oxidized by certain metal ions such as Cu2+ which could be found in the Benedict's solution as well. (Simoni, Hill, Vaughan, 2002) There are three qualitative observations when Benedict's solution is placed into each solution after being heated in boiling water. If the solution turns a red colour, it means that the content of reducing sugars is high, if the colour changes to a yellow, it means that the content of reducing sugars is low, if the solution stays blue, which is the starting colour of the Benedict's solution, then it means that there are no reducing sugars in the solution. An example of a positive control would be the 1% glucose solution which contains high levels of reducing sugars, this mean that the solution should turn red in the presence of the Benedict's solution after being