Which solution is used to test for the presence of reducing sugars?

Benedict's solution is specifically designed for the detection of reducing sugars, which include glucose, fructose, and lactose. When mixed with a sample containing reducing sugars and heated, it undergoes a color change due to the reduction of copper(II) ions (blue) to copper(I) oxide (brick-red precipitate). This color change indicates the presence of reducing sugars in the sample.

Iodine solution is used for testing starch, not reducing sugars, as it produces a blue-black color when reacting with starch molecules. Barium hydroxide does not test for sugars but is commonly used in certain chemical contexts and reactions involving proteins or bases. Fehling's solution is similar to Benedict's solution and can also be used to detect reducing sugars; however, it is less common due to the fact that Benedict's solution is more straightforward and reliable for this purpose.