一、生物组织中还原糖、脂肪和蛋白质的鉴定实验1.在对还原糖的鉴定中,我们进行了以下改进,不仅缩短了实验时间,实验效果也很明显。(1)控制水浴温度及加热时间。由于斐林试剂中的Cu(OH)2溶液对热不稳定,故温度超过80℃便脱水生成黑褐色的CuO。经多次试验验证发现,此实验水浴加热较理想的温度范围为60～70℃。在60～70℃的水中加热20s后,试管内的溶液中就会出现砖红色沉 First, the identification of reducing sugars, fats and proteins in biological tissues Experiment 1. In the identification of reducing sugars, we made the following improvements, not only shorten the experimental time, the experimental effect is also obvious. (1) control the bath temperature and heating time. Since Fe (OH) 2 solution in Fehling's reagent is unstable to heat, it will dehydrate to a dark brown CuO when the temperature exceeds 80 ° C. After many tests, it is found that the ideal temperature range of this experimental water bath is 60 ~ 70 ℃. After heating in water at 60 ~ 70 ℃ for 20s, the brick red sinking appeared in the solution in the test tube