Benedict’s reagent is widely used in biochemistry and clinical laboratories to test for the presence of reducing sugars, such as glucose, in a solution. It is commonly employed in medical diagnostics to detect glucose in urine, aiding in the diagnosis of diabetes and other metabolic disorders. In food science, it is utilized to determine the sugar content in various food products, ensuring quality and consistency. Additionally, Benedict’s reagent is used in educational settings to teach students about carbohydrate chemistry and the principles of qualitative chemical analysis. Its ability to produce a color change from blue to green, yellow, orange, or red, depending on the concentration of reducing sugars, makes it a simple and effective tool for these applications.