A student used the following steps in testing for a non-reducing sugar. I. added Benedict's solution to the sugar solution ll. added dilute hydrochloric acid to the sugar and boiled it; lll. added sodium hydroxide solution to the solution in ll. and boiled; IV. added Benedict's solution to the cooled solution in lll. Use this information above to answer the question. What is the importance of step ll in the testing process? To
A. neutralize the sugar solution B. soften the sugar solution C. change the colour of the sugar solution D. increase the acid content of the sugar solution
