What is the expected color change in Fehling's test when a reducing sugar is present?

In Fehling's test, what happens to the cupric ion when a reducing sugar is present?

Which of the following statements correctly compares Fehling's test and Benedict's test?

What is the main advantage of using the Tollens test over Fehling's and Benedict's tests?

Why is a negative control important in reducing sugars tests?

Which test for reducing sugars is most suitable for long-term storage and why?

What is a limitation of Fehling's test in detecting reducing sugars?