Carbohydrate detection refers to the methods used to identify and measure carbohydrates in various substances, such as food, biological samples, or environmental samples. Common techniques include colorimetric assays, which use chemical reactions to produce a color change, and chromatography, which separates carbohydrates based on their size and structure. These methods are essential in fields like nutrition, biochemistry, and food science, helping researchers and professionals understand carbohydrate content and its implications for health. Accurate detection is crucial for dietary planning, quality control in food production, and studying metabolic processes in living organisms.