Fehling's Test is a chemical test used to detect the presence of reducing sugars, such as glucose and fructose. It involves mixing a sample with Fehling's solution, which contains two solutions: Fehling's A (copper(II) sulfate) and Fehling's B (alkaline tartrate). When heated, the reducing sugar reduces the blue copper(II) ions to form a red precipitate of copper(I) oxide, indicating a positive result. This test is commonly used in laboratories and educational settings to demonstrate the reducing properties of certain carbohydrates. It is particularly useful in distinguishing between reducing and non-reducing sugars, making it an important tool in carbohydrate chemistry.