Benedict’s solution typically must be heated after mixing with a sample to test for reducing sugars, but there are nuances depending on the specific testing protocol and whether you intend to test for reducing sugars at all. Answer to your direct question

• True: In standard Benedict’s test for reducing sugars, Benedict’s reagent is mixed with the sample and then heated in a boiling water bath. The heating drives the redox reaction that changes the color of the solution from blue to green/yellow/orange/brick-red depending on the amount of reducing sugar present. Some sources emphasize that heating is essential for the reaction to proceed and produce a detectable color change.