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    Analysis of Sugar: Objective

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    Nanditha A
    This document provides a procedure to determine the sucrose content in a sugar sample using Fehling's solution. Key steps include: 1) Standardizing Fehling's solution by titrating it against a standard glucose solution. 2) Inverting the sugar sample by boiling it with hydrochloric acid to convert sucrose to glucose. 3) Titrating the inverted sugar solution against Fehling's solution. 4) Calculating the percentage of sucrose based on the volumes used in the standardization and sample titrations.

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    Analysis of Sugar: Objective

    Uploaded by

    Nanditha A
    158 views4 pages
    This document provides a procedure to determine the sucrose content in a sugar sample using Fehling's solution. Key steps include: 1) Standardizing Fehling's solution by titrating it against a standard glucose solution. 2) Inverting the sugar sample by boiling it with hydrochloric acid to convert sucrose to glucose. 3) Titrating the inverted sugar solution against Fehling's solution. 4) Calculating the percentage of sucrose based on the volumes used in the standardization and sample titrations.

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    Sugar Analysis

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    This document provides a procedure to determine the sucrose content in a sugar sample using Fehling's solution. Key steps include: 1) Standardizing Fehling's solution by titrating it against a standard glucose solution. 2) Inverting the sugar sample by boiling it with hydrochloric acid to convert sucrose to glucose. 3) Titrating the inverted sugar solution against Fehling's solution. 4) Calculating the percentage of sucrose based on the volumes used in the standardization and sample titrations.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    158 views4 pages

    Analysis of Sugar: Objective

    Uploaded by

    Nanditha A
    This document provides a procedure to determine the sucrose content in a sugar sample using Fehling's solution. Key steps include: 1) Standardizing Fehling's solution by titrating it against a standard glucose solution. 2) Inverting the sugar sample by boiling it with hydrochloric acid to convert sucrose to glucose. 3) Titrating the inverted sugar solution against Fehling's solution. 4) Calculating the percentage of sucrose based on the volumes used in the standardization and sample titrations.

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    ANALYSIS OF SUGAR

    Objective:

    To determine sucrose content in the given sample of sugar

    Apparatus:

    Conical Flask 250ml -1

    Pipette 20 ml -1

    Balance and Weight box -1

    Wash bottle -1

    Funnel -1

    Glass rod -1

    Measuring jar -1

    Burette 50 ml -1

    Reagents:

    Fehlings solution A, Fehlings solution B, Glucose, Conc: HCl, Methylene Blue indicator

    Theory:

    The sucrose content in the given sample of sugar is to determine using Fehling’s solution in an
    indirect method. For this , standardize Fehlings solution using a standard glucose solution. To find out
    the no:of grams of sucrose equivalent to 1 cc Fehlings solution. This Fehlings solution is titrated
    against inverted sugar solution. If both the weight of sucrose corresponding to 1 cc Fehlings solution
    for the sample sugar will be slightly more because of the impurities present in sample. Here it is
    assumed that glucose is 100% pure. This method can be applied only to reducing sugar. So
    disaccharide and polysaccharides must be inverted or they must be hydrolysed to monosaccarides and
    the estimation can be carried out on the hydrolsed product.
    PROCEDURE

    1) Preparation of reagent

    A) Felhing solution A

    Dissolve 17.3 g of crystalline CUSO4.5H20 in water makeup the solution to 250 ml using
    water in a standard flask.

    B) Felhing solution B

    Dissolve 86.5 gram of sodium potassium tartarate(rochelle salt) in warm water. Dissolve 30
    gram of NaOH in water.Mix the hydroxide and tartarate solution .Cool and make up the solution
    into 250 ml in a standard flask.

    2) Standardization of felhings solution

    a) The standard solution of glucose is prepared by dissolving 2g of glucose in water making up


    the solution to 250 ml.
    b) Mix 10cc of felhings solution A and B each in a conical flask and dilute it with 80cc of water
    and boil gently.
    c) The boiled solution is titrated against the standard glucose solution which is taken in a burette.
    d) The blue colour of the felhing solution gradually disappears and towards the end, methylene blue is used s
    Indicator.

    3) Titration of sugar solution against Fehling's solution.


    a) Weigh 1.5g of sugar and dissolve it in 5ml of water.
    b) Add 5ml of concentrated HCl and boil it until solution turns brown.
    C12H22O11-------------> C6H12O6 (Glucose) +C6H12O6 (Fructose)

    c) After inversion is completed, remove it from the burner and add sodium carbonate until effervescence stops.

    d) Transfer the solution to a standard flask and make it to the mark. Take the solution in a burette.

    e) Take 10cc each of Fehling's solution A & B and add 80cc of water to it in a conical flask.

    f) Titrate this solution against sugar solution taken in a burette. (V2)

    g) Add Methylene Blue indicator towards end of titrations. End point is the complete disappearance of blue
    colour.
    Significance-

    1) Helps in the estimation of sugar component in food stuff.

    2) Helps in checking blood sugar levels.

    3) Can be used to determine the purity of given sugar sample.

    Result
    % of sucrose in the given sample is _________

    Observation
    Standardisation of Fehling solution:
    SI. NO. Volume of Burette Volume of Error
    fehling’s reading glucose
    solution
    (A+B)

    Indicator: Methylene blue

    Titration of Fehling solution against inverted sugar:


    SI.NO. Volume of Burette Volume of Error
    Fehling reading inverted
    solution sugar, V2
    Initial Final
    (A+B)

    Indicator: Methylene blue


    Calculations:

    Weight of glucose (W1) =2g


    Weight of glucose equivalent to 1cc Fehling solution (W2)
    = W1×V1 ∕ (250×20)
    Equivalent sucrose weight (W3) = W2×342/360=

    Weight of sugar (W4) =1.5g


    Weight of sugar equivalent to1cc Fehling solution (W5)
    = W4×V2/ (250×20)
    Percentage of sugar content in given sample=W5/W3×100

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