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    CAPE UNIT 1 Chemistry PND Lab

    Uploaded by

    Chelsea Orie
    This document outlines an experiment to test which beverage, a natural juice or carbonated drink, contains more sugar. The experiment uses Benedict's solution to test for reducing sugars in each sample. The results will be recorded by noting the color change in each solution, with red indicating a high sugar content. It is hypothesized that some natural juices contain more sugar than carbonated drinks.

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    CAPE UNIT 1 Chemistry PND Lab

    Uploaded by

    Chelsea Orie
    294 views2 pages
    This document outlines an experiment to test which beverage, a natural juice or carbonated drink, contains more sugar. The experiment uses Benedict's solution to test for reducing sugars in each sample. The results will be recorded by noting the color change in each solution, with red indicating a high sugar content. It is hypothesized that some natural juices contain more sugar than carbonated drinks.

    Original Description:

    Lab to determine which beverage contained more sugar PnD

    Original Title

    CAPE UNIT 1 chemistry PnD lab

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    This document outlines an experiment to test which beverage, a natural juice or carbonated drink, contains more sugar. The experiment uses Benedict's solution to test for reducing sugars in each sample. The results will be recorded by noting the color change in each solution, with red indicating a high sugar content. It is hypothesized that some natural juices contain more sugar than carbonated drinks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    294 views2 pages

    CAPE UNIT 1 Chemistry PND Lab

    Uploaded by

    Chelsea Orie
    This document outlines an experiment to test which beverage, a natural juice or carbonated drink, contains more sugar. The experiment uses Benedict's solution to test for reducing sugars in each sample. The results will be recorded by noting the color change in each solution, with red indicating a high sugar content. It is hypothesized that some natural juices contain more sugar than carbonated drinks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    1

    HYPOTHESIS: Some of the new natural juices contained more sugar than regular carbonated
    drinks.

    AIM: To determine which beverage contained more sugar.

    APPARATUS:

    1. Test tubes
    2. Test tube stand
    3. Test tube holder
    4. Measuring cylinder
    5. Beaker
    6. Juice sample
    7. Carbonated beverage sample
    8. Double boiler
    9. Dropper
    10. Distilled water

    REAGENTS:

    1. Benedict's reagent

    METHOD :

    DATA TO BE COLLECTED:

    EXPECTED RESULTS:

    TABLE SHOWING THE COLOUR CHANGE OF EACH SOLUTION

    Sample Colour change

    Juice

    Carbonated Beverage
    2

    DISCUSSION:

    Reducing sugars are all monosaccharide's. Monosaccharide's and most disaccharide's reduce
    Benedict's solution to an orange/red compound. Sucrose however, is the only common
    disaccharide which does not react this way. It is therefore a non-reducing sugar. This experiment
    was conducted to determine which beverage was 'sweeter'. This indicates the amount of sugar
    present in the beverage. The samples for this test used was a carbonated drink and one of the new
    natural juices being sold at school. A yellow/green colour change with the Benedict's solution
    indicates that there are traces of reducing sugar, while orange indicates moderate reducing sugars
    and red indicates a large amount of reducing sugars. The common chemicals found in both
    beverages are sugar, citric acid, sodium benzoate and phosphoric acid. The 'sweetness' of a
    beverage indicates the amount of sugar there is in the beverage.

    PRECAUTION:

    1. Place test tube facing away from students to avoid burns.


    2. Use test tube holder to hold test tubes.
    3. Rinse test tubes with corresponding chemical to avoid contamination.

    SOURCES OF ERROR:

    1. Test tubes were not heated long enough.


    2. Room temperature affected results.

    LIMITATIONS:

    1. Quality of Benedict's Solution.


    2. Unequal heating of solutions.

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