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James MacDonald Drinks For Diabetics Introduction: Glucose is a reducing sugar commonly found in food and drink. It is one of the few molecules to be absorbed rapidly through the stomach wall (water and alcohol are others). Diabetics have little or no control over their blood glucose concentration and it may suffer a rapid increase after eating or drinking. This increase causes a change in blood water potential and harmful increases in blood pressure. The amount of glucose in solution can be determined using Benedict's reagent, an alkaline copper solution that reacts with the reducing carbonyl group (C=O) in some carbohydrates. All monosaccharides and the disaccharides maltose and lactose are reducing. The concentration of reducing carbohydrate can be determined from standard solutions of known glucose concentration. Aim: To carry out an experiment to determine which drinks would be safest for a diabetic person to drink without them having to worry about insulin levels. Apparatus:...

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