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To estimate the sugar content of different fruit solutions.
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| Submitted: Tue Nov 04 2003
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Quantitative Estimation of Sugars Aim: to estimate the sugar content of different fruit solutions. Hypothesis: Lemon, Melon and Grape are all fruits which contain carbohydrates which include reducing sugars. Glucose is a hexose sugar. Benedict's solution is a deep-blue alkaline solution used to test for the aldehyde functional group, CHO - which are present in reducing sugars. Benedict's solution changes colour when a reducing sugar is present because of a chemical reaction, which reduces the Copper II sulphate (which is soluble) to copper I oxide, which is insoluble and produces a precipitate. The benedict's solution changes colour from blue to green, yellow, orange, brown and finally red - as the amount of sugar increases. I expect to find that lemon will have the least sugar content and the melon to have the most. I predict that Melon juice would have the a more red precipitate colour solution followed by grape juice with a slight...
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