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Aim/Objective
To compare the concentration of reducing sugars in three different types of canned soft-drinks available in the school canteen.
Background information:
Reducing sugars are any sugars that in basic solution forms some aldehyde or ketone. This allows the sugar to act as a reducing agent, for example in Benedict's reaction.
[1]Reducing sugars include glucose, fructose, glyceraldehyde, lactose, arabinose and maltose. All monosaccharides which contain ketone groups are known as ketoses, and those which contain aldehyde groups known as aldoses.
Benedict's reagent is used to determine if a reducing sugar is present. Benedict's reagent is used as a test for the presence of all monossacharides and generally also reducing sugars. These include glucose, galactose, mannose, lactose and maltose. Even more generally, Benedict's test will detect the presence of aldehydes (except aromatic ones) and alpha-hydroxyl-ketones, including those that occur in certain ketoses. Benedict's reagent contains blue copper(II) ions (Cu2+) which are reduced to copper(I) (Cu+). These are precipitated as red copper(I) oxide which is insoluble in water.
In this particular experiment, the concentrations of reducing sugars in three different types of canned soft drinks can be determined via color and mass of precipitate formed. Soft drinks with the highest concentration of reducing sugars will have intense brick-red precipitate color and greater mass of its precipitate when measured with electronic balance.
Research question:
Does the concentrations of reducing sugars in three different types of canned soft drinks available in the school canteen can be determined via time taken for color to change and the mass of precipitate formed in the presence of Benedict's solution?
Hypothesis:
The concentrations of reducing sugars in different types of soft drinks can be determined with the presence of Benedict's solution. Benedict's reagent contains blue copper(II) ions which are
To compare the concentration of reducing sugars in three different types of canned soft-drinks available in the school canteen.
Background information:
Reducing sugars are any sugars that in basic solution forms some aldehyde or ketone. This allows the sugar to act as a reducing agent, for example in Benedict's reaction.
[1]Reducing sugars include glucose, fructose, glyceraldehyde, lactose, arabinose and maltose. All monosaccharides which contain ketone groups are known as ketoses, and those which contain aldehyde groups known as aldoses.
Benedict's reagent is used to determine if a reducing sugar is present. Benedict's reagent is used as a test for the presence of all monossacharides and generally also reducing sugars. These include glucose, galactose, mannose, lactose and maltose. Even more generally, Benedict's test will detect the presence of aldehydes (except aromatic ones) and alpha-hydroxyl-ketones, including those that occur in certain ketoses. Benedict's reagent contains blue copper(II) ions (Cu2+) which are reduced to copper(I) (Cu+). These are precipitated as red copper(I) oxide which is insoluble in water.
In this particular experiment, the concentrations of reducing sugars in three different types of canned soft drinks can be determined via color and mass of precipitate formed. Soft drinks with the highest concentration of reducing sugars will have intense brick-red precipitate color and greater mass of its precipitate when measured with electronic balance.
Research question:
Does the concentrations of reducing sugars in three different types of canned soft drinks available in the school canteen can be determined via time taken for color to change and the mass of precipitate formed in the presence of Benedict's solution?
Hypothesis:
The concentrations of reducing sugars in different types of soft drinks can be determined with the presence of Benedict's solution. Benedict's reagent contains blue copper(II) ions which are