Sucrose Titration Lab Report

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11. Then add the benedict’s solution to the sucrose beaker.
Put water in the 400ml beaker, and put it on the hotplate to start to boil the water.
12. Then stand the test tubes in boiling water for a few minutes.
13. A color change through green to yellow, brown and finally to red indicates the presence of reducing sugar.
14. Repeat 3 times, washing the materials each time you finish one cycle
15. Then you have our standard for have a standard for the rest of the experiment.
16. Then you have a standard for the rest of the test.
17. Then pour apple juice into a graduated cylinder and measure up to 5ml.
18. Then pour it in the test tube on the rack.
19. Then add hydrochloric acid to break down the sucrose in the apple juice.
20. Do the same for
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Than take the left over 4 beakers with the 4 substances .titrate those to find how much vitamin the substances have.
27. To perform the titration take the pipette 20 mL of the sample solution into a 250 mL
28. Condition your buret and filled with titrant solution. You should check for air bubbles and leaks, before proceding with the titration.
29. Take an initial volume reading and record it in your notebook. Before beginning a titration, you should always calculate the expected endpoint volume.
30. Put paper on the top loading balance and put the vitamin c tablet on to record its weight. Weigh a small piece of paper on an analytical balance. Then place a 500‐mg vitamin C tablet on the paper and weigh the two together
31. Prepare the solution to be analyzed by placing it in a clean Erlenmeyer flask or beaker
32. Dissolve a single tablet in 500 mL of distilled water in a conical flask and add about 150 mL of distilled water, 5 mL of 0.6 mol L−1 potassium iodide, 5 mL of 1 molL−1 hydrochloric acid and 1 mL of starch indicator Solution.
33. Use the buret to deliver a stream of titrant to within a couple of mL of your expected endpoint.
34. Use a wash bottle to rinse the sides of the flask and the tip of the buret, to be sure all titrant is mixed in the
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2Then Titrate the tritate with the 0.002 mol L−1 potassium iodate solution. The endpoint of the titration is the first permanent trace of a dark blue-black colour due to the starch-iodine complex.
36. 3. Repeat the titration with further aliquots of sample solution until you obtain concordant results (titres agreeing within 0.1 mL).
37. Record findings
38. Subtract the initial volume to determine the amount of titrant delivered. Use this, the concentration of the titrant, and the stoichiometry of the titration reaction to calculate the number of moles of reactant in your analyte solution.
39. Then Calculate the results

40. 1. Calculate the average volume of iodate solution used from your concordant titres.
41. 2. Calculate the moles of iodate that reacted forming iodine.
42. 3. Using the equation of the reaction between the iodate ions and iodide ions (below) calculate the moles of iodine formed.
43. 2 IO 3− + 10 I− + 12 H+ → 6 I2 + 6 H2O
44. 4. From the titration equation (below) determine the moles of ascorbic acid reacting. ascorbic acid + I2 → 2 I−+ dehydroascorbic acid
45. 5. Calculate the concentration in mol L−1, of ascorbic acid in the solution obtained from fruit/vegetable/juice. Also, calculate the concentration in

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