First, each of the experimental solutions (1%-5% solutions) were made according to the table above, including the control solution of 0% sucrose concentration and each solution was divided evenly between two small Ziploc bags labeled with the correct solution. Then, beets were cored and cut to 3 centimeter lengths. After, five beet cores were placed in one of the two bags of each solution. The solutions were left to freeze in the freezer for 24 hours and then taken out to thaw. Once they were all thawed completely, the control solution was poured into a cuvette and put into a colorimeter to measure the opacity of the solution. This was repeated three times and the three trials of results were averaged together. Then, the 1% solution
