Brandon Ugbesia 9/24/2015 Steps and Procedures
1. Blend a 120 g sample of each fruit separately a in a blender with about 50 mL of distilled water. Strain any extra pulp with a cheesecloth. You should have at least around 120 ml of substance.
2. Separate each of the liquids into half and put each half into its own separate individual beakers .So you should have 8 beaker with 100ml of each substance in each of them. Use the first 4 containers that contain the apple, orange, lemon, and cranberry juice to analyze the sugar content each of the substance have by Benedict’s reagent.
3. To measure the sugar content each solution has, use the pure glucose and sucrose has standards …show more content…
Then put it on the beaker on the hot plate and stir the mixture for about 3 minutes until the glucose becomes a liquid. Let it cool down pour it into a graduated cylinder measuring about 4-ml. Transfer the glucose form the graduated cylinder to a test-tube.
5. Then do the same thing for the sucrose using a different beaker, and test-tube.
6. Then wash the beaker, the stirring rod, and the graduated cylinder.
7. Add about 5cm3 of benedict’s solution to a small amount of sample in the glucose test tube. But before you add benedict’s solution to the test tube with sucrose in it add hydrochloric acid to the sucrose to break it down to fructose and glucose.
8. 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. Stand the test tubes in boiling water for a few minutes. A color change through green to yellow, brown and finally to red indicates the presence of reducing sugar. Repeat 3 times, washing the materials each time you finish one cycle.
9. Use the results from the sucrose and glucose tests and you it as your standard for the rest of the
1. Blend a 120 g sample of each fruit separately a in a blender with about 50 mL of distilled water. Strain any extra pulp with a cheesecloth. You should have at least around 120 ml of substance.
2. Separate each of the liquids into half and put each half into its own separate individual beakers .So you should have 8 beaker with 100ml of each substance in each of them. Use the first 4 containers that contain the apple, orange, lemon, and cranberry juice to analyze the sugar content each of the substance have by Benedict’s reagent.
3. To measure the sugar content each solution has, use the pure glucose and sucrose has standards …show more content…
Then put it on the beaker on the hot plate and stir the mixture for about 3 minutes until the glucose becomes a liquid. Let it cool down pour it into a graduated cylinder measuring about 4-ml. Transfer the glucose form the graduated cylinder to a test-tube.
5. Then do the same thing for the sucrose using a different beaker, and test-tube.
6. Then wash the beaker, the stirring rod, and the graduated cylinder.
7. Add about 5cm3 of benedict’s solution to a small amount of sample in the glucose test tube. But before you add benedict’s solution to the test tube with sucrose in it add hydrochloric acid to the sucrose to break it down to fructose and glucose.
8. 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. Stand the test tubes in boiling water for a few minutes. A color change through green to yellow, brown and finally to red indicates the presence of reducing sugar. Repeat 3 times, washing the materials each time you finish one cycle.
9. Use the results from the sucrose and glucose tests and you it as your standard for the rest of the