IA # 2

DATE: October 19, 2016

TITLE: BIOLOGICAL MOLECULES- Carbohydrates

AIM:

To Determine the Relative Concentration of Reducing Sugars present in a Sample of Orange

juice, Grape fruit juice and Lemon juice

APPARATUS:

Bunsen burner, tripod stand, gauze, 4 % glucose solution, six test tubes, distilled water, 5 cm3
syringes, benedicts solution, beaker and tongs.

METHOD:

Using a syringe, 1 cm3 of 4 % glucose solution was placed into a test tube and this test tube was
labelled 4%. Again, by the use of a syringe, 5 cm3 of 4% glucose solution was placed into another
test tube and 5cm3 of distilled water was added to the solution. This yielded 2 % glucose
solution. From this new formed solution, 1 cm3 was placed into a test tube and this test tube
was labelled 2%. To the remaining 9 cm3 of 2 % glucose solution, 9 cm3 of distilled water was
added. This was gently swirled and from this now 1 % solution, 1 cm3 was removed using a
syringe and placed in a test tube labelled 1 %. 1 cm3 of orange juice, grape fruit juice and lemon
juice was placed in three test tubes and labelled respectively. Again, by the use of a syringe, 5
cm3 of benedicts solution was added to each test tube making the total volume in each test tube
6 cm3. A water bath was prepared and the test tubes were all placed in the bath. Upon
observation of colour changes, the test tubes were removed from the bath using tongs and
placed on a test tube rack to make comparisons.

OBSERVATIONS:

TABLE SHOWING THE COLOUR CHANGES OF THE STANDARD GLUCOSE SOLUTIONS UPON CARRYING
OUT THE BENEDICTS TEST

CONCENTRATION OF STANDARD COLOUR CHANGES

SOLUTION

4%

2%

1%