Mr. P.I.A.

W Queen’s College, Unit I Biology

Name:
Date:
Lab #:
Title: Quantitative Analysis of reducing sugars
Aim: To determine the relative glucose concentrations of three beverages
Materials/: 1. 12% glucose stock solution (120g in 1000ml)
Apparatus: 2. A named juice
3. A named milk based product
4. A named energy drink
5. A named carbonated beverage
6. Distilled water
7. Benedict’s solution
8. Test tubes (specify number)
9. Pipettes
10. Measuring cylinders
11. Stop watch
12. Water bath

Method
1. Set up the water bath with boiling water.
2. Make up standard glucose solutions of 12%, 10%, 5%, 3%, 1% and 0.5% concentrations
using serial dilutions. The method by which this is done is as follows:
a) Take 11 ml of 12% glucose stock solution and pour into test tube 1
b) Take 1 ml of solution from test tube 1 and add to test tube 2, then add 9 ml water to make
up 10 ml.
c) Take 1 ml solution from test tube 2 and add to test tube 3, then add 9 ml water to make up
10 ml.
d) Take 1 ml solution from test tube 3 and add to test tube 4, then add 9 ml water to make
up to 10 ml.
e) Take 1 ml solution from test tube 4 and add to test tube 5, then add 9 ml water to make up
to 10 ml.
f) Take 1 ml solution from test tube 5 and add to test tube 6, then add 9 ml water to make up
to 10 ml.
3. Carry out reducing sugars test using Benedict’s solution for the glucose solutions at 12%,
10%, 5%, 3%, 1% and 0.5%.
a) Label six test tubes each with the concentration of glucose solution to be placed in it.
Pour 2 ml of the glucose solution in the test tubes.
b) Add 2 ml of Benedict’s solution to each test tube and place the tubes in the water bath for
5-10 minutes.
c) Record all colour changes.
4. Carry out the reducing sugars test using Benedict’s solution on the beverages identified.
a) Label three test tubes with the name of each beverage and pour 2 ml of each juice into the
appropriate test tubes.
b) Add 2 ml of Benedict’s solution to each test tube and place tubes in the water bath for 5-
10 minutes.
c) Record all colour changes.
Mr. P.I.A.W Queen’s College, Unit I Biology

5. Compare the colours observed in the beverages to those in the glucose solutions of known
concentration.
6. Based on the colour changes observed, estimate the concentrations of reducing sugar in each
beverage.

Results:
Concentration of Sucrose Solution Colour Change with Benedict’s Reagent

Beverage Colour Change with Estimated

Benedict’s Reagent Concentration of
Reducing sugar

FORMAT:
Name
Date
Lab # (Leave Blank)
Title
Aim
Apparatus/Materials (You can separate)
Diagram
Method
Results
Discussion
Sources of Error AND/OR Precautions AND/OR Limitations (Any TWO)
Conclusion
Reference (APA format)