JAWAHAR NAVODAYA

VIDYALAYA

CHEMISTRY INVESTIGATORY PROJECT

TO DETERMINE GLUCOSE CONTAIN

IN DIFFERENT BISCUITS

NAME-
Class- XII A
Roll no.

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 INDEX
1) Certificate of Authenticity
2) Acknowledgement
3) Introduction
-Need of Water
-Purification of Water
-Need for a stable purification technique
4) Theory
-History of Water purification
-Bleaching powder and its preparation
-Use of Bleaching powder in Sterilization
of water
5) Experiment
-Aim
-Pre-Requisite Knowledge
-Requirements
-Procedure

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 CERTIFICATE
This is to certify that this
investigatory project on the
topic ‘TO DETERMINE GLUCOSE
CONTAIN IN DIFFERENT
BISCUITS’ has been satisfactorily
completed BY
………………………………… of class
XII A of JAWAHAR NAVODAYA
VIDYALAYA.

EXTERNAL EXAMINER

CHEMISTRY TEACHER PRINCIPAL

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ACKNOWLEDGEMENT
I feel proud to present my Investigatory project in
Chemistry on the topic “Sterilization of Water
using Bleaching powder” which aims at using
Bleaching powder as a disinfectant and purifier to
make water fit for drinking.

This project wouldn’t have been feasible without

the proper and rigorous guidance of my
Chemistry teacher ……………………… who
guided me throughout this project in every
possible way.

An investigatory project involves various difficult

lab experiments which have to be carried out by
the student to obtain the observations and
conclude the report on a meaningful note.
These experiments are very critical and in the
case of failure, may result in disastrous
consequences. Thereby, I would like to thank
for guiding me on a step by step basis and
ensuring that I completed all my experiments
with ease.

Rigorous hard work has been put in this project

to ensure that it proves to be the best. I hope that
this project will prove to be a breeding ground for
the next generation of students and will guide
them in every possible way.
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 THEORY:
When we think of sugar we probably picture the white
granules you put in cookies, that your parents put in
coffee, or that you put on your cereal. Actually this is
just one kind of sugar, called sucrose, which is
extracted from sugar cane or sugar beets.
Technically sugar is a carbohydrate that occurs
naturally in every fruit and vegetables. It is the major
product of photosynthesis, the process by which plant
transform sun´s energy into food.
Glucose is another type of sugar and is very
important biochemical. For one thing glucose is the
only fuel used by brain cells. Glucose is also an
important source of energy for muscle and other
tissue in the body.
The glucose in your blood comes from food you eat.
Complex carbohydrates found in pasta or cereals, for
example are long chains of sugar molecules that are
broken down by enzymes to simple sugars, such as
glucose. Sucrose or table sugar is also broken down
to form glucose. Because carbohydrates and sucrose in
food are broken down to form glucose, the level of
glucose in our blood goes up after you eat.

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Like most of the chemicals in your blood, the level of
glucose must be tightly controlled .The level of
glucose in your blood is controlled by insulin, a
hormone made in the pancreas. Too little glucose and
your brain and other organs will not have the energy
they need to function .too much glucose in the blood
can cause diabetes, which is a serious and growing
health problem in world.

Food product can be tested to determine

whether they contain reducing sugars through
test known as Benedict´s test or Fehling´s test
.these test can also be used to determine if
sugar is present in certain bodily fluids, such as
urine, which is important for diagnostic testing.

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WHAT IS A REDUCING SUGAR?

Any sugar that forms an aldehyde or ketone in

the presence of an alkaline solution is a reducing
sugar.
Types of reducing sugars include glucose, fructose,
glyceraldehydes, lactose, arabinose and maltose.

BENEDICT’s TEST

To test the presence of reducing sugars, a food

sample is dissolved in boiling water. Next a small
amount of Benedict´s reagent is added and the
solution begins to cool. During next 4-10 minutes
the solution should begin to change color. If the
color changes to blue ,then no glucose is
present .If a high amount of glucose is present,
then color change will progress to green, yellow,
orange, red and then a dark red or brown.

FEHLING’S TEST

To carry Fehling´s test, the solution is diluted in

water and warmed until fully dissolved .Next,
Fehling´s solution is added while stirring. If
reducing sugars are present, the solution should
begin to change color as rust or red colored
precipitate forms. If reducing sugars are not
present, the solution will remain blue or green.
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PRACTICAL APPLICATION

Reducing sugar test such as Benedict´s test and

Fehling´s test can be used to determine whether
sugars are present in urine, which can be
indicative of diabetes mellitus they can also be
used in a qualitative manner such as in titration
experiment, to determine the amount of reducing
sugar in solution.

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 EXPERIMENT
AIM:
To determine glucose content in different
biscuits (preferably of different brands).

MATERIALS REQUIRED:
Sample of biscuit, Pestle and mortar, Test
tube, Tripod stand, Benedict´s reagent,
Fehling´s reagent

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 PROCEDURE:
1. Take sample of biscuit and crush it

2. Take < 1ml of solution of Fehlings reagent

in a test tube.

3.Add 2-3 grams of the crushed sample of

biscuits and add to the solution
(. Put the test tube in water bath

4. Repeat this for Benedicts test.

Britania contain the maximum amount of glucose

followed by activities Britania contains the least
glucose of all the three

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PreCautİonS:

1.Weighing of the sample and reagents

should be accurately done
2. Rinse the test tube properly

3. Test tube should not be disturbed till the color

changes

(. Take down the color readings from the

sample carefully from the color scale provided
on the reagent bottle.

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 BIBLIOGRAPHY:

 NCERT Class XII Text Book for Chemistry

 Chemistry Laboratory Manual Class XII
 www.wikipedia.com
 www.yoyube.com/ALLINVESTIGATORYPROJECTS
 https://t.me/allinvestigatoryprojects

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THANK
YOU

ALL INVESTIGATORY PROJECTS

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