1

HYPOTHESIS: Some of the new natural juices contained more sugar than regular carbonated
drinks.

AIM: To determine which beverage contained more sugar.

APPARATUS:

1. Test tubes
2. Test tube stand
3. Test tube holder
4. Measuring cylinder
5. Beaker
6. Juice sample
7. Carbonated beverage sample
8. Double boiler
9. Dropper
10. Distilled water

REAGENTS:

1. Benedict's reagent

METHOD :

DATA TO BE COLLECTED:

EXPECTED RESULTS:

TABLE SHOWING THE COLOUR CHANGE OF EACH SOLUTION

Sample Colour change

Juice

Carbonated Beverage
 2

DISCUSSION:

Reducing sugars are all monosaccharide's. Monosaccharide's and most disaccharide's reduce
Benedict's solution to an orange/red compound. Sucrose however, is the only common
disaccharide which does not react this way. It is therefore a non-reducing sugar. This experiment
was conducted to determine which beverage was 'sweeter'. This indicates the amount of sugar
present in the beverage. The samples for this test used was a carbonated drink and one of the new
natural juices being sold at school. A yellow/green colour change with the Benedict's solution
indicates that there are traces of reducing sugar, while orange indicates moderate reducing sugars
and red indicates a large amount of reducing sugars. The common chemicals found in both
beverages are sugar, citric acid, sodium benzoate and phosphoric acid. The 'sweetness' of a
beverage indicates the amount of sugar there is in the beverage.

PRECAUTION:

1. Place test tube facing away from students to avoid burns.

2. Use test tube holder to hold test tubes.
3. Rinse test tubes with corresponding chemical to avoid contamination.

SOURCES OF ERROR:

1. Test tubes were not heated long enough.

2. Room temperature affected results.

LIMITATIONS:

1. Quality of Benedict's Solution.

2. Unequal heating of solutions.