Experiment to Measure the Concentration of Two Sugars

This experiment was performed to determine the glucose concentration in selected drinks, Coke and Gatorade. Absorbance readings were measured providing us with values to then calculate the glucose concentration, these values were then compared with theoretical values. Results that were obtained from the experiment fell short of the theoretical values which resulted from human error.

1. What is meant by “sugar”? What is a “carbohydrate”? How are “sugars” and “carbohydrates” related? Answer: Sugar- a sweet tasting carbohydrate found in living tissues and exemplified by glucose and sucrose. Carbohydrate-molecules that contain carbon, hydrogen, and oxygen. The body converts carbohydrates into sugar.

The type of sugar affects the rate of cellular respiration because each sugar is classified as either a monosaccharides, disaccharides or polysaccharides. The data from this experiment was collected by the amount of carbon dioxide produced from the type of sugar that was used. The data was then analyzed using a line graph. Data was also collected in class averages. There were three sugars in this experiment, glucose, lactose, and fructose. An example of a monosaccharides would be glucose and fructose. The slope for glucose should be about 283.07. The slope for fructose should be about 269.77. Second, an example of a disaccharides would be lactose. The slope for a disaccharide in this experiment should be about 67.055. The data shows that

Sugar comes from planta that are sugar canes are sugar beets. The sugar itself has carbonhyrate which is divided into 2 parts, fructose and glocose. In the u.s (united states of america) people consume over 28 kg of added sugar per year. At out age (11 and up including adults) we should have atleast 30 grams of free sugar and kids age 4-6 should have atleast 19g. Kids that are 7-10 should have a maximum of 24g of free sugar. Natural sugar is found in fruits and vegetables such as, blueberries, watermelons, carrots and cucumbers ect. But food made by us and fsctories contains lots of added sugar that we dint need in our daily diet. Sugar has no nutrition, ptotiens, minerals and fibre compare to natural sugar. Sugar is added to our food and drink

Sugar(C12H22O11) what: sugar is a sweet crystalline carbohydrate obtained from mainly sugarcane and sugar beets consisting mainly(activated by) of sucrose and

However, other indicators for the rise of obesity may include: diet, exercise, and changes in a person’s lifestyle. Sugars produce energy in the form of calories providing building blocks for other molecules in, which the body requires such as fats and proteins. Other benefits it provides other than as a sweetener consist of: texture, functions as a preservative, helps with brown baked foods, provides fermentable sugars, retains moisture, decreases the harsh vinegar or acid bite, regulates melting, boiling, and frizzing points in certain products (“About High Fructose Corn Syrup,”

Sucrose is a disaccharide of glucose and fructose but it is not an essential nutrient. Fructose can only be metabolized by the liver and is in a slightly higher ratio in high fructose corn syrup than in the white form of sugar. When sucrose is ingested

In the sugar dissolving lab we experimented how long it would take to dissolve the same amount of sugar in different temperatures of water. Sugar can take a long time to dissolve in different temperatures. Anywhere from ten seconds to two minutes to dissolve in water. I wonder if there is a specific time difference between the three water temperatures. I had more than one hypothesis in this lab.

Even though the basic terminology of sugar is known, there are clever ways in wording, which is hidden on food labels. Food labels can be actually tricky to read, not all sugar is officially called sugar, and some are named by the chemical names. “Aside from the obvious ones, added sugar can appear as agave nectar, can crystals, corn sweetener, crystalline fructose, dextrose, evaporated cane juice, fructose, high-fructose corn syrup, invert sugar, lactose, maltose, or malt syrup” (Running & Fitnews 2). Any form of sugar that is not natural in foods are added sugar including honey. Food labels only show the total amount of sugar; it does not distinguish between the natural sugar and the added sugar. A study in the Journal of the Academy of Nutrition and Dietetic reveals, “That some 75 percent of packaged foods harbor caloric sweeteners” (Masters) Added sugars are in places such as ketchup, yogurt and salad dressings. “One tablespoon of ketchup contains around 4 grams (around 1 teaspoon) of sugar” (Central European 41). When looking at a package that reads “Low Fat” do not trust that it has low sugar as well, manufactures add sugar when they remove fat and moisture, to help retain flavor and moisture (Shaffer). Understanding how sugars are hidden in everyday foods, is essential to eating healthy and in losing the

What is sugar well sugar has 56 different names and types such as health sugar like fruit,and added sugar, which is usually made in factories and is highly processed. There are natural sugar like honey,organic evaporated cane juice,syrup from agave,brown rice and maple. Other names for sugar are sucrose,glucose and fructose. The most frequently used sugar would have to be Regular or white sugar which is mostly found in every home and commonly used in homes and cooking. In the United States about 7.2 million metric tons of sugar was produced in 2009/2010. In 2015/2016 about 165.8 million metric tons of sugar was produced. So how can sugar can affect your body in many ways.

Next time I would maybe try this same experiment with different types of foods such as maple syrup and honey to see what effect invertase has on other sweet substances. Some worldly applications that I found fit really well into my project included something’s that I learned along the way that I didn’t know at the start of this experiment. This included things such as how the conversion of sucrose to glucose (using invertase) changes how much glucose we actually digest from different foods. This information could be useful for people to learn which foods are good to eat in moderation not only because they are high in glucose, but also because they are high in sucrose. Also using my experiment and my data, you can determine which foods are safe for someone with diabetes to consume because they don’t contain as much sucrose so later when it comes to digestion, your don’t end up consuming a lot of glucose which could prove harmful for

There are five different tastes in your tongue, salty, sweet, sour, and bitter and umami. Sugar covers four out of five of those tastes. This way you can’t taste the negative aspects of the food. “Well, fructose is a toxic substance that is also abused. By that analogy, we ought to regulate it.” Robert Lustig. Fructose has abuse potential. Evidence from an epidemic, observational, and experimental studies show an association between sugars and overweight. In the study of young adult intakes of sugar reports that the consumption of sweet beverages, especially soft drinks were found to be associated with obesity.

I would like to try and experiment with sugar by maybe, boiling it and seeing how much sugar is actually how much sugar we consume. I could also talk about absorbing and dissolving. Using (sugary substances and non-sugary substances.) I will need, sugar, powder sugar, brown sugar and sugar cubes, a boiling pot, measuring cups and food coloring, and some others. I could also test it out on sugary foods (including fruits) and different brands of sugar. My hypothesis is “Can sugar be more addicting and harmful than other drugs?” for this experiment I needed, sugar, egg shells, water, sugary drinks, sugar materials. For my tests I have done so far, the egg shell in coke changed the

Sucrose, whose chemical formula is C12H22O11, is found in many fruits and vegetables, and most notably in table sugar. It is impossible to consume too much sucrose when eating fruits or vegetables, but consuming an unreasonable amount of table sugar can be detrimental to one’s health.

1. An important physical property - sweetness Determine the relative degree of sweetness of the following carbohydrates by placing a small amount of each on your tongue: glucose, lactose, fructose, sucrose, maltose, and starch. Rinse your mouth with water after each test, using a clean Styrofoam cup. 2.