2. Fill a flask with pure water (0% sugar), another with 0.2M water, another flask with 0.4 M water, and another flask with 0.8M water.
Hypothesis: Altoid and Smarties will dissolve the fastest and Sweet tarts will dissolve the slowest.
of sugar to 25ml of water and dissolve it. When we have the water at
C) Again, rinse the saucepan and then add 250 grams of sugar to your 250ml graduated cylinder and then add water up to the 250ml mark. You will place a small piece of plastic wrap over the top of the graduated cylinder (or parafilm if you have that), and mix the sugar with the water. Then pour the contents into a small saucepan over the stove. You will fill the graduated cylinder up to the 250ml mark again and then pour the tap water into the saucepan as well. You will now heat the mixture on the stove and stir until the sugar has dissolved. Once this has happened, you will remove the solution from the saucepan, pour the solution into a container and label that container 50% sugar solution.
3.Measure and add 0.5g, 1.0g, and 1.5g of sucrose into 3 of the test tubes. Do not add sucrose into the 4th test tube because this will be the control. Lightly shake the test tube to mix the contents together.
After added, pick up the beaker and swirl it around lightly for a short period of time.
1) Pour 25 mL of the 1 M hydrochloric acid into the beaker and rinse the solid by swirling the acid around in the bottom of the beaker.
12.Stir then pour 2.5ml of the enzyme mixture into one of the test tubes not allowing any water from the saucepan into the test tube.