# Sugar concentration

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Soda, candy, sweets are extremely tasty because of all the sugar they contain. However, not many people know that there are different types of sugar, and one kind of food can have multiple kinds of sugar. Our bodies actually process the types of sugar differently, and with my science project, I will measure the concentration of two sugars; glucose, and sucrose, in different foods and how sucrose is converted into glucose with an enzyme called invertase, just like it would in our bodies. This will

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Sugar Concentration of Beverages Introduction: Regarding the objective of this lab, five unknown sugar solutions and two beverages were given in order to find the sugar concentrations of each. Concentration is the abundance of a constituent divided by the total volume of a mixture, overall showing how much solute is in a solution. In order to find the concentrations, both substances needed to be weighed and measured and finally have their data plugged into the appropriate formulas for molarity

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adding the sugar, the solution went from a clear color to a white color. Foam started coming up. Table 1 illustrates the balloon size over time for different packets of sugars. Table 1: Data and Results for balloon size as time increases. 0 min 5 min 10 min 15 min 20 min 25 min Group 1 Control 0 cm 10.16 cm 15 cm 17.5 cm 18 cm 18 cm Group 2 1 packet of sugar 0 cm 20 cm 23.5 cm 27 cm 30 cm 30 cm Group 3 2 packets of sugar 0 cm 17.5 cm 21.8 cm 27 cm 28.9 cm 31.3 cm Group 4 3 packets of sugar 0 cm

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liquids, a sugar concentration chart which was a paramount chart in terms of calculating the accepted value, experimental value and the percent error, and finally the last piece of data was the coordinate graph, which helped excogitate our formula that generated a means to calculate the sugar concentration of our three beverages. With these three forms of data in mind, we conducted the experiment, so we can get a sense of the coalition of sugar

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The Effect of Sugar Concentration on Rate of Fermentation Aim: To investigate how concentration of sugar affects the production of carbon dioxide. Hypothesis: If the sugar concentration increases, then the amount of carbon dioxide produced will increased. Variables: The independent variable is sugar concentration. This will be changed by using solutions with different amounts of sugar (2%, 6%, 10%). The dependent variable is rate of fermentation, which will be measured by the amount of carbon

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EXTENDED EXPERIMENTAL INVESTIGATION (EEI) SEMESTER 2, 2015 Investigating the Relationship between Sugar Concentrations and Yeast Fermentation SOPHIE RICHARDS 11A MRS KIRK Abstract: This experiment was performed in order to determine the effect of the amount of sugar on Saccharomyces cerevisiae (yeast) fermentation. This was done by investigating and testing the effect of the amount of sugar upon the yeast fermentation process, and documenting the rate of gas production for a 25mL by-product

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Sugar concentration will increase the yeasts' respiration rate. To explain, when conducting the experiment, there was a better comprehension of what cell respiration is. Cell respiration is known to be an arrangement of metabolic responses, Which amid the test metabolic response was the sugars chemical response, that happened in a eukaryotic cell, known as yeast. Yeast was taken to change over biochemical energy from nutrients into adenosine triphosphate (ATP), and after that releases waste products

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The Effect of Concentrations of Starch and Sugar Solutions on Synthetic Semi- Permeable Membranes Question: Is dialysis tubing selectively permeable? Hypothesis: If one has dialysis tubing, which is dipped in water, filled with Gatorade and starch and is left for 15 minutes, the sugar in the Gatorade will exit the dialysis and into the water. So the dialysis is semi-permeable. Materials: 16 cm dialysis tubing beaker cylinder test tubes transfer pipettes Gatorade Starch solution&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;10

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production of reducing sugars by acid of carbohydrate cereals powder, jams (total sugar content) and jams (reducing sugar content) were performed in order to study reducing sugar production. The study involved hydrolysis carbohydrate cereals powder and jams by immersing in boiling water at environmental temperature. Acid hydrolysis was carried out through reflux boiling for 20 minutes with 10ml 0f 1.5M concentrations of diluted sulphuric acid. Reducing sugars concentrations were determined by spectrophotometry

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yellow- orange color as a result of the interaction between the carbohydrates and phenol. The sulfuric acid causes all non- reducing sugars to be converted to reducing sugars so that this method determines the total sugar present. This method is non- stoichemetric and so it is necessary to prepare a calibration curve using a series of standard known carbohydrate concentration (http://www.merriam-webster.com/dictionary/phenol-sulfuric acid method). Dilute Acid Hydrolysis is a process of hydrolyzing lignocellulosic

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