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Benedict ‘s reagent is used to find if a reduction sugar is present. Benedict ‘s reagent is used as a trial for the presence of all monossacharides and by and large besides cut downing sugars. These include glucose, brain sugar, mannose, lactose and maltose. Even more by and large, Benedict ‘s trial will observe the presence of aldehydes ( except aromatic 1s ) and alpha-hydroxyl-ketones, including those that occur in certain ketoses. Benedict ‘s reagent contains bluish Cu ( II ) ions ( Cu2+ ) which are reduced to Cu ( I ) ( Cu+ ) . These are precipitated as ruddy Cu ( I ) oxide which is indissoluble in H2O.

In this peculiar experiment, the concentrations of cut downing sugars in three different types of transcribed soft drinks can be determined via colour and mass of precipitate formed. Soft drinks with the highest concentration of cut downing sugars will hold intense brick-red precipitate colour and greater mass of its precipitate when measured with electronic balance.

Research inquiry:

Does the concentrations of cut downing sugars in three different types of transcribed soft drinks available in the school canteen can be determined via clip taken for colour to alter and the mass of precipitate formed in the presence of Benedict ‘s solution?

Hypothesis:

The concentrations of cut downing sugars in different types of soft drinks can be determined with the presence of Benedict ‘s solution. Benedict ‘s reagent contains bluish Cu ( II ) ions which are reduced to Cu ( I ) ions. The mass of precipitate with the highest value indicates the highest concentration of cut downing sugars among the three different canned-soft-drinks. Therefore, the higher the mass of precipitate formed, the higher the concentration of cut downing sugars in the soft drink.

Variables:

Independent variable:

The different types of soft drinks

Definition:

Different types of soft drinks are used in order to change the consequences of the experiment. 20 milliliter of 7UP, Sprite and Orange Mirinda are used for this experiment, each measured by mensurating cylinder.

Dependent variable:

Concentration of glucose in the soft drinks

Definition:

The concentration of glucose is varied in each of the soft drinks. In order to prove for the different concentrations, the mass of precipitate formed and clip taken for the colour to alter are taking into history. The mass of precipitate can be obtained as follows:

[ Mass of precipitate with filter paper ( g ) – Mass of filter paper ( g ) ]

Once the mass is obtained, the concentration of glucose in each of the soft drinks can be calculated as follows:

[ Average mass of precipitate ( g ) ]

Volume of soft drinks ( milliliter )

The colour strength of the precipitate on the other manus is observed via the experiment within 5 proceedingss continuance. The more intense the colour of precipitate formed, the greater the concentration of glucose in the soft drink.

Changeless:

Volume of soft drinks

Definition:

The volume for each of the soft drinks is 20 milliliter. The volume is carefully measured by 100 milliliters mensurating cylinder. The volume needs to be kept changeless in order to guarantee the truth of the experiment.

Duration of the experiment

Definition:

The continuance for this experiment is in the scope of 3-5 proceedingss. Stop ticker is used to take the clip taken for the experiment, get downing from the beaker is being heated.

Uniform rate of warming

Definition:

To guarantee a unvarying rate of warming, the Bunsen burner is adjusted in order to obtain a soft xanthous fire. The beaker which is filled with the H2O bath and boiling tubings are so heated with this soft fire. This is indispensable to do certain that the rate of warming can be sustained.

Apparatus and Materials:

Apparatus

Justification

Measure

Boiling tubings

It is indispensable to make full in 20 milliliter of each of the soft drinks

3

500 milliliter beaker

It is indispensable to make full in 250 milliliter of H2O bath once it is measured by utilizing 100 milliliter mensurating cylinder.

1

100 milliliter mensurating cylinder

It is used to mensurate the volume of the H2O bath and every bit good as the volume of soft drinks

1

Bunsen burner

This allows the warming procedure of the H2O in the beaker.

Stop ticker

Stop ticker is used in order to take the clip taken for the continuance of the experiment, about 5 proceedingss, get downing from the minute the beaker is being heated.

Electronic balance

Electronic balance is used to mensurate the mass of the precipitate formed in each of the boiling tubings

Tripod base

Tripod base is indispensable to back up the beaker during the warming procedure

Wire gauze

Wire gauze is placed on top of the tripod base before the warming procedure begins. This helps to forestall any direct warming towards the beaker.

1

Thermometer

It is used to obtain the suited temperature of the H2O bath ( 37 & A ; deg ; C )

1

Materials

Justification

Measure

Canned soft drinks

Sprite,7UP and Orange Mirinda are used for the experiment.

20 milliliter in each of the boiling tubing

Tap H2O

Tap H2O is heated easy to obtain a H2O bath of 37 & A ; deg ; C

250 milliliter

Filter paper

Filter paper is used in order to filtrate the precipitate formed at the terminal of the experiment.

3

Benedict ‘s reagent

Benedict ‘s reagent Acts of the Apostless as an index to prove for the presence of glucose ( cut downing sugar ) . The colour strength of the precipitates formed would bespeak the different concentration of the soft drinks.

Excess sum in each of boiling tubing

Matchs

Matchs are used to illume up the Bunsen burner

1 box

Aspect 2: Developing a method for roll uping informations

Methodology:

Fix 3 different types of transcribed soft-drinks as follows:

7UP

Fairy

Orange Mirinda

Then, step 20 milliliter of each of the soft drinks by utilizing 100 milliliter mensurating cylinder. Pour the mensural volume of the soft drinks into 3 detached boiling tubings labeled A, B and C severally. Avoid any parallax mistake when taking the reading of the volume. The eyes must be at the semilunar cartilage while taking the measuring.

Drop surplus sum of Benedict ‘s reagent into boiling tubes A, B and C. This allows the sample to be to the full reacted with the reagent.

Following, prepare 250 milliliter of H2O bath. The H2O bath is poured into a 500 milliliter beaker. Water bath is used in this experiment to supply the optimal temperature for the enzymatic reaction.

The setup for heating procedure is prepared. Wire gauze is placed on the tripod base. The wire gauze is indispensable in forestalling direct warming towards the beaker. All of the boiling tubings are placed into the beaker. Then, place the beaker on the tripod base. The Bunsen burner is so lightened up with a soft fire. This is to guarantee the moderate warming on the sample.

Get ready with a stop ticker. The clip is taken when the beaker starts to be heated by the Bunsen burner.

Once the precipitates are formed at the terminal of the experiment, observe the colour of the precipitates formed in each of the boiling tubing. The boiling tubings are left to be cooled down for a few proceedingss.

Weigh the mass of each of the filter documents

After that, filter the precipitate formed from each boiling tubings. Weigh the precipitates together with the filter paper utilizing electronic balance. Do do certain that the balance is read nothing before weighing so that false readings can be avoided.

Record and table all the informations and information.

Plot a graph of concentration of glucose versus type of soft drinks.

Table of mass of precipitate and concentration of glucose in the soft drinks:

Boiling tubings

Type of soft drinks

Volume ( ±0.05ml )

Mass of precipitate ( ±0.01g )

Concentration of glucose in the soft drinks

( gml-1 )

M1

M2

M3

Average mass

A

7UP

20

Bacillus

Fairy

20

C

Orange Mirinda

20

Table of colour strength of precipitates after 5 proceedingss:

Boiling tubings

Color strength of precipitates

A

Bacillus

C

Cardinal point:

M1 = mass 1

M2 = mass 2

M3 = mass 3

Formula for uncertainnesss = Smallest Unit Measurement

2

Mass = smallest graduated table

= ± 0.01 g

Volume = ±0.10 milliliter

2

= ± 0.05 milliliter

Graph of concentration of glucose in soft drinks versus types of soft drinks

Concentration

of glucose in

soft drinks

( gml-1 )

Type of soft drinks

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