My aim is to design an experiment to compare quantitatively orange fruit, grapefruit and lemon fruit, with respect to the amount of glucose they contain. I will endeavour to make the experiment as fair as possible and aim to minimise the amount of errors.
Aim: My aim is to design an experiment to compare quantitatively orange fruit, grapefruit and lemon fruit, with respect to the amount of glucose they contain. I will endeavour to make the experiment as fair as possible and aim to minimise the amount of errors.
I have been given 4% of glucose solution, benedict's solution and distilled water to find out the concentration of glucose of these three juices; orange, lemon, and grapefruit.
The method of serial dilution has to be done to work out the concentration; this is because the concentration of glucose is far too concentrated. A dilution factor has to be worked out; I will be using a dilution factor of 5, which means the amount of glucose and the percentage of glucose will always divide by 2 as the dilution solution carries on.
Theory
Orange, lemon and grapefruit are all fruits which contain carbohydrates which include reducing sugars. Glucose is a hexose sugar, which is a monosaccharide with six carbon atoms in each of its molecules.
Benedict's solution is a deep-blue alkaline solution used to test for the presence of the aldehyde functional group, CHO - which are present in reducing sugars. Benedict's solution changes colour when a reducing sugar is present because of a chemical reaction, which reduces the Copper II sulphate (which is soluble) to copper I oxide, which is insoluble and produces a precipitate. The benedict's solution changes colour from blue to green, yellow, orange, brown and finally red - as the amount of sugar increases.
Colorimeter
Instruments for the analysis of coloured solutions include the colorimeter. In both these instruments, light emitted from a source passes through the sample to be analysed, and the intensity of the emergent beam is measured by a photoelectric device and recorded on a milliameter. The wavelength of the light incident on the test solution must be controlled: in the colorimeter this is done by placing a coloured filter in the path of the incident light.
I have been given 4% of glucose solution, benedict's solution and distilled water to find out the concentration of glucose of these three juices; orange, lemon, and grapefruit.
The method of serial dilution has to be done to work out the concentration; this is because the concentration of glucose is far too concentrated. A dilution factor has to be worked out; I will be using a dilution factor of 5, which means the amount of glucose and the percentage of glucose will always divide by 2 as the dilution solution carries on.
Theory
Orange, lemon and grapefruit are all fruits which contain carbohydrates which include reducing sugars. Glucose is a hexose sugar, which is a monosaccharide with six carbon atoms in each of its molecules.
Benedict's solution is a deep-blue alkaline solution used to test for the presence of the aldehyde functional group, CHO - which are present in reducing sugars. Benedict's solution changes colour when a reducing sugar is present because of a chemical reaction, which reduces the Copper II sulphate (which is soluble) to copper I oxide, which is insoluble and produces a precipitate. The benedict's solution changes colour from blue to green, yellow, orange, brown and finally red - as the amount of sugar increases.
Colorimeter
Instruments for the analysis of coloured solutions include the colorimeter. In both these instruments, light emitted from a source passes through the sample to be analysed, and the intensity of the emergent beam is measured by a photoelectric device and recorded on a milliameter. The wavelength of the light incident on the test solution must be controlled: in the colorimeter this is done by placing a coloured filter in the path of the incident light.
