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.

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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