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Quantitative test for starch and reducing sugar present in apple and pear
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Biology TAS laboratory report - experiment 1 16th September, 2005
Name (class number): Julie Poon (25) & Fifian Chiang (4) class: F6C
Title: Quantitative test for starch and reducing sugar present in apple and pear
To find and compare the amount of starch and reducing sugars present in apple and pear.
In testing the amount of reducing sugars, the fruits had to be grounded into juice. Since reducing sugars are soluble, the sugar present in the fruit would dissolve into the juice. We can dilute and control the volume of fruit juice when doing the test, hence it is easier to compare the quantity of reducing sugar in the same amount of apple and pear. To test for reducing sugars, Benedict's solution is used. Benedict's solution contains blue copper (II) ions that reduce to red copper (I) oxide precipitates when added to reducing sugars. By comparing the amount of precipitate present at the end of the test, we can find out which fruit contains more reducing sugars.
The independent variable in this test is apple juice and pear juice, the dependent variable is the amount of red precipitate present at
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