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Reducing Sugar Lab Outline-1

This laboratory outline describes an experiment to identify reducing sugars in various food solutions using Benedict's test. The introduction defines carbohydrates and their structures, including monosaccharides like glucose and fructose. The aim is to determine if reducing sugars are present using Benedict's test, which causes a color change in the presence of reducing sugars. Tables will record the original and final colors of glucose solutions and food samples tested with Benedict's to identify positive or negative results. The discussion will explain oxidation, Benedict's original and changed colors, and the chemical reactions between reducing sugars and Benedict's solution identified by varying color levels.

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Dianna Watt
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179 views2 pages

Reducing Sugar Lab Outline-1

This laboratory outline describes an experiment to identify reducing sugars in various food solutions using Benedict's test. The introduction defines carbohydrates and their structures, including monosaccharides like glucose and fructose. The aim is to determine if reducing sugars are present using Benedict's test, which causes a color change in the presence of reducing sugars. Tables will record the original and final colors of glucose solutions and food samples tested with Benedict's to identify positive or negative results. The discussion will explain oxidation, Benedict's original and changed colors, and the chemical reactions between reducing sugars and Benedict's solution identified by varying color levels.

Uploaded by

Dianna Watt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Laboratory outline

Name:
Date:
Lab #
Title: The identification of carbohydrate in various solutions.
Introduction: (things to include)- describe what carbohydrates are and the atoms that make it
up. State the general formula. Differentiate and give examples of monosaccharides (general
formula) and disaccharides. Discuss the classification and properties (include appearance and
solubility) of monosaccharides. Draw the straight chain structures of the most common
monosaccharides and classify them as reducing or non reducing sugars. Describe briefly the
function of each monosaccharides. Use diagrams to differentiate between alpha and beta
glucose and fructose. Use diagrams and briefly describe the structure of sucrose and maltose
and their formation by condensation reactions. Describe the concept of nonreducing and
reducing sugars stating examples.
Aim: to determine if reducing sugars are present in different samples of food solutions using
Benedict’s test.
Materials:
Method:
Observation:
Table showing the starting colour and colour changes of various of glucose solutions ad water
with the Benedict’s test.
Solutions Original colour Results after
Benedict’s test
I
II
III
Water

Table showing the colour changes of various food types with the Benedict’s test.
Food type Original colour Colour change Presence or absence
of reducing sugars

Description of results
Escribe why glucose solutions and were used. Describe the colour changes for water and the
standard solutions. Describe your observations from your food samples- that is whether they
tested positive or negative for reducing sugars. State how much were positive and negative.
Discussion:
Describe what oxidation is and the roles of oxidising and reducing agents. Mention the
monosaccharides and some disaccharides are found in foods (give examples) and that they
are reducing agents and d sugars. Describe the colour of Benedict’s solution and the reason
for its colour. Describe in detail what reactions take place between reducing sugars and
Benedict’s solution. Uses equations to represent the reactions. Describe your varying levels
of colour change and what each colour represent. Explain (if observed) the reason why a food
source may not change colour after the Benedict’s test.
Conclusion: state which samples contained reducing and nonreducing sugars and why.

Diagram to assist with colour change indicators.

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