Estimate the Amount of Reducing Sugars
In this experiment, a standard glucose solution of concentration 0.01 M was used. It was diluted into different concentrations. The amount of reducing sugars was determined by Benedict’s test and the results were plotted in a standard curve.
Procedure
- Prepare 1 mL of glucose solutions of different concentrations from a stock
0.01 M glucose solution by adding suitable amounts of distilled water. The
dilution table is shown:
- Peel off the epidermis of the grape, put the grape into a beaker, grind the grape tissue with a glass rod to get as much juice as possible, pour the juice into a measuring cylinder and add distilled water into it up to 25 mL.
- Pipette 1 mL of the prepared diluted juice into a test tube G. Pipette 1 mL of the sugar solutions into test tubes A to F.
- Place 2 mL of Benedict’s solution into each of test tubes A to G. Boil all tubes in a water bath for 5 minutes. Allow the precipitates to settle for 10 minutes. Estimate the amount of precipitates in each tube
Discussion
- The skin and seeds should be removed. They will affect the grinding procedure.
- Excess Benedict’s solution must be added so that all reducing sugars can react.
- Allow the precipitates to settle down before the estimation.
- The amount of reducing sugar estimated must be in term of the amount of glucose.
- If the amount of reducing sugar in a grape is greater than the amount of reducing sugar in 0.01 M glucose solution, we can dilute the grape juice by a dilution factor and do the comparison again.