Food Science
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I am doing a titration for my investigation on the sugar levels between fruit juice and real fruit. Can you tell me the calculations I need to do in order to get the levels of sugar in each once I have done the titration.
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Corrie writes ...
As for sugar content, you need to choose a reducing sugar as a standard to compare with your readings with, since these are the only types of sugar that can be detected using Benedict’s reagent (which I presume you are doing?) Glucose is usually regarded as the representative reducing sugar. You need to carry out a titration with a glucose solution of known concentration which you have made up.
Having titrated your standard solution, you can now compare your titre value with those obtained with the fruit samples and deduce the concentration of reducing sugar in each one.
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updated: 28 July 2008
