Chemistry Reference
In-Depth Information
Sugar is a very dense molecule, making up the majority of the mass
and density of most fruit juices and sugary beverages. The sugar
concentration of drinks can be determined based on the
density
of the
liquid in comparison to sugar solutions of known sucrose concentration.
In this experiment, you will measure the density of sucrose solutions of
known concentration and create a calibration curve. You will then measure
the density of several fruit juices and compare them to the values on the
calibration curve in order to determine their sugar content.
Time Required
30 minutes
Materials
2
electronic balance
2
graduated cylinder (10 to 25 milliliters [ml])
2
small cups or beakers (25 to 50 ml, 10 per laboratory group)
2
calculator
2
standard sucrose solutions (percent mass/volume): 0 percent,
5 percent, 10 percent, 15 percent, 20 percent, and 25 percent
2
various commercial fruit juices (such as apple, grape, cherry,
orange, and mixed fruit)
2
spray cleaner
2
paper towels
2
graph paper
2
ruler
2
science notebook
Safety Note
please review and follow the safety guidelines at the
beginning of this volume.
Procedure
1. Obtain the five standard sucrose solutions and place them into
small cups or beakers labeled as 0 percent, 5 percent, 10 percent,
15 percent, 20 percent, and 25 percent.
