Chemistry Reference
In-Depth Information
Beverage Calories Total sugar (g)
Sprite™ 100 26
Pepsi™ 100 28
Coca-Cola™ Classic 97 27
Gatorade G Cool Blue™ 50 14
grape Juice 152 36
pineapple juice 132 25
cranberry juice 116 31
apple juice 114 24
orange juice 112 21
grapefruit juice 96 22
Sources: U.S. Department of Agriculture Nutrient Data Laboratory; company information graphics reporting by Karen Kaplan.
Figure 3
Calorie and sugar content of selected beverages
per 8-ounce (oz) (.24 liters [L]) serving: all juices are unsweetened
Connections
In some industries, it is very important to be able to determine accurately
the concentration of sugar in solutions. Examples of these industries
include those that produce syrups, candies, sorbets, ice cream, and
alcoholic beverages. In order to have high-quality finished products,
makers must know the composition of the starting material. For instance,
if a candymaker uses too much sugar while making caramel, the sugars
will crystallize and give the candy a crunchy texture, which is not desirable
in caramel. If the sugar concentration in ice cream or sorbet is too high,
the product may not freeze properly and may not have the desirable
creamy texture. If the sugar concentration in syrup is too low, it will be
thin and watery; if it is too high, it will be cloudy and may crystallize. In
the production of alcoholic beverages, a high sugar content yields a higher
alcohol content in the finished product. Therefore, it is very important to
be able to determine accurately the concentration of sugar in solutions
before a process has begun.
There are two common ways of determining the concentration of sugar
in solutions. The first method involves measuring the density, or
specific
gravity
, of the solution. This measurement requires a device known as
a
saccharometer
, a type of
hydrometer
that uses the
buoyancy
of the
device placed in a solution to measure its density. The second method for
