can someone test the quantity of sugar in a solution?
481495
1. Perform vacuum distillation.  Place the solution in a vacuum flask; apply vacuum (removing air from vessel); apply heat and "boil" the water off.  Collect the condensate and measure its volume.  Weigh the remaining sugar that is left behind in the vacuum flask.\n  -or -\n2. There may be a way to measure the refractive index of the sugar solution.\n-or-\n3. Heat a sample of the solution to determine the boiling point elevation; if you have a table that compares molarity vs. boiling point elevation, you may be able to determine the molarity of the solution by knowing at what temp. the solution boils.\n\n4. You may be able to extrapolate by weighing exactly one cubic centimeter (cc) (volume) of the solution at 25 degrees C.  There may be a table comparing weight of a 1 cc solution at that temp (as the density of 1 cc of water is different than a 1cc sugar solution.
709994
If the solution is unsaturated, then more sugar will dissolve in it and raise the ratio of sugar to water.
727281
syrup is a solution, it is clear and has much sugar dissolved.\nmilk is not a solution, it is not clear, particles are too big\neye drops are solutions, clear\ntomatoe juice is not, not clear\ntap water is, many minerals dissolved
125022
General Color Tests for Carbohydrates\n\nCarbohydrates are dehydrated when treated with strong mineral acids under non-oxidizing conditions. The free or potentially free aldehyde or ketonic groups of monosaccharides and certain disaccharides are readily oxidized by mildly alkaline solutions of cupric ions; such as Benedict's reagent ( copper sulfate, sodium carbonate, and sodium citrate ). These carbohydrates are called reducing sugars because they reduce cupric (Cu+2)ions to form cuprous (Cu+1) oxide, Cu2O, a yellow to brick-red precipitate. The aldoses are oxidized to aldonic acids (glucose forms gluconic acid), as well as other products. The ketoses yield a mixture of lower molecular weight oxidation products.\n\nProcedure:\n\nBring in different samples of carbohydrates, such as sugars, starches, fruits, vegetables, cookies rice, pasta, beans etc. \n\nWhen performing the following test, run a control tube for each.\n\nMolisch test: a general for carbohydrates.\n\nTo three separate test tubes, add 10 drops of 1% solutions of glucose, sucrose and starch, and dilute each sugar solution with 2 ml. of water. Add 2 drops of alpha naphthol solution (dissolve 10g alpha naphthol in 100 ml. 95% ethyl alcohol ) to each tube and mix. Incline the test tube and slowly and carefully add 3 ml. of concentrated sulfuric acid down the side of the tube to form a layer below the sugar solution. A purple ring at the interface is indicative of a carbohydrate. Additional tests can be performed on apples, celery petioles, carrots, grapes, and onions. \n\nBarfoed's test: a general test to distinguish between monosaccharides and disaccharides. \n\nTo 5 ml. of Barfoed's reagent (dissolve 66.5g of neutral, crystallized copper acetate in 800 ml. of water and add 6 ml. of glacial acetic acid, and make to one liter ), in separate test tubes, add 5 ml. of the 1% carbohydrate solutions, shake the contents of each tube well, and place all of the tubes at the same time in an actively boiling water bath. Heat for 3.5 min. after the water starts boiling again. Timing is important since a false positive test can be obtained for monosaccharides with disaccharides, if the disaccharides are heated for more than 3.5 minutes thereby breaking down ( hydrolyzing ) to monosaccharides. During this period observe the tubes closely and note any change or clarity of the solutions. A positive test for monosaccharides is the appearance of a red precipitate of Cu2O within 1 or 2 minutes, if no precipitate forms it indicates the presence of a disaccharide. Record the time if a reaction ( turbidity )precipitate occurs. For purposes of comparison, it is helpful to make a control tube with 5 ml. of water in place of the sugar.\n\nBenedict's test for Reducing sugars:\n\nPerform the tests on the 1% carbohydrate solutions. Add 5 ml. of Benedict's reagent and 2 ml. of carbohydrate to a test tube and shake each tube thoroughly. Place all tubes in a boiling water bath at the same time. Heat in the water bath for 5-6 min. and observe what happens. Record any changes in color, in the transparencies and in the formation and color of any precipitate.\n\nAdd 4-5 drops of 3M HCl to 5 ml. of 1% sucrose solution and heat in the boiling water bath for 5 min. Treat the 1% starch solution in the same way but extend the heating period to 25-30 min. Apply Benedict's test to 1-2 ml. of each solution in the same manner as before. Compare the results with those obtained without acid treatment.\n\nBial's Orcinol test distiguishes a pentose ( 5 carbons ) from a hexose ( 6 carbons ) monosaccharide.\n\nPipet 4 ml. of each carbohydrate ( 1% solutions ) into separate test tubes. Add 2 ml. of Bial's reagent ( dissolve 6g orcinol in 200 ml. 95% ethanol. Then add 40 drops of 10% FeCl3.6H2O solution ) followed by 5 ml. of concentrated HCl to all the tubes. Mix and stopper the tubes with cotton and heat in a boiling water bath for 10 min. A positive reaction for a pentos is indicat
87807
Fill up the can with water and record the volume (v1) of it. Then place the rock sugar in it and record that volume (v2). Then do the following equation: v2 - v1 = x. The x is the volume of the rock sugar.
691897
Have teaspoon of sugar.
802257
The change in the boiling temperature depends on the number of molecules/particles that are dissolved in water and not their size.\nSalt is NaCl and when dissolved in water it dissociates giving Na+ and Cl- (2 particles per "molecule"). Sugar is not an electrolyte (it does not dissociate into ions) and has a bigger molecular weight which means that its molecules are heavier and therefore the same grams of sucrose and salt will correspond to fewer sucrose particles than salt, leading to a lower increase in the boiling point.\n\nThe equation for the change in the boiling point is\n\ndT= i*Kb*1000*g/(MW*G)\n\ni= depends on the solute (substance that is disolved). For non-electrolytes like sugar it is 1. For strong electrolytes like NaCl it is equal (for dilut solutions) to the number of particles coming from the dissociation of the substance. For NaCl it is 2\nKb=0.513 for water\ng= the grams of the dissolved substance (salt or sugar)\nMW its molecular weight\nG= the grams of water that you use.\n\nFor salt MW=58.5\nSugar is the dissacharide sucrose with MW=342\n\nSo for dT=1 and assuming 1000g of water (1 kg)\nFor NaCl\n1=2*0.513 *1000*g / (58.5*1000) =>\ng= 57 grams of salt\n\nFor sugar it would be\n1=1*0.513 1000*g / (342*1000)=>\ng= 666.7 grams of sugar !\nAlso sugar would start forming caramel if you boil such a concentrated solution for enough time.
1083614
You can work on fruit juices and other beverages like colas etc..carry out small analysis to find out how many of them contain glucose/sucrose ie aldoses and ketoses..u can also determine if they contain carboxylic acids,ascorbic acid etc.u can do benedicts/fehling test and lucas test on the different juices.can determine if any kind of OH group is present in those drinks..wt vitamins,wt minerals present.\nA similar kind of study can be done on toothpastes..take different brands of toothpastes,carry out tests on them as which ones contain Flouride,bleach,whitening powders and whiche all contains sugar.
947113
what kind of glucometer machine do you have?? Every machine is different. I have a One touch and I use strips and once the correct steps are followed I obtain my sugar level. No machines don't get blood into them unless inproper steps have happened.
87390
There are several possible answers to this question, depending on what resources you have available to you.  If the solution you are measuring is known to contain only potassium carbonate dissoved in water, you can measure the potassium concentration by either atomic emission or atomic absorption methods and calculate to concentration of the potassium carbonate.  You could measure the carbonate concentration by titration or colormetric methods and calculate the potassium carbonate concentration.  Or you could simply evaporate a known quantity of the water to dryness, weigh the residue and calculate the concentration from those numbers.  \n\nIf you have other compounds in the solution, the last option, gravimetric, pretty much disappears.  The first two options are still practical, unless the other compounds contain potassium or carbonate.  Then, things get a little more complex.
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No. Most sugars can be crystallized.
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Try this link:\n\nhttp://www.sucrose.com/lbeet.html
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Of the three answers given go with the second one.  Sugar is made through a process of washing, cooking, and crystallization into its final, refined form.  Any residual pesticide can be detected by standard testing techniques like gas chromatography.\n\nIs it possible that some miniscule amount of pesticide does get into the sugar?  Yes, but it is probably so low in concentration that it is way below government standards.  As for the drek about "invisible forces" keeping chemists from doing their jobs, take all such answers for the nonsense that they are.
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Benedict's reagent can be used to test for the presence of glucose in urine. Glucose found to be present in urine is an indication of diabetes. 5.0ml of Benedict's qualitative solution is mixed with 0.5ml of urine and the mixture is put in a boiling water bath for 5 minutes. The results are recorded thus:\n\nno precipitate — \nGreen a trace \nyellow + \norange ++ \nred +++ \n\nOnce sugar is detected in urine, further tests have to be undergone in order to ascertain which sugar is present. Only glucose is indicative of diabetes.
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Osmosis in potatoes. \nPut pieces of potato in different conc. of glucose solution and look at the changes.
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The low technology approach is to use a densitometer.  This can be as simple as a hydrometer as used in the brewing industry to check for specific gravity (density).  From a measured density and a known volume and if you know the densities of both liquid components of a binary mixture you can work out the relative proportions of each using simultaneous equations and hence the concentration of one in the other.
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Seems that many factors can vary how much glucose can be in a potato.\n\nPlease see the attached link for a detailed article that is sure to more than answer all your questions concerning glucose in potato's.\n\n\n\nhttp://www.findarticles.com/p/articles/mi_qa4069/is_200409/ai_n9443290