LABORATORY REPORT 1 DATE OF EXPERIMENT 862009 2 HYPOTHESIS

BASES LABORATORY ACCREDITATION GUIDELINES RATIONALE AN ACCREDITED
GENERAL RISK FORM ASSESSMENT GUIDANCE – LABORATORY INTRODUCTION
0 HELSINKI UNIVERSITY OF TECHNOLOGY SYSTEMS ANALYSIS LABORATORY RESEARCH

1 BIOLOGY LABORATORY LABORATORY SAFETY OBJECTIVE LEARN SAFETY
1 INTRODUCTION 11 SCOPE OF THE LABORATORY THE DUBLIN
1 SOFTWARE ENGINEERING LABORATORY SIGNUP SHEET CS 2002

Sample

Laboratory Report

  1. Date of experiment: 8/6/2009

  2. Hypothesis / title: Sugar Content of different soft drinks

  3. Objective: To clarify the claims of the soft drinks producers ---“the sugar contents of “Zero” soft drinks are lower than that of “Non- Zero” soft drinks” are correct. To find out which brand of soft drinks has the lowest sugar content.

  4. Introduction:

Carry out the Benedict’s test. The red precipitate formed from the blue solution indicates the presence of reducing sugar in the soft drinks sample. Weigh the precipitate of different samples and compare their amount to determine the sugar content.

  1. Experimental set-up – labeled diagram(s)hand in by hardcopy already

  2. Procedure of the experiment:

a) To remove all carbon dioxide in the soft drinks, put the sample of the soft drinks into a wide-mouthed container (beaker). Set the container in a warm water bath. Stir the drink vigorously for several minutes, and allow it to stand for 15 minutes. Stir vigorously again and cool the drink back to the room temperature.



b) Dilute the sample soft drinks 1/10 times to the original concentration.

  1. For each sample, put 5cm3 of that into a separate test tube. Add 5cm3 of Benedict’s solution into the test tubes and SHAKE THEM WELL.

  2. Boil the test tubes in a water bath for 5 minutes.

  3. Filter the precipitate by filtration.

  4. Dry the filter paper with the precipitates.

  5. Weigh the precipitates and compare the weight of different sample.

  1. Results :

Mass of the precipitate (g)

0.18

0.13

0.16
For Sample A, when Benedict solution is added into it, a lot of red precipitate is formed. The colour of the filtrate is colourless. It shows that all Benedict solution has been reacted. Sample A contains sugar.


For Sample B, when Benedict solution is added into it, some red precipitate is formed. The colour of the filtrate is blue. It shows that not all Benedict solution has been reacted. Sample B contains sugar that its amount is less than Sample A.


For Sample C, when Benedict solution is added into it, no red precipitate is formed. The colour of the filtrate is blue. It shows that all Benedict solution is not reacted. Sample C contains no sugar.


Weighting the dehydrated filter paper with red precipitate, mass of the precipitate of Sample A and B is 0.18g and 0.13g respectively. It shows that the sugar content of Sample A is higher than that of Sample B.

Sample

A

B

C

Soft drinks

Coca-Cola

7-up

Coca-Cola Zero

Mass of filter paper (g)

0.8

0.8

0.8

Observation

red precipitate

red precipitate

No change

Mass of filter paper after the experiment (g)

0.98

0.93

0.96
The increase in mass of Sample C after the experiment is 0.16g. It is believe that it is due to the remaining Benedict solution on the filter paper and also other substance present in the soft drinks apart from sugar, for example, sugar substitute.








  1. Conclusion:

The claim of the soft drinks producer is correct--- the sugar contents of “Zero” soft drinks are lower than that of “Non- Zero” soft drinks





10122021 26 SEDIMENT LABORATORY PROCEDURES REDWOOD SCIENCES LABORATORY USDA
117 ACCREDITATION NO ISO 15189 TESTING LABORATORYMEDICAL DEPARTMENT 11704
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