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Q. Determine the sucrose content in a sample of honey?
This activity will help you to:
• estimate the non-reducing sugars and total sugars in a sample of honey, • check the conformance or non-conformance of the samples to the standards, and • detect adulteration of honey with commercial sugars.
Reagents Required
1) Standard invert sugar solution: Weigh accurately 0.985 g of sucrose and dissolve in 500 ml of water. Add 2 ml of conc. H2SO4. Boil gently for 30 minutes and keep aside for 24 hours. Neutralize this with Na2CO3 and make the final volume to 1000 ml. 30 ml of this solution contains 0.05 g of invert sugar.
2) Fehling A and Fehling B
3) Methylene blue indicator.
4) 0.4 N HCl
5) 0.6 N NaOH
Materials Required
Burette
Pipette
Conical flask
Beaker
Distilled water
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