(Nicholas Shandev Sanjay Sachelle Vj)

CHEMISTRY SBA PROJECT

PROBLEM STATEMENT: Compare the sugar content of juices with the sugar content of
carbonated drinks sold at the local mini-mart.
RATIONALE: Carbonated drinks contain an excess amount of sugar, hence why they provide
a great supply of energy. The purpose of this investigation is to show that juices which contain
natural sugars are safer to consume than carbonated drinks which has an excess quantity of
sugars. Glucose, another name given to sugar, plays an important role in metabolism in our
bodies. The consumption of large amounts of sugar leads to a disease called diabetes, this
disease has been known to be life threatening and affects the functioning of the liver, kidney,
heart and even the brain. Also diabetes has caused many heart related problems such as, heart
attack, hypertension, etc also causing strokes as well. Juices, on the other are safer to consume as
they contain natural sugars such as, fructose, sucrose and glucose. For this research potassium
permanganate is most suitable in determining the sugar content since it is purple and will change
to a pinkish colour if the solution is reduced.

TITLE: Estimating sugar-glucose content/concentration in solution

HYPOTHESIS: Carbonated drinks sold in the local Mini Mart have higher sugar content than
juices.
AIM: To determine if carbonated drinks sold in local Mini Mart have higher sugar (glucose)
content than juices.
APPARATUS + MATERIALS:
 Standard glucose solution concentration 2, 4, 6, 8 and10 and 1 gram per 100mL (2%-10%)
 Distilled water
 8 boiling tubes
 1M sulphuric acid
 0.1M potassium permanganate solution
 1 stop watch
 Plastic syringes 2, 5 and 10mL
 Minute maid (pulpy)
 Minute maid (Portugal)
 Coca cola
 (Nicholas Shandev Sanjay Sachelle Vj)

METHOD:
1. Label all the test tubes i.e. the Minute maid (Portugal), Minute maid (pulpy) and Coca
cola and the other known glucose concentrations from (2%-10%).
2. Use a syringe to place 10mls of glucose solution from (2%-10%) into their respective test
tubes and 10mls of Minute maid (Portugal), Minute maid (pulpy) and Coca cola in
separate test tubes and add 5ml of 1M Sulphuric acid into each solution.
3. Using a syringe add 2ml of 0.1M potassium permanganate into the test tube with the
Minute maid (pulpy), (No distilled water) start the stop watch immediately and record the
time in seconds taken for the first colour change observed.
4. Repeat step 3 for the Minute maid (Portugal), Coca cola and the known glucose
concentrations from (2%-10%) tabulate all readings obtained (the colour change may be
different).
5. Plot a graph of time taken for colour change(s), against known glucose concentration
(%).

EXPECTED RESULTS:
TABLE1: SHOWING THE RATE OF THE GLUCOSE SOLUTION WITH ADDED
POTASSIUM PERMANGANATE TO CHANGE COLOUR.

Concentration of glucose solution (%) Time taken for colour change (seconds ± 0.005)
2

10

12

Minute Maid (pulpy)

Minute Maid (Portugal)
Coca Cola
 (Nicholas Shandev Sanjay Sachelle Vj)

The rate of the glucose solution with added potassium permanganate to change
colour
1200
Time Taken for colour change (seconds)

1000

800

600
Expon. (time taken to
decolourise (seconds +/- 0.005))
400

200

0
0 5 10 15
Concentration of Glucose Solution (%)
 (Nicholas Shandev Sanjay Sachelle Vj)

VARIABLES:
Manipulated variable:
 Types of drink .i.e. Minute maid (Pulpy) Minute maid (Portugal) and Coca cola.
 Also the concentration of the known glucose solutions (0%-12%).

Controlled variable:
 Same syringes for the solutions.
 Volume of the different solutions (10mL, 5mL and 2mL).
 Temperature of boiling tube and solution (all solutions were equilibrated at room
temperature).

Responding variable:
 The time it took for the potassium permanganate solution to change colour.
 Colour change of glucose solution and drinks

PRECAUTIONS:
 When using the syringe to extract the solution, ensure that no bubbles are present as this
can affect the volume of the solution.
 Ensure that the glucose solutions are not kept open for long or left standing when made,
to reduce chances of oxidation.

ASSUMPTIONS:
 Assumed that the time taken for decolourisation of KMnO4 with the minute maid and
coca cola solutions, the reaction is partially visible and all the KMnO4 reacted.
 The higher the glucose concentration the higher the electrons donated and the faster the
reaction.

POSSIBLE SOURCES OF ERRORS:

 Human reaction in recording the time taken for the KMnO4 to decolourise, starting and
stopping the stop watch.
 Inaccuracy in observing the decolourisation/colour change of the Coca cola and Minute
maid.
 (Nicholas Shandev Sanjay Sachelle Vj)

LIMITATIONS:
 Uncertainty with the exact amount of each solution in the boiling tubes because of
syringes.
 Glucose can be easily oxidised on exposure to air.

IMPROVEMENTS:
 Use a freshly-prepared glucose solution to avoid using oxidized glucose or Glucose
stored in airtight container can also be used.
 Use syringes with smaller uncertainty
 Repeat the experiment a few more times to get more accurate results if possible.

REFLECION