Mung bean seeds contain an enzyme that is used to hydrolyse (break down) sucrose into reducing sugars. This enzyme is essential to provide the reducing sugars needed for the seeds to grow. When mung bean seeds are soaked in sucrose solution, some of this enzyme diffuses into the surrounding solution and hydrolyses the sucrose. enzyme from seeds sucrose glucose and fructose The apparatus was set up as shown in Fig. 1.1. [Figure 1.1] Samples of the sucrose solution were removed at 10 minutes (sample S1), at 15 minutes (sample S2) and at 30 minutes (sample S3) after adding the sucrose solution. You are required to: • make a serial dilution of 1.0% reducing sugar solution, R • carry out the Benedict's test on each concentration of reducing sugar • carry out the Benedict's test on S1, S2 and S3 • estimate the concentration of reducing sugar in S1, S2 and S3. You are provided with the materials shown in Table 1.1. [Table 1.1] It is recommended that you wear suitable eye protection. If Benedict's comes into contact with your skin, wash it off immediately under cold water.