Fruit growers need to know the concentration of sugars, such as sucrose, in the fruit so that it can be picked at the best time. As the fruit matures the concentration of sucrose increases. The concentration of sucrose can be estimated in a fruit extract by carrying out the non-reducing sugar test. Known concentrations of sucrose are tested and the result for the unknown concentration of sucrose in the fruit extract is compared to them. You will need to: • prepare known concentrations of sucrose solution using simple (proportional) dilution • carry out the non-reducing sugar test on these concentrations • carry out the non-reducing sugar test on the unknown concentration of sucrose solution in fruit extract, U • estimate the concentration of sucrose in fruit extract, U. You are provided with the materials shown in Table 1.1. Table 1.1 labelled | contents | hazard | volume/cm³ --- | --- | --- | --- S5 | 5.0% sucrose solution | none | 60 W | distilled water | none | 100 U | unknown concentration of sucrose solution | none | 20 H | dilute hydrochloric acid | irritant | 50 A | 10g sodium hydrogencarbonate powder | none | – Benedict's | Benedict's solution | harmful | 20 It is recommended that you wear suitable eye protection. If H, A or Benedict's come into contact with your skin, wash off immediately under cold water. Read step 1 to step 19 before proceeding. 1. Set up a water-bath and heat to boiling ready for step 7 and step 13. You will need to make simple (proportional) dilutions of the sucrose solution S5 and prepare the concentrations of sucrose solution: • 4.0% sucrose concentration, to be labelled S4 • 3.0% sucrose concentration, to be labelled S3 • 2.0% sucrose concentration, to be labelled S2. You will need to prepare 10cm³ of each concentration.