Sugar in Food

Objectives

• Show knowledge and understanding of the structure and properties of sugars
• Show knowledge and understanding of how sugar tests work

Theory Presentations/Assessment - Sugar in Food

• Sugars
• Regulating Foods
• Sugar Consumption and Health
• Diabetes
• Added Sugar
• Checking Food Labels
• What are Sugars?
• Naming Sugars
• Classifying Monosaccharides
• Glycosidic Bonds
• Sugars in Open-Chain Form
• Fructose
• Glucose
• Sucrose
• Reducing Sugars
• The Benedict's Test for Sugar
• Testing for Reducing Sugars
• Testing Foods for Reducing Sugar
• Testing Foods for Non-Reducing Sugar
• Positive and Negative Results
• What Can Go Wrong?
• Summary

Activity - Reducing and Non-Reducing Sugars

• Students use Benedict's reagent to carry out a test for both reducing sugars and non-reducing sugars on two identical sample sets. The sets contain distilled water and solutions of fructose, glucose and sucrose.

Activity - Identification of Sugar in Food

• Students perform the reducing sugar test and non-reducing sugar test on four food samples. Students use their results from Reducing and Non-Reducing Sugars to help determine what their results show.