Sugar in Food
- 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
- Regulating Foods
- Sugar Consumption and Health
- Added Sugar
- Checking Food Labels
- What are Sugars?
- Naming Sugars
- Classifying Monosaccharides
- Glycosidic Bonds
- Sugars in Open-Chain Form
- 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?
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.