Ijmb Model Questions Vol1 2021 Biology Question 3

Practice practical question 3 from the 2021 Ijmb Model Questions Vol1 Biology examination. This question covers Carbohydrate analysis, Quantitative colourimetry, Sources of error in wet chemistry .

Ijmb Model Questions Vol1 2021 Biology Practical

Topics: Carbohydrate analysis Quantitative colourimetry Sources of error in wet chemistry

Question 3 IJMB_MODEL_QUESTIONS_VOL1 • 2021 • BIOLOGY • practical

A student is required to determine the percentage (w/v) of reducing sugar (glucose) in a commercial fruit‑juice sample using the Benedict’s test and a series of standard glucose solutions.

Question Parts

( a )

Construct a calibration curve from the data given and determine the concentration of glucose (in g per 100 mL) present in the juice sample.

( b )

Calculate the percentage (w/v) of reducing sugar in the juice sample.

( c )

List two possible sources of systematic error in this experiment and give one practical way to minimise each.

( d )

Briefly explain why the Benedict’s test detects reducing sugars but not non‑reducing sugars such as sucrose.

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About This Question

This is Ijmb Model Questions Vol1 2021 Biology Question 3. It is one of the practical questions from the 2021 Ijmb Model Questions Vol1 Biology examination.

The question covers Carbohydrate analysis, Quantitative colourimetry, Sources of error in wet chemistry .

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