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Determining the Concentration of Sugar
in a Commercial Beverage
PRE-LAB ASSIGNMENTS:
To be assigned by your lab instructor.
STUDENT LEARNING OUTCOMES:
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Calculate concentrations in units of molarity
Calculate dilutions
Use density as an analytical tool
Graph data and perform a linear regression analysis
Distinguish and identify precision and accuracy
Recognize factors in experimental error
EXPERIMENTAL GOALS:
You will use the concepts learned in previous labs to generate a standard curve of the
density of sugar-water solutions. Using this curve, you will determine the concentration of sugar
in a commercially-available drink or juice and compare this to the advertised concentration.
INTRODUCTION:
Chemists often deal with solutions, which are homogenous mixtures of substances.
Generally, a solution (often abbreviates as soln.) is composed of the solvent, which is the major
component in the mixture, and solute, which is the minor component in the mixture. It is
important to be aware of the relative amounts of solvent and solute in a solution, or the ratio
amount of solute
amount of solvent
to understand its properties. Chemists refer to this ratio as a solution’s concentration.
In a previous laboratory, it was shown that chemists use the mole to designate the amount
of substance. Recall that the mole, like any other designation of a quantity (e.g., dozen, gross,
ream), can apply to counting anything, from atoms or molecules to marbles or softballs. The
mole is a convenient means of expressing a quantity of substance present, because it is
independent of the type of substance measured. This makes the mole a valuable quantity for
comparing properties or reactivities of different substances. While the mole is a powerful
conceptual tool, it is difficult to directly measure a mole in the laboratory. Instead, we can use
the molar mass to determine the number of moles present from a given mass of substance,
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because mass is a much easier quantity to determine in the laboratory. As you have learned, the
quantities of mass and the mole are related through molar mass.
Another unit often used by chemists is the liter, a measurement of volume. Volume is an
extensive property, but when a given substance’s mass is divided by its volume, we can report
the density of the substance, which is an intensive property. In a similar fashion, chemists use
molarity to discuss a solution’s concentration. Molarity, often designated by capital M, is the
ratio of moles of solute to liters of solution,
Molarity =
moles of solute
liters of solution
[1]
Thus a 1.0 M solution of table salt in water (a so-called aqueous solution) has 1.0 moles (~58 g)
of NaCl in 1.0 L of solution. Similarly, a 0.5 M solution of salt water has 0.5 moles (~29 g) of
NaCl in 1 L of solution. It is important to note that the molarity of a solution is an intensive
property, much like density, and therefore does not depend on the amount of solution present.
Thus, we can use the molarity of a solution to determine the number of moles of solute present in
a given volume in the solution.
It is often convenient to prepare a solution of lower concentration from a more
concentrated solution in the chemistry laboratory using the technique of dilution. In everyday
life, dilutions are important as well. An example of a dilution is when a pitcher of orange juice is
made from frozen juice concentrate and water. The frozen orange concentrate is generally
considered too intense to consume directly, so a predetermined volume of water is mixed with
the concentrate to make a more palatable dilution. The dilution can be varied to taste, with some
people preferring weaker orange juice and others preferring stronger. Food preparation has
many other examples of dilutions.
Chemists use dilutions frequently in the laboratory. By starting with a given
concentration of solution, solute or solvent may be added to adjust the concentration to a desired
value. In practice, solvent is added, usually as a volume, to achieve the desired diluted
concentration. Thus, if an experimenter had 1.0 L of a 1.0 M solution of salt water, a dilution to
0.50 M concentration could be made by adding enough water to the original solution to make a
total of 2.0 L. The relationship between the initial concentration and the final concentration can
be given by
Mi Vi = Mf Vf
[2]
where Mi and Mf are the initial and final solution concentrations (in mol/L), respectively, and Vi
and Vf are the initial and final solution volumes (in L), respectively.
In this laboratory you will make a stock concentration of sugar (sucrose, C12H22O11) in
water and two dilutions. You will then measure the density of these solutions, and members of
the class will share data to generate a standard curve of concentration vs. density for sugar
dissolved in water. You will then use this data to determine the concentration of sugar in a
commercially available beverage or juice that you will provide (please do not use a diet soda!).
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SAMPLE CALCULATIONS:
1. A student prepares a 0.97 M stock solution of sodium hydroxide (NaOH) in distilled water.
What volume of the stock solution must be added to distilled water to give 100 mL of a 0.75
M solution?
Solution: Mi = 0.97 M, Mf = 0.75 M, and Vf = 100 mL = 0.100 L.
Rearranging Equation 2 we have
M V
(0.75 M)(0.100 L)
= 0.077 L = 77 mL
Vi  f f 
Mi
0.97 M
Hence it will require 7.7 mL of the original solution, diluted to 100 mL to yield a 0.75 M
final solution.
2. A student diluted 20.0 mL of a 4.31 M solution of aqueous sodium chloride (NaCl) to 250.
mL. What is the final concentration of the solution?
Solution: Mi = 4.31 M, Vi = 20.0 mL = 0.0200 L, and Vf = 250 mL = 0.250 L.
Rearranging Equation 2 we have
Mf 
M i  Vi (4.31 M)(0.0200 L)

 0.345 M
Vf
0.250 L
3. How many moles are in 250. mL of the final solutions prepared in Examples 1 and 2 above?
Solution: In Example 1, the final concentration is 0.75 M or 0.75 mol/L. Hence 250. mL of
this solution will yield (0.75 M)(0.250 L) = 0.19 moles of NaOH.
In Example 2, the final concentration is 0.345 M or 0.345 mol/L. Hence 250. mL of this
solution will yield (0.345 M)(0.250 L) = 0.0863 moles of NaCl.
PROCEDURE:
Safety Concerns:
 Once a beverage is opened in the labs, do NOT drink it.
 Use pipet bulbs with pipets. Never pipet by mouth!
In this experiment, you will work in groups of two (or three if there is an odd number of people
in the class). Once all of the dilution data has been measured, the entire class will pool their data
(in the Class Data Table in the report sheet) to generate a graph of sugar concentration (in
Molarity) vs. density. Each pair will then use this data to determine the concentration of sugar in
a commercially-available beverage.
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Do not use a diet soda as your commercial beverage!
Begin degassing your soda at least fifteen minutes before beginning part C of the procedure.
A. Preparation of Stock Solutions
Three stock solutions of 1.500 M, 1.250 M and 1.000 M sugar (sucrose, C12H22O11) in water will
be prepared. Each group will be assigned a different stock solution to make.
1. Determine the mass of a clean, dry 50-mL volumetric flask (with stopper) to the nearest
0.001 g.
2. Depending on which solution your group is preparing (1.500 M, 1.250 M, or 1.000 M),
determine the number of grams of sugar necessary to make a 50.00 mL solution, and record
this in the Lab Report in the space marked “Mass of Sugar.” Measure out the sugar to within
±0.02 g of this amount.
3. Add the sugar to the volumetric flask. Because of the small neck on the 50-mL flask, a
funnel may be necessary to avoid spills. Make sure the funnel is clean and dry. Also, make
sure that all of the sugar is added to the flask. While the funnel is still in the neck of the
flask, wash the funnel down with distilled water making sure that all of the washings go into
the flask.
4. Add enough DI water to the flask to fill the bulb about halfway. Stopper the flask, and invert
several times to get the sugar to dissolve. Once most of the sugar has dissolved, add enough
DI water to the flask to fill the bulb about ¾ of the way; swirl and invert the flask several
times to ensure good mixing. (If your group is preparing the 1.500 M solution, you may need
to use a warm water bath to help the sugar to dissolve.)
5. Once all the sugar is completely dissolved, use a plastic transfer pipet to fill the flask to just
below the line on the neck. Again, invert the flask several times to make sure that the
solution is homogenous.
6. Finally, using the transfer pipet, add enough water to the flask to reach the line, and invert the
flask a few times. Make sure that all of the sugar has dissolved, and that the solution is
homogeneous.
7. Once the solution is prepared, measure the mass of the volumetric flask with the solution to
the nearest 0.001 g. Determine the mass of the solution, and calculate the density of the
stock solution.
8. Transfer the contents of the volumetric flask to a beaker, and label the beaker “Stock
solution.” Rinse the flask a minimum of three times with DI water, and dispose of the
washings in the sink (do not add the washings to the stock solution!).
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B. Preparation of Two Dilutions
First Dilution.
1. For the first dilution, determine the volume of prepared stock solution necessary to give
50.00 mL of the target concentration shown in Table 1.
Table 1: First Dilution.
Stock
Desired
Solution
Dilution
Prepared,
Conc.,
M
M
1.500
0.4500
1.250
0.3750
1.000
0.3000
2. Carefully add the calculated volume to the rinsed 50-mL volumetric flask using a volumetric
pipette.
3. Add enough DI water so that you are a few mL short of the fill line, stopper the flask and
invert several times to ensure good mixing. Use a transfer pipet to add water to the line,
stopper and invert a few more times.
4. Determine the mass of your diluted sugar solution by difference using the mass of the
volumetric flask determined from Part A.
5. Calculate the density of the first dilution and record the molarity on the appropriate line in
the lab report. You may discard the diluted solution down the sink. Rinse the volumetric
flask several times with DI water.
Second Dilution.
6. For the second dilution, add 10.0 mL of stock solution from Part A to the rinsed volumetric
flask. Repeat steps 3-5 from this section of the procedure. Calculate the molarity of the
resulting solution, and determine its density. You now know the density of your stock
solution and the two dilutions.
C. Determining the Concentration of Sugar in a commercially-available beverage
1. Obtain ~ 120 mL of a beverage in a clean beaker, and record its identity, the grams of sugar
per serving (g/serving), and the serving size (mL). Calculate the molarity of sugar in the
beverage from this information.
2. If your beverage is carbonated, you must de-gas it to purge the solution of all of the
carbonation (dissolved CO2). To de-gas your sample, add a magnetic stirbar to the beaker,
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and put the beaker on a magnetic stirring plate. You should agitate the soda for 5-10
minutes, or until no more bubbles appear to be forming. (You want “flat” soda.)
3. Add the degassed beverage to the fill line of your rinsed 50-mL volumetric flask.
4. Determine the mass of the beverage by difference using the mass of the flask determined in
Part A.
5. Calculate the density of the beverage.
6. Discard the beverage in the flask down the drain.
7. Repeat steps 3-6 of this section to measure the sugar concentration of the beverage a second
time.
8. Calculate the average density of the two determinations.
9. Before returning the volumetric flasks and pipets to the cart, rinse them thoroughly with
deionized water. A final rinse of the flasks with acetone will be done by the stockroom
assistants to ensure that there is no water remaining in the flasks by the next laboratory
period.
10. Collect the molarity vs. density data from every group in the lab (this data should be written
on the blackboard by your instructor) and record it in the Class Data Table. Use this data to
construct a graph of molarity (y-axis) vs. density (x-axis), using Excel or some other
graphing/spreadsheet software. Be sure to include the linear trendline, the equation for the
line, and the R2 correlation coefficient. (See Appendix IV, Graphing in Microsoft Excel
2007.). Using this graph, and the average density for your beverage, you should be able to
determine the molarity of sugar in your beverage.
11. Convert the molarity of the sugar calculated from the graph to units of grams of sugar per
serving. Calculate a % error between the grams per serving from the nutrition information
and the grams per serving determined from the graph.
% error 
(your valu e - true value)
 100
true value
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LAB REPORT
The Concentration of Sugar in a Commercial Beverage or Juice
Name ________________________________
Date _________
Partner ________________________________
Section _________
Report Grade ______
A. Preparation of Stock Solution
Target Concentration
______________
Mass of Sugar
______________
Mass of Flask
______________
Mass of Flask + Soln.
______________
Mass of Solution
______________
Molarity of Stock Solution ______________
Show calculations.
Density of Stock Soln. ____________
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B. Preparation of Dilutions
First Dilution (Target Concentration ________)
Volume of Stock Solution
for First Dilution (Vi)
______________
Mass of Flask
______________
Mass of Flask + Soln. ______________
Mass of Solution
First Dilution
Concentration (Mf)
______________
______________
First Dilution Density ______________
Show calculations.
Second Dilution (Target Concentration ________)
Vol. Stock Soln. (Vi)
______________
Mass of Flask
______________
Mass of Flask + Soln. ______________
Mass of Solution
Second Dilution
Concentration (Mf)
Show calculations.
______________
______________
Second Dilution Density ______________
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C. Beverage Density Determination
Beverage or Juice:
___________________
Amount of Sugar per Serving from nutrition label: ____________________ g/serving
Serving Size from nutrition label:
_____________________ mL
Trial 1
Trial 2
Mass Beverage + Flask
____________
____________
Mass of Beverage
____________
____________
Density of Beverage
____________
____________
Average Density
__________________
Molarity of Sugar in Beverage
__________________ (calculated from graph)
Grams of Sugar Per Serving
__________________ (converted from previous line)
% Error
__________________
Show calculations.
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Class Data Table
Target Conc.
Actual Conc.
Density
Target Conc.
1.500 M
0.300 M
1.250 M
0.300 M
1.000 M
0.250 M
0.450 M
0.200 M
Actual Conc.
Density
0.375 M
Your instructor will go over the data with the class and identify any outlier points that can be
ignored. Attach your graph to your lab report.