![Improving measurement of reducing sugar content in carbonated beverages using Fehling’s reagent](/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBcDBGIiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--2bd3cdebcbf3ef9c239d654a7a608938fbb08095/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCem9MWm05eWJXRjBTU0lJYW5CbkJqb0dSVlE2QzNKbGMybDZaVWtpRFRZd01IZzJNREErQmpzR1ZBPT0iLCJleHAiOm51bGwsInB1ciI6InZhcmlhdGlvbiJ9fQ==--a3b53ba1a0f83efef18f6e75a8d4ce784384bee2/Homephoto.jpg)
The sugar-rich modern diet underlies a suite of metabolic disorders, most common of which is diabetes. Accurately reporting the sugar content of pre-packaged food and drink items can help consumers track their sugar intake better, facilitating more cognisant and, eventually, moderate consumption of high-sugar items. In this article, the authors examine the effect of several variables on the accuracy of Fehling's reaction, a colorimetric reaction used to estimate sugar content.
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