A FOOD COMPNAY WANTS TO KNOW WHICH
FRUIT WOULD PRODUCE THE SWEETEST FRUIT
DRINK.
INVESTIGATE THE SUGAR CONTENT OF
DIFFERENT FRUIT JUICES.
Page | 1
, NAME: MALISHA WARNAKULASOORIYA PATABENDIGE
ID NUMBER: 40137548
Contents
Introduction……………………………………………………………………………… Page 3
Project proposal………………………………………………………………………… Page 3
Aim of the Experiment…………………………………………………………………. Page 3
Objectives………………………………………………………………………………... Page 3
Hypothesis………………………………………………………………………………… Page 3
Literature Review………………………………………………………………………… Page 4
Analysis of research Articles…………………………………………………………… Page 5
Method chosen for the Experiment
Benedict’s test…………………………………………………………………………… Page 6
>Advantages of benedict’s test……………………………………………… Page 6
>Limitation of Benedict’s test………………………………………………….. Page 6
Colorimetry……………………………………………………………………………….. Page 7
>Advantages of Colorimetry…………………………………………………… Page 7
>Limitation of Colorimetry………………………………………………………. Page 7
Evaluation of different methods
Refractometer…………………………………………………………………………… Page 8
Hydrometer………………………………………………………………………………. Page 9
Justification of Hypothesis…………………………………………………………….. Page 10
Conclusion……………………………………………………………………………….. Page 10
References……………………………………………………………………………….. Page 11
Page | 2
FRUIT WOULD PRODUCE THE SWEETEST FRUIT
DRINK.
INVESTIGATE THE SUGAR CONTENT OF
DIFFERENT FRUIT JUICES.
Page | 1
, NAME: MALISHA WARNAKULASOORIYA PATABENDIGE
ID NUMBER: 40137548
Contents
Introduction……………………………………………………………………………… Page 3
Project proposal………………………………………………………………………… Page 3
Aim of the Experiment…………………………………………………………………. Page 3
Objectives………………………………………………………………………………... Page 3
Hypothesis………………………………………………………………………………… Page 3
Literature Review………………………………………………………………………… Page 4
Analysis of research Articles…………………………………………………………… Page 5
Method chosen for the Experiment
Benedict’s test…………………………………………………………………………… Page 6
>Advantages of benedict’s test……………………………………………… Page 6
>Limitation of Benedict’s test………………………………………………….. Page 6
Colorimetry……………………………………………………………………………….. Page 7
>Advantages of Colorimetry…………………………………………………… Page 7
>Limitation of Colorimetry………………………………………………………. Page 7
Evaluation of different methods
Refractometer…………………………………………………………………………… Page 8
Hydrometer………………………………………………………………………………. Page 9
Justification of Hypothesis…………………………………………………………….. Page 10
Conclusion……………………………………………………………………………….. Page 10
References……………………………………………………………………………….. Page 11
Page | 2
