Playing with Food: Hidden Sugars

Paper Summary:

This paper takes a look at our health-conscious society, which indulges in the use of sugar-free foods and beverages that have steadily dominated the market. The paper discusses how recent controversies that question product credibility have circulated, thus prompting various analyses on food content. By using the principles behind the Benedict's test, this study employs techniques used to test the presence of chemical compounds in food, particularly in sugar-free samples.

From the Paper:

"While the Benedict's reagent can analyze the sugar content of most food products, the conducted experiment focused on sugar-free samples alone. Presenting novel results, this smaller scope diverts from previous experiments involving pure sugar concentrates."
"For the experiment, distilled water, small samples of selected sugar-free food, and a small bottle of Benedict's solution were prepared. Along with test tubes equivalent in number to the samples tested, the experiment required laboratory equipments inclusive of a Bunsen burner, a tripod, a dropper, and a beaker."

Sample of Sources Used:

• Fennema, O. R. (1985). Food Chemistry. New York: Marcel Dekker, Inc.
• Ohio University. (n. d.). Benedict's Test for Reducing Sugars. Retrieved on March 6, 2007 from http://www.biosci.ohiou.edu/introbioslab/Bios170/170_2/benedict.htm.
• Rothery, M. (n. d.). Testing Chemical Compounds. Retrieved on March 9, 2007 from http://www.mrothery.co.uk/module1/Mod%201%20techniques.htm
• Wikipedia. (n. d.). Reducing Sugars. Retrieved on March 4, 2007 from http://en.wikipeda.org/reducing_sugars.
• Wikipedia. (n. d.). Benedict's Test. Retrieved on March 4, 2007 from http://en.wikipeda.org/benedicts_test.

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