b. Beyond sucrose type, what other confounding factors may exist in the determination of percentage concentration of sucrose? What were potential sources of error?

a)Coke is mainly made up of fructose corn syrup. And the sucrose content in them is low compared to fructose corn syrup. So the determined value of percentage of sucrose in beverage is not that much correct. In order to get a more accurate result , analysis should be done with high fructose corn syrup content.

b) There are also many confounding factors associated with determination of concentration of sucrose. Like the beverage was not allowed completely uncarbonated before its usage. Therefore the obtained value is inaccurate by a small percentage.

throwdolbeau throwdolbeau · Answer 2 · 2022-03-15T12:50:24+01:00

b) The confounding factors will be: the beverage was not allowed completely un-carbonated before its usage

Determination of sucrose:

There are also many confounding factors associated with determination of concentration of sucrose. Like the beverage was not allowed completely un-carbonated before its usage. Therefore, the obtained value is inaccurate by a small percentage.

The percentage value can be calculated as:

Percent sugar in the beverage by dividing the grams of sugar per serving size by the volume of the serving size (in mL), dividing this result by the measured density of the beverage, and multiplying by 100. Record the nutrition label information and the calculated percent sugar for the beverage.

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