Testing Reducing and Non Reducing Sugars

Description

Make food tests clear, practical and engaging with this ready-to-print student laboratory worksheet on reducing and non-reducing sugars. Students use Benedict’s solution to test glucose and sucrose, then hydrolyse sucrose to investigate how a non-reducing sugar can produce reducing sugars. The worksheet includes background theory, learning objectives, safety guidance, step-by-step procedures, variables, observation and results tables, pre- and post-lab questions, conclusion and evaluation sections, and an extension challenge. Ideal for secondary chemistry and biology lessons.