Investigation of Glucose and Sucrose Using the Enzyme Invertase

Overview

Objectives/Goals In my project, I was testing the glucose and sucrose concentrations of commonly eaten foods. Methods/Materials In the first part of my project, I tested the activity of invertase by finding the linear time point. I used a sucrose solution and glucose test strips in order to find the linear time point, which I found to be thirty minutes. Using this information and Glucose Test Strips, I began testing the glucose and sucrose concentration of the food samples.First I tested the glucose, and then using the Invertase I tested the sucrose. I repeated each test three times. I used Diastix Glucose test strips, Invertase, and several food samples. Results In my project, I learned that honey and lactose-free milk have the highest glucose concentration and that sweet potato has the highest sucrose concentration. I also learned that chicken, milk, almond milk, and almond butter have the least glucose concentration and that chicken, milk, honey , and lactose free milk have the least sucrose concentration. Conclusions/Discussion I found that my hypothesis was partially correct because chicken did have the least glucose and sucrose concentrations, but ice cream did not have the highest.

Competition history

• CSEF 2014 Chemistry · Entry J0602

Resources

• CSEF project summary ↗

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