Too Sweet?

Overview

Objectives/Goals I am comparing the amount of glucose in canned fruit and fresh fruit. I want to learn the difference between the two; which has more glucose. I believe the fresh fruit will have less glucose. This experiment will help two major issues in the world#s health. These two issues are childhood obesity and people with diabetes. Methods/Materials I am comparing the amount of glucose in fresh fruit versus canned fruit. The three types of fruit I will be testing are oranges, pear, and grapefruit. I will start by testing the canned fruit. Science I want to test how much glucose the fruit has absorbed, I will wash the fruit of under water. Then, after I place it on a plate I will cut a small slit in the fruit with a knife. I will then use a glucose test strip and put the test pad into the slit. I will take it out and set the timer for 30 seconds. Once the 30 seconds are up I compare the color of the glucose test strip to the color on the container. This will tell me how much sugar is in the fruit. I will repeat this for all the canned fruit. For the fresh fruit I will cut it up. Once I do that I will cut a slit in it and place the glucose test strip pad inside it. I will take the pad out and after 30 seconds compare the color of the glucose test strip to the color on the container. I will repeat all these steps two more times and then compare my results. Results The results of my experiment were that fresh fruit has less glucose than canned fruit. In the oranges this was most evident because the fresh fruit had less glucose than the canned fruit. The canned fruit had about 2,000mg of glucose while the fresh only had 1,000mg of glucose. The fruit with the least evident conclusion was the grapefruit. The canned grapefruit was 1,000mg of glucose while the fresh was 950mg of glucose. The pear was in the middle with the canned being 1,000mg of glucose while the fresh was 750mg of glucose. Conclusions/Discussion My results proved my hypothesis correctly which means the fresh fruit has less glucose than the canned fruit. The canned fruit always had more glucose than the fresh fruit, no matter how large the difference was. If I did do this project again I would probably also include another component. This would be fruit that was kept in its own juice. This would help me learn if the syrup is the only factor that is making the canned fruit have more sugar in it or whether it is something else.

Competition history

• CSEF 2013 Biochemistry/ Molecular Biology · Entry J0594

Resources

• CSEF project summary ↗

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