CARBOHYDRATES LAB

Activity Objective:
To observe how pectin can be used to form a gel and the effects of too little and too much sugar
on gelling.
Materials Required:
Sure-Jell
Concentrated fruit juice (apple or grape)
Granulated sugar
Water
1 600 mL beaker (wash in between uses)
Bunsen burner with stand or hot plate
Heatproof gloves or tongs

3 Disposable Cups
Spoon
Stir rod
Heatproof pad
Scale
Graduated cylinder

Experimental Procedure:
Part 1:
1. Label a disposable cup with your name and Part 1
2. Using a scale, measure out 53g of sugar on a coffee filter and place off to the side.
3. In a graduated cylinder, measure 18 mL of fruit juice concentrate. Transfer to a 600 mL
beaker.
4. In a graduated cylinder, measure 60 mL of water. Transfer to the 600 mL beaker with the fruit
juice concentrate.
5. Using a scale, measure out 7g of Sure-Jell. Transfer to the 600 mL beaker with the fruit juice
concentrate and water.
6. Place the beaker on a hot plate or Bunsen burner and stir constantly over a high heat until
bubbles form all around the edge.
7. Add the 53g of sugar. Bring the mixture to a boil and boil hard, while stirring, for one minute.
Be sure to adjust the heat source so that the liquid does not boil up the sides of the beaker.
Caution! This can boil over very quickly if it is not carefully watched!
8. Using gloves or tongs, remove the beaker from the heat source. Place the beaker on a
heatproof pad to cool.
9. Pour the jelly into a disposable cup. Allow the jelly to cool.
10. Use a spoon to skim off the foam on the top.
11. Record observations on consistency while cooling in the provided data table.
12. When completely cool (cool overnight next to the fume hood), remove the jelly from the cup
by cutting away the paper cup. Slice the jelly in half. Record observations on consistency in the
provided data table.
Part 2:
1. Label a disposable cup with your name and Part 2
2. Using a scale, measure out 26g of sugar on a coffee filter and place off to the side.
3. Repeat steps 3 through 12 in Part 1 (using 26g of sugar).
Part 3:
1. Label a disposable cup with your name and Part 3
2. Using a scale, measure out 106g of sugar on a coffee filter and place off to the side.

2. Repeat steps 3 through 12 in Part 1 (using 106g of sugar).

DATA TABLE: JELLY CONSISTENCY
EXPERIMENT
Part 1

JELLY TYPE
Normal Sugar

CONSISTENCY
Cooling:

Cooled and Sliced:

Part 2

Half Sugar

Cooling:

Cooled and Sliced:

Part 3

Twice Sugar

Cooling:

Cooled and Sliced:

CARBOHYDRATES LAB
PRE LAB QUESTIONS:Please define the following Vocabulary terms:
Monosaccharide

Disaccharide

Polysaccharide

Triose

Pentose

Hexose

Polymer

Isomer

Glycosidic Linkage (or glycosidic bond)

Condensation

Glucose

Fructose

Sucrose

Lactose

Maltose

Hydrolyze

Invert Sugar

Oligosaccharide

Starch

Amylose

Amylopectin

Cellulose

Homopolymer

Glycosidic Covalent Bonds (address alpha and beta linkages)

Reducing sugars

Maillard Reaction

Emulsifier

Pectin

POST LAB QUESTIONS:

1. How did the consistency of the jelly change when you changed the ratio of sugar to pectin?

2. Why did the consistency change when you changed the ratio of sugar to pectin?

3. Please draw a Glucose molecule, a Fructose molecule and a Sucrose molecule. Provide a
legend and explanation if needed. You may use a modeling program on the computer if needed.