The IBDPYR1 Biology students recently participated in a hands-on laboratory investigation to determine the sucrose concentration in various fruit extracts. This engaging practical session enabled students to examine how different chemical solutions break the glycosidic bonds present in sugars within fruit extracts. By hydrolyzing sucrose into its constituent monosaccharides, students gained insight into why sucrose is classified as a non-reducing sugar.
During the experiment, students applied qualitative biochemical tests to compare reducing and non-reducing sugars before and after hydrolysis. They carefully observed color changes, recorded data systematically, and analyzed results to identify patterns and trends among different fruit samples. The activity also reinforced key concepts related to carbohydrate structure, enzyme action, and the relationship between molecular structure and function. Students evaluated the reliability of their results, discussed possible sources of error, and connected their findings to real-world applications, including nutrition, food science, and human metabolism.
