@rozibean Though the reaction should work with any source of glucose there could be some significant problems with the starch that is naturally present in the bananas (and other fruits). Since there needs to be a five minute reaction period where the triiodide is mixed with the sample this could result in the triiodide binding irreversibly and making the colour change very difficult/impossible to see; though you would not need to add any starch to the solution. (continued below)
@rozibean One option you may want to consider, though this may be a bit more costly and may not fit with the scope of what your project requires, is that you could use a blood glucose meter (test kit for diabetics) to measure the glucose concentration in the blended fruit (you may not even have to blend it). Good luck.
@k4yah91 The reaction ratio between the glucose and triiodide is 1:1. For the titration of the excess triiodide, two moles of thiosulfate are required for every mole of triiodide.
And yes, the reaction has actually been performed, this was a lab I had my undergraduate students do for a couple of years.
Can i I request for a copy of your glucose analysis stating the procedures on how to prepare the reagents (starch indicator and concentrations or amount of triiodide, NaOH, HCl used)..How did you prepare the titrant thiosulfate? last question sir, how can i calculate the amount of glucose present in the solution based on the titrant consumed?
Here is my email address sir, jancrism@gmail.comThank you very much.
Sorry for the delay in responding, you are right, the reaction should work. Though you will need to keep in mind that there may be other reagents that will interfere with the quantification (such as some residual glucose in the wine).
The sulfur half-reactions involved in the analysis of sulfur dioxides is below; the reaction should be done in dilute acid.
This has been flagged as spam show
Hi,
I want to do this reaction for my chemistry investigation in year 13 at school.
I was wondering if you think measuring the glucose levels in bananas, or another 'blendable' fruit, will work?
And what volumes of each solution should be used?
And what do you mean add the sodium hydroxide when the glucose is prepared?
It you could email me any important information, I would be very gratefull
rozziegiles@hotmail.com
Thankyou
rozibean 1 year ago
This has been flagged as spam show
Hi,
I want to do this reaction for my chemistry investigation in year 13 at school.
I was wondering if you think measuring the glucose levels in bananas, or another 'blendable' fruit, will work?
And what volumes of each solution should be used?
And what do you mean add the sodium hydroxide when the glucose is prepare
It you could email me any important information, I would be very gratefuld?
rozziegiles@hotmail.com
Thankyou
rozibean 1 year ago
This has been flagged as spam show
Hi,
I want to do this reaction for my chemistry investigation in year 13 at school.
I was wondering if you think measuring the glucose levels in bananas, or another 'blendable' fruit, will work?
And what volumes of each solution should be used?
It you could email me any important information, I would be very grateful
rozziegiles@hotmail.com
Thankyou
rozibean 1 year ago
Hi,
I want to do this reaction for my chemistry investigation in year 13 at school.
I was wondering if you think measuring the glucose levels in bananas, or another 'blendable' fruit, will work?
And what volumes of each solution should be used?
rozibean 1 year ago
@rozibean Though the reaction should work with any source of glucose there could be some significant problems with the starch that is naturally present in the bananas (and other fruits). Since there needs to be a five minute reaction period where the triiodide is mixed with the sample this could result in the triiodide binding irreversibly and making the colour change very difficult/impossible to see; though you would not need to add any starch to the solution. (continued below)
crharrison 1 year ago
@rozibean One option you may want to consider, though this may be a bit more costly and may not fit with the scope of what your project requires, is that you could use a blood glucose meter (test kit for diabetics) to measure the glucose concentration in the blended fruit (you may not even have to blend it). Good luck.
crharrison 1 year ago
Hi,
has any one actually performed this?
Any chance if someone can tell me instructions/measurements/equipment etc...
Maybe the equation for this reaction.
Thanks!
k4yah91 1 year ago
@k4yah91 The reaction ratio between the glucose and triiodide is 1:1. For the titration of the excess triiodide, two moles of thiosulfate are required for every mole of triiodide.
And yes, the reaction has actually been performed, this was a lab I had my undergraduate students do for a couple of years.
crharrison 1 year ago
Good day, Dr. Harrison
Can i I request for a copy of your glucose analysis stating the procedures on how to prepare the reagents (starch indicator and concentrations or amount of triiodide, NaOH, HCl used)..How did you prepare the titrant thiosulfate? last question sir, how can i calculate the amount of glucose present in the solution based on the titrant consumed?
Here is my email address sir, jancrism@gmail.comThank you very much.
jancrism 2 years ago
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jancrism 2 years ago
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jancrism 2 years ago
What ratios of Glucose react with the iodide?
rishmiester 2 years ago
The glucose-triiodide reaction ratio is 1:1.
crharrison 2 years ago
I want to do a similiar experiment, but instead of glucose, I want to measure the sulphur dioxide content in white wine. It should work right?
Frenzy786 3 years ago
Sorry for the delay in responding, you are right, the reaction should work. Though you will need to keep in mind that there may be other reagents that will interfere with the quantification (such as some residual glucose in the wine).
The sulfur half-reactions involved in the analysis of sulfur dioxides is below; the reaction should be done in dilute acid.
SO2 + H2O = H2SO3
H2SO3 + H2O = SO42- + 4H+ + 2e-
I hope this works, good luck.
crharrison 3 years ago