Sugar Changes as Fruit Ripens

This experiment uses a refractometer to show how the content of sugar changes as fruit ripens. For this experiment, use bananas as they ripen. Get five unripe bananas all as close to the same size as possible. Take one unripe banana and cut off 3 inches and mash the banana. Place the mashed banana in cheesecloth then strain the banana through the cheesecloth onto the refractometer lens. The meter will measure the sugar content. On day two take another banana and repeat the process. Repeat this process on day four, day six and, day eight, using a different banana each time. Record all readings in lab journal to chart the differences.

Sugar Content In Beverages

This experiment shows the sugar content in beverages, or a comparison of sugar to caffeine. First, choose a variety of soda and juices to test. You will need a refractometer. For caffeine comparison choose caffeinated and caffeine free beverages.

Refrigerate the beverages for at least 15 minutes. Take the beverage out and take a dropper and fill the dropper with the liquid. Drop the liquid onto the refractometer and get the measurement of sugar content. Write down all numbers in lab notebook. Repeat this again with the same beverage at least once more to ensure the numbers. Then, repeat this process for each of the beverages you have chosen.

Glucose Concentration in Food

Pick a variety of different foods to test for glucose concentration such as honey, fruits, salad dressing, baby food and peanut butter. Dilute honey with water by taking 1 tablespoon of honey and combining it with 5 ounces of water. For fruits mash the fruits and strain them through cheesecloth to extract the juice and pour the liquid in a cup. Take a glucose test strip and dip the strip into the liquid, once it's wet start a stop watch and time it for 30 seconds. Take the strip out and compare it to the chart on the glucose strip box to get the value. Repeat for all other foods and chart your numbers as you test. If the honey was used, take the number from the chart and multiply it by 10 to compensate for dilution.

Sugar in Apples

This experiment compares different kinds of apples and their sugar content. Fuji, Granny Smiths, Braeburn, Empire, and Cortland apples can be used. Cut and mash the apples and squeeze through cheesecloth over the refractometer lens until liquid is on the lens. Write down the readings. Also, you may want to repeat twice for each apple and record all readings.