In this experiment, Year 9 students tested for the presence of glucose in different foods such as bread, milk, cheese, and burger rings. They used Benedict’s solution, which changes colour in the presence of glucose. Each food sample was mixed with water and Benedict's solution, then heated gently. The students observed colour changes, indicating the presence and amount of glucose in the foods. This hands-on activity helped them understand sugar content in their diet and the chemical testing process.
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