This preview shows pages 1–3. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: known samples were determined along with their average density. That information was then used to make a graph and an equation was determined to be use in the finding of the unknown sugar percentages in the commercial products. Some possible sources of error include not calibrating the pipette and beakers well enough before every different trail. Another could be air bubbles getting in the pipette and affecting the calculation of the density. Lastly the measuring of the amount of sugar for the sugar solutions could be off or some of the sugar could have been lost during the transfer from weighing paper to bottle....
View Full Document
- Fall '08