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This document provides calculations and procedures for determining the concentration of glucose in samples. Standard solutions were prepared with glucose concentrations of 10, 30, 50, 70, and 100 ppm. Absorbance measurements of the standard solutions were used to generate a calibration curve with the equation y=0.0124x + 0.027 and R2 value of 0.9898. Absorbance measurements were then made on three samples - flour, dough, and bread - diluted at factors of 3.3, 2, and 1. The calibration curve was used to dete

Author

Nadia Ummah

Language

EN