3. In Activity 4, the percentage of sucrose in a beverage was determined using density; however, many commercial beverages are made with high fructose corn syrup and not sucrose. Even beverages such as juice are not primarily sucrose. a. Is the percentage concentration of sucrose determined in this activity accurate? Why or why not? b. Beyond sucrose type, what other confounding factors may exist in the determination of percentage concentration of sucrose? What were potential sources of error?
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3. In Activity 4, the percentage of sucrose in a beverage was determined using density; however, man...
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