I know I did this experiment in high school, and now I am trying to use it in a lesson plan. What is the chemical that I can add to five different types of apples (Granny Smith, red delicious, golden delicious, Jonathon, and Fuji) and compare which has the most sugar? I thought it was iodine, but I read that this was wrong. Can someone please help me?
What chemical do I add to test and compare the amount of sugar in apples?
- Thread starter Katie
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