The aim of this experiment is that ; to calculate the amount of sugar in any food materials.

The non-stoichiometric volumetric method of Lane and Eynon is often the most convenient method for the determining reducing sugars. A volume of sugar solution required to reduce completely 10 or 25 ml mixed Fehling’s solution is determined using methylene blue as the redox indicator of assessing the end point. A minute excess of reducing sugar solution is necessary for the reduction of the indicator itself. The amount of sugar in food can be determined before and after the inversion as invert sugar and sucrose respectively by using Lane and Eynon’s method.

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