By Contributing Writer – Updated Mar 24, 2022
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Table sugar, or sucrose, is a disaccharide composed of glucose and fructose. It is widely used in culinary applications, pharmaceuticals, and laboratory research because it dissolves quickly and delivers a predictable energy source. A 1 % (w/v) sucrose solution is a common standard in many biochemical assays, nutrition studies, and food formulations.
The fundamental relationship for a weight‑by‑volume solution is:
mass ÷ (mass + volume) = 0.01
where volume is the total final volume of the solution and 0.01 represents 1 % expressed as a decimal. Solving for mass gives:
mass = volume ÷ 99
For example, to prepare 400 mL of a 1 % solution, the sucrose mass needed is:
400 mL ÷ 99 ≈ 4.040 g
Place a clean, calibrated analytical balance in a draft‑free area and tare it. Weigh 4.040 g of sucrose (rounded to 4.04 g for practicality). Use a fine‑mesh sieve if the powder contains clumps to ensure accurate measurement.
Using a graduated cylinder, add distilled or deionized water to a volume of 400 mL. Distilled water is preferred to avoid ions that could interfere with downstream experiments.
Transfer the measured water into a clean beaker. Add the weighed sucrose slowly while stirring. Swirl the beaker for roughly 20 seconds or until the sugar has fully dissolved, ensuring a homogeneous solution.
