AS Level Biology Carbohydrate question! Watch
A5. Suggest why using a glucose calibration curve to estimate the concentration of sugar in wine might give an underestimate.
It is in for tomorrow so i would be really grateful for any help
Using a glucose calibration curve to estimate the concentration of sugar in wine may give an underestimate as it only supports a single form of sugar, glucose. This could cause the results to be inaccurate as it doesn't account for the other forms of sugar which may be present in wine, such as: sucrose (present in many fruits and therefore likely to be present in wine), fructose, lactose, maltose etc.
That's what I'd put. After all, it's open to interpretation as it's a 'suggest' question.
On another note, which exam board is this with?