Food Chemistry Education Glucose Test Papers

SKU: 33814-GluP

$25.95USD or lower Each

Save More When You Buy More!
Quantity1+2+ 3+ 10+ 
Price for each$25.95USD$25.40USD$24.85USD$23.80USD
Your savings - 2.12%4.24%8.29%
Qty:
[5]   1 Reviews    | Write a Review

Let Indigo® potato glucose test papers enrich your food chemistry lessons by showing how storage, variety, and starch breakdown affect reducing sugars and browning reactions.

Indigo® potato glucose test papers provide a fast, visual way to study reducing sugar chemistry in everyday foods. Because they respond specifically to glucose, students can easily compare sugar formation during storage, cooking, or enzymatic breakdown in potatoes and other starchy materials.

These experiments illustrate the link between carbohydrate chemistry and food quality, helping learners connect molecular reactions to real-world outcomes such as browning, aroma, and flavor. The test papers also introduce principles of enzymatic specificity, reaction kinetics, and analytical method validation which are core topics in any food chemistry or nutrition course.

For enzymatic detection details, see Glucose Oxidase–Peroxidase Mechanism. For potato testing instructions, see Potato Glucose Test Papers in Use.

Details Specs Docs Reviews
Details

Classroom Applications & Lab Ideas

Concept Description Activity Learning Link
Storage Effects Cold storage converts potato starch to glucose, influencing frying color. Store potatoes at room and refrigerator temperatures for several days; test both using glucose paper. Carbohydrate metabolism; starch hydrolysis.
Variety Comparison Different potato cultivars contain varying reducing sugar levels that affect browning and taste. Test glucose in russet, Yukon gold, and red potatoes to predict relative fry color. Food processing quality control; sensory evaluation.
Heating & Reaction Kinetics Heat accelerates starch breakdown and Maillard browning. Boil or bake potato slices briefly; test after cooling to see increased glucose levels. Chemical kinetics; thermal processing in foods.
Alternative Carbohydrate Sources Many root crops and cereals generate glucose upon enzymatic degradation. Compare readings from sweet potato, yam, banana, and rice mash samples. Biochemistry of digestion; starch-to-sugar conversion.
Curriculum Integration Relate reducing sugar measurements to Maillard reactions, glycation, and product quality. Design a mini-lab or poster showing the link between glucose levels and food browning reactions. Food chemistry curriculum; chemical education.

See the Maillard Reaction: Reducing Sugars & Amino Acids page for structural context and molecular model building resources for glucose, maltose, and amino acids (glycine, lysine) to connect visual molecular understanding with observed test results.

Related information or images
Glucose Reducing Sugar Content Test Papers

Glucose Reducing Sugar Content Test Papers

Glucose Oxidase-Peroxidase Mechanism

Glucose Oxidase-Peroxidase

Reducing Sugars and Amino Acids

Maillard Chemistry

Potato Sugar Content Test Papers In Use

Potato Glucose

Specifications
  • The number of strips (50) per bag is approximate.
  • Strips can be cut in half, thirds or even quarters for more tests!
  • Shelf life is 3 years but if bag is properly sealed, they should be good for a minimum of 5 years.
  • Strips will degrade if exposed to sunlight and come in a dark bag to prevent this.
  • Do NOT transfer strips to a clear bag or strips will degrade quickly.
Documentation

Test Strip Documentation
Stability Statement Certificate of Analysis SDS
Indigo Potato glucose test strips Stability Statement Indigo Potato glucose test strips Certificate of Analysis Indigo Potato glucose test strips SDS
Reviews (1)
2020-09-18
Great value!!! Shipping is quick.
— Christine
Review This Product Now!