Calibration curve for sugar concentration

Add 1 ml of DNS reagent to 1 ml of maltose (or glucose) sample. Heat the mixture to 100°C for 10 min. Then, add 0.33 ml of a 40% potassium sodium tartrate. Cool to room temperature in a cold water bath, and measure the absorbance at 575 nm. 

Maltose (or glucose) concentration (g l 1) Volume of 10 g l-1 maltose i (or glucose) (ml) Volume of water (ml) Absorbance of maltose at 575 nm Absorbance of glucose at 575 nm 

Both maltose and glucose can be reliably measured, albeit the color intensities are slightly different. 

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