B. Beyond sucrose type, what other confounding factors may exist in the determination of percentage concentration of sucrose? What were potential sources of error?

Explanation:

a)Coke is mainly made up of fructose corn syrup. And the sucrose content in them is low compared to fructose corn syrup. So the determined value of percentage of sucrose in beverage is not that much correct. In order to get a more accurate result , analysis should be done with high fructose corn syrup content.

b) There are also many confounding factors associated with determination of concentration of sucrose. Like the beverage was not allowed completely uncarbonated before its usage. Therefore the obtained value is inaccurate by a small percentage.

your answer would be “dry”