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.

i do not get it   at all

a. energy is absorbed in the reaction.

if in a given reaction the energy of products is greater than the energy of reactants it means that reaction is endothermic and during the reaction, the energy is absorbed by reactants. in an endothermic reaction, the products have more stored chemical energy than the reactants. and in this reaction the reactants are more stable than products before the compounds with less energy are always more stable.