This presentation will describe studies on analyzing for sugars using the reagents and procedures of the bicinchoninic acid (BCA) protein assay. With cupric ion as one of the components of the BCA reagent, then reducing sugars interfere with the BCA assay just as readily as they react with cupric ion in the Benedict's and Barfoed's tests. Reducing sugars in protein solutions contribute to color development which leads to false high protein concentrations. On the other hand, the BCA reagent can be used to analyze quantitatively for sugars when there are no protein and other reactive contaminants. Student results from assaying for reducing sugars in popular soft drinks will be presented.