Question: This lab investigates the question how does changing the amount of sugar affect the growth rate of rock candy? Purpose: This is important to investigate because it has to do with solutions and growth rate and so finding a way to increase the growth rate in a shorter amount of time would be ideal and important. Although the use of sugar will not be the same for every solution, this would just be something for other tests to be based off of. Another importance of this experiment is to show the effects and properties of supersaturation using crystal growth. Background: To be soluble it means an object or substance can be dissolved, this is especially true of sugar when making rock candy. A solution is a liquid mixture comprised of a solute and a solvent. In this case the sugar is the solute and the water is the solvent, together making up the solution needed to make rock candy. In the case of rock candy in …show more content…
Next when the solution is still somewhat warm place a kebab stick into the jar. Secure the stick into place using a close pin or a pen. Allow the solution to sit until the crystals are formed and firmly secured to the stick. Once you are happy with how much the crystals have grown, break the surface sugar in the jar and remove the stick and crystals from the solution. (Davis 2015) Once a solution becomes supersaturated, it wants to crystallize the excess solute. The solute (Sugar) will form crystals on any surface. To stimulate the growth of the rock candy it is best if you use a seed. A seed is a starting point, a solid piece of sugar candy will mimic a sugar crystal, and start the chain reaction of crystallization. If the jar is left uncovered, crystals may even form on the dust that settles on top. This will cause crystals to form on any surface. (Helmenstine 2014
Acknowledgments I would like to thank the people who were involved in my project would be my mom and dad who are helping me by buying the materials i need for my project. They also helped me by testing it at home. Table Of Contents Page 1: Statement of Purpose Page 2: Hypothesis Page 3: Research Page 4: Materials Page 5: Procedure Page 6: Observations and Results Page 7: Reference Page Purpose What type of soda will have the highest reactivity to pop rocks?
The data both supports and disproves the hypothesis, which was “The gobstoppers will not change in color nor will the liquid change color over time of the experiment in the different liquids”. This is because for both the Sprite and water the liquid changed in color, along with the gobstoppers within them. The gobstoppers either got lighter in color or changed in color, and the liquid changed into the original color of the gobstoppers, or something close. For Sprite trial 1 the liquid color for red went from clear, to pinkish, to red, back to pinkish, then to light orange, and finally ending with orange. For Sprite trial 2 it went from red to orange.
Get an entire package of Pop Rocks into a balloon. You might be able to pour the candies into the balloon 's mouth, but you could use a small funnel. Place the narrow end of the funnel into the mouth of the balloon and empty the Pop Rocks packet into the funnel. Make sure all the candies are in the balloon by giving the funnel a few firm taps. Place the balloon over the mouth of a bottle of soda.
A lot of lesson in this experiment, one is that people like different flavor of gum for different reasons, and two not all Gums are the same. Our possible source of error is that we could
On day one no seeds germinated. By day two, seeds in the control group, 15% and 25% experimental groups had germinated. On day two the experimental group with 25% concentration of miracle gro’ had the most seeds
The gummy bear in the vinegar solution shrank to 1 cm. The sugar water helped the gummy bear grow close to 2.5 cm and the gummy bear in the plain water didn't change in size.
Though caution was emphasized, and extreme carefulness had been placed in the taping process, some tape may have gotten inside the bottle, and fruit flies may have been stuck to it, which had skewed data. The lab manual from College Board, which states, “The common fruit fly….feeds on the fungi of rotting fruit,” (College Board 2004) reinforces the hypothesis clearly, and depicts chi square values with values such as 18.75. Experiments performed in UC Davis show that “fruit flies are regularly trapped….by yeast, and “the chemicals released by microbes….[attracted] more flies.” (Garvey 2014)
The bags treated with water, Controls 1-6, showed the most growth over the bags treated with diluted lemon juice, Trials 1-6. The tables below show the average seed growth over a 15 day period. Only a few days were shown on the table to show the best growth days. (This is a bar graph that shows the average seed length of the Test 1 seeds. The graph does not show all days of the two weeks, but displays a variety of days that showed a good growth rate.)
Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Substrate Concentration on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2.
55 degrees celcius Table 6: Effect of Sucrose Concentration on Sucrase Activity Optical Density 35 g/L 30 g/L 25 g/L 20 g/L 15 g/L 10 g/L 5 g/L 0 g/L 1 1.007 0.974 0.950 0.926 0.849 0.734 0.515 0.003 2 1.002 1.011 0.947 0.937 0.834 0.766 0.496 0.002 3 0.980 0.998 0.944 0.932 0.838 0.754 0.495 0.001 average 0.996 0.994 0.947 0.932 0.840 0.751 0.502 0.002 Effect of Sucrose Concentration on Sucrase Activity 5. State how sucrase activity changes with increasing sucrose concentration. First sucrase activity increases greatly. After 10 g/l sucrase activity continues to increase but at a slow rate until it reaches 30 g/l. At 30 g/l to 35 g/l sucrase activities mostly stayed the same
What is the effect of surface area to volume ratio on the rate of diffusion of the colour from the agar jelly cube? INTRODUCTION: Diffusion is the movement of spreading particles from high concentration to low concentration in an environment such as a cell. This major procedure is used in cells to source them with nutrients, water, oxygen, and to transport unwanted wastes such as carbon dioxide out of the cell or to different cellular organelles.
Next, weigh out 5 grams of sugar and 1 gram of yeast. Once in proportions, add it to test tube A. Thoroughly mix around the sugar, yeast, and tap water. You can do this by shaking the test tube gently. Make sure you do not turn it upside down. Then, cover the top of the test tube with a balloon and gently place it into a 400mL beaker filled up about half way (about 250mL) with water.
The minimum at 190oC on the DTA curve indicated the endothermic effect of the melting of the sugar. The TG curve shows that the weight of the sugar did not change up to the melting point. During the sugar melting the process of caramelization began. Initially the decomposition of sugar (disaccharide) to fructose and glucose monosaccharides (by removal of water molecules) occurs. Subsequently, the formation of caramel takes place [19,20].
Gummy candy,we all love it it just has something that makes us want to eat it, after you start you can’t stop. We all have eaten a least one type of gummy candy, they are amazing and delicious candy that most of us love. This amazing candy is been with us for some time now,this candy just like anyother thing has a history. Gummy candy such as gummy bears,worms,frogs,fish and other different shapes have became one of people 's favorite candy apart from chocolate. All of this delicious gummy candy has been the sensation for the past years and it still is if you walk into a store of any kind for example a gas station you will for sure find one or two types of gummy candy,why,because it 's so popular and it is one of the main candies that people look for when buying something sweet.
Moreover, in order to adjust the experiment’s liability to guesses and lack of flavor variance, a wider testing variety (salted fruits, grapefruit, banana,) to accommodate all tasting sensations and a larger quantity of flavors (from 10 to 20 of each flavor of jelly bean) should be implemented so that students taking the approach to guessing are able to take more than one jelly bean sample so that they have another option to resort to other than simply guessing and being restricted to only 2 taste sensations. Moreover, the form of food provided for the experiment can be adapted from jelly beans to cut up cubes of fruits (for salted fruits just add salt) which would better provide an accurate tasting sensation of the flavors. By improving upon these aspects, the results of the experiment will become more accurate and broaden the data collected and observed within the