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# How Different Brands of Soda Effect your Teeth

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## Trinity Thrower

on 7 March 2013

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#### Transcript of How Different Brands of Soda Effect your Teeth

By: Trinity, Kassidy, and Miranda How Different Brands of Soda Effect your Teeth How Different Brands of Soda Affect your Teeth A science experiment by Trinity, Kassidy, and Miranda. Question? Our experiment is about which of four popular soda brands is worse for your teeth. We will be using egg shells to prove which brand (either Coke, Rootbeer, Cream soda, or Gingerale) effects your teeth the most, and how it effects your teeth. We are using egg shells because they are white and porous like the surface of our teeth, so they can be used as a substitute. Each container must be the same size and be in the same temperature room with the same light exposure. Hypothesis? We think that the rootbeer will make the eggshell look the most decayed, followed by cream soda, then coke, then lastly gingerale. We think this because in 591ml of rootbeer there is 78g of sugar, in 591ml of cream soda there is 73.284g of sugar, for coke there is 70g, and for gingerale (591ml) there is 54g of sugar. Materials? -1 cup of coke
-1 cup of rootbeer
-1 cup of cream soda
-1 cup of gingerale
-4 plastic containers
-4 eggs (just the shells needed)
-measuring cup
-4 labels Procedure? 1. Crack four eggs and remove the yoke, keeping the
eggshells.

2. Get four plastic containers ready with labels on them
for each kind of pop.

3. Place each eggshell in a different container. Procedure continued... 4. Measure out 1 cup of the four different pops, and pour them into the container with the correct label. Observations...Day 1 Conclusion! 5. Record observations every three or so days. Rootbeer Starting to turn completely brown, and pieces of the eggshell are starting to soften. The inside of one of the eggshells is beginning to form a bubble. Cream Soda Similar effects as the rootbeer, but the shell is turning pink not brown. Parts are also starting to soften as well as one shell beginning to bubble. Coke- Day 1 Also turning brown, yet not as much
as the rootbeer. Beginning to bubble but
all areas are still hard. Mostly unchanged shell colour, with a hint of yellow. The inside is also beginning to bubble. All parts are still hard. Gingerale- Day 1 Observations-
Day 7 Root Beer Cream Soda Coke Gingerale 1. The amount of sugar in the rootbeer is breaking down the shells outer layer.
2. The inner membrane of the shell is beginning to bubble to the point of poping.
3. The two halfs of the shell are stuck together and if we tried to pull them apart both halves would completely fall apart. 1. The soda is pink and the pores in the egg shell are soaking up the colour.
2. The membrane is beginning to almost disintegrate and fall out of the inner shell.
3. The shell is cracking around the tops of the shell. 1. The membrane of the egg is bubbling and falling out of egg.
2. The outside of the egg is cracking and disintegrating
3. The shell is taking on the colour of the pop because of the pores. 1. The shell has almost no areas that have been majorly affected.
2. The sugar level is a lot lower so the sugar isn’t attacking the shell or eating away at the membrane. Observations- Day 10 Gingerale Coke Cream Soda RootBeer The root beer is making the egg shells darker and darker each day. The inside and outside of the egg shell is falling apart. The egg shells are stuck together. The egg shells are now turning white on the outside with a little bit of pink. The inside is still bright pink. The cream soda in the bowl has took a different turn, it has started turning white compared to the usual bright pink. The egg shells on the outside are still dark brown, and the inside is also. They haven’t changed very much. The inside of the egg shell is cracking and breaking. Both of the egg shells are stuck together. The egg shells on the outside are still clear and white, and the inside is also the same. OBSERVATIONS-
DAY 4 GINGERALE Egg shell colour hardly effected,
except for a slight ting of yellow.
Coke Egg shells are not as dark as the root beer,
and there is a small bubble inside
of one of the egg shells. Cream Soda The inside and outside of the
shell are turning bright
pink and there is no bubble
inside. Root Beer The egg shells are beginning
to darken and the bubble inside has
popped.
Rootbeer Cream Soda Gingerale Coke Observations
Day 15 The pop is completely flat, also the egg shell is
completely cracking. The membrane is
starting to distinegrate. The pop is now clear, and is turning the outside of
the eggshells back to white. The inside is still bright pink,
and is creating a big bubble. The shells are not stuck together anymore. Still dark brown, but not effected as much as the rootbeer. The residue from the ginger ale is able to be
wiped off. Not nearly as effected as the other pops.
In conclusion we discovered that our hypothesis was partly correct. We guessed that the rootbeer would make the egg shell decay much more than the other kinds of pop. Which it did, but the cream soda did less damage to the egg than the coke. In fact the coke did more damage to the outer side of the egg. When we would pick up the eggs out of the different kind of pops we noticed that the outer layer of the coke egg shells was almost entirely falling apart. Mean while the inner layer of the cream soda egg shells were not only hot pink but there was also one of the biggest bubbles that all of the membranes had made. Also, strangely about half way through our project the cream soda went from a vibrant pink to a clear/transparent colour. The reason it did this is because of the type of syrup that makes the colour in the soda. The oxygen that comes in contact with the syrup breaks down the colouring and therefor changes the colour. So, we have learned that rootbeer is the worst kind of pop for your teeth compared to cream soda, coke, and gingerale. What the egg shells look like now is roughly what our teeth would look like if they sat in these kinds of pop for the same seventeen days. The only errors in our experiment were a few technical errors, that eventually resolved themselves. In the future, for a better result we would have more organized observations. (better scheduled days, all pictures on one device, ect.)
Residue wiping off
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