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Do other types of sugar other than white sugar crystallize?
Transcript of Do other types of sugar other than white sugar crystallize?
My hypothesis is that the only other type of sugar that will crystallize will be the brown sugar. I think this because the brown sugar is the only type of sugar that seems to be very similar to the natural granulated sugar.
1. Collect all materials needed for experiment.
2. Cut five pieces of the same length string that will hang down the full length of the jar. Tie each piece of string to a pencil and attach a bolt to end of the string as a weight.
3. Pour 2 cups of water into the pot along with 4 cups of the desired sugar. Put the stove on high and wait until the sugar and water start to boil and become a solution.
4. Pour solution into one of the glass jars and put the pencil across the top to hang the string.
5. Repeat steps 3 and 4 with each of the 5 different kinds of sugar.
6. Leave the glass jars filled with the sugar-water solutions in room temperature for 10 days and observe.
Rock candy is a type of treat that is composed of somewhat large sugar crystals that are formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string, or a stick. Heating the water before adding the sugar allows more sugar to dissolve, producing larger crystals. Crystals form between 3-10 days.
Types of sugar tested
I tested 4 cups of each Coconut palm sugar, Splenda, Icing sugar, brown sugar, as well as natural granulated sugar (white sugar) and found out which kind crystallized.
-2 cups of water for each type of sugar (10 cups in total)
-4 cups of sugar for each type of sugar (Organic Coconut Palm Sugar, Splenda, Natural Granulated Sugar, Icing Sugar, Brown Sugar)
-5 large clear glasses
-5 pieces of string
-5 small bolts (to put at the end of the string to weigh it down)
-a measuring cup
-food colouring (optional)
The purpose of this experiment is to find out if any other sugars besides natural granulated sugar (white sugar) are capable of crystallizing.
The variable that is under study. The type of sugar and its effectiveness to form sugar crystals.
The dependent variable is the amount of sugar crystals that form.
The control variables in this experiment the amount of each type of sugar used, the amount of water, the size of jar, length of time left to crystallize, and length of string.
I observed that after 10 days some sugars had crystallized (granulated sugar in the middle and brown sugar to the far right), meanwhile others had not.
From looking at my pictures and the glass jars themselves I know that out of the certain sugars I tested, brown sugar (brown jar to the far right) was the only sugar other than the natural granulated sugar (the clear white color jar in the pictures) to crystallize. The other three sugars I tested did not crystallize, they began to produce mold after 10 days instead of sugar crystals
Although my results supported my hypothesis, the natural granulated sugar and the brown sugar did not become fully developed sugar crystals. The natural granulated sugar and the brown sugar only created small amounts of sugar crystals. I think this was due to the fact that the sugar was not saturated enough. If I would have used only 1 cup of water instead of 2 for each 4 cups of sugar, I think that the sugar crystals would have developed sooner and in a larger quantity.
My hypothesis was supported. The only type of sugar that crystallized out of the 4 that I tested was the brown sugar. Therefore, other types of sugar are capable of crystallizing, but only certain types do. Ex: Brown Sugar
Galgas, S. (2012). Make Your Own Rock Candy. Retrieved from Science Bob: http://www.sciencebob.com/experiments/rockcandy.php
By: Alyssa Charsley