Purpose: The purpose of this lab is to find the percent composition of sugar in gum, and how it differs based on the brand of gum, by using the percent by mass. Hypothesis: If two separate brands of gum are masticated, in which is based on Trident and Orbit Gum, then the mass of the sugar/the percent composition of the sugar in the gum would be the same, because the amount of sugar and sugar alcohol used in the gum are the same, based on the nutritional facts provided. Variables: Independent Variable: The Brand of Gum Dependent Variable: Percent of Composition of Sugar in Gum / Mass of Sugar (in g) Controlled Variables: The Amount Sticks of Gum, The Flavor of the Gum, Materials: ~ Trident Gum (2) ~ Wrapper of Gum ~ Calculator ~ Orbit Gum (2) ~ Weighing Scale / Balance Procedure: 1) Gather Materials 2) Weigh and record the mass of the gum in the wrapper 3) Remove the gum from the wrapper, and weigh/record the mass of the wrapper alone - Subtract to find mass of gum itself 4) Have 2 sets of 2 people masticate the gum. Each set of people should receive a different brand 5) Chew until the gum “loses” its flavor - approximately 5 minutes. All people should remove the piece of gum at same time 6) Attempt to …show more content…
The experiment conveys how the percent compositions of the sugar in the brand sticks of gum were different, even though the nutritional facts portrayed that the sugar content should have been the same. Based on the data, it is determined that Trident has a lower composition of sugar in the gum, in relation to Orbit. This is shown, as after 5 minutes of chewing the gum, the total mass of Trident dropped by .94 grams whereas the mass of Orbit gum dropped by 1.18 grams. The percent sugar composition in the Trident gum was 50% whereas Orbit had a sugar composition of
Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of
5.05 Candy Chromatography Lab Purpose: Chromatography is used to separate mixtures of substances into their components and also to identify them. The purpose of this lab is to separate pigment from Skittles to observe colors that are not shown. Background information and research: Paper chromatography is a technique that is used to determine and separate parts of a mixture in order for identification. Paper chromatography is used to identify chemicals such as inks and dyes Materials: 4 pieces of candy with a colored coating (Skittles: Red, Green, Orange, Purple)
The errors that could have occurred in this experiment include miscalculations of determining the mass, averages, and percentages of each brand of gum. In addition, chewing the gum for too long is another error that also could have happened. Furthermore, weighing the gum and wrapper incorrectly is also another error.
Comparing Chocolate Chips: A Counterbalanced, Double-blind Taste Test The purpose of the current study is to determine the preference between two commercially available chocolate chips. The study will determine the participants’ history of chocolate chip consumption. The study will examine the differences between chocolate chips in terms of taste characteristics.
I am a student in your school and I am writing to you about the ban on chewing gum in school. I think the rule that students shouldn’t chew gum in class needs to be uplifted. There are many advantages to chewing gum in class. Chewing gum can increase focus, make students more relaxed, and reduces bad breadth. Chewing gum and can also help students to fight hunger.
Independent Variable amount of substrate (sucrose) present 3. Controlled Variables temperature, pH, sucrase + sucrose incubation time 4. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity. I believe glucose and fructose was used as an indicator because they are what produces sucrose and sucrose creates more sucrase activity.
Remaining a constant routine or schedule during the experiment is very difficult to achieve therefore allows for other variables within the procedure that are not intended. Potential sources of error could be eating or drinking too soon before class or at a different time than usual. Forgetting to follow the procedure or irregularly following the procedure could affect the results for the data. In future experiments, I would increase the amount of times the gum and mints are taken to possible have a greater change in the experimental values. Having more participants would create a better average and allowing better results for conclusions.
Title: Stirring up the Bittersweet Truth: Sugar and Artificial Sweeteners Hook: All sugars can be chemically and physically addictive to the body, sometimes the outcome is not worth the pleasure when it can lead to an early death. Thesis: When it comes to Sugar and artificial sweeteners is one healthier than the other? *** POINT 1: Over consumption of sugar leads to weight gain, obesity, and other health risks.
The magnitude of p-value indicates that linear terms of AF and SMP have significant effect at 5% level of significance (p <0.05) on cookie’s fiber content. Further quadratic effect of AF and interaction between ‘AF and SMP’ has significant effect at 5 % level of significance (p <0.05) on cookie’s fiber content. The magnitude of β coefficients revealed that the linear term of AF has the maximum negative effect (β= -0.22) whereas SMP (β= 0.03) showed a positive effect on cookie’s fiber content. The increase in fiber content with decrease in AF may be due to the increase in FTMF proportion in formulation which has high initial fiber content than AF.
What is the glycemic index? It is a method of classifying carbohydrates according to the effect they have on blood sugar (or blood sugar). Regularizing this rate is a prerequisite for preventing or controlling certain diseases, especially diabetes. More than 20 years ago, researchers at the University of Toronto, Canada, chose about 50 carbohydrate-rich foods to study their effect on blood glucose.
The phenomenon "the significant number of dental caries in children is a direct result of their diet", posed an interesting but enjoyable challenge for the researcher. The objective of this study are as follows; 1. To find out if there is a relationship between children's daily diet and dental? 2.
Based on the Beer-Lambert Law, the absorbance of light of a sample is directly proportional to the concentration of the molecule which absorbs light. Distilled water is used as a blank solution to set the spectrometer to a zero reading due to none of the absorbing species present in the solution tested. In this experiment, heat is used to speed up the browning of reducing sugar to produce furan. It is due to the chemical reaction of the reducing sugar with the free amino group of an amino acid. The amino group that is present in monosaccharides sugar are a short chain, therefore it is more reactive.
Our hypothesis is that the homemade lip balm is going to be better than store bought. We think this because you can add different ingredients to make the homemade product look, feel and taste better. Intro Is making your own lip balm and cosmetics cheaper and easier than buying them at your local drugstore? We will find out! We will be making 3 different kinds of lip balms and comparing them with a store-bought lip balm.
Speech More than 100,000 tons of gum is being consumed every year by people, and most of those people are students. If you ask anyone if they like gum they will most likely say yes and that is probably because in the modern world, we have incredibly diverse flavors of gum. People chew a lot of gum, but is it actually good? Or bad? Gum actually has a lot of benefits and I am only going to mention multiple out of many.