Pearly white teeth are something that many strive for in today’s society due to the beauty that is associated with it. Brand name teeth whitening treatments such as Crest are efficient but many people are hesitant to use chemicals for fear of their health. The goal for my science fair project is to conduct research and experiment to find which natural substances are best for whitening teeth. For the project I used four different mixtures of natural substances: lemon & salt, apple cider vinegar & extra virgin olive oil, fruits & vegetables, and dairy products. From the research and information I collected, I hypothesize that apple cider vinegar & extra virgin olive oil will be the most effect natural substances to whiten teeth due to the enzymes and natural chemicals found in these two substances. After conducting my experiment for approximately a week and a half I discovered that apple cider vinegar & extra virgin olive oil was the best natural substance to whiten teeth. I can concluded that our hypothesis was …show more content…
After research on the topic, I decided to test the natural substances: lemon & salt, apple cider vinegar & extra virgin olive oil, fruits and vegetables, and dairy products. During the research process we hypothesized that apple cider vinegar & extra virgin olive oil will be the most productive in whitening teeth, out of the other three.
I conducted out experiment for a time period of about a week and a half; and found that apple cider vinegar & extra virgin olive oil worked as the best natural substance to whiten teeth. Through the experiment we concluded that my hypothesis was correct. The natural substances, lemon and salt were a close second at whitening teeth. Over all the four mixtures of natural substances I realized that fruits & vegetables were the least effective combination of natural substances in whitening
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
The essay “Science: It’s Just not Fair”, by Dave Barry, some truths about science fairs that many students have to participate in are brought out. Barry starts the essay with the beginning of the science fair project process, which is usually put off until the last minute. He sarcastically and ironically describes the process as a student who is rushing to do their project the night before the due date. Barry also includes and comments on the the ironic importance of the hypothesis and conclusion in the science fair process, showing how they usually very vague statements. He also gives examples of his wife’s and his own last-minute science fair projects that they threw together quickly before the due date.
Using Benedict’s, Biuret’s, and Lugol’s Reagent will test for protein, starch, and sugar to observe what has the best nutrition value for consumption. 3. I predict that solution #3 will change the most color after being tested by Benedict’s Lugol’s, and Biuret’s reagent because it has the most protein, sugar, starch in the nutrition facts. To test for a positive reaction, we observe if the solution changes into a specific color depending on which regent is being used. For Biuret’s Reagent, a positive
After I see my carbohydrate analysis worksheet, I realize that I am doing a good job with not eating the food that can cause harm to my teeth. My total exposure time to cariogenic food to my enamel is 20 minutes and I do rinse my mouth with water after the can of coke. I used to drink a lot of soft drinks, but I now only drink it during a special occasion. I drink more water now and I do see the different to my mouth with replacing the soft drink.
In order to please their customers, companies must have many different flavors. One company offers more than just a butter flavor, instead they offer “fresh creamy butter, cheesy butter, milky butter” and many other butter flavors (Schlosser 23). The reason that these are selling more is because they contain what the FDA considers natural flavors. The reality is that these flavors are created by new enzyme-based processes which give them the same chemical make up as the artificial flavors and taste the same. The author repeats all these flavors because the customer now has access to a wider variety and is more likely to buy the product because of the industry’s abuse of the recreating artificial flavors as “natural flavors.”
However, they are generally produced by hydrogenating sugars, which provides similarities in molecular structure though sugar alcohols do not have the same cyclohexane rings present within their formations, unlike carbohydrates such as glucose and lactose (“What Is Sugar Alcohol,” 2015, para. 4). An inquisitive mind may aspire to divulge what percentage of chewing gum is actually composed of sugar. Students within Serenity Smith’s chemistry class recently discovered how to deduce material composition and was subsequently assigned with this very task. By testing various brands of chewing gum, it is easily conjecturable that the makeup of sugar would account for different percentages among the different gums (Bubble Gum “A Real Sugar High,” n.a., p. 1). To fully comprehend this concept, it is essential to understand the fundamentals of sugar alcohols.
My earliest memory of Aaron was in our 7th grade Pre-AP Science class. According to him, it was our 7th grade Texas History class, but he’s wrong. Regardless, we had a sort of miscommunication and hated each other for a while. Interestingly enough though, he’s the love of my life at this point in time. Now how do two individuals with such differing views end up dating, you ask?
Fluoride treatment should be provided to every patient (if wanted), and the amount and type should be adjusted to the patient’s needs to prevent caries, as well as sealants for patients with teeth that need them. Also, whitening trays should be available for patients who choose to bleach. It would bring great profit to the dental office because many patients want to have a perfect whiter and brighter smile. If the dental office offers various services, patients will be attracted to the
II. The ingredients of food dyes are unsafe, unnatural and can make people very sick if not tested of handled correctly. A. Coal-tar and petroleum
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
Due to the growing popularity of processed foods and the nation 's abysmal knowledge of them, writer Brian Rohrig argues that food coloring is an important attribute in the foods we eat in his article “Eating with your Eyes: The Chemistry of Food Colorings”. The author uses reasons, evidence, and effective word choice about how what makes a good food coloring, the best sources of natural food coloring and the benefits of synthetic food coloring to strengthen the logic and persuasiveness of his argument. Rohrig 's argument is also furthered when he appeals to the emotions of the reader. By referring the future, it causes the reader to think more in-depth about food coloring and how it may affect the future.
Our experiment consists of adding one tablespoon of baking powder to each two cupcakes. There will be ten cupcakes in all and two will be controls, without baking powder. We will figure out which cupcake is the most “perfect” meaning the most fluffy, its circumference and height will be measured. Baking powder contains sodium bicarbonate, dry acid, and cream of tartar. These ingredients chemically changed out mixture into cupcakes.
In addition to other additives, natural flavors and colors can mean that it is not natural. a. Could mean ground up bugs b. Certain dyes lead to hyper activity in children c. The more coloring, the more the food is junk IV. Over many years, our society’s reliance and addiction to processed foods has been growing rapidly for a variety of
This is one of the many reasons that some people choose diet pop over regular pop. The diet pop does not have sugar in it which means it does not encourage the plaque to build up on your teeth. However, it does have acid in it which will eat away at the enamel on your teeth. Another bad thing about the diet
Results show that an average of 22.5% CaCO3 is found in toothpaste. Methyl Orange is noted to not be a suitable indicator for this experiment as the pH