Crystallization, Sugar, and Fudge Lab

An Erlenmeyer flask was used to accommodate the largest volume of recrystallization solvent calculated and was cooled in an ice bath to increase the yield of crystals. The solid was collected by vacuum filtration and washed with a small amount of ice water. The product is then dried to a constant mass by use of an oven and weighed. A small amount of the unknown was compared to two samples of acetanilide and phenacetin for a melting point range to determine the identity. The temperature of the unknown was recorded when the first trace of liquid can be seen and when the unknown was completely liquid.

The two most common flavors of sweets are undoubtedly chocolate and vanilla. For years, people have been debating between the two attempting to conclude the ultimate flavor. Polls in which the participants choose their favorite flavor are also ways the world has decided which flavor was preferred more. Results show that vanilla had been the most desired, with chocolate following not too far behind. These two flavors have been grown and processed for the masses for centuries. However, out of the two flavors, vanilla has a more complicated natural growing and production process.

After each of the solids were completely dry, each was placed into a MelTemp device. The temperature at which each solid began to melt and completed melting was recorded.

While we refluxed the solution there was no color change, the solution stayed clear. After gravity filtration the solution stayed clear. After roto vap, solution was a milky brown color.

My hypothesis is that if I add different amounts of sugar to the same amount of boiling water and allow it to be cooled, than the one with the additional cup of sugar will be the one that grows more crystals. I determined that my hypothesis was correct. The glass I chose to add the pure cane sugar did grow much more crystals at a

During recrystallization, the solution was to be cooled to room temperature before placing it in an ice bath. Doing this allows enough time for the crystals to be formed because as the temperature decreases, the rate of crystallization slows down. If the solution was placed in the ice bath too quickly, then the cold would have blocked out the impurities and trapped them in the solution. The more impurities present, the lower the melting point so data would have been inaccurate. Also, if the melting point apparatus wasn’t set up correctly, the data would have been imprecise.

The mixture was transferred to an ice bath to crystallize the product, after which the product was collected by vacuum filtration on a Hirsch funnel, washing the flask with small aliquots of cold xylene and pouring the solution over the crystals, allowing the vacuum to thoroughly dry the product. Additional drying was achieved by transferring the product to filter paper and pressing the crystals to remove any excess moisture. The product was then weighed and a melting point determined. A comparative TLC was run in Hexanes:Ethyl Acetate solvent against maleic anhydride to verify the purity of the

The product was placed in a Craig tube and several drops of hot (100°C) solvent (50% water, 50% methanol, by volume) was added and heated until all of the crystals dissolved. The Craig tube was plugged and set in an Erlenmeyer flask to cool. Crystallization was induced once the mixture was at room temperature by scratching the inner wall of the tube. It was then placed into an ice bath for ten minutes until crystallization was complete. The tube was then

21) After all of the solid dissolves, move the flask from the hot plate and allow it cool to room temperature. After a while, crystals should appear in the flask.

The product was then suspended in 2 ml of water with a stir rod in a 50 ml Erlenmeyer flask and heated to boiling. Water was added in one milliliter increments until all the product was dissolved (18 ml added total). The saturated solution was allowed to slowly cool, and gradual white crystal formation was observed. Recrystallized product was collected once more by suction filtration with the Hirsch funnel once crystallization ceased. Collected product dried on a watch glass for a week, weighed 0.14 g (1.2 mmol), and the melting point was 139°-141°

One reason is the marshmallow in them. The marshmallow makes it softer and better.The marshmallow goes great with the caramel.

Dimethyl Fumarate was not successfully created during the course of this particular experiment, likely because of a failure of the bromine to mix with the other components of the test tubes. It was observed that the bromine had formed a separate fraction at the top of the rest of the test tube contents, and because of this the necessary reaction could not occur in substantial amounts for a precipitate of dimethyl fumarate to form. The amount of bromine that was in contact with the dichloromethane and dimethyl maleate was simply too small for a significant reaction to occur. The data discussed below is sourced from Alexander Boley. Alex reported the melting point range to be 94-97°C, with an accepted range of 102-105°C. The lower boiling point is most likely due to the compound not being dried sufficiently before the melting point was tested. Alex also reported isolating 0.348 grams of dimethyl fumarate. Since he utilized 0.5 g of dimethyl maleate solution, and the accepted density of dimethyl maleate is 1.153 g/ml, the theoretical maximum amount of dimethyl fumarate that could have been obtained is 0.5765 g; dimethyl fumarate would be present in the same amounts as it's steroisomer because of their identical constitution, so dimethyl maleate's density is a valid input for calculating the final amount of product. The result indicates that his percent yield was 60.36%. The percent loss indicated could be attributed to

Also by using the molecular weight of glucose (342.3) it can be determined that the average degree of polymerization of the corn syrup solids is 2.669. These numbers were calculated based on boiling point data. A freezing point experiment was not conducted. This data makes sense, for corn syrup solids are created via hydrolysis of starch and consist of a mixture of glucose, maltose, and small glucose oligomers. The molecular weight/average degree of polymerization determined via this experiment directly correlates with that

To make candy corn, you will need 1 cup powdered sugar, 2 1/2 tablespoons nonfat instant dried milk (powdered milk), 1/8 teaspoon kosher salt, 1/2 cup white sugar, 1/3 cup corn syrup, 2 tablespoon unsalted butter, 1/2 tablespoon vanilla extract, red and yellow food

The typical first grade classroom is an atmosphere filled with some children that are a more active than others. These children are the bunch that cannot sit still, are louder, and more disruptive. Meanwhile the other children are fixated on schoolwork, sitting attentively and quietly. This brought along two research experiments by Dr. Madison and Dr. Johnson. In one experiment we will be exposed to a correlation in which sugar intake is mathematically proven to affect activity levels. While the other experiment shows no significant evidence that sugary snacks plague activity levels. Both however, attempt to decipher why children are more rambunctious than others and whether sugar intake influenced this behavior.