Hypothesis: A Higher Concentration Of Sugar Will Lead To

Gum chewing has been around for at least 3,000 years, all around the world. Gum chewing was around during the ancient greeks, the mayans, and was introduced to americans in the late 1860’s. The first bubble gum was sold in 1928 and was pink because that was the only color in the factory; pink is still one of the most popular colors of chewing gum today. In this experiment, I will be finding the percentage of sugar in the Bubbilisious Strawberry gum. To find this I will need to record the data of 625 chews, recording the mass every 25 chews.

The experimental method would allow us to observe the firsthand effect the sugar has on young children. However, this method would require the parents to give us legal consent or if it is ethically right the give children the sugar. To set up the experiment we would separate the kids into three random groups. The singular control group will not be receiving sugar while the other two do. Of the two separate experimental groups one will receive double the amount of sugar than the other. Then we assign each group to do the same task which requires their attention. The independent variable is the amount of sugar given to each group. The dependent variable is how the sugar affects the children’s attention.

In this experiment the four different types of sugar substitutes will be tested with yeast to determine if the type of sugar substitute directly affects the respiration rate of yeast. The four different types of sugar substitutes include Saccharin (Sweet ‘N Low),

The hypothesis stating if four grapes are placed in distilled water, a salt solution, a sugar solution, and tap water, then the grape placed in distilled water will gain the most mass out of the four grapes was rejected by the data. The grape placed in the distilled water gained the second smallest amount of mass in the experiment, 0.26 grams. The hypothesis stating if four grapes are placed in distilled water, a salt solution, a sugar solution, and tap water, then the grape placed in the salt solution will lose the most mass out of the four grapes was rejected by the data. The grape placed in the salt solution gained a mass of 0.22 grams. The grape placed in the salt solution gained 0.22 grams of mass, the grape placed in distilled gained 0.26 grams of mass, the grape placed in the sugar solution gained 0.55 grams

Most of the results of the experiment show that as the molarity of sucrose in the solution increases, the percent change in mass of the potato decreases. This is due to osmosis, water moves from a higher water concentration area to a lower water concentration area. From the results table, one can see that the mass of potato in the 0.1M sucrose solution increased by 13%, and the mass decreased by 28% in the 1.0M sucrose solution.

In the observing osmosis lab, the hypothesis read that the grape in the tap solution will gain the most mass, while the grape in the salt solution will lose the most mass is partially refuted. The hypothesis is partially refuted since the part that was correct was that the grape in the salt solution will shrink, because the starting mass of the grape was 10.81g and the fruit was very round with one big brown spot, when the grape was taken out, it was flat and misshapen with a few brown spots, and the ending mass was 9.81g which means it shrunk by 1g. The part that was refuted or incorrect was that the grape in the tap solution will gain the most mass, this grape’s starting mass was 9.00g and it looked large with multiple brown spots, the ending mass was 10.24g and the grape looked small and cracked. Although the tap water grape did gain mass, it didn’t gain as much as the gape in the distilled water. The grape in the distilled water was smaller than the rest and very green in the beginning and had a mass of 7.77g, at the end, the fruit weighed 9.19g and was flat on one side with a few dots on the grape’s surface. Therefore, the distilled

Growth can still be accomplished without metabolizing the sugar in the carbohydrate test medium by other means. The

The type of sugar affects the rate of cellular respiration because each sugar is classified as either a monosaccharides, disaccharides or polysaccharides. The data from this experiment was collected by the amount of carbon dioxide produced from the type of sugar that was used. The data was then analyzed using a line graph. Data was also collected in class averages. There were three sugars in this experiment, glucose, lactose, and fructose. An example of a monosaccharides would be glucose and fructose. The slope for glucose should be about 283.07. The slope for fructose should be about 269.77. Second, an example of a disaccharides would be lactose. The slope for a disaccharide in this experiment should be about 67.055. The data shows that

During my high school years, I recall working in the fields during vacation breaks with my mother harvesting tomatoes, picking up cherries, and pruning grape vines. Fascinating as it sounds, I was always intrigued to understand why fruits and vegetables spoil or often cause food poising in humans. Although, when I questioned my mother why these fruits spoil, she responded it was due to “little bugs,” which was not a sufficient response.

The purpose of this lab was to find the water potential and osmolality of potato cores after being soaked in NaCl and sucrose solutions and to compare them to each other and the expected water potentials and osmolalities from the literature. We did this by weighing potato cores, soaking them in the NaCl and sucrose solutions, and then weighing them again. This information was used to find the percent weight change of the potato cores. The potato core’s water potential mean for sucrose was -9.86 bars and for NaCl it was -10.72 bars. The osmolality that produced zero weight change in potato cores for sucrose was 0.401 and for NaCl it was 0.439. Our experiment found that the there was no significant statistical difference in the water potential and osmolality of the potato cores soaked in the sucrose and NaCl solutions.

After reading the article “The Toxic Truth about Sugar” my thinking and reactions are identical to the description of the results in the article. Keeping the overall view of sugar and its danger to human health and mankind, I consider the authors are completely realistic and fair about ways of controlling and limiting the amount of sugar which processed-food industry adds to its products.

In early findings of experiments performed by a group of USDA scientists, deficit irrigation (reduced H2O), produced either equal to better quality fruit after two underwatered years.

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.

What does the world supply of sugar look like from the point of view of the U.S. market?

The production and discovery of sugar grasped civilizations by its amazing taste and capabilities. Sugars effect on farming changed how the Americas farm to this day, and has also created huge trade exchanges between continents and countries . One of the main reasons for slavery to exist for so long in the Americas was because of sugars high demand. So plantation owners had to search for more sustainable workers which led them to Africa. The constant bringing of workers expanded trade in the 1500s. Sugar also led to major milestones in history and changed food in many societies. It changed how we eat and how we use our world 's resources. It led the way for modern innovations in sugar cultivation and has given us more than sweetness. Sugar has helped scientists formulate new types of fuels which could be created through sugar cane.