Percentage Of Sugar In Gum Experiment

Another source of error could have been that we didn't suck out all of our saliva from the gum before removing it from our mouths and measuring the mass of the chewed gum. This could've affected the data because the saliva adds mass to the bubblegum, making our data inaccurate. Instead of 6.5 grams at the 2 minute mark, it could have been 7

The purpose of this experiment was to discover how many licks it took to get to the center of the tootsie pop. The key outcome was to know how many licks it take to get to the center of the tootsie pop, like the old commercial said. My lollipop was brown and chocolate flavored which varied from the other people's at my table. The materials you would need would be a tootsie pop and an app called tally counter. The way you would lick a Tootsie Pop would be to put it in your mouth and then take it out of your mouth. The first step is to unwrap the tootsie pop. Then you would lick the tootsie pop and repeat that step until you have completely reached the center of the

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.

Abstract: The purpose of this experiment was the find the difference between concentration levels of high school students chewing gum versus non-chewers. The concentration portion provided students with two color tests to take to record differences in concentration. The results provided data with an increase in concentration of students while chewing gum.

How would one go about blowing an impressive bubble with the least amount of work? Thus is the problem a team of high school students planned to tackle, to do this we developed an experiment to determine which of five types or brands of gum was the easiest to blow an impressive bubble. To do this we selected a talented chewer and bubble gum blower from within our group, and he chewed each piece of gum for three minutes and blew each gum three time before spitting them out. We recorded each bubble gum diameter and averaged them. The results are clearly outlined in the chart below.

This was measured against a 0% sucrose concentration to allow a controlled variable to be added to the experiment. It was hypothesized that the diffusion rate of sucrose depends on the amount of substance present, and that an increase in concentration of sucrose will lead to an increase in the rate of diffusion. It was predicted that the diffusion rate of 20% sucrose concentration would have a lower rate of diffusion than the 40% sucrose

The experiment will be a total of 20 participant involved: 12 of them will be females and 8 males. Each of the participants was given a glass of water and was asked to rinse their mouth. After that, they were given one piece of cocoa and were asked to eat and describe the taste they perceived and annotate their reaction. They were related their sensation on a scale of 1 to 3, were 1 represent “no bitterness” and 5 “bitterness”. The result will be collected in a Table1. Another glass of water was given afterwards to rinse the taste of cocoa and proceed to taste a Baking Chocolate Unsweetened. Finally, the last step will be repeated on the same way with the milk chocolate. At the end of the procedure all results will be collected in the Table

The purpose of this experiment was to determine the concentration of the cytosol of potato cells. The solutions of varying sucrose concentrations contained 0 M, 0.1 M, 0.2 M, 0.3 M, 0.4 M, 0.5 M, and 0.6 M sucrose. The potato was cut into small samples using the cork borer until there were seven cylinders of potato. Once the seven samples were made they were then all cut to equal sizes. After they were cut to the same size, the samples were placed in a plastic weigh boat onto a digital scale where the weight was measured in grams. The potato samples were then cut in half using a razor blade. Once the samples were cut in half, two pieces of potato were dropped into each beaker containing varying solutions of sucrose concentrations. After two

My grandmother has diabetes and a sweet tooth. She has a tendency of eating too many sugary products and she strays from her diet at times. I wanted to do an experiment on which fruits, fruit juices and processed foods are suitable for her. This experiment will test how much glucose there is in certain foods and drinks and why do certain foods have a high level of natural sugars.

Experimental Purpose: In this lab we are testing for monosaccharides disaccharides and polysaccharides. Monosaccharides are directly related to the tongues recognition of sweet things. This saccharides are very simple which allows your tongue to taste them. Disaccharides and polysaccharides on the other hand are too complicated for our tongues to pick up the sweet taste.

Much debate has occurred regarding whether sugar is good or bad for your health. Whilst some sugar is important for the body’s functions, too much sugar can cause major problems. Tooth decay for example, is an issue that mainly affects children and young adolescents, however can cause prolonged effects such as gum disease or tooth sensitivity. Diseases associated with the high consumption of sugar, such as diabetes and obesity, can result in drastic lifestyle changes if not addressed. Addiction is also an issue that can lead to health problems later in life. These health risks need to be addressed as early as possible in order for long-term health problems to be avoided.

The cause was to determine if all sugars in different items such as fruit, candy, and regular sugar are the same sugar or not. The things tested in this experiment were an orange, Hershey bar, and regular sugar. The purpose was chosen to figure out if the sugars that we eat in our food are all the same.

Concentration of sucrose is higher because every time we add up time there is a weight difference. As we can see, in the above graph that every sucrose is getting heavier every time we add up 15 mins but 1.0m source does not have that much weight difference like other sucrose. The weight difference from distilled water to 0.8 sucrose is rapidly changing but there is no weight difference between 15 mins-45 mins in 1.0 sucrose. My hypothesis does not support statement because the weight didn’t change in 1.0 sucrose like other did. The data lead the researcher accept. Yes, there was unexpected results because my hypothesis was that every sucrose supposed to change their weight concentration. There were not any things that happened during the experiment

Attention: Are you a sugarholic? Do you eat refined sugar everyday? Can you go more than one day without eating some type of sugar containing food? Have you ever hidden candy in your home in an effort not to share them with anyone? If you have you are not alone; I am guilty of my own questions. Sugar addiction is the most prevalent, widely practiced and legally accepted addiction in our society. Through my research I have found several books written on the sugar addiction

One of the biggest factors affecting the validity in this experiment is my inability to control the ripeness of the fruits and vegetables. Although I tried my best in choosing fruits that were observed to be similarly ripe there were foods that I could not tell the ripeness of eg: sweet corn, eggplant. The ripeness of the food could greatly change the glucose levels,