• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Analysis of Sweets. Is it possible to find any of the substances(Starch,Gelatin, Sucrose/Glucose) in any of the different candy samples?

Extracts from this document...

Introduction

IB Chemistry: Analysis of Sweets IB Name: klassa andersen 16/9-11 Design: Aim: Is it possible to find any of the substances(Starch,Gelatin, Sucrose/Glucose) in any of the different candy samples? Variables: None Independent variable: None Controlled variable: None Dependant variable: None Materials: * Heater * Copper Sulfate (CuSO4 )(0,1M) * Sodium Hydroxide (NaOH) (2 M) * Beaker (25 ml) * Waterglass * Three different Candy samples(2: Gumdrops,4:Cola Straps,9:Winegum) * Iodide * Water (H2O) Method: 1. Cut the three different samples of candy into small pieces 2. Put small pieces of the different samples of the candies into three watchglasses 3. ...read more.

Middle

Add small amounts of CuSO4 and then NaOH 9. Check to see if the samples have a purple color which means that the sample of the candy contains gelatin 10. To find out if the any of the three different samples of candy contain any Sucrose/glucose you put the samples containing gelatin into a heater 11. If any of the three different samples have a yellowish color, then the contain Sucrose/glucose. Data Collection and Processing: Table 1(Showing the Results of the tests): Lab 1: (Substances): Sample 2 (Gumdrops): Sample 4 (cola straps): Sample 9(Winegum): Starch: Yes Yes No Gelatin: Yes No No Sucrose/Glucose: No Yes Yes Conclusion and Evaluation: Conclusion: From the experiment we researched, we ...read more.

Conclusion

Evaluation: The experiment went well, however they were some weaknesses in the experiment. One of the weaknesses was that we didn't have any specific materials that could actually measure the amount of each substance, which meant that we could only observe and see if the substances could be found in the samples from human eye, which makes it's a little uncertain if there is any substances from the samples or not. The errors above can be improved by; 1. Repeating the experiment 2. Using better materials for more accurate amounts of the substances from the samples 3. Reducing Human errors (Putting too much off the materials to find the substances etc.) By doing this above, the experiment will improve. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Chemistry section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related International Baccalaureate Chemistry essays

  1. Potassium Iodide Lab

    observations: The two liquids started to both appear clear. After combined, it almost instantly turned to a neon yellow. While filtering, a colorless liquid seeped through while the yellow precipitate clung to the filter paper. There was little water in the flask but over half the filter paper had been covered in neon yellow.

  2. Chemistry Laboratory Report --- Classification of Chemical Substances

    slightly no no yes Decomposes at 270 �C Cupric sulfate CuSO4 blue crystalline yes no no no yes 110 �C Naphthalin C10H8 white solid no slightly very no no 80.26 �C Cellulose powder (C6H10O5)n white powder no very yes no no undefined Iodine I2 shiny glittery silver solid no soluble (dark orange brown)

  1. Crystallization - Rock candy is collection of sugar crystal.

    Crystals are regular shaped solids particularly with shiny faces. It was first reported by Robert Hooke in 1664 that the appearance is a reflection of a high degree of internal order. Crystals are one of the substances that vary in shape considerably; Steno observed in 1671 that this is not because their internal structure varies but because some faces develop more than others do.

  2. Detecting starch and sugars in food

    And boiled each test tube gently and observed the color change. 5. Made a conclusion based on results. Result 1.In procedure 1, the color of solution changed to blue-black when starch solution reacted with iodine solution. In procedure 2, the color of solution changed to orange-red when the glucose solution reacted with the Benedict?s reagent and was heated.

  1. AIM To make samples of the less common oxidation states of vanadium with different ...

    potassium manganate solution (VII), 0.002M 5. sodium sulphite 6. potassium iodide solution, 0.05 M 7. sodium thiosulphate solution, 0.1 M 8. distilled water 9. test tube rack PROCEDURE 1. A spatula of measured ammonium metavanadate(V) was placed in a conical flask and then followed by 25 ml of dilute sulphuric acid.

  2. Effect of temperature on pH of water samples

    In some cases, older fish will continue to live, but will be unable to reproduce because of the sensitivity of the reproductive portion of the growth cycle. Expected Levels The pH value of streams and lakes is usually between pH 7 and 8.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work