LAB REPORT INTRODUCTION

Witchayut Ngarmpornchai
Beam 5961183 #1002

Rock Candy

Carbohydrate is composed of carbon, hydrogen and oxygen. There are two kinds of
carbohydrate, simple and complex. Simple carbohydrate is divided into monosaccharide and
disaccharide. Monosaccharide is glucose, fructose and galactose. Disaccharide is sucrose,
maltose and lactose. Complex carbohydrate is polysaccharide. Polysaccharide is chitin,
glycogen, cellulose and starches. Sugar is a type of carbohydrate like glucose, fructose
sucrose and lactose (Carbohydrates and sugars, n.d., para 2). Our body need carbohydrate
for energy. You choose consume minimum 130 grams of carbohydrate per day
(Carbohydrates: How Low is Too Low?, 2011). This minimum about of carbohydrate will be
changed to glucose which glucose will be used for function the brain. After consume
carbohydrate, it will be digest immediately for energy or it will be store as glycogen which is
short-term energy. The extra energy will be convert to fats, therefore by eating the
carbohydrate, it will increase blood sugar level because all type of sugar will be convert to
glucose. The insulin which use to help keep the blood sugar in a normal level, will come from
pancreases and tell liver and the muscle cell to remove sugar and store it as glycogen. The
sugary diet will make the pancreases produce a lots of insulin in order to make the sugar level
become normal. The result of eat sugary food overtime will be pancreases cancer. There are
four properties of sugar which is sweetness, caramelization, solubility and crystallization. The
arranged of atom in the ring structure cause difference in these properties. Everybody will
have different taste bud which will affect the sweetness. Caramelization is a non-enzymatic
browning reaction. It is a reaction that breakdown sucrose to glucose and fructose. The
carbon molecule will be left behind which cause the aroma and brown color. This reaction
needed heat and the result will be changed in flavor. Sugar are highly soluble in water
because it hydroxyl group (OH) will form hydrogen bond with water (Why Does Water
Dissolve Sugar?, n.d.). If solution of water and sugar still be able to dissolve more sugar in
the room temperature. The solution will be called unsaturated solution, but there is a certain
point that more sugar cant be dissolve in water in the room temperature anymore. This
solution will be called saturated solution. It is a stable solution that if add more solute or
sugar it will be sink at the bottom. If add heat then the solution will be able to dissolve more
solute or sugar because the molecule in the solution will move very fast in the heated
solution, so the sugar concentration can be increase, but the result will make the solution
become unstable. When heat is remove or temperature is decrease to the room temperature
again, crystal will be forms in the solution and the solution will become stable again (Science
of Candy: What is Sugar?.n.d.). This process is crystallization, the addition crystals will form
on top of one another.
 In this experiment, the two of the properties of sugar are involved. It is solubility and
crystallization. The solute is sugar and solvent is water. The process start by heat up the
solvent and slowly add solute in it, until the solute wont dissolve anymore, the solution will
become supersaturated. Add the seed crystal or the wet chop stick that have been cover with
sugar and remove heat. The atom in the solution will come and join the atom in the chop stick
until the solution become stable again. The crystal will start forming on the top of one
another.

Purpose:
The purpose of this experiment is to learn how the two of the properties of sugar, which is
solubility and crystallization, work. In addition, to be able to understand more about the
background information about the carbohydrate.

References:
Carbohydrates and sugars. (n.d.). Retrieved from
https://www.heartfoundation.org.au/healthy-eating/food-and-nutrition/carbohydrates-and-
sugars
Carbohydrates: How Low is Too Low?. (2011, September 25). Retrieved from
http://www.lowcarbdietitian.com/blog/low-carb-how-low-is-too-low
Why Does Water Dissolve Sugar? .(n.d.). Retrieved from
http://www.middleschoolchemistry.com/lessonplans/chapter5/lesson4
Science of Candy: What is Sugar?. (n.d.). Retrieved from
https://www.exploratorium.edu/cooking/candy/sugar.html