Candy Making

 Part 1:

http://allrecipes.com/Recipe/Hard-Rock-Candy/Detail.aspx?event8=1&prop24=SR_Thumb&e11=hard%20candy&e8=Quick%20Search&event10=1&e7=Recipe

Ingredients: 

1 cup of confectioners sugar

3 3/4 cup of white sugar

1 1/2 cups light corn syrup 

1 cup of water

2 teaspoons of flavor 

1 teaspoon of food coloring

    The purpose of the is lab is to learn about the solubility and
crystallization of sugar in water while also learning the process of candy making and applying chemistry to this process. The terms solution, solute, solvent, solubility, crystallization, concentration, and molarity will be important to know for this lab. A solution is a liquid mixture in which the the solute is distributed within the the solvent. The solute is the minor component in a solution, dissolved in the solvent. Solubility is the amount of a particular substance that is dissolving in a certain solution. Crystallization is the formation of crystals. Concentration is the mount of mass or volume of a solute to the mas or volume of the solution or solvent. Molarity is concentration measured by the number of moles of solute in a solution.

     Before making candy you first have to know a thing or two about
candy itself. Hard candy is made by heating sugar, water and corn syrup to at least 160 degrees, adding flavoring, and letting cool to a hard to solid candy form. Then you must learn a few important terms you will be working with in this lab. Solubility is the ability for a solute to dissolve
in a solvent. An example of this could be salt (NaCl) dissolving in water (H20). Solubility (your may know it better as dissolving,) is important in candy making so that the flavor or coloring is even
throughout all the candy. Crystallization happens when solid crystals form from a liquid and are deposited by a gas. Snowflakes are an easy example of this. If you look at a snow flake you an see tiny feathery ice crystals are frozen together, giving it its flake-ish shape. Concentration is the amount of a substance per defined space. For example, when you put a drop of dye in some water, you can see the water turn a pale shade of that color. But if you put several drops of
dye in the same amount of water, you can see a the water turn a more vivid shade of color. Another thing to know about is a solubility curve.

This photo shows that the solubility of sugar is a lot higher as the temperature goes up, the because the higher the temperature the more sugar will dissolve in the water. Solubility is important in candy making because in order to make candy, the sugar needs to dissolve in the water. If it does not dissolve in the water we will just get water and sugar, that wont taste very good. The sugar dissolves in water by the sucrose molecule breaking from the sugar crystals, then it is immediately surrounded bu water molecules. The sucrose molecule breaking from the sugar has a slight negative charge. The positive charge is the oxygen found in a water molecule, it attaches its self to the sugar.  As the water molecules from around the sugar molecules, the molecule is shielded from other sugar molecules so the sugar crystals doe not reform. The physical process in candy making is when the liquid candy's temperature goes down and it hardens. It does this because  there is no more water in the candy, it has all evaporated when it was being heated. The chemical process in making candy is when the water molecules bond to the sugar molecules.

Part 2:

Procedure: 

1. Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners' sugar.
2. In a large coffee can, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stir constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.
3. Stir in the flavoring and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, then eat away.

Safety: 

-Goggles 

-Apron 

-Hair tied up

Observations:

• Temperature at which all the sucrose was dissolved-
• Temperature at which the solution boiled-
• Temperature at which you observed a large release of steam-
• Temperature at which the solution appeared to stall-

This is at a 250 F, the water and corn syrup are boiling. The corn syrup and sugar will dissolve more quickly when it boils.

 We added our flavoring(it was syrup flavoring) we put it in the boiling solution to help evaporate the water so when the solution cools down it will harden easier.

Heating the solution so every thing can dissolve faster and sturing it also helps the dissolving processes speed up.
















Part 3:

H bond example: oxygen particles are floating around, two hydrogen particles(they're negative) attach them selves to the oxygen(its positive). How they attach is that oxygen particles have 6 electrons(two on top, one on each side) and the hydrogen particles have one. Since the oxygen is missing two, the hydrogen bond the singe electrons on the oxygen.

An example of my candy making process is when the water boils it helps the dissolving go by faster, so the sugar dissolves in the water. The process is similar to the hydrogen bonds. The particles that are missing an electron bond, in order to bond one has to be a negative and the other has to be positive. Same goes for the corn syrup and the solution. They bond together where there is a missing electron.

An example of another substance is salt water.  It dissolves when the element in salt(sodium and chloride) bond with the water molecules. When it bonds with the water molecules it pulls it apart making it appear to be dissolved. If to much salt is added it wont all dissolve because all the water electrons are bonded to another electron.