Have you ever eaten rock candy? Ever wonder if you could try to find a way to make the crystal bigger? I am testing different forms of sugar in different temperatures of water to see if it will form a bigger crystal. Sugar dissolves due to its molecules separating from one another, crystallization is a chain reaction where the melted sugar starts to re-form, and different types of sugar crystalize differently due to the overall elements and shapes of the molecule.
In the early 16th-century sugar cane plantations started as cash crops by Europeans. The sugar produced was used as sweeteners for things such as coffee and tea. The plantations were in the Southern part of the United States. Sugar was the engine of the slave trade. Profit from the sugar was so great that it may have helped achieve American …show more content…
There is a certain amount of sugar that will dissolve in any volume of water. The amount or size of the crystal changes with the temperature, the hotter the water, the more sugar will dissolve. This means you can heat a lot of water to dissolve a lot of sugar, the water will cool and some of the sugar will crystallize.
Different types of sugars (such as sucrose vs fructose) will likely crystalize differently. Typically crystallization works best with highly pure materials, so brown sugar wouldn’t likely crystalize as well as pure white sugar. The growth of the crystal depends on both the different elements and the overall shape of a molecule.
The variables I will be observing throughout my experiment are the different temperatures of water and the forms of sugar. The temperatures of the water and the forms of sugar are both my independent variables because I am changing them. The temperature of water will help me observe how fast the form of sugar dissolves and the size of the crystal in that temperature of