Candy Lab Part 1(intro)

Purpose:

 In this project-based unit, you will investigate the processes of dissolving and crystallizing at the particle level by making hardtack candy. You will then use your learning to
There are 3 main parts to this project. Each part will have a blog post. As you work, we will periodically discuss applicable content.

Terms:

Solvent is a liquid that can dissolve a solute, is a substance that dissolves in a solvent. Solubility is the most of a solute that may be dissolved in a solvent. During the candy making process, after the candy has gotten to the needed heat and is poured out on a pan, it starts to harden begins crystallization. And crystallization is the separation between a solid  and a liquid. Concentration is when you have a substance in a curtain amount of space. Finally molarity, which is the number of moles of solute divided by the number of liters of solution.

Solubility using a solubility curve:

Solubility is the most of a solute that may be dissolved into a solvent

Solubility's importance in candy making:

1. The solvent has to attract to the solute + and -

2. The solvent molecules take apart the solute

3. The solvent molecules are going to carry the ion particles around the solute

Physical and chemical process in making candy:
     Hard Tack Candy is made from a supersaturated solution of sugar water.  Sugar is dissolved in a big kettle of water until no more sugar dissolves at room temperature.  Then, the saturated solution is heated up.  The higher temperature allows for more sugar to be dissolved, so more sugar is put in.  As more and more sugar is put into the kettle, it dissolves, which makes the solution saturated at the new higher temperature.  Now, if the sugar is cooled down very slowly, and no more sugar is added, the sugar will stay dissolved.  As the temperature cools, the sugar dissolved at that higher temperature stays dissolved, and a supersaturated solution is made.

All Sources Sited Here:

http://www.chemistar.com/Chemistry/Unit4Solutions.html, http://wenderly.com/2011/12/20/aunt-marceys-old-fashioned-hard-tack-candy/, http://www.sciencegeek.net/Chemistry/taters/solubility.htm, http://home.nas.net/~dbc/cic_hamilton/dictionary/s.html,  http://ths.talawanda.net/~BrambleN/classroom/Chemistry/Notes/Section%201C/Solubility.htm, http://en.wikipedia.org/wiki/Crystallization#Process , http://en.wikipedia.org/wiki/Solution#Process, http://food.oregonstate.edu/learn/crys.html, http://www.sugarshowcase.com/blog/2012/12/01/hard-tack-candy-stop-burning-your-hands-or-cutting-your-mouth, http://stoveria.blogspot.com/2008/12/sometimes-confections-pain.html

Part 2(Hard tack candy recipe)

Equipment & Materials Provided:

*#10 can

*Long handled spoon

*Bunsen burner

*candy thermometer

*wax paper

*Food coloring

*Corn syrup

*Powdered syrup

Materials Needed:
*3 3/4 sugar cups
*1 1/2 cups light corn syrup
*1 cup water
*1 teaspoon food coloring
Don’t forget: There are *oils* and there are *flavorings*. We have found that you’ll need 2 bottles if you’re using the flavorings and 1 bottle if you’re using the oils in each batch.

Procedure:
In a 3 quart non-stick sauce pan, pour in sugar, light corn syrup and water. Continuously stir liquid over medium heat until sugar has completely dissolved. Let mixture come to a boil, without stirring, and when candy thermometer reaches 260° add food coloring. Once again don’t stir let food coloring mix itself into the liquid by the boiling motion.Watch the candy thermometer, once it reaches 300° immediately remove from heat and allow the boiling to come to a stop.
Take pan outside and add your choice of flavorings (or oil) to the mixture. Stir without inhaling the potent vapors. Quickly pour into 2 greased cake pans, divide liquid equally into the pans. Let cool completely to the touch.
Once candy is cooled, take outside and insert a clean Phillips head screw driver into the center of the pan and give a good whack. Continue until all of the candy is broken to your liking.
Next, grab a gallon plastic bag that zips closed. Pour a heaping (no more) tablespoon of powdered sugar into the bag. Pour both cake pans of broken candy into bag and zip closed. Make sure to leave the tiny pieces out. Gently turn and flip the bag until the candy is covered with powdered sugar. Candy will stay nice and crunchy when stored in a container that is airtight.

During Candy Making:
*At around 200 degrees, I figured it was that high because my recipe called for more sugar than most of the others did
*It took a long time for my solution to start to boil  because for some reason my Bunsen burner wasn't heating up, but when that got fixed then it started to really boil at around 250 degrees
*Steam really started to occur once it started to boil and once the boiling process hit its peak temperature of bout 275
*My solution really stalled for a long time at about 225 degrees and it stayed there for about ten minutes and the Bunsen burner had to be adjusted for it to be heated up
*The highest temperature my solution reached was at 280 degrees Fahrenheit and at the point the solution was removed from the burner and put on to wax paper


       



Part 3(application)

1. Was your process of making candy an example of your currently-held model of solutions and crystallization?

Yes it was, In the beginning we added sugar(solute) to corn syrup(solvent), and it was slowly starting to dissolve, but it is very slow, so once it started to become heated and even boiling the solute was soon completely dissolved. Once my solution had reached its temperature of 280 degrees Fahrenheit and put on to wax paper, the solution crystallized and became of a glass type texture. The reason this happened was because the mass transferred of the solute from the liquid solution to a solid crystallized form.

2. Apply your model to another substance. The application could be a food, ingredient, process, or other substance. Find another example (food or non-food) in the real world and explain.

     

Another example could be when you are making ice cream, in that process you have milk(solvent) and Sugar(solute) in which you would combine them to create a solution. The once all your flavoring and other items have been added to the solution, it's then time to freeze the solution which would then turn into crystallization by freezing.