Questions: Why does crystal form after you heat the syrup but not in unheated syrup?
- Manipulated (changing) – Maple Syrup
- Responding (measuring) – Crystals
- Controlled (does not change) – Temperature
- Maple Candies
- Maple syrup is sticky and will cause them stick together.
- Maple syrup are grown out of trees
- Small baking pan filled with a thin layer of water and frozen to create a flat sheet of ice
- Pure maple syrup (not the imitation syrup)
- Large spoon
- A second small baking pan
- Lab notebook
- An adult helper
Procedures (step by step): - This is where they get maple from the maple trees
- Make a sheet of ice by placing a thin layer of water in a baking pan and keeping it in the freezer until it is frozen solid.
- Once the water in the baking pan is frozen, heat the maple syrup over medium heat in the saucepan, stirring constantly.
- Boil and cook it, uncovered, until it turns really thick and viscous. (make sure that it does not burn)
- Set out the baking pan with the sheet of ice on the countertop.
- On another flat area of the counter, set out the other room temperature for baking pan.
- Use spoon to drop one dollop of the hot, thick maple syrup onto the ice or onto the room temperature baking pan.
- Don’t touch the dollop, it will be really hot
- Watch carefully to make sure the maple syrup is cools. Use stopwatch to time how long it takes for crystals to form and solidify on the dollop.
- Record the shape and measure the length o the crystals. (Use a magnifying glass to see the crystals more clearly).
- Record your observations about how long it took for the crystals to form and how the rate of cooling affected their size in your lab notebook.
Data: Chart: Baking Pan
|Dollop||Length of crystal||Time until first crystal visible||Number of crystal that form||Observation of crystal or maple syrup|
|Dollop 1||0.75 cm||4 minutes||2 crystals||The crystal got very hard like small rocks.|
|Dollop 2||1 cm||5 minutes||3 crystals||When you took the crystal out of the water, we can see the crystal shining. It also looked like the candy called “Taffy Daffy”.|
|Dollop 3||0.50 cm||3 minutes||1 crystal||After 3 minutes, you can see the crystal shinning. When we took the maple syrup out of the pan, it looked like the caramel of a chocolate bar.|
This graph shows the width of the maple crystals when we measure them with ruler. And we tried it with 3 dollops, and each dollop has different measurement than the others.
This graph shows the time each dollops will formed into a crystals in minute. And we realize each dollop we put on the baking pan shows different times even know we put them down at the same time.
This graph shows the number of crystals it formed together after we put them down in the baking pan. We start at the same amount of dollops, but it forms into different numbers of crystals.
What is the answer to your question?
When the maple syrup is heated and is poured on top of the ice, the ice will makes the sugar comes together which will make it form into crystals
Yes, our hypothesis was supported because when we did our experiment, the sugar formed together with the ice and made into crystals.
- This is the maple syrup we used
What data supports your answer to the problem? You should give specific numbers with correct units. Discuss all data. The numbers below are only guide.
- The data that shows the time until the first crystal visible supported to my problem. Because we use stopwatch to count the time and it turns out the same as we thought it will be before we start our experiment,
- The observation of crystal or maple syrup supported to my problem because we sort of realize that’s what it’s going to happened after heated it.
- The width of crystal supported to my problem. Because we know the dollop are not going to be too long, so we sort of guess on the width of it. And the number turns out to be really close to what we think it would be.
Read world connections:
- The products in the maple syrup are made from trees, and the world are losing trees each day
- It’s ruin our environment, many companies loses money and business because they don’t have enough trees to make their products
Global warming is affected by where maple syrup was made. And maple trees are affected to the climate change. Many companies that produce maple syrup will lose money and business due to the environmental changes. Trees have a tremendous effect on air quality. Through the pores of leaf surfaces, trees absorb harmful pollutants produced by humans, including nitrogen dioxide, sulfur dioxide, ozone, carbon monoxide. Small particulate matter, such as pollen, dust, smoke and ash—are trapped and filtered by leaves and branches. - This is where they get maple
Were there any problems in the collection of data that might have lead to errors?
Yes, there was a problem in the collection of data that lead to errors. When we start trying to measure the width of the dollop, it keeps on changing into different small sizes and shapes. So we have to be really carefully not to touch it when we are measuring them.
Propose an idea for further study based on your findings:
We can add heat to the maple candy and see if it turns into maple syrup again. It will be really interesting to find out if it can form back to the beginning. Since we know how to turn maple syrup into maple candy, we wonder if we can do the same thing vice versa, whether it will make a difference to the data.
In conclusion, when we heat the maple syrup, it will forms into a maple candy. And the size of the maple candy looks like a crystal. Since the maple syrup is sticky enough to stick them together after it’s heated, so it makes it hard enough to gather the maple syrup on the baking pan form together into one shape or even more. Maple syrup is gotten from the maple trees, and the trees are getting less and less each day. Companies are losing lots of money because there are not enough trees to make their products. In this experiment, we learned why the maple syrup will form into maple candies that look like a crystals and how much it’s ruining our environment.
Baking Pan Maple Syrup Saucepan
Large Spoon Stopwatch Ruler Notebook
- David Whyte, PhD. “Maple Syrup: For Pancakes, Waffles, and…Crystal Candy?”. http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p044.shtml+What+other+kinds+of+food+are+in+the+form+of+crystals%3F&cd=1&hl=en&ct=clnk&gl=us. October 12, 2008
- Austinius Sillyvilles. “Education and learning.” http://www.answerbag.com/q_view/1062468. November 1, 2008
- No name. “Maple Syrup.” http://en.wikipedia.org/wiki/Maple_syrup. January 2008.
- No name. “Syrup.” http://www.thefreedictionary.com/syrup. No date.