Rock candy Lab Report

Introduction :
Sugar is contained inside almost all of our daily dishes in order to make
our food tastes better and sweeter. Sugar is a carbohydrates that is consists of 3
types of monosaccharide: Glucose, Galactose, and Fructose. When 2
monosaccharide combined together, it forms these disaccharide: Maltose
Glucose + Glucose, Lactose Glucose + Galactose, Sucrose Glucose +
Fructose. These types of sugar can be found in many different types of food. It
can make people got addicted to itself as well. But there are still some people
who try to avoid eating lots of sugars because they were scared of the diseases
and other dangerous effects from the sugar (The World Sugar Research Organisation,
2012). Anyhow, sugar has the total of four properties: Sweetness, Caramelization, Solubility,
and Crystallization. Sweetness is the ability of sugar to become sweet and more sweet when
it changes from solid form to liquid form. Caramelization is the ability of sugar to turn into a
caramel when it react with a hot temperature. Next is solubility, is when the sugar can
dissolve in water especially when the water became high in temperature then more sugar
will be able to dissolve (Solubility - Common Measuring Units, Effect Of Temperature On
Solubility, Effect Of Chemical Bonding On Solubility, n.d.). Finally is crystallization, or the
ability of sugar to turn into a crystal or in a solid form.
In this experiment, the solubility and crystallization of sugar will be shown. The large
amount of sugar will be add to a more than 300C high boiling water. This will be show the
ability of sugar to dissolve in a very high temperature water, or solubility. Then after the
solution, or water and sugar completely mixed without leftover, are ready. A stick that have
some solid sugar stick to it will be put into the solution. In this action, the crystallisation will
be show. If the stick in the solution was left out for a long time and the solution cools down
then the crystals will form from and attach with the sugar on the stick and grow. This is the
reaction of crystallisation of sugar.
The purpose of this lab experiment is to see how solubility and crystallisation works
and how sugar have these ability in them.