Food Chemistry: The chemistry of sweeteners
Grade level(s):Grade 8, Grade 9, Grade 10
Topic:Properties of matter
Properties of matter: There is a variety of sweeteners used for sweetening beverages. What are their properties? What have they in common? How are they different? Make a variety of chemical tests and find out about properties of sweeteners.
What you need:
test trays, spatulas, wooden picks, water, vinager, alcohol, iodine solution, universal indicator or pH paper, melting test, alcohol burner, aluminum container, black construction paper, hand lens or a microscope
Samples of: sugar (sucrose), brown sugar (sucrose), splenda (sucralose), Sweet'nLow (sacharin) and Equal (aspartame)
Students will work in pairs or small groups per tray
The lesson can be carried out in the classroom.
The lesson can take place in a period. The parts of the lesson are: an short introduction
Student will run a variety of test to different sweeteners to understand their unique properties and what they share in common. Single substances have unique properties that gives tem their identity.
Students understand what is matter, that matter has properties that can be tested and/or measured.
Single substances have unique properties that gives tem their identity.
Prepare trays with the following materials: test tray, a spatula, 10 woodenpicks, water dropper, vinager dropper, alcohol dropper, iodine dropper, pH paper, a piece of black construction paper and a hand lense or microscopes if available. Include one package of the following sweeteners: sugar (sucrose), brown sugar (sucrose), splenda (sucralose), Sweet'nLow (sacharin) and Equal (aspartame)
Test trays can be substituted for a paper plate where several tests can be done. (See attached diagram)