Food Chemistry: The chemistry of sweeteners

Author(s): PC

Lesson Overview

Grade level(s):

Grade 8, Grade 9, Grade 10

Subjects(s):

Chemistry

Topic:

Properties of matter

Big ideas(s):

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)

Grouping:

Students will work in pairs or small groups per tray

Setting:

The lesson can be carried out in the classroom.

Time needed:

The lesson can take place in a period. The parts of the lesson are: an short introduction

Author Name(s): 
PC
Summary: 

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.

 

Prerequisites for students: 

Students understand what is matter, that matter has properties that can be tested and/or measured.

 

Learning goals/objectives for students: 

Single substances have unique properties that gives tem their identity.

Getting ready: 

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)

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