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Estudiante: María Arboleda Galarza Maestra: Ing. Arianna Anchaluisa Paralelo: P204
English Activity
Cristallization
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Inicio de tu tema
Watch the following video and answer the questions.
They used the kool-aid for flavoring and coloring, but had limited success in the group of crystals that became quite small, because the sucralose and other additives inhibited the growth of the crystals on the sticks.
They used food coloring and extract of liquid flavorings, to achieve a lighter color, they used 10 to 15 drops of food coloring and for the darker color they used around 50 to 60 drops.
As the temperature of a liquid solvent increases, its solubility also increases.
This experiment started at room temperature and at room temperature the solubility of the water is not high enough to dissolve all the amount of sugar that was added in the pot, because of this the pot was placed on the stove and the temperature started to rise so Therefore it is concluded that around 100 degrees centigrade the water solubility is high enough to dissolve all the sugar in water.
1. Why did the crystals grow small when Kool-aid was added?
2. What other ingredient is used to add color to the crystals?
3. Why is it important to elevate the temperature
of the sugar solution?
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4. Why they use seed sugar crystals?
5. How and why do the sugar molecules release from the super saturated solution to form crystals?
Sugar molecules that prefer to adhere to an existing sugar molecule or crystal formation instead of starting a new crystal formation. This is where the game of the sugar-coated wooden stick begins. The sugar on the wooden stick attracts the sugar that is released from our solution and they stick together making the crystals grow larger. The sugar on the stick is known as seed crystals which on the stick will grow larger and larger as more and more sugar is released from solution.
When they let the solution cool down with the uncovered sugar stick in the solution, the temperature of the solution slowly returns to room temperature as the temperature drops, the maximum solubility of water also drops, this makes our solution release sugar molecules and these molecules form solid crystalline precipitate. As our solution gets colder and colder it begins to release more and more sugar molecules.
