Praxis: Popping science
By Medicine Hat News on June 9, 2018.
Oh myÉwhere does the time go? In case you haven’t noticed, summer vacation is about three weeks away I don’t know about you, but I’m nowhere near ready. In preparation for the long hot summer days, I thought I would give a few ideas to keep around in case you need to occupy some little hands for a few hours! Let’s get started! *Remember to ask an adult before doing this experiment. Materials – adult helper – stove (or hotplate) – hammer – cutting board – zipper baggie – wooden spoon – large rimmed baking sheet – measuring spoons – measuring cups – candy thermometer – water – confectioners’ sugar – citric acid – granulated sugar – light corn syrup – baking soda – flavouring Procedure 1. Please be careful, you will need an adult to help you as this experiment involves HOT temperatures. 2. Gather your materials and set them out. 3. In a bowl, measure 250 mL (1 cup) of powdered sugar. Add 5 mL (1 teaspoon) of citric acid. Stir well and pour onto the large rimmed baking sheet. Make sure you spread it out evenly. 4. In the saucepan measure 5 mL (1 teaspoon) citric acid; 500 mL (2 cups) granulated sugar; 125 mL (1/2 cup) light corn syrup; 60 mL (1/4 cup) water. Mix well. 5. Place the saucepan on medium heat with the candy thermometer in it. 6. Have an adult help you stir constantly and once the temperature on the candy thermometer reads 151 C (305 F) remove it from the heat. 7. Allow the mixture to cool down to 135 C (275 F) and add 5 mL (1 teaspoon) baking soda and 5 mL (1 teaspoon) of flavouring extract. Stir well. 8. Pour the mixture over the powdered sugar/citric acid mixture on the rimmed baking sheet. 9. Allow the mixture to cool. 10. Once the mixture is cool, put it into a zipper baggie and use the hammer to break it up. 11. ENJOY! 12. What do you notice about this candy? What is going on? It may seem long and difficult, but it is pretty easy to make this candy. Do not be scared by the length of this experiment, it does not take as long as you may think, and you are learning about science in the meantime! What a great excuse to eat candy ;). These candies are similar to the popping candy you may buy in the store in the summertime. We do not have the specialized machines to force carbon dioxide into the candy like a commercial retailer may. In this experiment we are using chemistry instead. You are trapping the carbon dioxide produced from the citric acid in the sugar syrup. When you bite into the candy pieces, you should have felt a tingly sensation on your tongue as the citric acid mixes with the saliva in your mouth! Patty Rooks is senior scientific consultant at PRAXIS, “Connecting Science To The Community.” Contact Praxis at praxis@praxismh.ca, http://www.praxismh.ca, Tweet or follow us @PraxisMedHat, or friend us on Facebook. 38-37
