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Sweet success: a unit for 13-16 year olds

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From The Centre for Industry Education Collaboration (CIEC), these activities investigate the crystallisation of sugar in the fondant of creme eggs.

Complaints of 'glass' in creme eggs, and other sugar confectionery products, are sometimes the result of the growth of very large crystals of sugar. In these materials, students investigate the causes of this problem and also the role of chemical engineers in finding a solution.

The activities allow students to consider concepts and ideas including:
* Solubility
* Saturated and supersaturated solutions
* Crystals and crystal growth
* Suspensions
* Use of a microscope to measure small objects
* Chemical engineering

During the activities, students:
* Use a microscope to investigate the structure of fondants
* Investigate the causes of large sugar crystals in creme eggs
* Test the hypothesis that large crystals grow at the expense of small crystals.
* Investigate the effects of temperature and agitation on crystal growth.
* Produce a specification for an industrial sugar crystalliser.

The materials contain full teacher guidance, student notes and activity sheets.

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Subject(s)Science
Age14-16
AuthorTerry Hilton
Published1993
Copies1
Shelf ref. numberA 507.12 CHE
ISBN1853425362
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