Why?
Sherbet
When an acid combines with a carbonate or bicarbonate in solution, it reacts to form carbon dioxide plus water plus a salt. In this case the acid is dry and so no reaction takes place until the saliva in your mouth dissolves both the citric acid and the sodium bicarbonate (Baking Soda). The fizz you feel is due to the bubbles of carbon dioxide released in the reaction. |
Coke Floats
(a) Need can of diet Coke and one of normal Coke, Bucket of water. (b) Put the can of diet Coke in the bucket of water. Does it float or sink? (c) Repeat (b) but using the ordinary Coke. Does it float or sink? Sugar solution has a high density. There are the equivalent of 6 teaspoons of sugar in an ordinary can of Coke but none in Diet Coke. The sweetener in the diet drink has nowhere near the density of sugar. So, the sugar in Coke makes it slightly denser than the diet drink, which is slightly less dense than water. This may sound a little strange because surely the aluminium is denser than water, so why doesn‟t that make it sink? The answer is because there is always gas trapped in the top of the can that will tend to make it float. Who would have thought there was so much science in a can of Coke? |
Did you know
M&M’s were named after Forrest Mars and his partner, Bruce Murrie. Forest had observed soldiers in the Spanish Civil War eating sugar coated pellets of
chocolate. He realised that the sugar prevented the chocolate from melting and so began M&M‟s in 1941. (Yes, he also gave us the Mars Bar!)
Violet Crumble was invented by Abel Hoadley in 1865. He started by popping a piece of honeycomb into each bag of lollies that he sold as a special treat. However, because honeycomb is hygroscopic (it absorbs moisture from the air), the pieces became sticky and stuck to everything! So he came up with the idea of coating it with chocolate, sealing the honey comb from the air. And he named it after his wife, Violet Hoadley. Now, isn‟t that sweet!
Another Aussie inventor of sweets was James Stedman who arrived from Britain in 1851. It was he who invented Minties, Jaffas and Fantales. Australians eat around 500 million Minties each year and they still use the original recipe of glucose, sugar, gelatine, mint flavour and water.
Solid eating chocolate was not made until 1847 by Fry and Son in Britain.
Milk chocolate wasn‟t invented until 1876 by the Swiss.
Liquorice contains a compound called glycyrhizin, which is about 50 times as sweet as sugar. Liquorice provides the colour (black) and the sweetness in lollies but the flavour actually comes from anethole, a compound found in anise and fennel!
The artificial sweetener, sucralose is about 600 times as sweet as table sugar. It is made from modified sugar molecules. The body does not absorb it as it doesn‟t recognise it as a sugar. Thus, sucralose supplies no calories.
All green plants contain sugar.
The sugar that we add to our tea and coffee is actually called sucrose, which is a molecule of carbon, hydrogen and oxygen, (C12H22O12). It is a carbohydrate that is really two simpler sugars (fructose and glucose) joined together. If lemon juice or any other acid is added to sucrose in a recipe, it will cause the sucrose to break into these two simpler sugars.
chocolate. He realised that the sugar prevented the chocolate from melting and so began M&M‟s in 1941. (Yes, he also gave us the Mars Bar!)
Violet Crumble was invented by Abel Hoadley in 1865. He started by popping a piece of honeycomb into each bag of lollies that he sold as a special treat. However, because honeycomb is hygroscopic (it absorbs moisture from the air), the pieces became sticky and stuck to everything! So he came up with the idea of coating it with chocolate, sealing the honey comb from the air. And he named it after his wife, Violet Hoadley. Now, isn‟t that sweet!
Another Aussie inventor of sweets was James Stedman who arrived from Britain in 1851. It was he who invented Minties, Jaffas and Fantales. Australians eat around 500 million Minties each year and they still use the original recipe of glucose, sugar, gelatine, mint flavour and water.
Solid eating chocolate was not made until 1847 by Fry and Son in Britain.
Milk chocolate wasn‟t invented until 1876 by the Swiss.
Liquorice contains a compound called glycyrhizin, which is about 50 times as sweet as sugar. Liquorice provides the colour (black) and the sweetness in lollies but the flavour actually comes from anethole, a compound found in anise and fennel!
The artificial sweetener, sucralose is about 600 times as sweet as table sugar. It is made from modified sugar molecules. The body does not absorb it as it doesn‟t recognise it as a sugar. Thus, sucralose supplies no calories.
All green plants contain sugar.
The sugar that we add to our tea and coffee is actually called sucrose, which is a molecule of carbon, hydrogen and oxygen, (C12H22O12). It is a carbohydrate that is really two simpler sugars (fructose and glucose) joined together. If lemon juice or any other acid is added to sucrose in a recipe, it will cause the sucrose to break into these two simpler sugars.