1 / 14

NCW 2014 The Sweet Side of Chemistry! Candy

NCW 2014 The Sweet Side of Chemistry! Candy. Your Name Your Affiliation Location or type of presentation Date of presentation. What is candy? and What does it have to do with chemistry?.

gisela-hutchinson
Download Presentation

NCW 2014 The Sweet Side of Chemistry! Candy

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. American Chemical Society NCW 2014 The Sweet Side of Chemistry!Candy Your Name Your Affiliation Location or type of presentation Date of presentation

  2. What is candy?andWhat does it have to do with chemistry?

  3. Candy: a confection made with sugar (or other sweeteners) and often flavorings and fillings. Chemistry: The study of the properties of matter and the changes that can occur in matter. sucrose American Chemical Society

  4. The Physical Properties of Candy Making Flavor characteristics Molecular Structure Melting point American Chemical Society

  5. Types of Molecular Structure in Candy Crystalline Solid: example-chocolate (crystalline cocoa butter) Amorphous Solid: example-hard candy (sucrose solution) Soft Polymeric Solid: example-Gummy Bears or Jello (gelatin gel) American Chemical Society

  6. What’s the difference between eating hard candy and eating glass? vs. American Chemical Society

  7. The Importance of Temperature American Chemical Society

  8. The Chemical Properties of Candy • Flammability • Caramelization • Color change • Gas production American Chemical Society

  9. Sugar Free Candy Sugar Alcohols, such as isomalt High-intensity Sweeteners such as sucralose. American Chemical Society

  10. History Ancient candy was based on Honey Sugar cane agriculture started in India in 6th century BCE Candy only became widely available after the Industrial Revolution (1830s) American Chemical Society

  11. Culture Source: U.S. Department of commerce American Chemical Society

  12. Economics Per Capita Retail Candy Sales Source: US Department of Commerce 311D Confectionery Report American Chemical Society

  13. Health and Fitness Positive Effects • Peppermint and mint candies can soothe upset stomachs • Dark chocolate can help reduce risk of heart disease • Mint-flavored gum can increase short-term memory • One study suggested candy consumers lived longer than non-consumers Negative Effects • Cavities • Obesity • Choking • Diabetes American Chemical Society

  14. References: • Celebrating Chemistry, NCW 2014 edition: "The Sweet Side of Chemistry—Candy”, American Chemical Society, Washington D.C. • National Confectioners Association, http://www.candyusa.com/, Washington, DC 20007 • The Science of Cooking, Candy, Exploratorium, Pier 15, San Francisco CA 94111, https://www.exploratorium.edu/cooking/candy/sugar.html • McGee, Harold, On Food and Cooking, Simon and Schuster, 2004

More Related