1. SCIENTIFIC METHOD USING THE METRIC SYSTEM and SENSORY EVALUALTION Chapter 2 and 3

2. OBJECTIVES -STUDENTS WILL INVESTIGATE THE AFFECT OF SUGAR VS. ARTIFICIAL SWEETNERS (SORBITOL) ON CHEWING GUM MASS.

3. ASK A QUESTION HOW DOES SUGAR AFFECT THE MASS OF CHEWING GUM? HOW DO ARTIFICIAL SWEETNERS AFFECT THE MASS OF CHEWING GUM?

4. CONDUCT RESEARCH LIST THE INGREDIENT OF BOTH TYPES OF GUM EXTRADOUBLE MINT Sorbital, gum base, glycerol, mannitol, natural and artificial flavors, hydrogenated starch hydrolysate, less than 2% of aspartame, acesulfame K, soy lecithin, BHT (to maintain freshness), colors (turmeric, blue 1 lake). Pheylketonurics, contains phenylalanine. Sugar, gum base, dextrose, corn syrups, natural and artificial flavors, less than 2% of glycerol, aspartame, gum arabic, soy lecithin, acesulfame K, color (titanium dioxide, blue 1 lake, beta-carotene), BHT (to maintain freshness). Pheylketonurics, contains phenylalanine.

5. STATE A HYPOTHESIS – Make a statement that is testable by performing an experiment. – How will the different ingredients affect the mass of the gum after it is chewed? – (YOUR KITCHEN WILL NEED TO DECIDE ON A HYPOTHESIS. RECORD IT IN YOUR NOTEBOOK.)

6. PROCEDURE --. Mass both each piece of gum. Use the wrapper to hold the gum. Be sure to tare the wrapper so that you record the actual mass of the gum on a data table that you create. (keep your wrapper) – Choose one of the pieces of gum and chew it for 1 minute. Try to bit the gum once per second to control the experiment.

7. – Use the same gum wrapper and mass the gum after one minute of chewing. Record the mass on your data table. – Repeat the procedure with the second piece of gum.

8. DATA TYPE OF GUMMASS ON PACKAGE MASS BEFOR E CHEWI NG MASS OF PAPER MASS AFTER CHEWING TASTE and AROMA TEXTURE EXTRA (aluminum) 2.7 g DOUBLEMINT (paper) 2.7 g

9. ANALYSIS – Graphs and interpreting the data are appropriate here. – Explain in detail what the information in Observations/Data means. Make inferences here. – Words and phrases like “since”, “because” and “the reason I know this is…” should be used. – Point out key or interesting observations and data which support (or don’t support) your hypothesis. – Preferred, but not as essential as the previous four items, note problems you ran into and changes you made to the procedure. Suggest improvements for the next time the lab/experiment is done. – Graphs and interpreting the data are appropriate here. – Explain in detail what the information in Observations/Data means. Make inferences here. – Words and phrases like “since”, “because” and “the reason I know this is…” should be used. – Point out key or interesting observations and data which support (or don’t support) your hypothesis. – Preferred, but not as essential as the previous four items, note problems you ran into and changes you made to the procedure. Suggest improvements for the next time the lab/experiment is done.

10. POST LAB QUESTIONS 1.Which type of gum had a greater loss of mass after chewing? Why? 2.What substance caused the loss of mass during chewing? 3.Was there a difference in the texture between the two types of gum? If so, describe. 4.Given that sugar has 4 calories per gram, how many calories would you estimate are in a stick of gum? 5.Explain how you would determine the mass of 100 ml of milk?

11. CONCLUSION – Go back and read your HYPOTHESIS. – Make a one or two sentence final statement relating to your HYPOTHESIS that tells what you found out. Make this statement “factual”. This is the “answer” to the “question” you stated in the HYPOTHESIS.