Group 28 Poster: a Study on Sugar Glass


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Weirdest food ever tried-Pupa of Silkworm(Esmeralda, Siqi Wu)

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         Just as shown in the picture above, the weirdest food I’ve ever tried is this- fried PUPAE of Silkworm. In northeast China, the dish of fried pupa of Silkworm is actually a representative dish and regarded as a pure culinary treat, instead of a form of insect, as most people view it. As long as I can remember, in my childhood every time there's a guest to visit or a holiday coming, my mother would buy fresh pupae of silkworm from the market and I know there must be the appetising dish on the table that night.     Why is this weird? To begin with, this is the only insect I've ever eaten in my whole life. Moreover, when you cut in open, you won't be able to find many components. As many people would imagine, there may be many organs and other parts, but as a matter of fact, there are merely two parts: the worm and a coat surrounding it. The reason is that as the cocoon-turning process goes on, the viscera will be transformed into mixture ...
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Group Project: Will the ratio of sucrose and glucose affect the hardness of sugar glass?

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Project title: Will the ratio of sucrose and glucose affect the hardness of sugar glass? Introduction and reasons:   Introduction: Sugar glass is a transparent but brittle sugar sheet that looks like glass, which is made by dissolving sugar in water, adding glucose, then heating it to “hard crack” (146 - 154 celsius degree) that makes 99% sugar concentration.   This process inspired us to research for the factors affecting the hardness of sugar glass.     Reasons: Sugar glass has an amorphous structure instead of crystalline structure. It is formed by sucrose molecule, that is a glucose molecule joined to a fructose molecule. When we add more glucose, it bonds well with the sucrose in the solutions because they are similar molecules. The glucose will prevent the sugar from recrystallization by getting in the way of sugar molecules forming crystals. Hypothesis:   The higher percent of Glucose sugar the ingredients...
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Our cooking plan: The higher ratio of corn syrup to sugar is, the harder the sugar glass is.

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Labor Division ： Material preparation: Wu Siqi Measurement: Wang Jiayi & Wu Siqi Experimental operation: Ding Xinying & Wang Jiayi Recording: Dai Xiyang Experiment designer: all group members Project title:  The higher ratio of corn syrup to sugar is, the harder the sugar glass is. Introduction and reasons:  Introduction: Sugar glass is a transparent but brittle sugar sheet that looks like glass, which is made by dissolving sugar in water, adding corn syrup (major ingredient: glucose), then heating it to “hard crack” (146 - 154 Celsius degree) that makes 99% sugar concentration.  This process inspired us to research for the factors affecting the hardness of sugar glass.   Reasons: Sugar glass has an amorphous structure instead of crystalline structure. It is formed by sucrose molecule, that is a glucose molecule joined to a fructose molecule. When we add more glucose, it bonds well with the sucrose in the solutions ...
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