Can anyone tell me an experiment i can do on artifical sweeteners? I have a project due in a week on it.Thanks

Answer 1

What you'll need:

* tablespoon of dry yeast
* cup of warm water
* a dozen or more medicine cups (or the empty cups of a muffin tin)
* clean straw or stirring rod
* a quarter teaspoon each of possible food sources for yeast cells (You may want to try samples of flour, table sugar, brown sugar, powdered sugar, artificial sweeteners, cornstarch, salt, milk, chopped meat, and/or pancake syrup.)

What to do:

1. Add a tablespoonful of dry yeast to a cup of warm water. Stir the mixture until the yeast dissolves.

2. Place a tablespoonful of the solution into each of a dozen or more medicine cups or the empty cups of a muffin tin. Add a quarter teaspoon of different food samples like flour, table sugar, brown sugar, powdered sugar, artificial sweeteners, cornstarch, salt, milk, chopped meat, and/or pancake syrup. (Be sure to create a control by leaving just the solution and nothing else in one cup.) Maintain a record or diagram to keep track of which food is in which cup.

3. Stir the mixtures in the cups with a clean straw or stirring rod. Which cups get foamy first? (This would indicate the production of carbon dioxide.) Be sure to rinse the rod or straw after each stirring so that the mixtures won't get transferred from one cup to another.

4. Put the cups in a warm place or an oven heated to 150 degrees Fahrenheit. Check to see which cups contain foamy bubbles of carbon dioxide after a few minutes. Put the cups back in the oven for another five minutes. Which samplesseem to be slow starters? Which seemed to produce the most gas? Compare the samples to the control--were any of them not affected by the yeast at all?

What happens:

Some samples produce foamy bubbles more quickly than others; there may also be samples that show no signs of foaming at all.
Why this happens:

Breadmaking is probably the best way to explain the story behind those foamy bubbles. As you may know, bread rises because bakers add yeast, a tiny single-celled plant, to the dough. The dough serves as a good source of food for theyeast cells. Once added to its source of nourishment, yeast cell enzymes change the starch in the flour to sugar, which is then changed to alcohol and carbon dioxide gas. (The foaming that you saw is this reaction taking place.) During this process, bubbles of carbon dioxide get trapped in the sticky mixture and cause the bread to rise, forming those familiar bread dough bubbles. But once the bread is fully baked, the alcohol evaporates and the yeast cells are destroyed.
EXPERIMENT 2

For this experiment you will need:

• several unopened cans of regular soda of different varieties
• several unopened cans of diet soda of different varieties
• a large aquarium or sink

Fill the aquarium or sink almost to the top with water. Place a can of regular soda into the water. Make sure that no air bubbles are trapped under the can when you place it in the water. Does it sink or float? Repeat the experiment with a can of diet soda. Does it sink or float?

Why does one can sink, and the other can float?

The cans of soda have exactly the same volume, or size. But their density differs due to what is dissolved in the soda. Regular soda contains sugar as a sweetener. If you look at the nutrition facts on a can of regular soda, you will notice that it contains sugar...a lot of sugar. In some cases a 12 ounce can of regular soda will contain over 40 grams of sugar. Diet sodas, on the other hand, use artificial sweeteners such as aspartame. These artificial sweeteners may be hundreds of times sweeter than sugar, which means that less than a few grams of artificial sweetener is used in a can of diet soda. The difference in the amount of dissolved sweeteners leads to a difference in density. Cans of regular soda tend to be more dense than water, so they sink. Cans of diet soda are usually less dense than water, so they float.

Are there any varieties of regular soda that will float? Are there any varieties of diet soda that sink? Can you think other factors that might influence which sodas float or sink?

For another look at how dissolved sugar affects the density of a solution, see the layered liquids experiment.

Answer 2

yes, you start using them now and after 20 years you will know if it caused some bad side effects.

Answer 3

Just mix them with HCl and then drink it....that should burn a hole in your throat and you will get a lot of attention!

Answer 4

put some aspartame on an ant pile wet it and watch the ants die