After looking through my previous posts, I’ve realized that I have spent a considerable amount of time discussing everything that triggers our sweet tooth…
…but I haven’t actually discussed HOW we get so many sweet cakes, candies, and drinks from that crystallized molecule that can be found in nearly every kitchen.
So I would like to dedicate the next few posts to the molecule we truly couldn’t live without:
SUGAR
Before we get started we need to look at how the four basic concepts of science are involved in the creation of this life-giving molecule:
HOW IS SUGAR SO IMPORTANT TO LIFE?
No, I’m not saying that your slice of cake is necessary for your existence (although it is tasty…), but it is the sugar within the cake itself that your body could not live without.
You see, sugar is the main molecule that your cells break down in order to create chemical energy for you to function.
Think of sugar like fuel in your car. Every car needs a certain amount of fuel in order to run properly, right? Well, it is the same with your body as well! You body needs a certain amount of sugar every day to run, jump, dance, and move your fork through that slice of cake. But be careful not to put too much sugar in your body! You wouldn’t fill up the tank in your car then start pouring more fuel in your backseat or trunk, would you? I hope not!
There are many different kinds of sugar in the world; but, regardless of the type of sugar you use in the kitchen, they ALL contain the same types of ATOMS which include Carbon, Hydrogen, and Oxygen.
The source of all this sweetness comes from plants like sugar cane or sugar beets which are cut down, shredded, and pressed by large machines. The pressing causes the fluid within these plants to DIFFUSE out of their cells and into a container where the liquid is boiled.
LOTS OF HEAT MEANS LOTS OF DENSITY
As this pressed liquid boils, heat DIFFUSES through its molecules. The smaller molecules within this liquid, like water, absorb this energy pretty quickly and cause them to vibrate away from each other (forming a gas.) As more of these energized water molecules escape the container, the sugary liquid becomes more DENSE with sugar molecules as they move closer and closer together.
As water molecules leave the heated fluid, they no longer can keep the sugar molecules apart. So, the sugar molecules line up next to each other, bond with each other, and form a solid known as a crystal.
This transformation follows the LAW OF CONSERVATION beautifully. The ATOMS simply rearranged themselves into a different structure. No ATOMS were created or destroyed in the process during the formation of a crystal.
SPINNING SUGAR TO DETERMINE DENSITY
These crystals are still wet with some of the fluids that have not yet evaporated out of the liquid. So they are placed in a device called a centrifuge (“sen-trih-few-guh”) which works a lot like your washing machine at home. This machine spins this fluid around and around and removes the liquid portion of this solution (just like the spinning motion of your washing machine removes most of the liquid from your clothes.)
The act of spinning this solution causes its less DENSE fluid to be removed from the solution very quickly and leaves the DENSER solid crystals behind in the container.
The crystals which remain in the container are what we consider to be raw sugar and requires are few more steps before it finds its way over our strawberries!
WHAT ABOUT ALL THAT LIQUID?
The liquid that is forced out of the centrifuge is what we call molasses. You can find this syrupy liquid in many different foods that you probably have in your home! If you are fan of BBQ you probably have some amounts of molasses in your BBQ sauce and inside your baked beans!
Naturally, this is a simplified view into the process of refining sugar. There are a few steps I did not mention which would require much more time (and a degree in organic chemistry) to explain. But do not worry! We are not even CLOSE to being done discussing the topic of sugar. Stay tuned to next week where we are going to dig even deeper into this amazing molecule!
Learn more about chemistry concepts (and many more) in the Classic Science: Series for the Family and be certain to come back every Thursday or subscribe to The Blog of Mr.Q to learn more about how to teach science during breakfast, lunch, and dinner!
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