This week we will be sharing the “Celebrating Chemistry” publications for kids, produced by the American Chemical Society and available on their website. “Celebrating Chemistry” is designed to engage and educate children (Grades 4th – 6th) in the basic principles of chemistry, and is full of interesting information, activities and hands-on experiments for your homeschool use.
From the introduction of this ebook:
Candy… How sweet it is!!! Don’t you love the sweet taste of jelly beans, gummies, jellies, caramels, toffee, fudge, and gum drops? Or how about lollipops, taffy, cotton candy, candy canes, hard candy, candy bars, chewing gum, and licorice? Candies come in many different textures, from soft and chewy to hard and brittle. The texture of a piece of candy depends mainly on the number, size, and type of the sugar crystals, the amount of sugar compared to water, and the other ingredients present.
Did you know that most types of candy are made of sugar from two kinds of plants: sugar cane and beets? The common form of sugar is called sucrose, a molecule made up from glucose and fructose (see front cover). But what else is in the recipes for candy? Many contain corn syrup, milk, gelatin, chocolate, and vegetable oils, for starters, along with other ingredients such as flavors and food colorings. Sour candies, for example, contain citric acid, the acid that makes grapefruit sour. All these ingredients are combined to make a sweet and flavorful product.
In this edition of Celebrating Chemistry, you will learn about the chemistry in candy making, certain properties of candy, and much more. Read on to learn more about chemistry’s sweet side.
To download this PDF ebook, right click here then “save link” to your computer. Mac users, press the “control” key, then click the link and save to your mac.