1. GROUP 4 PROJECT IB 2 2015/16| Greensprings School Lekki, Lagos

2. COMPARISON OF HONEY AND SUGAR AS SWEETENERS Statement of the problem

3. AIM To determine whether honey is better than sugar for use as a sweetener To determine whether honey is better than sugar for use as a sweetener

4. EXPERIMENTS Biology – Comparing Nutrients Biology – Comparing Nutrients Physics – Specific Heat Capacity Physics – Specific Heat Capacity Chemistry – Effect of Temperature on pH Chemistry – Effect of Temperature on pH

5. BIOLOGY Comparison of Nutrients

6. HOW DID WE DO IT? We carried out various food tests: Buiret test for proteins Buiret test for proteins Benedict’s test for reducing sugars Benedict’s test for reducing sugars Iodine test for starch Iodine test for starch DCPIP test for vitamin C DCPIP test for vitamin C

7. APPARATUS test tubes, test tube racks, tongs, pipettes, beakers, water bath, top pan balance, boiling tubes

8. WHAT ARE PROTEINS? carbon + hydrogen + oxygen + nitrogen = PROTEINS made up of a chain of amino acids made up of a chain of amino acids many proteins have a structural formula except enzymes and hormones, which are globular proteins many proteins have a structural formula except enzymes and hormones, which are globular proteins

9. BUIRET TEST FOR PROTEINS Reagents Honey Sugar 5% sodium hydroxide (NaOH) solution 2% copper sulphate (CuSO 4 ) solution Method Measure 5ml of honey/sugar into a test tube. Add an equal volume of 5% NaOH solution Add 3 drops of 2% CuSO 4 solution Shake vigorously A positive test for protein is a colour change from blue to purple/lilac

10. What happened? From left to right: sugar and honey

11. WHAT ARE REDUCING SUGARS? consists of monosaccharides – glucose, fructose and galactose – and disaccharides – maltose and lactose consists of monosaccharides – glucose, fructose and galactose – and disaccharides – maltose and lactose have carbonyl groups (C=O) which can be oxidised to carboxylic acid (–COOH) have carbonyl groups (C=O) which can be oxidised to carboxylic acid (–COOH)

12. BENEDICT’S TEST FOR REDUCING SUGARS Reagents Benedict’s solution PROCEDURE Measure 5ml of honey/sugar into a test tube Add an equal volume of Benedict’s solution into the test tube and shake vigorously Place the test tube in a boiling water bath A positive test is a colour change from blue to brick-red.

13. What happened? From left to right: sugar and honey

14. WHAT IS STARCH? type of polysaccharide type of polysaccharide sugar n≥3 = STARCH major food energy resource for most of the world’s population as it is the main carbohydrate food reserve in plants major food energy resource for most of the world’s population as it is the main carbohydrate food reserve in plants

15. IODINE TEST FOR STARCH reagent Iodine solution procedure Measure 2ml of honey/sugar into a test tube Using a dropper, add 5 drops of iodine solution into the test tube A positive test for starch is a blue- black colouration.

16. What happened? From left to right: honey and sugar

17. WHAT ARE VITAMINS? obtained from plants but some can be obtained from tissues of other animals or are produced by microorganisms living in the gut obtained from plants but some can be obtained from tissues of other animals or are produced by microorganisms living in the gut divided in two groups: divided in two groups: fat-soluble vitamins (stored in liver) water-soluble vitamins (cannot be stored and are removed in the urine) be stored and are removed in the urine) vitamin C is essential for formation of collagen vitamin C is essential for formation of collagen

18. DCPIP TEST FOR VITAMIN C REAGENT DCPIP (diclorophenolindolephenol) tablet Distilled water PROCEDURE Prepare the DCPIP solution by grinding the tablet into a fine powder Add 30ml of distilled water Add 50 drops of DCPIP solution into a test tube and add the substance drop-wise. Count the number of drops until solution turns colourless

19. What happened? From left to right: sugar and honey

20. SUMMARY OF RESULTS HONEYSUGAR ProteinProteins are present in honey. Positive result: colour changed to lilac Sugar does not have protein. Negative result: colour remained yellow Reducing sugarsReducing sugars are not present in honey. Negative result: no colour change. Reducing sugars are present in sugar. Positive result: colour changed to orange. StarchNeither have starch present in them. Negative result: no colour change as the colour remained the colour of iodine Vitamin CVitamin C was present in honey. Positive result: colour change to colourless Sugar does not have vitamin C. Negative result: colour remained blue.

21. CONCLUSION Honey is better for: people who want to lose weight people who want to lose weight the older population the older population Sugar is better for: individuals who experience fatigue individuals who experience fatigue athletes athletes

22. EVALUATION What went wrong? What went wrong? How can it be improved? How can it be improved? What research can be done further? What research can be done further?

23. BIBLIOGRAPHY http://www.sciencecompany.com/food-chemistry-experiments- W151.aspx#2 http://www.sciencecompany.com/food-chemistry-experiments- W151.aspx#2 http://www.sciencecompany.com/food-chemistry-experiments- W151.aspx#2 http://www.sciencecompany.com/food-chemistry-experiments- W151.aspx#2

24. PHYSICS Comparison of Specific Heat Capacity

25. APPARATUS Calorimeter Calorimeter Boiling tube Boiling tube (Heating element) Hot water bath (Heating element) Hot water bath Thermometer Thermometer 2 food samples (honey/sugar) 2 food samples (honey/sugar) Stirrer Stirrer Balance Balance

26. Safety Caution when handling hot materials Caution when handling hot materials

27. Procedure Fill inner vessel of calorimeter with 2g of honey and record temperature after 10 minutes (ensure thermometer is suspended in water) Fill inner vessel of calorimeter with 2g of honey and record temperature after 10 minutes (ensure thermometer is suspended in water) Fill test tube with 20cm 3 of water Fill test tube with 20cm 3 of water Heat the water to 95ºC Heat the water to 95ºC Add the water to the honey in the inner vessel and close the lid immediately Add the water to the honey in the inner vessel and close the lid immediately Stir and record the stable temperature Stir and record the stable temperature Calculate temperature gained by honey and temperature lost by water (Final temp. – initial temp. Calculate temperature gained by honey and temperature lost by water (Final temp. – initial temp. Use water to calculate the total heat transfer ( E w =m w c w ∆T w ) Use water to calculate the total heat transfer ( E w =m w c w ∆T w ) Calculate specific heat capacity of honey ( E w =m h c h ∆T h ) Calculate specific heat capacity of honey ( E w =m h c h ∆T h ) Repeat for sugar solution Repeat for sugar solution

28. Results (Honey)

29. Equations E =mc∆T E w =E h m w c w ∆ T w= m h c h ∆ T h

30. Calculations for honey ∆T w =95-54 =41 o C =41 o C ∆T h =54-28.6 =25.4 o C =25.4 o C E w = 150.3g×4.181 J/g o C ×41° C =25,766 J = 25.8kJ = 25.8kJ ∴ 28.5kJ= 2g× c h ×25.4 ℃ c h = 28.5/50.7 c h =0.56kJ/g ℃ or 560J/g ℃

31. Results (Sugar)

32. Calculations (Sugar) ∆T w =95-61.4 =33.6 o C =33.6 o C ∆T h =61.4-28 =33.4 o C =33.4 o C E w = 151.5g×4.181 J/g o C ×33.6° C =21,282 J = 21.3kJ = 21.3kJ ∴ 21.3kJ= 2g× c s ×33.4 ℃ c s = 21.366.8 c s =0.32kJ/g ℃ or 320J/g ℃

33. Comparison and Conclusion SubstanceSpecific Heat Capacity Honey 560J/g ℃ Sugar 320J/g ℃ Honey has a higher specific heat capacity than sugar. Therefore, it releases energy slower, meaning it is less effective, this agrees with our findings in biology which says that honey has less energy and is not recommended for athletes that need quick energy supply.

34. Chemistry Comparison of pH Under Different Conditions

35. Apparatus and materials o Distilled water o 250ml conical flask o Ice cubes o Hot water bath o Stirring rod o Stop watch o Buffer solution 0.5M o Honey o Sugar o Top pan balance o Thermometers o pH meter

36. Procedure o Turn the water bath on and set temperature at 40 degrees. o Measure 10ml of honey into a boiling tube and put in the hot-water bath o Measure 10ml of buffer solution into a boiling tube o Measure and record the pH for both using a pH meter o Pour the warm honey into the buffer solution and start the stopwatch o Measure the pH every 2 minutes for 20 minutes o Repeat this process for sugar and cold honey

37. Results for warm honey at 40 degrees Celsius Time (s) 02468101214161820 pH3.483.44 3.43 3.42 3.43

38. Results for cold honey at 15 degrees Celsius Time (s) 02468101214161820 pH3.483.683.73 3.75 3.76 3.75

39. Results for warm sugar at 40 degrees Celsius Time (s) 02468101214161820 pH3.42 3.41 3.42 3.433.44 3.45

40. Results for cold sugar at 15 degrees Celsius Time (s) 02468101214161820 pH3.653.733.74 3.753.763.75 3.74 3.73

41. PROCESSED data- COLD HONEY AND SUGAR

42. PROCESSED DATA- WARM HONEY AND SUGAR

43. Conclusion At the start, the pH of warm honey and sugar decrease up to a point where they start to increase. For cold honey and sugar, the pH increases up until a point where it starts to decrease. In essence, warm honey has the same effect as warm sugar has on acidity and cold honey has the same effect as sugar has on acidity; the former reduces it while the latter increases it.

44. However, to conclude on our research and recommend one of these substances, we will be referring to the results from biology and physics experiments. Honey has more nutrients and a higher specific heat capacity while sugar has less nutrients and a lower specific heat capacity.

45. For a person who has been diagnosed with ‘hypochlorhydria’; a condition of having too little stomach acid then we advise that you take warm honey or warm sugar depending on your lifestyle. And if you have ‘hyperchlorhydria’; the condition of having too much stomach acid, we advise that you take cold honey or sugar depending on your way of life.