Lab Report: Mass Percentage of Sucrose in Chewing Gum
Mass % of Sucrose in Chewing Gum
Purpose
To find the mass percentage of sucrose in chewing gum and compare the actual mass to the mass indicated on the package and compare the masses to that of different brands of chewing gum.
Hypothesis
The theoretical mass percentage of sucrose (C12H22O11) in chewing gum.
Materials
- Sample of chewing gum + wrapper
- Electronic balance
Procedure
1. Form groups of 3, and distribute a different brand of gum to each member of the group.
2. Record the brand of chewing gum used for this experiment.
3. Measure the mass of the chewing gum with the wrapper on using the electronic balance and record it on the table of observations.
4. Measure the mass of only the wrapper using the electronic balance and record it on the table of observations.
5. Measure the mass of only the chewing gum (prior to chewing it) using the electronic balance and record it on the table of observations.
6. Chew the gum until no sweet taste is apparent.
7. Remove the gum after it is done being chewed and flatten it, wait for the necessary time until the gum is completely dry and no moisture is left before proceeding.
8. Measure the mass of the dry chewed gum using the electronic balance and record it on the table of observations.
Observations
Brand of Gum:
Double Bubble
Class Average
Mass of wrapper and chewing gum
6.25g
Mass of wrapper
0.10g
Mass of chewing gum
(before chewing)
6.12g
5g
8g
8g
Mass of chewing gum (after chewing)
1.70g
Mass of C12H22O11 (actual)
4.42g
4.51g
4.95g
5.56g
Mass of C12H22O11 (theoretical-from package)
4g
4g
6g
6g
Percentage(mass) of C12H22O11 in chewing gum
72.2%
73.9%
62.09%
69.4%
Discussion
1. Calculate the mass percentage of C12H22O11 in the chewing gum.
The mass percentage of C12H22O11 in the chewing gum was 72.2% according to the calculations. This was determined by diving the mass of the C12H22O11 in the chewing gum by the mass of the gum
Purpose
To find the mass percentage of sucrose in chewing gum and compare the actual mass to the mass indicated on the package and compare the masses to that of different brands of chewing gum.
Hypothesis
The theoretical mass percentage of sucrose (C12H22O11) in chewing gum.
Materials
- Sample of chewing gum + wrapper
- Electronic balance
Procedure
1. Form groups of 3, and distribute a different brand of gum to each member of the group.
2. Record the brand of chewing gum used for this experiment.
3. Measure the mass of the chewing gum with the wrapper on using the electronic balance and record it on the table of observations.
4. Measure the mass of only the wrapper using the electronic balance and record it on the table of observations.
5. Measure the mass of only the chewing gum (prior to chewing it) using the electronic balance and record it on the table of observations.
6. Chew the gum until no sweet taste is apparent.
7. Remove the gum after it is done being chewed and flatten it, wait for the necessary time until the gum is completely dry and no moisture is left before proceeding.
8. Measure the mass of the dry chewed gum using the electronic balance and record it on the table of observations.
Observations
Brand of Gum:
Double Bubble
Class Average
Mass of wrapper and chewing gum
6.25g
Mass of wrapper
0.10g
Mass of chewing gum
(before chewing)
6.12g
5g
8g
8g
Mass of chewing gum (after chewing)
1.70g
Mass of C12H22O11 (actual)
4.42g
4.51g
4.95g
5.56g
Mass of C12H22O11 (theoretical-from package)
4g
4g
6g
6g
Percentage(mass) of C12H22O11 in chewing gum
72.2%
73.9%
62.09%
69.4%
Discussion
1. Calculate the mass percentage of C12H22O11 in the chewing gum.
The mass percentage of C12H22O11 in the chewing gum was 72.2% according to the calculations. This was determined by diving the mass of the C12H22O11 in the chewing gum by the mass of the gum