Workshop: Mini-Project

Supersaturated sugar-water solution solidifies when cooled and forms what is familiar to most of us as the hard candy. When cooled slowly, the result is a homogeneous, amber-colored transparent solid. What happens when the cooling rate is faster? Below are some images, taken at x100 and x200, of the microstructures when the solid was made by pouring the hot solution into an aluminum muffin cup, placed on a room-temperature table. The structures seen formed on the bottom of the cup.

The crystal structure only appear as islands of white spots on the bottom of the solid, each island about 1mm in diameter. Under the microscope, they are a collection of randomly oriented crystals. Outside of these islands, the solid structure is amorphous.

Wax, unlike sugar, does not form crystalline structure. The surface of a wax pellet is shown in Figure 4. There are no apparant patterns beside the surface roughness, indicating that wax forms an amorphous structure when cooled.

What happens when wax and sugar-water are mixed? This will be the topic of investigation for the mini-project. Temperature profiles during cooling, as well as the resulting macro- and micro-structures, will be studied. The workshops will help build the skills necessary to complete the mini-project. The first week of Summer 1998 will include the following workshops: