Investigating the Strength of Sugar Glass
Callum MacIntyre
Mulgrave School
Floor Location : J 022 F

The purpose of the experiment was to determine if the strength of sugar glass is affected by the addition of different substances, such as vinegar (acid) and vegetable oil. The hypothesis was that the vinegar (acid) would weakened the mixture, while the vegetable oil would strengthen it. A standard mixture of sugar glass was cooked. The recipe was then controlled and a single variable was changed. A second batch of the sugar glass mixture containing vinegar was cooked, and then a third batch containing vegetable oil. The load bearing capacity of the different sugar glass mixtures was then tested with three trials each. The sugar glass mixtures were allowed to harden and then suspended across a short expanse. Weights were hung below each mixture to ascertain its breaking point. The data were recorded and analyzed. The data revealed a relationship between the load bearing capacity of sugar glass and the pH scale. By adding either vinegar (acid) or vegetable oil to the mixture, the chemical bonds of the molecules became weaker. This explained why both the vinegar and vegetable oil sugar glass mixtures could not support as much mass as the regular sugar glass mixture. The data partially supported the hypothesis. The addition of vinegar (acid) did weaken the mixture as predicted; however, the addition of vegetable also weakened it instead of making it stronger.