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Rock Candy Crystals

The crystal structure is formed as a result of the chemical reactions which include sugar dissolving in

boiling water and the formation of the crystals. The rock candy is formed after a saturated solution is made

of water and sugar. The water evaporates making the solution more saturated and the sugar molecules

continuously come out of the solution to collect on the seed crystals on the string within seven days. The

process is referred to as precipitation (Rigney, 8). The shape formed reflects the shape of individual crystals

of sugar.

The factors that affect sugar chucks on the rock candy include the type of sugar, the concentration of

the sugar, the type of water, the cooling process and the preparation of the stick. If the type of sugars used

to make the rock candy is different the consistency and hardness of the crystal vary. The concentration of the

sugar must be high to ensure that the solution is super-saturated (Hartel et. al, 211). A greater concentration

of sugar forms a harder candy. The sugar-water solution can be boiled in high heat to increase the amount of

sugar that the water can dissolve (Bayline et. al, 1307). The water used must be purified since sugar can

attach to the impurities in the water and the crust formed will prevent the water from evaporating as well as

inhibit the growth of the crystals on the string. The crystallization process must be controlled and some of

the factors that affect the crystallization of the sugar are agitation, temperature, the type of the sweetener,

viscosity and the presence of other ingredients in the solution. For the viscosity, the formulation must be

less viscous since it is difficult for sugar to recrystallize in more viscous formulations. The agitation of the

sugar solution is important for the proper crystallization process (Bayline et. al, 1314). The temperature

allows more sugar to be held into the solution. The cooling process must be given at least 7days to form big

sugar crystals. The stick used for the collection of sugar chunks must be rough to provide the nucleation
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place for the growth of the crystal. If a string is used, it should be made from natural fibre since synthetic

fibres are too smooth inhibiting the growth of the sugar crystals.

The factors that affect the candy structure include the type of sugar crystals and the size of the

crystals if they form. The candy structure could either be amorphous which is without shape such as the

cotton candy form or be crystalline which is highly structured and with shape e.g. when it forms the rock

candy crystals (Hartel et. al, 214). The rock candy is made from a solution of water and compound sugar.

Each grain of sugar consists of small crystals which involve an arrangement of molecules known as sucrose

which is a type of carbohydrate. Sucrose is formed after a chemical reaction between fructose and glucose

sugars. When the granulated sugar is added to the water the water molecules are attracted to the sucrose. The

number of carbon, hydrogen and oxygen atoms determines the structure of the candy.

The crystal structure of the rock candy consists of sugar crystals that are highly structured and have a

particular shape. The molecules of the sugar form an orderly and repetitive pattern for the crystal form. To

get an amorphous candy structure the experiment should be performed by deliberately controlling the

process of candy making. The amorphous candies are made by the interference of the agents chemically

which prevent crystallization. The process may include the addition of other sugars such as fructose and

glucose which get in way of the sucrose molecules preventing them from crystallizing. Some chemicals

such as acids can be added to the solution to break the sucrose into glucose and fructose inhibiting

crystallization. Some substances such as proteins as fats act as mechanical interfering agents. The candies

are heated in higher temperatures than the crystalline candied and contain a higher concentration of sucrose

(Science Buddies Staff, 2). After the formation of the amorphous candies, they must be stored to allow the

level of moisture to rise slightly, dissolving any crystals formed.

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APPENDIX A: The Experimental Set-up for Making the Rock Candy Crystal

APPENDIX B: The Final Product of the Rock Candy Crystal

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Work Cited

Bayline, Jennifer Logan, et al. "Chemistry of Candy: A Sweet Approach to Teaching Nonscience Majors."

Journal of Chemical Education 95.8 (2018): 1307-1315.

Hartel, Richard W., H. Joachim, and Randy Hofberger. "Hard Candy."Confectionery Science and

Technology.Springer, Cham, 2018.211-244.

Rigney, William J. "Process and apparatus for the manufacture of rock-candy." U.S. Patent No. 1,031,199. 2

Jul. 1912.

Science Buddies Staff. "When Science is Sweet: Growing Rock Candy Crystals." Science Buddies, 2 Nov.

2018, https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p005/cooking-

food-science/growing-rock-candy-crystals?id=1742 . Accessed 16 Feb. 2019.

Semper, R. et al. (n.d.). Science of Sugar. Retrieved February 16, 2019 from The Exploratorium's website in

the Science of Cooking area: http://www.exploratorium.edu/cooking/candy/sugar.html