The Effect of Composition Changes on the Density of Sugar Glass
Team 3
Daniel Kian Enriquez
Apple Jean Magtuba
Test Date: March 16 & 17 2023
April 17, 2023
Dr. Ruben Menchavez
A. Abstract
Sugar Glass Candy is a simple way in making glasses if you are a beginner, with a minimal
material that’s being used you can also find the things in your respective houses. The importance
of this study is to understand and analyze if there is a change in density with a different composition
in making the sugar glass and hopefully to answer the objective which is to determine how
composition affects the density of sugar glasses. We use Two-way Analysis of Variance (ANOVA)
to fully understand and to give statistical data on the difference of the densities. Based on the result
we know that using food colorant has an effect on the densities of the sugar glass candies, there
are many complications in making these sugar glass candy, which is human error and the
environmental error which slightly affect the result in this experiment but it is still a successful
experiment where we ended up having a conclusion that answers the objective of this study.
B. Introduction
Glasses are created by sufficiently cooling the liquid so that the atoms are prevented from
forming the desired crystalline pattern. The same process is used to make candy glasses. A
temperature lower than the glass transition temperature is reached with the melt. Corn syrup, water,
and sugar, of course, are the main ingredients in sugar glass, which is sometimes referred to as
candy glass or breakaway glass. In stunt situations, it is utilized in place of glass to protect the
players from damage. Even though it is less harmful than actual glass, accidents could still happen.
Sugar glass is a fragile, translucent type of sugar that resembles glass. It can be shaped into a bottle
or drinking glass or into a sheet that resembles flat glass. This product's extremely short shelf life
is another significant drawback. Sugar glass is less realistic since it warps and melts easily.
Due to the students' prior knowledge of and interest in the subject, in previous study, the
sugar glass experiment used here not only serves as an excellent paradigm but also functions as an
effective way to illustrate how composition affects density. Remarkably, despite the fact that the
two technologies evolved independently as empirical arts in ancient times, glassmaking and sugar
glass making share the same fundamental principles. In order to create glasses, the liquid must be
cooled quickly enough to prevent the atoms from forming the desired crystalline structure.
The same process is used to make sugar glasses. A temperature lower than the glass
transition temperature is reached with the melt. The experiment is briefly described in the sections that
follow, and then it is discussed in relation to how it was applied to different facets of glass formation. The
objective of this experiment primarily aims to determine how composition affects the density of sugar
glasses. Students can relate to and understand the glass melting experiment by seeing how the results of
density differ in the composition of the sugar glass.
C. Experimental Procedure
Commercial glass and ordinary sugar glasses are very similar, where sugar (sucrose,
C12H22O11 with Tm =186ºC) is a good glass former and water (H2O with Tm=0 ºC) is a good
modifier, just like SiO2 (Tm=1723 ºC) and Na2O (Tm=1275= ºC), respectively, are in common
glass. The interesting observations in the sugar glass experiment can be accessed at much lower
temperatures, and it can be carried out using basic, inexpensive supplies. The experiment made
use of the following equipment. First, a stove or other heat source. A pan to hold the mixture is the
second item. The temperature at which sugar glass was to be created was then precisely determined
using a candy thermometer. Then came a silicone spatula or stirring rod, which was much simpler
to use than any other material. Silicone molds were suggested as the final tool. Corn syrup
(glucose/fructose mixture), water, and table sugar (sucrose) were the components of the
experiment's sugar glass. To have an exact amount of the mixture, a weighing scale, measuring
cups, and spoons were also required.
Two formulated compositions provided by the instructor were used to collect the data. Given
the ingredients sucrose, corn syrup, and water, respectively, formulation 1 has a ratio of 53:35:12
by percentage, while formulation 2 has a ratio of 50:38:12. Put the following ingredients, which
make up the majority of the experiment's weight in a cooking pot: 0.8 g of tartar, 50 g of corn
syrup, 17.14 g of water, and 75.71 g of sucrose, which made up 53% of the mixture's overall
weight.
The researchers conducted the experiment as follows: bring the mixture to a boil at 148 degrees
Celsius while stirring frequently; if you heat it up too quickly, it will caramelize and cease to
function. In activity 2, food coloring was added to the formulations in order to compare sugar
glasses that were clear and those that were colored.
Warning: The syrup is very hot, and if you get any on your skin, it will stick to everything.
You'll suffer incredibly bad burns. Please wear gloves and exercise extreme caution.
Fill at least five or more of the silicone molds with the mixture before using them to achieve
the desired sugar glass density. Pour all the syrup into the mold, letting any extra drip into the
cavity. Depending on the thickness you desire or the number of samples/pieces required for the
experiment, you can repeat the process or not. After it has cooled, simply remove the sugar glass
from the silicone mold. It was prepared to obtain the density once the sugar glass had been released.
D. Evaluation
The researchers follow the data analysis to get meaningful insights and understand the
process as a whole. The following steps are involved in data analysis. First, defining the question
which means defining the objective of the study. Second, collecting the data used in the
experiment. Third, cleaning the data and getting it ready for analysis. Next, analyzing the data by
using analysis of variance two-way replication. Sharing the results will be the next step after
analyzing the data. Lastly, embracing failures, mistakes in the data, or human error can’t be
avoided earlier in the process [4].
Analysis of variance has a particular example known as one factor analysis of variance
(ANOVA). A Two Way ANOVA is an extension of the One Way ANOVA. When you have a
single measurement variable (i.e., a quantitative variable) and two nominal variables, do a twoway ANOVA. In other words, a two-way ANOVA is appropriate if your experiment has a
quantitative result and you have two classification explanatory variables [5].
Assumptions for two-way ANOVA.

The population must be somewhat evenly distributed.

Samples must be independent

Population variances must be equal

Groups must have equal sample sizes
ANOVA's null hypothesis (H0) states that there is no variation in group means. The alternative
hypothesis (Ha) states that at least one group departs considerably from the dependent variable's
overall mean.
Getting the density of the sugar glass
Find the object's mass and volume to determine the density of the material. Use the
following formula to determine the object's density: density = mass/volume. Use of a balance scale
is required to determine mass. The majority of mass scales compare an unknown object's mass to
a known mass. Use the water displacement method to determine the volume of objects with
irregular shapes.
formula 1
E. Results and Discussion
E.1 Results
Average Density
Average Density vs Samples
1.52
1.51
1.50
F1 clear
1.49
F1 w/color
1.48
F2 Clear
1.47
F1 clear
F1
F2 Clear
F2
w/color
w/color
Samples
F2 w/color
Figure 1. The Average Density of the two-formulation clear and with food colorant
Table 1: Two-Way Analysis of variance results.
ANOVA
Source of
Variation
Sample
Columns
Interaction
Within
SS
0.000619992
0.001920781
0.00013716
0.00525125
Total
0.007929183
df
1
1
1
16
MS
F
P-value
F crit
0.00061999 1.88905112 0.188255457 4.493998418
0.00192078
5.8524169 0.027835206 4.493998418
0.00013716 0.417910932 0.527146393 4.493998418
0.0003282
19
E.2 Discussion of Results
The experiment's results will be displayed in this section. We can now identify and contrast
the densities of the samples by computing the densities of the samples from formulations 1 and 2
of clear sugar glass and sample with food coloring. Formulation 1 had a total weight of 142.86
grams. Sucrose weighs 75.71 grams, corn syrup weighs 50 grams, and water weighs 17.14 grams,
for a ratio of 53:35:12. Formulation 2 had a total weight of 131.58 grams. Sucrose weighs 65.79
grams, corn syrup weighs 50 grams, and water weighs 15.79 grams, for a ratio of 53:35:12.
Based on the calculated average of the samples, formulation 1 clear and with food colorant
has the highest density of all the formulations. With food coloring, Formulation 2 has the lowest
density. Each formulation contained 12% water, so the amount of corn syrup used increased as the
amount of sucrose decreased. A series of samples were created with various ratios of sucrose and
corn syrup in order to determine the ideal composition. It was ultimately determined that the impact
of density decreased as the percent of sucrose decreased.
The results were calculated by the researchers using a two-way ANOVA factor. The Pvalue in the source of variation column, which is 0.027835206, is lower than the alpha value of
0.05 as a result, and this means that the researchers accepted the alternative, which suggests that
at least one group deviates significantly from the dependent variable's overall mean.
F.
Conclusion
We concluded that base on our objective in this experiment we can say that there is an
effect on the density due to the composition to make the sugar glass candy, lowering the percentage
of the formulation affects the density of the sugar glass. It is shown that the two main ingredients
of common candies which is sugar and water serves as the same function as silica and sodium
oxide in making common glasses. We also conclude that there is a difference in density between
the two composition the with color and without color based on the result on the ANOVA using
Two-way analysis of variation, even in using food colorant it still has an effect in the density of
the sugar glass candy and it is safe to say that it has a difference between the one with food colorant
and the one that doesn’t have a food colorant.
G. References
[1] Kelly, S. (2006, July 29). Science and Property of Sugar Glass. Lehigh.edu. Retrieved March
19, 2023, from https://www.lehigh.edu/imi/scied/docs_students/Kelly_ReuPresentation.pdf
[2] Gerver, E. (2022, August 18). Why Do Some Candies Use Cream of Tartar? Candy Turf.
Retrieved March 19, 2023, from https://candyturf.com/why-candies-use-cream-of-tartar
[3] Blaettler, K. G. (2020, December 13). How to Calculate Density by Water Displacement.
Sciencing. Retrieved March 19, 2023, from https://sciencing.com/calculate-density-waterdisplacement-7373751.html
[4] Hillier, W. (2023, January 30). A Step-by-Step Guide to the Data Analysis Process. Retrieved
March 25, 2023, from https://careerfoundry.com/en/blog/data-analytics/the-data-analysis-processstep-by-step/#step-one-defining-the-q
[5]
Stephanie
Glen.
StatisticsHowTo.com:
"ANOVA
Test:
Elementary
Definition,
Statistics
Types,
for
Examples,
the
SPSS"
From
of
us!
rest
https://www.statisticshowto.com/probability-and-statistics/hypothesis-testing/anova/
H.
Appendices
Table 1 Density of the sample from Formulation 1 Sugar glass (clear)
Density (g/cm3)
Samples
Wt. of Sugar Glass (g)
Wt. of Sugar Glass submerged in H2O
S1
7.94
5.17
1.53
S2
8.74
5.72
1.53
S3
9.11
6.11
1.49
S4
7.52
5.00
1.50
S5
8.33
5.48
1.52
Average
8.33
5.50
1.51
(g)
Table 2 Density of the sample from Formulation 2 Sugar glass (clear)
Samples
Wt. of Sugar Glass (g)
Wt. of Sugar Glass submerged in H2O
Density (g/cm3)
(g)
S1
6.74
4.52
1.49
S2
7.17
4.69
1.53
S3
7.12
4.74
1.50
S4
7.57
5.03
1.50
S5
6.29
4.25
1.48
Average
6.98
4.65
1.50
Density (g/cm3)
Table 3 Density of the sample from Formulation 1 Sugar glass (with food colorant)
Samples
Wt. of Sugar Glass (g)
Wt. of Sugar Glass submerged in H2O
S1
6.81
4.46
1.53
S2
6.17
4.03
1.53
S3
6.29
4.14
1.52
S4
7.59
5.16
1.47
S5
6.47
4.31
1.50
Average
6.67
4.42
1.51
(g)
Table 4 Density of the sample from Formulation 2 Sugar glass (with food colorant)
Density (g/cm3)
Samples
Wt. of Sugar Glass (g)
Wt. of Sugar Glass submerged in H2O
S1
9.59
6.41
1.50
S2
8.37
5.65
1.48
S3
7.05
4.77
1.48
S4
8.00
5.39
1.48
S5
7.13
4.80
1.49
Average
8.03
5.40
1.49
(g)
Documentation
Weighing of the
ingredients
Pouring into the
Mould
Mixing the
Ingredients
Cooling the
Sample Pieces
Heating the
Mixture
Weighing the
Sample Pieces
Checking the
Temperature
Weighing to get the
Density of the sample