Partial Thermal Degradation of Mixed Saccharides With Protein Inclusions
(aka PEANUT BRITTLE LAB)
Procedure:
1) Pour ½ cup of sucrose (sugar) and ¼ cup glucose solution (corn syrup) into a 600-ml beaker. Add 2
tablespoons (or 1/8 cup) of water and stir to mix.
2) Heat the mixture on a hot plate, stirring constantly until the mixture starts to boil. (While this is going
on, one member of the group should be assembling the rest of the components). At the boiling point,
add 1 tablespoon of solidified mixed esters (margarine) and continue heating and stirring.
3) When the temperature reaches 110º C, the mixture usually starts to foam. This problem can quickly
be solved by quickly stirring the top layers, or by leaving the mixture alone, however, the same action
will not work every time.
4) The mixture should start to thicken at 125º C and turn brown at 128º C. At this point, stirring will
become difficult and it is handy to have one member of the group use beaker tongs or hot hands to hold
the beaker while stirring.
5) When the mixture reaches 138º C, add 1/8 teaspoon sodium chloride (salt) and ½ cup of protein
pellets (peanuts).
6) Stirring and heating are continued. One member of the group should obtain a piece of wax paper
about 1 foot square and lightly coat it with some solidified mixed esters.
7) Measure ½ teaspoon of 4-hydroxy-3-methoxy-benzaldehyde (vanilla extract) and 1 teaspoon of
sodium bicarbonate (baking soda) into separate small plastic weighing dishes or small plastic cups.
Keep these near the reaction mixture until needed.
8) When the mixture reaches 145º C, the hot plate is turned off and the beaker is removed from the heat
and set down near the 1 foot aluminum foil square. Add the ½ teaspoon of 4-hydroxy-3-methoxybenzaldehyde (vanilla) and the 1 teaspoon of sodium bicarbonate (baking soda). Stir the mixture fast to
mix the ingredients. Reduce the stirring rate, and allow the mixture to foam. As the foaming mixture
reaches the top of the beaker, pour the mixture onto the wax paper. Use the stirring rod to scrape the
sides of the beaker and to spread the mixture over the foil.
9) When cool, the mixture can be broken up and taken home.
10) Glassware must be cleaned with warm soapy water after completion of the experiment.
11) Please return all apparatus to the designated location as indicated by your instructor.