With the success of our investigatory project, we would like to acknowledge and thank the following:

First of all, our Almighty God who gave us the knowledge and wisdom in making this kind of project.

Secondly, to our parents who gave us the strength and supported us to finish the project.

To our chemistry teacher, Mrs. Lorena Jara who guided us in making the product.

To our adviser, Ms. Danthea Padilla who gave us the “push” in accomplishing the project.

Lastly, each member of Group 2 who cooperated and sacrificed a lot just to finish the project.

A. Background of the Study

“Rock” candy is very easy to do. You just need basic kitchen ingredients and a lot of time and patience. The candy is made by the process called crystallization. You will find out later why. This candy is made of water and sugar (melted in the water) only, flavorings and food colors are optional. Of course the melted sugar needs a solid substance so it can crystallize there. So dip a stick, straw, anything clean to the mixture and it will crystallize there. The original ingredients in making a typical candy are almond paste, cocoa butter, dry fondant, etc. We conducted this study to investigate if we can arrive to a product similar to a classic

candy with the use of the ingredients that we can easily find at home.

B. Statement of the Problem

The study will be conducted to answer the following questions: 

A. Will replacing the original liquid with water used affect the candy?

 B. How long will the crystallization process

last? 

C. Will the candy be edible? 

C. Significance of the Study

This study will show you if you can make your own candy at home. It is like candy making made easy. If you get used to it, you might even make a business out of it and experiment with other to make it taste better. It can also be simple hobby or past time to anyone who has a lot of time. We will also be able to observe the process of crystallization which others rarely, if not, never get to see.

D. Scope and Limitations of the Study

Our study tackles the aspect in science, specifically chemistry, which is the process of crystallization. We will find out how this process works and why it happens. We find it very amusing to study about how melted objects turn to solid without the aid of very low temperatures that causes freezing. Basically, we wanted to see liquid turn to solid without freezing. The limitation is that this process is long and you should know how to follow steps accordingly. If you will not follow the procedures and skip a step, there’s a possibility that you will not succeed in doing the product. You need patience and a lot of time. But it will be are warding experience if you are fund of learning. The study may be accomplished in 1-2 weeks.

A. Review of the LiteratureCrystallization is the process of formation of

solid crystals precipitating from a solution, melts or more rarely deposited directly from a gas. Crystallization is also a chemical solid-liquid separation technique, in which mass transfer of a solute from the liquid solution to a pure solid crystalline phase occurs. Our study had undergone one of the major events in the said process which is the crystal growth. A crystal is a solid material whose constituent atoms, molecules, or ions are arranged in an orderly repeating pattern extending in all three spatial dimensions. Crystal growth is a major stage of a crystallization process, and consists in the addition of new atoms, ions, or polymer strings into the characteristic arrangement of a crystalline Bravais lattice. The growth typically follows an initial stage of either homogeneous or heterogeneous nucleation, unless a "seed" crystal, purposely added to start the growth, was already present. For crystallization to occur from a solution it must be supersaturated. This means that the solution has to contain more solute entities dissolved than it would contain under the equilibrium (saturated solution). When we put sugar into the hot water,

the solution became saturated. When we put the fuzzy wire with sugar into the saturated solution, the solution became supersaturated.

B. Conceptual Framework

C. HypothesisIf we put more solute entities which are the sugar than the solvent

which is the hot water, then it will crystallize. Likewise, if we are going to put lesser amount of the solute substance, the crystallization process will become slow.

D. Definition of Terms Sugar:  is a term for a class of edible crystalline carbohydrates,

mainly sucrose, lactose, and fructose characterized by a sweet flavor. In food, sugar

almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food preparation, but are usually known by more specific names—glucose, fructose or fruit sugar, high fructose corn syrup, etc.

Water: is a chemical substance with the chemical formula H2O. Its molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state, water vapor or steam.

Flavorings: are focused on altering or enhancing the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors.

Food Coloring:  is any substance, liquid or powder that is added to food or drink to change its color. Food coloring is used both in commercial food production and in domestic cooking.