Partial Thermal Degradation of Mixed Saccharides With Protein Inclusions

The first prerequisite of this experiment is cleanliness!

Procedure: Place 113 grams of sucrose, 70 milliliters of glucose solution and 29 milliliters of H2O in a 1000 milliliter beaker. The mixture is now carefully heated with constant stirring. While one lab partner does this, the other should be collecting the rest of the ingredients.
When the mixture starts to boil, add 14 grams of mixed solidified esters and continue stirring. When the mixture reaches 110 degrees Centigrade, it tends to foam. Continue to heat and stir occasionally.
The mixture will thicken at 125 degrees Centigrade and turn brown at about 128 degrees Centigrade. When the mixture reaches 138 degrees Centigrade, add 83 grams of arachin, conarchin and oleic-linoleic acid glycerides.
When the mixture reaches 150 degrees Centigrade, turn the hotplate off and set the beaker down on the table. YOU MUST WORK CAREFULLY AND RAPIDLY AT THIS POINT. While one partner stirs the mixture, the other adds 2 milliliters of 4-hydroxy-3-methoxy benzaldehyde and then 5.5 grams of sodium bicarbonate. Stir very thoroughly. As the foaming mixture starts to overflow, pour the mixture onto the Aluminium foil, scraping the beaker. Spread the product out with the thermometer. Allow to cool and harden.
Bring the beaker and thermometer to the washing station as instructed.

This recipe came from one of my high school science labs.


if you haven't figured out what this makes in common kitchen terms, it's peanut brittle. ingredients include sugar, corn syrup, water, butter, peanuts, vanilla, and baking soda.