Since the product of this experiment is edible, cleanliness is necessary.

MATERIALS:

Sucrose
3M glucose solution
Water
Solidified esters
Sodium chloride
Protein pellets
Sodium bicarbonate
4-hydroxy-3-methoxy-bensaldehyde
Aluminum foil
Paper cups
Wax paper weighing papers
Thermometer (high heat)
Cooking pot
Spoon
Hot plate or stove

PROCEDURE:

1. In a paper cup, mass out 75g of sucrose. Transfer to the cooking pot.

2. Mass out 62g of the 3M glucose, in a paper cup. Add to the sucrose.

3. Calibrate the balance to zero with the paper cup which still has some of the glucose in it. Mass out 19g of water. Dissolve as much of the remaining glucose in the water as possible, and add to the glucose and the sucrose in the pot.

For steps 4 through 9, mass out the required ingredients and set them aside until the instructions tell you to add them.

4. On a wax paper weighing paper, mass out 9.5g of solidified esters.

5. Mass out 0.3g of sodium chloride on another wax paper weighing paper.

6. Calibrate the balance to zero with another paper cup as in step 3, and mass out 55g of protein pellets.

7. Mass out 3.5g of sodium bicarbonate on wax paper.

8. Obtain 1.3 mL of 4-hydroxy-3-methoxy-bensaldehyde.

9. Obtain a piece of aluminum foil. Lightly coat the foil with the solidified esters.

10. Place the thermometer in the mixture from step 3, and while stirring constantly, bring to a boil.

11. Add the solidified esters to the boiling mixture.

12. Continue to boil over low heat and stir until the mixture reaches a temperature of 138 C (280 F).

13. When the temperature of the mixture reaches 138 C (280 F) add the sodium chloride and the protein pellets. Continue to stir.

14. When the temperature of the mixture reaches 154 C (309 F), remove from heat. Remove the thermometer. Stir vigorously while adding the sodium bicarbonate and the 4-hydroxy-3-methoxy-bensaldehyde.

15. Stir for about 1 minute and then pour the mixture on the coated aluminum foil. Let cool.

16. While cooling, clean your equipment.

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