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Finding For Index of Refraction of Amorphous Candy Tara Schneider Summer 2005 Advisors: Professor Himanshu Jain and Dr. Bill Heffner Pfund s Method Work Supported By NSF s International Materials Institute for New Functionality in Glass Introduction This slide show will teach you how to make candy and test its index of refraction. It is a great introduction to glass science. The background information will draw on physical and chemical concepts to introduce glass science. And the experiment will solidify your knowledge of glass science. This slide show is filled with helpful hints and videos to help your experiment run smoothly the first time through. The supplies you need are common and inexpensive. You probably have a lot of them in your kitchen already. How is Candy like Glass? Candy without crystals is glass. A glass is an amorphous solid. Glass and candy have a tendency to crystallize under certain conditions, namely when cooled too slowly. Glass and candy contain the same types of components Glass former: SiO2 (a.k.a. silicon dioxide or quartz crystal) for glass, C12H24O12 (a.k.a. sugar or sucrose) for candy. Glass modifier: Na2CO3 for sodium silicate glass, H2O for candy, reduces melting temperature and decreases chemical durability. (Source: Jain, Himanshu and Isha Jain, Learning the Principles of Glass Science and Technology from Candy Making. Lehigh University. No Date. Lehigh University. 5 from Candy Making. Lehigh University. No Date. Lehigh University. 5 Aug. 2005 <http://www.lehigh.edu/~inmatsci/faculty/candy_making.pdf>.) Sabina, Anna P. Quartz Crystal. No date. Online image. Earth Sciences Sector. 3 August 2005. <http://ess.nrcan.gc.ca/esic/galler y/gems_e.php>. Sugar Crystals Under a Microscope. No date. Online Image. Exploratorium. 2 August, 2005. <http://www.exploratorium.edu/c ooking/candy/sugar.html> Other stuff: Corn syrup (mostly glucose, C6H12O6) helps prevent crystallization in candy because glucose molecules are a different size than sucrose molecules. Crystals form something like Legos locking together, except that instead of Lego pieces, there are molecules. If some of the molecules are a different size and shape, they won t fit together, and a crystal doesn t form. (Source for Quote: Science of Candy: Science of Sugar. Date of Posting Unknown. Exploratorium. 3 August, 2005 Date of Posting Unknown. Exploratorium. 3 August, 2005 http://www.exploratorium.edu/cooking/candy/sugar.html.) What is glass? Glass is an amorphous solid. Amorphous means not crystalline. Crystalline solids have molecular structure that is repeated periodically whereas glass has no periodic structure. Molecular arrangement in a crystal. No date. Online image. http://math.ucr.edu/. 3 August, 2005. <http://math.ucr.edu/hom e/baez/physics/General/G lass/glass.html>. Molecular arrangement in a glass. No date. Online image. http://math.ucr.edu/. 3 August, 2005. <http://math.ucr.edu/home/baez/physics/General/Glass/glass.h tml>. The Story of Glass Formation This graph of volume vs. temperature for glass tells a story. By looking at this curve, you can learn about: Ts, melting temperature. Tg, glass transition temperature. Viscosity. Volume vs. Temperature for Glass Source:Pfaender, Heinz G., Schott Guide to Glass, 2nd Edition, Chapman & Hall: New York, 1996, page 20. Background Information: The Story of Glass Formation We usually start making glass by melting crystals. (We can also start by melting glass. This is the case with recycling.) The region highlighted in yellow shows how the volume of a crystal increases as it is heated. The rate of increase remains the same until the crystals reach Ts, the melting temperature. Volume vs. Temperature for Glass Source:Pfaender, Heinz G., Schott Guide to Glass, 2nd Edition, Chapman & Hall: New York, 1996, page 20. Background Information: The Story of Glass Formation At the melting temperature, Ts, the material undergoes a phase transition. The solid crystals become a liquid melt. The region highlighted in yellow shows the phase transition. The region highlighted in blue shows the volume of the melt at different temperatures. Volume vs. Temperature for Glass Source:Pfaender, Heinz G., Schott Guide to Glass, 2nd Edition, Chapman & Hall: New York, 1996, page 20. Background Information: The Story of Glass Formation Upon cooling, at Ts, the melt can turn into a crystal, or it can begin to turn into a glass. (Other things can happen, too, but for simplicity s sake, I ll say no more.) If it is cooled quickly enough, then it will become a glass. Ts is highlighted in red. Volume vs. Temperature for Glass Source:Pfaender, Heinz G., Schott Guide to Glass, 2nd Edition, Chapman & Hall: New York, 1996, page 20 Background Information: The Story of Glass Formation This is super cool! Sometimes the melt doesn t form a solid right away the melting temperature. If the material is still fluid below the melting temperature, we call it a supercooled liquid. The supercooled liquid usually follows the path highlighted in red. As the supercooled liquid becomes cooler, the viscosity becomes greater. Viscosity is resistance to flow. Volume vs. Temperature for Glass Source:Pfaender, Heinz G., Schott Guide to Glass, 2nd Edition, Chapman & Hall: New York, 1996, page 20 Background Information: The Story of Glass Formation Tg is the glass transition temperature. At Tg, the glass becomes hard enough to be considered a solid. Tg is actually a range, not just one temperature. You can see that the slope is changing in the Tg region. When the temperature of the material is below Tg, we can call it a glass. Volume vs. Temperature for Glass Source:Pfaender, Heinz G., Schott Guide to Glass, 2nd Edition, Chapman & Hall: New York, 1996, page 20 Background Information: Snell s Law The dotted line is the normal. All angles are measured from the normal. Snell s law says that n1sin 1=n2sin 2. The reflected angle n2 y ra nt e c id In d acte Refr ray 2 ed ra y n1 1 r Re f le ct Reflection and Refraction. n1>n2 equals the incident angle, 1= 2. Background Information: Total Internal Reflection If 2 is greater than 90 then no light is refracted. The incident angle that would cause this 90 angle of refraction, 2, is called the critical angle, c. n1sin 1=n2sin 2 becomes n1sin c=n2sin 90 . So the critical angle is sin c=n2/n1 n2 n1 In c y ra nt ide Re fle c c r te d ra y Critical Angle and Reflected Angle. n1>n2. Background: Pfund How s Method Works Scattering This surface stuck to paper. Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, 1962. Background Information: How Pfund s Method Works r=radius h=height c=critical angle c h r Scattering Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, 1962. What Pfund s Method Looks Like Pfund s method looks like this. Why the dark ring in the center and bright ring on the outside? Source of Pfund s Method: Optics: Experiments and Demonstrations, C. Harvey Palmer, The John Hopkins University: The John Hopkins Press: Baltimore, 1962, page 9. What is the Index of Refraction? Can you derive an equation for the index of refraction, n, in terms of the thickness, h, of the candy and the radius, r, of the dark circle? It takes some trigonometry. n2 c r h y ra nt e c id In n1 c r Re fle c te d ra y sin c=n2/n1 Outline of Experiment: Part 1: Fabricate Candy. Melt sugar, water, and corn syrup in a beaker. Pour into mold with graph paper on bottom. Part Two: Pfund s Method. Measure thickness of slab and diameter of dark circle in at least two locations on each sample. Calculate index of refraction. And Now for the Experiment Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, 1962. Supplies: A Hot Plate Oven Mitts A 400mL Beaker 205g Sugar 60g Corn Syrup 50g Water A Thermometer that can read 200 F to 350 F 2 Metal Bars: at least 15cmx15cmx2cm (or an alternative) Some Thick Cardboard Scissors Tape Graph Paper A Vernier Caliper A Perfect Steel Ball, about 1/3 1/2 inch A laser Set Up: Making the Mold On a flat, horizontal surface, make a mold about 10cm by 10cm using the metal bars, cardboard, scissors, tape and graph paper. Make sure you make the mold on a flat surface. See picture. Be sure to make it sturdy enough to keep candy in. Don t let the candy break loose, for this will result in a sticky situation. Also, don t tape the graph paper because the bottom surface needs to be as flat as possible. The metal bars should be heavy enough to hold the mold in place on top of the graph paper. A mold. July 2005. Making a Mold. July 2005. Procedure: Candy Fabrication Stir sugar, corn syrup and water in beaker, and then heat on the highest setting. Do not stir while heating because this will make bubbles that can cause crystallization later. We don t want crystallization; we want complete amorphousness! Note the temperature, Td, at which the sugar crystals dissolve (see picture). Pour the candy at a temperature between Td and the temperature at which it turns dark yellow (about 310 F). Record the temperature at which you pour. Not Dissolved. July 2005. Allow the candy to cool for at least an hour but no longer than a day because crystals may form, especially in a candy that is above Tg at room temperature. If the entire class is making candy, plan ahead on this part so you can graph index of refraction vs. pour temp. (Note: If the heating method is the same for everybody, then the results will be more telling.) Dissolved. July 2005. Procedure: Measurements Shine a laser into the candy, and measure the diameter of the ring produced. Take note of the place where you measured diameter. Repeat at least 3 more times in three more different locations. Use the gridlines in the graph paper for guidance. Using the caliper, measure the thickness of the candy in locations corresponding to the places you measured diameter. Measuring technique will be different for supercooled liquid candies and amorphous solid candies. See the pictures, and choose the method that works best for you. Measuring Thickness of Viscous Liquid. Measuring Diameter. Click for Inside Box for Video. Measuring Thickness of Solid Candy. Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, Source: Palmer, C Harvey. Optics: Experiments and Demonstrations. The John Hopkins Press: Baltimore, Procedure: Calculations Find the index of refraction at least 4 times using the formula: n=sqrt(d2+16h2)/d Find the average index of refraction and its standard deviation. If the whole class participated in this project, graph index of refraction vs. pour temperature to see how index of refraction changes with pour temperature. Note: The higher the pour temperature, the less water the candy contains. Odds and Ends n=? Here s how I found n in terms of h and d. sin c=nair/n sin =1/n sin c=(r/2)/hypotenuse sin hypotenuse=sqrt((r/2)2+h2) sin c=(r/2)/sqrt((r/2)2+h2) sin d d=diameter of dark ring r=radius=.5d n=index of refraction of glass =(d/4)/sqrt((d/4)2+h2) =d/sqrt(d2+16h2) 1/n=d/sqrt(d2+16h2) nair=1 c n=sqrt(d2+16h2)/d h n=? r Are Your Results Similar to Mine? The navg corresponding to this point was off the charts! Oops! About 68 percent of all samples poured using the same method at the same temperature will be within the n+stdev and n stdev. Compare the candy poured at 236 F with the candy poured at 302 F. Imagine that! Their indices of refraction are definitely different. I would love to see your results. Just email them to Acknowledgements My Advisor: Bill Heffner, Associate Director, International Material Institute for New Functionality in Glass, Lehigh University My Advisor: Himanshu Jain, T.L. Diamond Chair Professor, Director, NSF's International Materials Institute for New Functionality in Glass, Department of Materials Science and Engineering, Lehigh University My Teacher: Xiaoli Zhao, Web Developer, Materials Science and Engineering, Lehigh University My Teacher: Andrea Harmer, Director, Web Based Instruction, Materials Science and Engineering, Lehigh University My Advisor s Substitute: Helen M. Chan, New Jersey Zinc Professor, Department of Materials Science and Engineering, Lehigh University Funding: National Science Foundation through the International Materials Institute, Lehigh University

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