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 Literature
Crystallization 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. Hypothesis
If 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.