1.

Introduction

In this thesis we use candy in our experiment to determine which will dissolve faster if put in hot or cold
water.We use M&M candy because the coating on the M&M in the water will dissolve the
most.According to Acs education the candy coating is made up of coloring and sugar. The coloring and
the sugar molecules both have positive and negative charges of them. The water water molecule has
positive and negative charges so it can attract and dissolve the color and sugar pretty well.

Since 2004,M&M's have been available online in 17 colors and each has its own characteristic.M&M are
colorful-button-shaped chocolates,each of which has the letter m printed in lower case on one
side,consisting of a candy shell surrounding a filling which varies depending upon the variety of M&M's.

1.1Backround

M&M has a milk chocolate (70%) in a sugar shell.The ingredients of M&M are sugar, cocoa mass,
skimmed milk powder, cocoa butter, lactose, milk fat, palm fat, glucose syrup, starch, shea fat, colours
(E100, Carmine, E132, E133, E150a, E150c, E150d, E153, E160a, E160e, E162, E163, E171, E172), dextrin,
glazing agents (beeswax, carnauba wax), emulsifiers (soya lecithin, E445), coconut oil, salt, flavourings.
(May contain: peanut, hazelnut, almond). Milk chocolate contains milk solids 14% minimum. • Milk
chocolate contains vegetable fats in addition to cocoa butter.According to Madehow M&Ms' have two
main components, hardened liquid chocolate and the hard candy shell. Liquid chocolate comes from a
blend of whole milk, cocoa butter, sugar, and chocolate liquor, among other ingredients. The chocolate
liquor is a thick syrup that is made from the grinding of cocoa beans. Roasted cocoa nibs (nibs are the
meat of the bean) undergo the process of broyage, in which they are crushed by a grinder made of
revolving granite blocks. Chocolate liquor is actually composed of small particles of roasted nibs
suspended in oil. The candy shell is made from a blend of sugar and corn syrup.

1.2 Statement of the Problem

What will happen when M&M candy is put in cold and hot water.

1.3 Objective of the study

Our objective is to know what effect will happen to the candy if we put it in hot and cold water.

1.4 Reasearch Questions

This study seeks to answer the following questions:

 What ingredients that are in M&M that allows it to dissolve in the water?
 What water temperature affects the dissolving time of the M&M's?
 How does assimilation between hot hot and cold water in dissolving M&M's work?

1.5 Limitation of the study

 Our studies is only limited to dissolving the candy in hot and cold water thats why we can't know
the other factor if we try to dissolve the candy in another type of water. We can't also determine
the exact shape and size of the candy because if you will try the experiment again the shape and
size of it will not be the same.There are also properties in the candy that are not scope in our
studies.

3.Methodology

This chapter discusses the methods that have been used in the collection and analysis of data to answer
the primary and secondary research questions of the study. It explains the research design, sampling
techniques and data collection methods used; and describes how data collected from the research has
been analyzed.

3.1 Reasearch design

Quantitative research method have been used in carrying out this research because we measure its
temperature and the relationship of the candy to hot and cold water.According to Uedemy there are four
main types of Quantitative research: Descriptive, Correlational, Causal-Comparative/Quasi-Experimental,
and Experimental Research.We can say that we also use Descriptive research method in our experiment
because we did'nt manipulated the variables that is used we simply observed our subject without
influencing or manipulating it.However,there are also cause and effect that happen.That's why we used
the causal research method in order to identify the extent and nature of cause and effect relationships
and focus on an analysis of a specific problem to explain the pattern of relationship between variables.