THE GROWTH OF GUMMY WORMS IN LIQUID FOR DIFFERENT AMOUNTS OF TIME

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1 THE GROWTH OF GUMMY WORMS IN LIQUID FOR DIFFERENT AMOUNTS OF TIME Cole Hoffman Cary Academy ABSTRACT The purpose of this study was to determine how gummy worms grow when in water. Traditional gummy worms are made from a combination of sugar, glucose syrup, flavoring, food coloring, citric acid, and gelatin. Gummy worms were placed in water for various time and were then weighed on a triple beam balance, that mass was then subtracted from the original mass of the gummy to see how much mass the worm grew. It was determined that when a worm was in the water for longer periods of time the gummy grew more mass then a worm in the water for smaller periods of time. This is likely because of the fact that when the gummy worm is in the water for longer periods of time it has a longer time for the worm to suck in the water and essentially get further in the process of osmosis. INTRODUCTION Emily Grim from Cary Academy did an experiment on the study gummy bears soaked in different liquids for different amounts of time. For one of her experiments she took a gummy bear and put it in 2 ml of water for 5, 1, and 15 min. of water. Once the time was up she took out the gummy bear and measured it, then put it on a scale to weigh it. Many people just like Emily do these kinds of experiments because everyone is curious and really want to see a jumbo gummy. The traditional gummy candies are made from a combination of sugar, glucose syrup, flavoring, food coloring, citric acid, and gelatin. The hot, liquid mixture is poured into starch molds and then cooled overnight. The next day after the mixture has set; the candies can be removed from the mold. The candies are then packaged and sold in stores all over the world. The recipe for these gummy candies may vary depending on which company is making the gummy. Gelatin is made up of many things someone might not expect. It is made up of a mixture of peptides and proteins made by partial hydrolysis of collagen extracted from the skin. This includes boiled crushed horn, hoofs and bones, connective tissues, organs, and sometimes intestines of other animals. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. This mixture that makes what is called gelatin helps with the digestion of other foods. Hydrophobic and hydrophilic are opposites. Hydrophobic means water-repelling. Oils, waxes, fats, and all fatty acids are great examples of hydrophobic. Hydrophilic on the other hand, means water-loving. Milk, water, wool, hair, and cellulose are great examples of hydrophilic. Soap, is a little confusing. It is not just hydrophobic, and is not just hydrophilic; in fact soap happens to be both hydrophobic and hydrophilic. This is because part of it picks up all the dirt and oil (hydrophobic). Then the other part that is hydrophilic makes the dirt and oils wash off the soap so easily.

2 Figure 1. This is a diagram that shows how soap is both hydrophobic and hydrophilic. Diffusion is the movement of molecules along a concentration gradient, from areas of high concentration, to areas of low concentration. There is a special kind of diffusion though, that s called osmosis (Figure 1). Now osmosis is where water goes in and out of cells. It is the diffusion of water, which means it is the movement of water from an area of high concentration, to an area of low concentration. Basically water moves from an area where it is abundant, to an area where water is scarce. Figure 2. This is a diagram showing the process of osmosis when areas that is abundant with water evens out with areas where water is scarce.

3 Carbohydrates are naturally occurring compounds that consist of carbon, hydrogen, and oxygen. They are produced by green plants in the process of underground photosynthesis. Photosynthesis involves the conversion of carbon dioxide and water to sugars, which, along with starches and cellulose, are some of the more wellknown types of carbohydrate. Carbohydrates are made up of building blocks called monosaccharaides, the simplest type of carbohydrate. Monosaccharaides are found in in grapes, other fruits, and also in honey, can be broken down chemically into their constituent elements, but there is no carbohydrate more chemically simple than monosaccharaides. This is where they get there nickname simple sugars. Examples of these simple sugars include glucose, fructose, and galactose. MATERIALS AND METHODS In these experiment s gummy worms, sour gummy worms, water, beakers, timers, apple juice, coke, vegetable oil, scissors, a microwave, ice, and a triple beam balance were used. For this experiment gummy worms were placed in water for 1, 2, 3, 6, and 144 min and then recorded by the amount of mass grew. First the gummy worms were weighed on a triple beam balance and then taken an average on the mass. This was then recorded for later use. Then, the gummy worms were dropped into a beaker with 3 ml of water and left to sit there until the time ran out. Once they were removed from the water, they were immediately dried, and then put on a triple beam balance. There mass was taken an average, and then was subtracted by the mass of the gummy worms before placed in the water. This was then recorded in the spot where the right amount of time the gummy worm was in the water. This was repeated for all of the different times in water. For the second experiment the gummy worms were separated by color and then placed in water for 24 hr (144 min) and then recorded by the mass that had grown. First each gummy going to be used in this experiment were weighed and then taken an average. This was then recorded for later reference. After this each color of the gummy worms, were placed into a beaker filled with 3 ml of water. They were left there overnight until the exact same time the next day. When the time was up the gummy worms were dried off and then immediately weighed on a triple beam balance. The mass was then taken an average, and subtracted by the mass of that same color of gummy worm. This was then recorded, and then repeated for each different color of gummy worm. For the third experiment done, the water after each color of gummy worm had been in overnight was subtracted from 3 ml to find out how many ml of water the gummy worm actually absorbed. First the different color of gummy worms were separated, and then put in a beaker that was full of 3 ml of water and left for 24 hr. The next day the gummy worms were then removed from the water. The amount of water left in the beaker was then taken an average for each color. This amount was then subtracted from 3 ml to find out how much water had actually been absorbed by the gummy worm. This was then recorded, and repeated for each color of gummy. For the fourth experiment completed, gummy worms were chopped up into different sizes, and then put into 3 ml of water for 24 hr to find out if there mass grown will be different. First the gummy worms were cut in half with scissors, and then weighed on a triple beam balance. After this, the two halves from the worm would be placed into a beaker filled with 3 ml of water. The worm was then taken out of the water after 24 hr, and its mass was taken. The average of the mass was the subtracted by the mass of the two halves before they were

4 in the water, and this was recorded. This was then repeated for fourths of a gummy worm, and then a whole gummy worm. For the fifth experiment, it was tested to see how sour gummy worms mass grown in water would compare to the regular gummy worms in water for 1, 2, 3, 6, 144 min. First the sour gummy worms mass was taken on a triple beam balance. Then the sour gummies would be place in water for ten min. Once the worm was taken out of the water its mass was once again taken. This mass was then subtracted by the one of the worm before it was in the water, to find out the amount of mass grown. Then that number was recorded. This was repeated with 2, 3, 6, and 144 min; and was then eventually repeated all of this with a regular gummy worm. For the sixth experiment, it was tested to see if gummy worms grew more or less in different liquids including coke, apple juice, water, and vegetable oil. First the gummy worms were weighed on a triple beam balance, and an average was taken. Then the gummy worm was placed into a beaker that had 3 ml of vegetable oil in it, was left in there for 3 days. After the three days were up the gummy worms mass was weighed, and then subtracted from the mass of the worm before it was in the vegetable oil. An average was then taken and recorded. This was then repeated for water, apple juice, and coke. For the seventh experiment done, chopped up sour gummy worms mass grown was compared to chopped up regular gummy worms mass grown in water for 24 hr. First sour gummy worms were cut in fourths with scissors, and the weighed on a triple beam balance. Then the four fourths were placed into a 3 ml of water that was in a beaker, and left to sit in there for 24 hours. The next day the worm s pieces were taken out of the water and the mass of them was taken on a triple beam balance, this was then subtracted by the original mass of them and recorded. After this it was repeated with a whole gummy worm and halves of gummy worms; and after that it was all repeated with a regular gummy worm. For the eighth experiment completed, each of the colors of the sour gummy worms was tested to see which one grew the most mass. First each color was separated, and then weighed. Then each of the colors was placed into beakers filled with 3 ml of water, and left in there for 24 hr. Once they were done growing they were taken out, and immediately there mass was taken. Then this mass was subtracted by the mass of that same color before it was placed in the water, this piece of data was the recorded. For the ninth experiment completed, gummy worms were tested to see if the mass grown was effected by the temperature of the water. For hot water, the gummy worms mass were taken on a triple beam balance. Then 3 ml of water was placed into a glass beaker, this glass beaker was then placed into a microwave oven for about a min. The water was then taken out of the microwave oven and immediately a gummy worm would be placed in it, the gummy would then be left in there for 3 min. Once it was taken out of the water, the worms mass would once again be taken, this mass was then subtracted by the original mass to get the amount of mass the worm had grown. This was then recorded. For the cold water, instead of being put in the microwave for a min, ice would be put in the water. This was left in there till the water was completely cold, once it was cold enough, 3 ml of that water would be placed in a beaker. The gummy would then be placed in that water for 3 min, and when it was taken out its mass would be taken, and then that mass would be subtracted by the mass before the worm was in the water. This number was then recorded. These steps were then repeated with just room temperature water, not making it hot or cold water. For the tenth experiment completed, the sour gummy worms were compared to the regular ones to see if they were affected by the temperature of water. For this experiment it is done the same steps as in the experiment

5 Mass grew (g) Mass grew (g) before. The only difference is for this time it s completed with sour gummy worms and the regular gummy worms. RESULTS AND DISCUSSION Time in water (min) Figure 3. This graph shows the mass that gummy worms grew in water for 1, 2, 3, 6, and 144 min. The gummy worms were found to grow more when in the water 144 min, then when in water for smaller amounts of time, such as 1 min (Figure 3). This makes sense though, because the gummy worms need more time in the water to grow more. When it is only in there for 1 min it doesn t have enough time to perform osmosis (Figure 1). This proves that when a gummy worm is in the water for a longer amount of time, it will grow more than a gummy worm in water for a shorter period of time Green/Red Red/White Orange/Yellow Color of gummy worm Figure 4. This graph shows the growth of three different colors of gummy worms in water for 24 hr.

6 water absorbed (ml) The orange/yellow gummy worms were found to grow the most out of the three colors, and the green/red gummy worms were found to grow the least out of the three gummy worms (Figure 4). The theory believed here is that the orange/yellow gummy worms have a different dye formula that causes it suck up more water. It also believes that maybe the coloring doesn t help the water being sucked in, but that there is something in it that holds the water in it so that none of the water can escape that has already gone in Green/Red Red/White Orange/Yellow Color of gummy worm Figure 5. This graph shows the amount of water the gummy worms actually absorbed in the process of osmosis. In this experiment it shows that orange/yellow gummy worms actually absorb the most water out of the three different colors (Figure 5). This makes sense though, because in the previous experiment it was measured how much mass each color grew compared to the mass before it was in the water, and the orange/yellow ones grew the most. Although one confusing fact is that the red/white gummy absorbed the least amount of water, when in the experiment before it got second place out of mass grew. The theory is that the red and white already have something in them that takes less amounts of water, but expands the gummy worm s weight more than the other colors.

7 Mass grew (g) Mass grew (g) whole big chunks small chunks Portion of gummy worm Figure 6. This graph shows the amount of mass grown of different portions of gummy worms in water for 24 hr. It has shown that when a gummy worm is chopped up into small chunks, its mass grows more than when a gummy worm is in a whole (Figure 6). This is understandable though, because when a gummy worm is in small chunks it has more angles that water can come in because there is multiple pieces with all angles, unlike when it is a whole and there is only one main piece with all angles. The small chunks beat out the big chunks then, because there are more pieces for the small chunks, and fewer pieces for big chunks Time in water (min) regular sour Figure 7. This graph shows regular gummy worms compared to sour gummy worms mass grown in water for 1, 2, 3, 6, and 144 min. This study shows that the regular gummy beats the sour on in every test except the 144 min one in which the sour gummy worm grew more mass then the regular gummy worm (Figure 7). This creates the theory that maybe the sour gummy worms can absorb more than the regular ones, but the only catch is it takes a longer time period to go through this process of osmosis. Then the regular gummy worm can go through a faster process, but after the sour gummy hits its initial growth spurt, the regular worm can t compete.

8 Mass grew (g) Mass grew (g) vegetable Oil Apple Juice Coke Water Type of liquid Figure 8. This graph shows the mass grown for gummy worms in coke, water, apple juice, and vegetable oil, after 3 d. It has shown that gummy grow the most mass in coke, and hardly any mass in vegetable oil (Figure 8). Although, this isn t very surprising because coke happens to have a lot of different sugars and such that might be sucked in to the worm as it is absorbing the liquid. This then might add extra weight to the mass of the gummy. Water didn t win in this case then because the only thing inside of it is plain water. The reason that vegetable oil grew such little mass is probably because of how thick and syrupy it is. This means it is probably harder for the gummy to absorb the vegetable oil because of this whole big chunks small chunks Portion of gummy worm regular sour Figure 9. This graph shows chunks of regular gummy worms verse chunks of sour gummy worms in water for 24 hr. This has shown that the sour gummy worm has a greater mass than the regular gummy worm when it comes to a whole gummy worm, but as soon as the worm gets chopped into multiple smaller portions the regular gummy worm has a greater mass (Figure 9). This has the theory that when there is the normal amount of angles the water can get in the sour gummy worms grows more mass, but as soon as the regular gummy worm gets those extra angles that water can come in, it gets a greater mass grown.

9 Mass Grew (g) Mass grew (g) Blue/Pink Red/Yellow Green/Orange Color of sour gummy worm Figure 1. This graph shows the mass grown for each color of sour gummy worms after being in water for 24 hr. This data has shown that the blue/pink gummy worm grows the mast mass, and the green/orange one grows the least mass when in water for 24 hr (Figure 1). This creates the theory that there is something in the blue/pink coloring that helps it to suck in water. There also another theory that the ink doesn t help it to suck in water, but rather to hold in water that has already been absorbed Ice Water Room Temperture Water Hot Water Temperature of Water Figure 11. This graph shows the mass the gummy worms grew after being in different temperatures of water for 3 min. This experiment has shown that in ice water and room temperature water the gummy worms grow about the same, but in hot water the gummy worm actually loses more mass than the others grow mass (Figure 11). Although, this makes sense because when the gummy is heated up in the hot water it starts to melt making it a lot smaller and having a lesser mass. The ice water wasn t affected then because of the fact that the gummy worm can still suck in water while it is cold. In fact as it shows, the cold water actually grew a tiny bit of mass more than the worm in room temperature water did.

10 Mass Grew (g) Ice Water Room Temperture Water Hot Water Regular Sour Temperature of Water Figure 12. This graph shows the mass grown of regular and sour gummy worms in different temperatures of water after 3 min. This experiment shows that the sour gummy worms loses more mass then the regular gummy worms in hot water, but the regular gummy worms grow more mass in both the ice and room temperature water (Figure 12). This leads to the theory that the reason the sour gummy worm grows such little mass in the ice water is because the cold water surrounding the gummy makes it so that the sour layer on the outside of the worm doesn t come off as easily, resulting in the worm not being able to suck up as much mass because of the sour layer blocking it. CONCLUSION It was determined that gummy worms grow more when in water for longer amounts of time due to the fact it has more time the gummy worm has to complete osmosis (Figure 1). If anyone needs some sort of crazy decoration for a party, or even if someone just wanted a nice, tasty, bigger than average snack, they use this. The results were not very surprising though, because usually if someone gets a longer time to complete a task, they would be able to get more done; or in the gummy worms case if it has a longer time to absorb the water, it would be able to suck in more water. In the future it would be interesting if someone tested different gummy candies to see how they grow compared to gummy worms; and they could even test to see if the assortments of gummies could hold in the water, if not, how long can it hold in the water. CITATIONS Click4Biology Explain how the hydrophobic and hydrophilic properties of phospholipids help to maintain the structure of the cell membranes (3). [Accessed 2 Feb 213]. "gelatin." Compton's by Britannica. Encyclopædia Britannica Online School Edition. Encyclopædia Britannica, Inc., 213. Web. 15 Feb. 213.

11 Hoffman, Shane. What is the difference between Hydrophobic and Hydrophilic?. 211; [Accessed 19 Feb 213]. Grimm, Emily. THE STUDY OF GUMMY BEARS SOAKED IN DIFFERENT LIQUIDS FOR DIFFERENT AMOUNTS OF TIME Cary Academy Knight, Judson. Science of Everyday Things: Volume 3 : Real-Life Biology. Detroit: Thomson/Gale, 22. McGrath, Kimberly A. and Blachford, Stacey, The Gale Encyclopedia of Science. : vol. 2 : Catastrophism Eukaryotae. Detroit: Gale Group, 21. Wikipedia contributors. "Gummy bear." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 1 Jan Web. 15 Feb Wikipedia contributors. "Gelatin." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 13 Feb Web. 15 Feb. 213.