The Immediate Effects of Ingesting Sour Versus Sweet Candy on the Heart
Introduction In this particular study we observed the immediate effect that sweet candy (Skittles) versus sour candy (sour SweetTarts) has on heart rate and blood pressure upon ingestion and the time that was required for these statistics to return to basal measurements. This study does not infer the long term effects that these treatments have on the heart but can be considered a baseline for future exploration of these effects. The rate and blood pressure of the human heart varies based upon several outside and internal sources. Specifically, the ingestion of any materials will have an immediate and altering effect on the heart based upon its composition (DiNicolantonio and Lucan 2014). How the ingested substance alters the heart is based upon the molecules it is composed of as well as the amount ingested. There are five categories of “taste” that the human tongue detects: sugary, tart, saline, bitter, and the flavor of glutamates known as umami. These “tastes” lead to specific physiological responses—including varying heart rate and blood pressure (Iwata et al. 2014) For example, it is a well known fact that glucose (sugar) can improve “mental effort” while
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The independent variables were the two treatments (group one—sweet, group two—sour) given to half of the class each. The dependent variables were the systolic blood pressure, the diastolic blood pressure, and the heart rate. The standardized variables were the room in which the experiment occurred—including temperature, humidity, etc., the equipment used such as the same kind of sphygmomanometer, and the time that each measurement was taken—30 seconds after chewing the designated candy, followed by another measurement at 2, 4, 6, 8, and 10 minutes intervals or until the measured rates retuned to
The essential points of the green-frosting are the concentration and absorbance value in each diluted which the process of serial dilution. The standard curve of Blue#1 and yellow #5 provide the equation of the trend-line in order to calculate the concentration in the diluted solution of the green frosting. The mole of dye in 100mL green stock solution, mole of dye in 5 gram and 1 gram of frosting, the Beer –Lambert Law, and the compare to amount desired by the company can be determined. The Beer-Lambert Law is the relationship between color and the concentration and equation A=Ebc. The “A” is absorbance, the “C” is a concentration in molarity, the “E” is a molar absorptivity and “b” is the path-length. The goal of the lab is to use the absorbance and the Beer-Lambert law to determine the amounts of blue#1 and yellow #5 in the green frosting.
Abstract: Marshmallows have more Calories per gram. Marshmallows have .2079 J/g℃ and cheese puffs have 1.08x103 J/g℃. My hypothesis was that marshmallows have more Calories per gram and my results confirmed my hypothesis because there is a .2068 J/g℃ difference.
The purpose of this experiment was to identify which brand of mint gum holds its flavor the longest. The four brands I chose were Orbit, Trident, Ice Breakers, and Wrigley's Doublemint My hypothesis was that Trident brand would last the longest and Wrigley's Doublemint would last the shortest. I did not use any people in my test. I chewed the same amount of gum at a time and the gum was all the same flavor, mint. All the gum was bought at the same time from the same store. I chewed the four brands of gums between periods of time. When chewing, I timed myself with a stopwatch. When I believed the gum ran out of flavor, I stopped the timmer and recorded the time. My hypothesis was incorrect. Instead of Trident, Orbit lasted the longest. However
Constant: the dependent variable was the size of the gummy bear after it was soaked in regular water, salt water, baking soda water,and vinegar.
Dependent variable: We are measuring the time taken for the pink indicator to turn clear when hydrochloric acid is added to it. Independent variable: We are changing the molar of hydrochloric acid we are adding to the gelatine cubes. The molars range from 1-3.
Then there was a total of 30 Pixy Stix. The test subjects were each given 3 Pixy Stix and a paper that gave instructions and for them to record results. First, the test subjects recorded their mood 1-5. Next, they ate the Pixy Stix and waited 30 minutes. During those 30 minutes the test subjects did not consume any food. After the 30 minutes was up, the test subjects recorded their mood. The test subjects did this a total of 3 times to complete the 3 trials needed for the experimental group. For the control group, the same 10 test subjects were used. They recorded their mood 1-5 and waited 30 minutes. During this 30 minutes they did not consume anything at all. After the 30 minutes was up they, recorded their mood
Our independent variable is one piece of the type of chewing gum we will be giving each of our test groups: flavorless, mint, or fruit flavor are the three types. We are using three different flavors of chewing gum, including one with no flavor, to see if the increase in intellect has anything to do with the taste of the gum rather than just the movement of the jaw. We will use the results of each flavour to see if maybe a certain flavor s...
The delicious smell of chocolate chip cookies is known to everyone across the nation. Americans thrive on deserts and chocolate chip cookies happen to be one of the many favorites. As there are many different types of deserts, there are also many different brands of chocolate chip cookies. Most Americans have their own preferences about which chocolate chip cookie they consider the best. I made it my goal to go out an find the best chocolate chip cookie by surveying people and testing three popular brands of cookies for flavor, chewiness, and appearance.
The control variable influenced the results that we got in the bubble gum lab. First of all, getting gum stuck in your teeth or braces impacted the outcome. If it gets stuck in your teeth, the chewed mass would be lower than it should be, and would result in a higher percentage of sugar. This could explain why our groups percentage were higher than the company's control for the Bazooka gum by 1.3%. Also, the rate at which someone chews the gum affected the data, and might be the reason that Super Bubble’s percentage is low. I was chewing Super Bubble with my braces, and with my braces, I might not have been chewing as fast as I should have been. This wouldn’t have dissolved all the sugar, and would make the percentage lower than the control
The independent variable of our assignment was the amount of sugar added to water. The dependent variable was the days that the flowers stayed alive. The levels of the independent variable were no sugar, five milliliters of sugar, ten milliliters of sugar, and fifteen milliliters of sugar. The control group of the science experiment was the vase without any sugar added to the water. The main constants of our project were the amount of water in each vase, the temperature of water in each vase, and the type of flower used. There were three repeated trials of the
Probably some of the most pleasurable and enjoyable memories of a person has to do with sweets. When thinking back to birthdays, there is always the memory of the wonderful cake that mother beautifully made and decorated with frosting and glazes. A typical night out with dad can be transformed into a magical evening with a trip to the ice cream parlor. The end of a fantastic Thanksgiving dinner turns heavenly when a hot apple pie is brought to the table and topped with delicious, melting vanilla ice cream. A good wedding is never complete without the cutting of the splendid multi-level wedding cake, when the happy new couple gets to playfully shove and smear cake and white frosting into each other’s smiling faces. Everyone knows that as a child, the only good part about going to the dentist is getting the candy bar at the end of the visit. Why do some people get sick after eating too much suger? Some people do not even know that the abuse of sugar can lead to negative effects on your body. There is something strangely enjoyable and resplendent about the consumption of sugar. Why is it that sugar is so deliciously enjoyable and at the same time a food product that has many negative affects on people’s health?
Meta: Candy is the theme of the moment within the world of slots, with Mobilots jumping on the trend with its latest release. Promising to deliver a taste worth savouring, is this game as sugary sweet as it proclaims?
Peppermint Candy, a film by Yi Ch’ang-Dong (Lee Chang-Dong) is an interesting movie that is full of dramatic events. It emphasizes the great effects of the Korean dictatorship on the society. It left a huge impact on the Korean society and history. It is a film that relates recent Korean history through the protagonist’s personal history. It tells us about the life of Korean society for the past twenty years through the adventure of a protagonist, Young-ho. Throughout this film, we can understand why the main character Young-ho, has a twisted personality and how the choice of technique can influence the story of the film.
Hollenberg was able to conclude that cocoa can lower blood pressure. Participants in a study done by researchers at “Germany’s University of Cologne” were given 3.5 ounces of dark chocolate or white chocolate “every day for two weeks” (Allen Par. 11). The volunteers whom all had “untreated high blood pressure” were then given the other selection of chocolate. The participants’ blood pressure started dropping within ten days of eating the other variety. While the white chocolate bars did not effect the volunteers, the dark chocolate caused “systolic blood pressure (the upper number)” to drop “an average of 5.1 points” and the “diastolic pressure (the lower number)” to drop “an average of 1.8 points” (Allen Par. 12).
These sweets can direct our health to diabetes, heart disease, and cancers later in life. Many sweet desserts will increase our blood sugar and our triglycerides. Triglycerides are a type of fat in the blood. If someone who is diabetes or a diabetes-related condition, he or she will have a risk of heart disease due to the sugar. According to Rachel Johnson, a professor of nutrition at the University of Vermont in Burlington, “What we know is that added sugars put you at a higher risk for a poor lipid profile . . . A poor lipid profiles increase your risk for coronary heart disease” (Cox). Diabetics need to avoid having lots of desserts. Besides being diabetic, most Americans are having long-term health issues because of too many calories through sugary foods. A person who is receiving the sweet is not getting any fiber, vitamins, or minerals. This cause crucial health development to him or