DISSOLVING CANDY SHELLS
Delaney Tallett
Cary Academy
ABSTRACT
The purpose of this study was to determine which liquid dissolves skittles the most in a certain
amount of time. Skittles are made by mixing together sugar and flavorings then molded and rolled in
the shell, this entire process takes about eight hr. to complete. Various types of liquids were set out
and certain colors of skittles were soaked in them for certain amounts of time. It was determined that
vinegar is the liquid that allows the skittles to dissolve the most. Vinegar is a very acidic liquid, it
dissolves skittles the most in comparison to water and soda.
INTRODUCTION
Taste is one of the five senses. Taste is because of taste buds. Taste buds are very tiny organs on
the tongue. The tongue is a small organ with two main parts, the muscle and the surface. The taste
buds are on the surface. The top surface of the tongue is covered in hundreds of thousands of taste
buds but they are not visible-- they can only be seen using a microscope. The visible bumps on the
tongue are called papilla. A papilla holds 100 to 200 taste buds, although not all taste Papillae have
taste buds. Inside each taste bud there are 50-100 taste receptor cells. Taste receptor cells send
signals to the brain and let it know what the taste of the food (or whatever is in the mouth) is. Taste
receptor cells are renewed throughout life. There are hundreds of thousands of taste cells.
Certain taste buds are meant for different tastes, such as the four main taste sensations: sweet, sour,
bitter, and salty. The taste sensations are experienced when the food molecules are dissolved by
saliva. Once the taste molecules are dissolved they touch tiny taste hairs poking out of the taste
buds. When food molecules and taste hairs meet they send a reaction that stimulates nerves in the
root of the taste cell, which sends nerve impulses to the brain. The brain then decides what the
stimulus (whatever is in the mouth) tastes like, based on what it has come across before.
There are four different types of taste buds (figure 1), Fungiform buds are shaped like mushrooms
and are near the tip of the tongue. Filiform
buds are the smallest and the most
numerous. Foliated buds are easier to be
seen and sometimes don’t even need to be
under a microscope in order to be seen, they
are organized in horizontal lines. The last
kind, Vallate, there are between 5—12 of
these scattered around the back of the
tongue, up under a microscope they look like
the peaks of castles surrounded by a moat.
The sense of taste relates closest to the
sense of smell because the mouth and the
nose are connected. Taste helps protect the
consumer from eating or drinking something
that has gone bad, such as milk. Half of what
Figure 1 shows the locations of the taste buds
is thought of as taste is actually smell. Taste buds are really important, because they help protect
from ingesting things that can make someone very ill.
The tongue is very flexible and is connected to a bone in the back of the skull. As people age, they
have fewer and fewer taste buds and can detect weaker and weaker tastes. Babies have the most
taste buds and also have some on their cheeks, the roof of their mouths, and in their mouths. Some
researchers believe that the number of taste buds that babies have is the reason babies dislike strong
flavors.
The love of sweet deserts goes all the way back to the caveman times, when they used to eat honey
out of beehives. The use of sweets to end a meal, or as a treat during the day, is popular today.
One sweet treat, Skittles, are made by taking sugar, fruit juice, artificial and natural flavors, and oil
(figure 2). They are then put into molds and left to dry. Once they are dry they are removed from the
molds sand rolled around in the coating made out of sugar and dyes corresponding with the color of
Skittle that is being processed. Only one
color of skittle can be made in a single
batch at a time, or else the colors would
combine and they would all be a grey or
brown color.
The process which the skittles are rolled
around in the coating is known as
“panning”. Once they are finished panning
they are again left to dry. Once the drying
process is complete and the shell is hard,
the signature “S” for Skittles is printed
using edible paint. The paint only take a
few seconds to a minute to dry, and then
the Skittles are mixed up so that there is
Figure 2 shows the process that skittles are made
not just one color in each bag. They are
then poured into bags, sealed and shipped off to the local stores. Skittles are made in many different
flavors such as tropical or sour. Skittles and M&M’s are relatively the same, shape, size, and colors.
The word dissolve seems like a simple word with few meanings but it turns out there are many
definitions. Simple meanings are: to cause to fade away, to break up, or to change state. Other terms
consist of many variations such as: to cause a solution to become weaker. The term solution means a
homogeneous mixture where substances are in the same state. The term homogenous means a
mixture where substances are evenly spread out throughout the mixture. However a heterogeneous
mixture is a mixture which substances are not spread evenly. A solution must have 1 or more
substances dissolved in another in order to be counted as a solution. A visual example of dissolving
might be when a scientist drops sugar into tea, the sugar (solid) disappears in the hot tea (liquid).
When solvent and solute molecules link together with weak bonds, this is known as solvation.
Previous experiments done by others include taking skittles and M&Ms and putting them in vinegar
for two different amounts of time. Another experiment was conducted using a light probe to measure
the amount of lux going through dissolved M&M’s. Finally, an additional experiment measured the
melting characteristics of M&M’s – the “melts in your mouth, not in your hand” hypothesis.
MATERIALS AND METHODS
Skittles consisting of different colors and amounts, 100 mL club soda, 100 mL vinegar, 100 mL water,
100 mL ginger ale, 100 mL and 50mL Gatorade, a freezer, timers, beakers, a plastic spoon, paper
towels, a gram scale, and food dyes, were used in this experiment.
In the first experiment 100 mL of white vinegar was taken and poured into a beaker and 10 red
skittles were dropped into the vinegar for 5 min. Afterwards they were taken out with a spoon and
placed on a paper towel to dry overnight. This process was continued using club soda and water and
left to dry overnight. The next day the skittles were transferred to a new paper towel and weighed on
a g scale then subtracted from the weight of the paper towel.
In the second experiment 10 red skittles were taken and put in 100 mL of ginger ale for 5 min. Then
taken out with a spoon and placed on paper towels and left to dry overnight. This process was
repeated with orange and purple skittles and again dipped in ginger ale for 5 min and taken out with a
spoon and left to dry overnight then transferred paper towels and weighed on a g scale.
In the third experiment 50 mL, 100 mL, and 150 mL of club soda were taken and 10 red skittles were
dropped into the different amounts of the liquid for 5 min. then they were taken out using a spoon and
placed on a paper towel and left to dry overnight. In the morning the paper towel was switched and
weighed on a g scale.
The fourth experiment 10 orange skittles were taken and dunked into 100 mL of vinegar for 1 min, 5
min, and 10min. then they were taken out with a spoon and placed on a paper towel and left to dry
overnight. The next day they were taken out transferred to a different paper towel and weighed
subtracting the weight of the paper towel.
In the fifth experiment orange skittles were taken and cut in half, fourths, and left whole. 10 pieces of
the skittles were taken and dipped in 100 mL of club soda for 5 min. afterwards they were taken out
and placed on a paper towel left to dry overnight. The next day they were taken out using a spoon
and set on a new paper towel to be weighed the subtracted the weight of the paper towel.
In the sixth experiment 10 yellow skittles were taken and dipped in 5 c water, 20 c water, and 55 c
water for 5 min. after 5 min they were taken out and left to dry on a paper towel overnight then
transferred paper towels, weighed, and recorded.
In the seventh experiment red, purple, and orange skittles were taken and dissolved in club soda for
24 hrs. They were intended to be taken out using a spoon and left to dry overnight then weighed in
the next day in g.
In the eighth experiment 10 green skittles were frozen for 1 min, 5 min, and 10 min then dipped in
club soda for 5 min then scooped out with a spoon and placed on a paper towel left to dry overnight.
The next day they were taken and transferred to a next paper towel and weighed in g.
In the ninth experiment 5 yellow skittles, 10 yellow skittles, 15 yellow skittles, were dropped into 100
mL of Gatorade. They were soaked for 5 min then removed from the liquid with a spoon and placed
on a paper towel and left to dry overnight. Then the next day they were weighed in g.
In the tenth experiment the water was colored red, yellow, and blue, then yellow skittles were dropped
into the different colored liquids for 5 min then left to dry overnight and weighed in g.
RESULTS AND DISCUSSION
Weight loss of skittles (g)
2
1.5
1
0.5
0
Vinegar
Club Soda
Water
Type of liquid
Figure 3: This graph represents that vinigar dissolves skittle shells more than club soda or water
This data shows that the type of liquid maters when dissolving (figure 3) the data represents that
vinegar is the best at dissolving skittle shells because it is an acidic liquid. Since vinegar is an acidic
liquid it dissolved candy shells more than club soda (a sugary drink) or water (a plain drink). The
skittle shell is made of corn syrup and sugar, sugar dissolves in lemon juice (an acid) there for
because of that vinegar (an acid) is able to dissolve sugar quicker than a non-acidic liquid. Because
the skittles were in different liquids for the same amount of time the type of liquid is the only variable
there for vinegar it the most acidic and dissolves the most of the skittle. Club soda has the most
sugary there for it is the least able to dissolve a sugary shell.
Amount of weight loss (g)
2.5
2
1.5
1
0.5
0
purple
red
orange
Color of Skittle
Figure 4 show the different colors of skittles dissolving results
The data shows that the color of skittles does not affect the dissolving rate (figure 4). In this
experiment the same amount of skittles were taken and they were in the liquid for the same amount
of time there for only the color is a variable. The colors are created by mixing dyes into the shell
mixture. There is only one mixture per a color so the skittles are made separately then mixed up. The
difference is the fact that the colors are made using different materials such as the exoskeletons of
tiny insects. The different materials make up the different insects exoskeleton which determines the
dissolving rate.
Amount of weight loss (g)
2.5
2
1.5
1
0.5
0
0
50
100
150
200
amount of liquid (mL)
Figure 5 shows the different amounts of liquids dissolving rate
The amount a skittle dissolves can be determined by the amount of liquid there is. When the amount
of liquid is changed the amount of dissolving is too. The graph shows that the amount of liquid does
make a difference (figure 5). This is possible because the amount of skittle may not cover the amount
of liquid. They may not be the same liquid, or for the same amount of time, or the same color. In this
case the skittles were in for the same amount of time, were all the same color, were in the same
liquid, and the liquid covered the skittles all the way.
Amount of weight loss (g)
7
6
5
4
3
2
1
0
0
2
4
6
8
10
12
Amount of time (min)
Figure 6 represents the amount of time the skittle is in for and the dissolving rate for each amount of time
The amount of time is crucial in everyone’s daily lives. It depends how fast something is
accomplished, done, or how on task someone is. In this case it depends on how much the skittles
dissolve. The color was not different, the amount of liquid was not different, and the liquid was not
different, there for it is only the amount of time. The amount of time is a big change (figure 6) because
it is nearly doubling the amount of time there for doubling the amount of dissolving. Nothing is
changed at all in this experiment but the amount of time.
Amount of weight loss (g)
2.5
2
1.5
1
0.5
0
0.2
0.4
0.6
0.8
1
size of skittles
Figure 7 the size of skittle was changed and graphed according to dissolving rate.
This graph represents the size of the skittle’s dissolving rate. In this experiment, the size of skittle was
changed. Not the amount of time, the type of liquid, the color of skittle, or the amount of liquid. Only
the size was changed by cutting the skittles. The size is a big part of the amount of dissolving (figure
7). The size was changed only three times, the amount of the skittle that was able to be dissolved is
shorted out with the half and fourth of the skittle compared to the whole skittle.
amount of weight loss (g)
8
7
6
5
4
3
2
1
0
0
10
20
30
40
50
60
Temperature of water (C)
Figure 8 shows the results of when the temperature of the water was changed
The graph represents the temperature of water changing the dissolving time of the skittles (figure 8).
These results are possible because the heat of the water could melt the shell dissolving it faster than
the cool water when it just has a standard lesser effect on the dissolving of the skittle. The room
temperature of the liquid is more like a base because previous experiments have been done during
this project. If the skittle had been in the beaker while the water was being heated up, or while the
water was in the freezer the results may have been different.
Color of skittle
24 hr. soak
yellow
completely dissolved
purple
completely dissolved
red
completely dissolved
Figure 9 show that the skittles could not withstand 24 hours in liquid
amountof weight loss (g)
The table shows the skittles after they had been soaked in liquid for 24 hours (figure 9). This is
possible because the club soda was sugary like all sodas, and the sugar in the shell and in the actual
skittle was dissolved due to the acidity and the sugariness of the soda. The color was changed and
only the color, the skittles were in each for 24 hours; they were in club soda, and the same amount of
it. It was only the color and as seen in (figure 9) did not have an effect as it did in figure 4.
4.02
4
3.98
3.96
3.94
3.92
3.9
3.88
0
2
4
6
8
10
12
amount of time in the frezer (min)
Figure 10 shows the different amounts of time the skittles were in the freezer and the dissolving rate
The graph shows the amount of time the skittles were in the freezer (figure 10). This is possible
because the hardness of the skittle is changed, not the size, color, amount of time being in the liquid,
or type of liquid. When the skittle is hard it is harder to dissolve the shell and the inside. If the skittles
had been in for longer amounts of time (1 hr.) they may have dissolved slower or even may not
dissolve at all. The hardness is like another coating, any moisture is frozen freezing the overall skittle.
Amount of weight loss (g)
5
4
3
2
1
0
0
5
10
15
20
Amount of skittles
Figure 11 shows how the amount of skittles and how much they dissolved
The graph shows how the amounts of skittles were changed (figure 11). This is possible because
the amount of skittles takes up more or less room in the beaker because the same amount of liquid
was used. As shown in the graph the change is constant, if the information was used to find the
amount of dissolving per one skittle it would be nearly the same. Only the amount of skittles was
changed not the color, size or the amount of time was changed. The amount of skittles is not much of
a difference than other variables.
amount of weight loss (g)
9.4
9.2
9
8.8
8.6
8.4
red
yellow
blue
Color of water
Figure 12 shows the color of the water and how it affects the amount of dissolving
The color of the water was changed to see if the amount of dissolving (figure 12). This information is
possible because the color of the water is the thickness of the water, even the small change is a big
difference as shown in figure 12. Because of the fact that the size, color of skittle, amount of water,
skittle, time, was not changed the color density is the reason for the red being so low in dissolving
compared to the yellow and blue.
CONCLUSION
It was determined that overall that the color of the skittle doesn’t have a large effect on the results;
however, the size, type of liquid, and amount of liquid do have an effect. If someone is a picky eater
of hates that taste of the skittle shell put the skittle in a sugary drink and watch it go. The hypothesis
was that skittles shells color is not important to the results but the type of liquid and amount of liquid
was, there for the hypothesis was correct. If this subject was to be continued the scientist could
change the mass of the liquid (solid).
CITATIONS
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2013.
Bright Kelly. The study if dissolving candy shells. Cary academy. 2011
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Pub. 2011. Print.
"taste bud." Encyclopædia Britannica. Encyclopædia Britannica Online School Edition.
Encyclopædia Britannica, Inc., 2013. Web. 16 Jan. 2013.
Weiss, Ellen. The Sense Of Taste. New York: Children’s Press, 2009. Print
Bright Kelly. The study if dissolving candy shells. Cary academy. 2011