Molecule Day 2005:  Sucralose 

              Manufactured and sold as Splenda®, sucralose is an artificial sweetener that has recently been a hot topic with the low-carb diet craze, and has been identified by scientists as the ‘safe’ artificial sweetener alternative compared to its competitors.  Splenda has also been in the news recently (Dec. 22, New York Times “A Something Among the Sweet Nothings” by Melanie Warner) due to a shortage in sucralose (Splenda supply is not meeting demand needs).
 

       Poster Session Titles

1.      Quantitation of sucralose by TLC
2.      Enthalpies of solution for various carbohydrates
3.      Determination of the heat of fusion and construction of a solid-liquid phase diagram for mixtures of 
      sucralose and sucrose using DSC
4.      General Chemistry Splenda® projects: Bomb calorimetry, optical activity, clinistix, reducing sugars, sodium
      fusion, yeast fermentation 
5.      The effects of sucralose in the invertase catalyzed hydrolysis of sucrose
6.      Sucralose and DDT: Close cousins?
7.      The partitioning of sucralose between C18 column and mobile phase
8.      Determination of the concentration of sucralose in Splenda® by HPLC
9.      Determination of sucralose in artificially sweetened beverages
10.  The effect of sucralose on glucose management in diabetic patients
11.  Effects of various salts on thermal degradation of sucrose
12.  Preparation of b-D-glucose pentaacetate
13.  Preparation of D-sucrose octaacetate
14.  Tritylation of b-D-glucose ethyl formation
15.  Comparison of the structure of sucralose to other artificial sweeteners
16.  Assessment of the toxicological effect of Splenda® on aquatic sow bugs, Caecidotea communis
17.  Sweet tooth? Not a Problem: The effects of sucralose on cavity formation
18.  A comparison of sucralose with other artificial sweeteners
19.  Splenda®: Potential carcinogen?
20.  The relationship between sucralose and diabetes
21.  Characterization of sucralose via analysis of nuclear magnetic resonance spectra
22.  The catalytic discrepancy between sucrose and sucralose
23.  Analysis of solid and gaseous decomposition products of sucrose and Splenda®
24.  Determination of the change in internal energy in Splenda® and other artificial sweeteners
25.  The Splenda® vs. sugar challenge
26.  The synthesis of sucralose
27.  Complications of sucralose absorption in the human body
28.  Is sucralose the sweet alternative to sucrose? A comparative study of the taste profiles of the two sugars
29.  Genetic variations of sugar alternatives on a molecular level
30.  Preparation of whipped cream: Splenda® vs. sugar taste test