Chemistry

Molecule Day 2005: Sucralose

 

Chemistry 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

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