image1 (7)

Constructed my Foldscope at Starbucks, and examined some table sugar (picturedbelow) along with aspartame (above). Wouldn’t it be cool to compare it’s crystalline structure to other sweeteners? (ie. Splenda, Stevia…). Depending on it’s chemical compound, how does it affect it’s structure and taste?  image1 (6)

4 Comments Add yours

  1. Manu Prakash says:

    Nice. You can look at sulphur containing sugar vs. white sugar; to see if you can find crystalline defects.

    This message was sent while sitting at another starbucks. I realized – I could to the “exact” same experiment you just did; but from far away location.


  2. megmack says:

    Thanks manu! That sounds very cool to me, I hope to look at more samples & get better quality images!
    – Megan

  3. Manu Prakash says:

    @Megan: did we meet in Michigan. Good luck with your work. I love the green color in your images.


  4. megmack says:

    @Manu hello! These are the Foldscopes from the CDB Department at Michigan! My mentor Andrea Ramos gave me one to play with, and I think they are awesome! I’m thinking about using these to teach my outreach nutrition class, and will definitely try and shoot better quality images.

Leave a Reply