The Effect of Intake of the Non-Caloric Sweeteners Maltodextrin and Sucralose on the Memory of Dugesia Dorotocephala
School Name
Spring Valley High School
Grade Level
10th Grade
Presentation Topic
Zoology
Presentation Type
Non-Mentored
Written Paper Award
3rd Place
Abstract
Non-caloric sweeteners are rapidly growing in day to day use in food and beverages. With this swift increase in usage, questions are raised on the safety of these sweeteners. The purpose of this research was to determine if the consumption of the non-caloric sweeteners maltodextrin and sucralose affects the memory of planaria. It was hypothesized that after consuming a boiled egg mixed with splenda, containing both maltodextrin and sucralose, the speed the planaria completed a pathway based on memory would be slower than if fed a sweetener with maltodextrin or sucralose individually. The planaria were randomly divided into four groups. After this they were timed in a maze finding the original speed and to memorize the maze. After completion they were fed 0.20 grams of an egg yolk mixed with the assigned sweetener. The following day the planaria were timed in the maze again. This took place until each group had 15 completed trials. The time each planaria took for completion of the maze before consumption was then subtracted from that after consumption to find the change in time. A series of descriptive statistics was performed for the data showing that all three sweeteners caused a loss of memory compared to the control group, but as hypothesized the splenda group the only group to have a positive mean meaning an increase in time taken for the planaria to complete the maze after consumption. However, an ANOVA showed the data was insignificant, F(3,45)=0.98, p=0.409.
Recommended Citation
Brindel, Caroline, "The Effect of Intake of the Non-Caloric Sweeteners Maltodextrin and Sucralose on the Memory of Dugesia Dorotocephala" (2019). South Carolina Junior Academy of Science. 208.
https://scholarexchange.furman.edu/scjas/2019/all/208
Location
Founders Hall 210 A
Start Date
3-30-2019 11:00 AM
Presentation Format
Oral and Written
Group Project
No
The Effect of Intake of the Non-Caloric Sweeteners Maltodextrin and Sucralose on the Memory of Dugesia Dorotocephala
Founders Hall 210 A
Non-caloric sweeteners are rapidly growing in day to day use in food and beverages. With this swift increase in usage, questions are raised on the safety of these sweeteners. The purpose of this research was to determine if the consumption of the non-caloric sweeteners maltodextrin and sucralose affects the memory of planaria. It was hypothesized that after consuming a boiled egg mixed with splenda, containing both maltodextrin and sucralose, the speed the planaria completed a pathway based on memory would be slower than if fed a sweetener with maltodextrin or sucralose individually. The planaria were randomly divided into four groups. After this they were timed in a maze finding the original speed and to memorize the maze. After completion they were fed 0.20 grams of an egg yolk mixed with the assigned sweetener. The following day the planaria were timed in the maze again. This took place until each group had 15 completed trials. The time each planaria took for completion of the maze before consumption was then subtracted from that after consumption to find the change in time. A series of descriptive statistics was performed for the data showing that all three sweeteners caused a loss of memory compared to the control group, but as hypothesized the splenda group the only group to have a positive mean meaning an increase in time taken for the planaria to complete the maze after consumption. However, an ANOVA showed the data was insignificant, F(3,45)=0.98, p=0.409.
