Title

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.

Location

Founders Hall 210 A

Start Date

3-30-2019 11:00 AM

Presentation Format

Oral and Written

Group Project

No

COinS
 
Mar 30th, 11:00 AM

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.