To What Extent Do Solid Crystals That Form Better Between Sugar And Unionized Salts

In this experiment I conducted a test to see if solid crystals would form better between sugar and unionized salts. Also under two different temperatures, would this effect the size at all. My overall hypothesis was to test at what rate and size would crystals grow in sugar vs salt at different temperatures, and that I thought the salt would produce a greater amount of crystal deposits. My method was hanging a string from a pencil immersed in the different solutions. My results were similar in both tests. Both the salts in the temperatures grew small amount of crystals on the strings where the sugars did not display any formation within 24 hours. The chemical differences between the two solutions are apparent. Salt or NaOH, when uniodized does not have that chemical iodine additive to it. Whereas sugar is a more complex molecule with a variety of elements, known as, C12H22O11. I wanted to see the difference in three dimensions between
the salt and sugar and what would necessarily create this deposit of substance. I got the idea when my children started really discerning between their dislike and like of sugar or salt. I have one child who absolutely loves salty things, another hates. And vice versa with sugar, so I thought it would be interesting to see how these two things played out in some sort of an experiment. The materials I used were 4 glass cups, string, pencils, uniodized salt, sugar, a pot, water and a thermometer.
How the experiment was conducted was first I got the four glasses out and filled each three quarters the way full with water for a measurement. I then poured two glasses of the water into two separate pots and let boil. As soon as they boiled I added the salt to one, sugar to the other, until the solutions were completely saturated. Then very carefully, I poured the salt mixture into two cups, and the sugar mixture into the other cups, being sure the keep the levels equal. With the four pencils I tied a shoe string to the middles, cut long enough to just barely touch the bottom of each cup with the bottom of the string. I then, placed the pencils on top of the glasses and covered each with plastic wrap. One of each of the salt and sugar was placed on the counter and the others placed in the fridge. Measuring the temperature of each having 66 degrees in the room and 32 in the refrigerator. This was let stand for 24
hours. In conclusion my answer to my hypothesis was actually correct. The salts did produce a greater amount of crystals then the sugars did, so it was supported. From the experiment I found out that sugar did not and to answer this I was going to also hypothesis that this was because salt is in nature less complex and has fewer elements along with it than sugar. Therefor reacting easier. I could have definitely improved my experiment by letting the substances sit for longer and testing maybe over the course of a week or two weeks even. I would also like to ask the question of maybe different types of sugars crystalizing better and if that and the crystallization of salts has any effects on your body.