Although many of us enjoy consuming chocolate, it is not very often that we stop and consider the process that takes place before it melts in our mouths. Food science is a complex and fascinating subject, which encompasses multiple disciplines, like food chemistry, food engineering, food packaging, etc. The question I will try to answer for this project is: which type of chocolate will melt faster when exposed to a lamp? Three different types of Hershey’s chocolate will be used: Dark Chocolate, Milk Chocolate and Cookies and Cream. My initial hypothesis is that the Cookies and Cream chocolate will melt faster, based on the aspect and composition of this type of chocolate bar. Chocolate bars composition and reaction to heat. The presence …show more content…
By exposing the chocolate and the cookies before the light and heat of the 60-watt light bulb, the students will be able to progressively observe the process of the material melting and make records at every stage of the experiment. Using the 15 seconds step, the students can identify the melt temperature and time of the chocolate under the lab conditions as well as make and analyze their records in the final part of the experiment. The experiment is expected to establish, which of the chocolates and cookies melt faster, and make conclusions about the influence of the consumables ingredients on their physical properties. This corresponds with the TEK 112.11 (5B) procedure, which allows students to “observe, record, and discuss how materials can be changed by heating or …show more content…
chocolate, under the circumstances of a natural world. Such an experience does not only contribute to their better understanding of different processes happening around them but also teaches children to employ and rely on their senses. As a result, students receive an opportunity to investigate properties of chocolate and predict its reaction under different circumstances. Moreover, this experiment encourages children to employ evidence for creation of various testable predictions of other objects and natural phenomena. Elementary science, in its turn, will enhance students’ skill of analytical and critical thinking that allows either to support or refute different claims and
Many great scientists have found lost cities and great treasures, how? By making mistakes. Mistakes have led to great discoveries and rich people. Many errors lead to lost treasure, making new things, and you can learn from them; so you do not make the same mistake again. Therefore, mistakes are crucial part of a discovery.
University of North Carolina, 2010. Web. 16 Oct. 2013. <http://www.learnnc.org/lp/pages/1866> Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
Throughout the novel Like Water for Chocolate, Laura Esquivel uses the color white to symbolize apathy in the relationships between characters. The utilization of various literary elements such as repetition, diction, imagery, and allusion portray how Tita has had virginity forced upon her. The passage describes Tita's unwillingness to contribute her cooking skills to the wedding of her sister, Rosaura, and her true love, Pedro. This passage exemplifies how tradition forces disobedience.
It engages children’s thinking with interactive activities that promote asking questions about the text. This book helps determine the connection between scientific ideas and concepts and themselves.
Solid A was identified to be sodium chloride, solid B was identified to be sucrose, and Solid C was identified to be corn starch. Within the Information Chart – Mystery White Solid Lab there are results that distinguishes itself from the other 4 experimental results within each test. Such as: the high conductivity and high melting point of sodium chloride, and the iodine reaction of corn starch. Solid A is an ionic compound due to its high melting point and high electrical conductivity (7), within the Information Chart – Mystery White Solid Lab there is only one ionic compound which is sodium chloride, with the test results of Solid A, it can be concluded that is a sodium chloride. Solid B was identified as sucrose due to its low electrical
Market research and information about the industry is very important to the organization because it will allow the organization to position itself well in terms of sourcing chocolate raw materials and in identifying the market for its products. For example, understanding that some chocolate product purchases are seasonal, e.g., at Christmas; around Mother’s Day; and, on Valentine’s Day, allows the organization to have more product on hand and to create displays, in store, that will increase purchases and attract more customers when existing customers tell their friends about the availability of high end products, at reasonable prices, in their store.
In “Like water for chocolate”, duties were taken seriously in Mexican culture. Tita is forced to submit to her mother even though she doesn’t want to, but she does not like to disobey Mama Elena. Tita takes in as much as she can before she decided to go against her mother’s wish. The novel reveals that Tita as the youngest does not have the freedom to love and get married as she wants, but have the responsibility to take care of her mother, cater for her sister’s wedding and be the cook for the household. In this case, the most important one is her happiness and having to make decision for herself and freedom from her mother. Apparently, her only happiness for now is wrapped in the pleasure of food. When Tita was informed that she would not
Sensory play is a wonderful medium for children. Through hands on investigations Eva is able to build her own theories about her world and explore new ideas. It is also a great way to introduce early math and science skills. During the experience we use descriptive language and propose questions that promote the development of these skills “is it full? is it empty? Is it heavy? how can we? why do you think that?”
Chocolate or cacao was first discovered by the Europeans as a New World plant, as the seed of the tropical Theobroma cacao tree. In Latin, Theobroma literally means: “food of the Gods” (Bugbee, Cacao and Chocolate: A Short History of Their Production and Use). Originally found and cultivated in Mexico, Central America and Northern South America, its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water” (Grivetti; Howard-Yana, Chocolate: History, Culture, and Heritage). It was also a beverage in Mayan tradition that served a function as a ceremonial item. The cacao plant is g...
The aim of the first experiment was to find out and record the cooling rate of coffee under three different conditions and thus showing when milk should be added assuming you have a phone call. The three different conditions were chosen because these were the most likely situations encounted by someone who is making a cup of coffee. We used Tain instruments to accurately calculate the temperatures in the three beakers chosen and we then recorded these results and used them for this report. The purpose of the experiment was to find out whether it is best to pour milk in a cup then take a phone call, or pour milk into your cup of coffee after a phone call. We also had an extra large beaker to examine whether a larger cup caused the coffee to lose or retain heat. I wasn't really sure what would happen and therefor I couldn't predict much. I did however, believe that the beaker (substituted cup) that was larger than the rest would cool the quickest. This would be logical as the larger beaker allows the water more surface area that evaporates. The aim of the second experiment was to take the temperature of coffee in different containers over several minutes to discover which containers retained and lost the heat. The five containers chosen were the most likely one used by the average person making a cup of coffee. Tain instruments were used again to calculate the temperature of coffee in polystyrene, ceramic, plastic, insulated plastic and glass containers. The purpose of the experiment was to decide which container would best retain the heat of the coffee and keep it as hot as possible for the longest amount of time. The only prediction I could make is that one of the worst heat retainers would be glass. This is because it takes a long time to help up and then the glass becomes a good conductor of heat and it becomes hot. As the glass is hot this means convection is very high and the glass would lose a lot of heat allowing the coffee to cool quickly.
The production of chocolate takes place in several stages. First, the bitter cacao seeds have to be fermented so that their intense bitter taste becomes milder. After fermentation, the beans are dried, cleaned and roasted. The cocoa mass is then obtained, which represents pure chocolate in rough form. When this mass is liquefied, it is transformed into chocolate liquor, which, on the other hand, may be further processed into cocoa solids or cocoa butter. Various chocolate products are produced as a result from different combinations of cocoa solids and cocoa butter as well as from adding other ingredients such as milk, sugar, all sorts of flavors, etc.
We may think of chocolates as God's gift to humanity as they may soothes all our problems and suffering. But, have you ever wonder that these chocolates – sweet, good and pleasurable as it may, have dark sides?.
Fryer, Peter, and Kerstin Pinschower. "The Material Science of Chocolate." Mrs Bulletin December 2000: 1-5.
Melt it for about 15 seconds, and only melt half of your dark chocolate you will need the other half to frost your cake later and remember to remove your chocolate from the heat once it is has melted.