The purpose of this experiment was to see how much the time spent baking in an oven would effect a cupcake. More specifically, how much it effects the rise. Also I wanted to see if I could find the perfect bake time where they tasted the best in my opinion. I was able to do that quite easily, with only a few problems. I first let the oven preheat, while I mixed together all the ingredients into a batter. Then I filled each cupcake tin with one tablespoon batter each. I put it in the oven for 10 minutes and once the timer rang I immediately took them out and measured their height. I repeated this step twice more, each for ten minutes. I did the same procedure again but kept them in for fifteen minutes.and again but for twenty. Making a total of 9 tests and a whole lot of mini cupcakes. I recorded all the measurements and found averages, making sure to keep them separate so I could compare their qualities. …show more content…
It did make a small difference, but nothing that was too notable. However, it did greatly affect the cupcakes moisture. The 10 minute cupcakes had much more moisture than the others and overall tasted better. Also, it seemed to show through this experiment, that more time in the oven made the cupcakes shrink, due to them cooking further and becoming more solid while the moisture leaves. There are definitely some uncertainties in this project. For example, there isn't a way to stay completely exact with all my measurements, the oven was constantly being open and closed, making it an inconsistent temperature, and it was hard to stay thorough with my routine. I tried my best to keep everything the same, but there is no way to be exact. I redid bad batches to stay as accurate as possible and used the same procedure all the way through. I think that it made for a pretty controlled
One topic that is a big part in the experiment, testing how reaction time is affected by the influence of peppermint candy, is reaction time. Reaction time can be defined as the amount of time an organism takes to respond to stimulus, or a thing or event that evokes a specific functional reaction in an organ or tissue. For example, the International Encyclopedia of The Social Sciences explained reaction time
For both experiments, data were collected for thirty seconds.
There were no significant error factors that may have affected the arrangement of the lab experiment. Everything went smoothly with relative ease.
The essential points of the green-frosting are the concentration and absorbance value in each diluted which the process of serial dilution. The standard curve of Blue#1 and yellow #5 provide the equation of the trend-line in order to calculate the concentration in the diluted solution of the green frosting. The mole of dye in 100mL green stock solution, mole of dye in 5 gram and 1 gram of frosting, the Beer –Lambert Law, and the compare to amount desired by the company can be determined. The Beer-Lambert Law is the relationship between color and the concentration and equation A=Ebc. The “A” is absorbance, the “C” is a concentration in molarity, the “E” is a molar absorptivity and “b” is the path-length. The goal of the lab is to use the absorbance and the Beer-Lambert law to determine the amounts of blue#1 and yellow #5 in the green frosting.
Our experiment is on the difference between baking soda and baking powder. Our title is the Results of Baking Powder VS using Baking Soda in a recipe. We wanted to find out if one was more effective than the other, or if one wouldn’t work without certain ingredients. This led to our research question being “Does using baking powder or baking soda affect the results of a muffin recipe?” We thought that the baking powder would result in better muffins, so in our hypothesis, we stated that that baking
Have you ever wondered why one of your breads are molded and the other one still looks fresh in my experiment I will answer that question in my experiment. My project is “What Type of Bread Will mold the fastest between wheat and white. So I think that the wheat bread will start to mold faster that white because it has a lot more nurturance then white bread and nurturance is what mold needs to grow.
Even though nothing went drastically horrible, we didn't have many strengths but had one which was the weighing component because the scale did not malfunction. I believe our results are off on the high end because the data seems to be very accurate. For modifications for a better experiment, I suggest maybe better equipment and more food items. Burning food is quite
...executed was on the AstroTurf outside the school. This could have affected the subject’s performance and how the results were measured. To improve this, the experiment should have been carried out in a science lab on a treadmill so that the environment is constant and so that the heart rates are easier to measure. Thirdly, the temperature of when the experiment took place was about 10°C which may have affected the subject’s performance. If this experiment were recurrent then 5 subjects would do it inside (room temp. 21°C) using the treadmills and wearing the right clothing, and another 5 would do it outside to see if this factor did in fact affect the results and cause them not to be as accurate as it could be. Then we would be able to compare the two temperatures. Overall this experiment ran smoothly with some problems, which can be improved as I explained above.
The Cheesecake Factory brings authenticity to many people around the world. It began from a 1940s newspaper recipe, that later turned into a dream. Accomplished by a woman and her family with desires to succeed in their business. At The Cheesecake Factory Incorporated majority of their employees say it’s a great workplace. It is known for it’s tasty cheesecakes and it’s enticing meals. The Cheesecake Factory is not just an amazing place to dine at for their pastry, but their restaurants cuisine is highly favored.
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.
Rationale: (Why is this project important? Include a brief summary of the background that supports your research problem and explain why this research is important scientifically and if applicable, explain any societal impact of your research. This should be at least 3-4 sentences.)
We then put the stopwatch on and left them for half an hour. After we weighed each potato tube and recorded our results. We did the experiment twice. We did this to make sure our results were correct. Preliminary method: We did everything the same as in our other experiment except we
Possible sources of error in this experiment include the inaccuracy of measurements, as correct measurements are vital for the experiment.
Secret Recipe has faced some problems when provide services for their customers and these problems would lead to decrease of customer’s satisfaction. Our team has identified the problems that occurred during the process where Secret Recipe delivers their services for customers.
In conclusion, besides the challenges I faced during the food lab, it was an amazing experience. I learned a lot of things including how to make a coffee cinnamon cake, how to grease oven pans, how to measure dry and liquid ingredients, and the proper way of using the electric mixer to mix ingredients together. I have also discovered the role of ingredients on the finished products such as salt, pastry flour, sugars, fats, baking soda, and eggs. The major two safety concerns were associated with the electric mixer and the oven. Besides, varieties of kitchen equipments were also used to during the lab.