Week 9

This is my final post, I have fixed up the report, also added my name on every page. I have sent the document to the printer, collected and stapled everything together. All that is left is for the report to be put into the box on Monday morning.

Teacher's final check

I have had my teacher go over my final report, and commented, I have edited the report to fix problems

Week Eight

This week I have finished by experiment, as well as my report.
All that is left is for a final check with my teacher.

Report Complete

I have completed the report as seen in older posts.

Bibliography

Conclusion

To conclude the aim of the investigation is to compare melting times of cooking and eating chocolates. All varieties, dark, mil, and white, will be tested. Also compare melting times of different varieties. This investigation was quite successful. The quickest melting variety of chocolate was the white chocolate, which is what the hypothesis said. The slowest melting chocolate was the cooking milk chocolate, this was different from what stated in the hypothesis, but is backed up with reliability, as there is constancy through the trails. Some changes to the investigation could have been made such as a longer break, perhaps this could have influenced the end result, but I thought it would have made a big difference.

Discussion

Results

Method

1. Start by measure out the chocolate amounts. Using the measuring scale and the knife, measure out four precautions of each type of chocolate there are 50 grams per precaution. Use the knife to cut of the individual blocks. After your measuring there should four set of 50 grams, of dark, dark cooking, milk, milk cooking, white, and white cooking chocolate.

2. Next measure out 400 ml of water, from the tap. Place near the prepared chocolate.

3. Check that all the equipment is now ready to be used. Make sure that all equipment that the chocolate is going to be in contact with has no water, as this will cause the chocolate to become grainy and never melt. Make sure that the thermometer and timer are handy are and all the chocolate not being used is placed in a safe place where the heat from the stove will the effect the chocolate.

4. Light the stove with the match and put on high, then pour the 400 ml of water. Using the thermometer measure the temperature of the water. Once the water reaches 50 degrees Celsius, put the stove on low, this is done to control the temperature of the water.

5. Start the timer. Put the dark chocolate in the bowl and place the bowl on top of the saucepan. The bowl should not touch the water; rather it should sit just above the surface of the water so that the steam can gently heat it.

6. Mix the chocolate continuously, with the spatula, until the chocolate is completely melted. To make sure the chocolate is melted, use the spatula and drop some chocolate at a height, it should drop like silk.

7. Once chocolate melted stop timer and record the time in the results table. 

8. Repeat the experiment from step two for the different types of chocolate dark, milk cooking, milk, white cooking, and white chocolate but make sure you have at least a five minute break between each time you repeat the experiment, this is because sometimes the gas gives of extra heat if repeated automatically.

9. Repeat the whole experiment with all varieties tested, another four times. 

10. Once all the chocolate is melted and using data from the previous steps calculate the average to solve in the table.

Variables

Independent - the type of chocolate 

Dependent - time taken for the chocolate to melt 

Controlled - amount of water in the saucepan 

- amount of chocolate being melted 

- the starting temperature that the chocolate is being placed upon the water (30 degrees celsius)

- the brand of the chocolates being tested - amount of heat when being melted, the temperature is height until it reaches 30 degrees celsius, then it is on lowest heat until melted

- stove used to melt chocolate 

- amount of chocolate per trail

- amount of water per trail 

- same thermometer to measure temperature of the water 

- same measuring scale to measure amount of chocolate 

- same measuring cups to measure water

- same timer to time how long it took to melt chocolate

- same bowl size that chocolate is being melted in 

- same spatula that chocolate is being melting with

Safety precautions

Safety is needed to be taken as there are many dangers during this experiment, but all dangers can be avoided with care. The safety predications used throughout this experiment are:

* Safety is needed so that I donʼt get burnt while stirring, this can be prevented by wearing a kitchen mitten. 

* Constant temperature is needed to be kept while the heat is on the water, so that it does not splatter everywhere and harm you; this can be prevented by keeping the water on a low heat.

* Safety is needed so that I donʼt get burnet while lighting the gas for the water to be heated on the stove. 

* Safety is needed when taking the bowl from the saucepan, to prevent any dangers kitchen mitten should be used when taking the bowl off the saucepan.

* There is also a risk with hair being lit while lighting the stove. This is prevented by having my hair tied back.

* There is risk of substances tipping over my clothing; this is prevented by wearing an apron.

Material or Equipment

*Chocolates - Cooking dark chocolate, 50 grams/trial 

- Dark chocolate, 50 grams/trial 

- Cooking milk chocolate, 50 grams/trial 

- Milk chocolate, 50 grams/trial 

- Cooking white chocolate, 50 grams/trial 

- White chocolate, 50 grams/trial

*Spatula 

*Water, 400 ml/trial 

*Sauce pan

*Bowl

*Gas top stove

*Thermometer 

*Stop watch 

*Measuring scale 

*Match

*Knife

Hypothesis

The cooking chocolate will melt slower than the eating chocolate. Also the white chocolate will melt the fastest followed by milk. Dark chocolate will be the longest, to melt.

Aim

Compare the average melting rates of cooking and eating chocolates. All varieties, (dark, milk, and white) will be tested.Also compare melting times of different varieties.

Research

Purpose

The purpose of this investigation is to test if cooking chocolate melts slower than eating chocolate. This will be compared by different varieties, dark, milk, and white. Also to test how long it takes for the chocolate to melt over a double boiler. I chose this experiment because, I wanted to test the theory once read in an article about chocolate melting types and varieties.

Heading/Title

What type of Chocolate will melt faster?

COOKING or EATING

Week Seven

This week I have been very busy. I have gone through a lot of my report. Seen through my mind map I have been working on my report.

This week I have used a variety of different sources
newspaper article

• Pure choc indulgence. G magazine

television program

• Pei Techniques: Melting chocolate 

Week Six

This week I have been working through my report. I have also bought all the equipment to do the experiment.

The mind map below shows the progress of the report.

Sites I have used this week are:

• http://www.lc.unsw.edu.au/onlib/report.html
• http://www.monash.edu.au/lls/llonline/quickrefs/15-report-writing.xml

Report progress

I have been working on my report. Variables are written out, and concluded.

Week Five

This week I have been working in collecting items, and trailing  methods to melt the types of chocolate.

I have also been working on my report. as you can see from the progress in my mind map.

Books I have used this week are:-

• Chocolate lovers guide to chocolate.