Tuesday, 19 April 2011

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.


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