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MELTING CHOCOLATE LAB

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by

Kevin Springfield

on 15 October 2014

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Transcript of MELTING CHOCOLATE LAB

How does the type of chocolate affect how fast it melts?
(Milk Chocolate, White Chocolate, and Dark Chocolate)
Materials
1 bar of Lindt Milk Chocolate
1 bar of Lindt White Chocolate
1 bar of Lindt Dark Chocolate
stove
a pan (big enough for the chocolate)
1 cooking spoon

Procedure
1.) Gather materials
2.) Open each bar of chocolate
3.) Make sure each bar of chocolate is equal
4.) Put the pan on the stove
5.) Heat the stove to light leat
6.) Break your chocolate(whatever one you want) into tiny pieces
7.) Take those pieces and lay them on the pan
8.) Record how long it takes to melt
9.) Repeat steps 6-8 for the other 2 types of chocolate
Experiment Results
Data Analysis/Discussion
In the experiment I melted 3 different types of chocolate to see which one would melt the fastest. The results showed that dark chocolate melted the fastest (in 63.25 seconds), milk chocolate melted the second fastest (in 80.56 seconds), and white chocolate the slowest (in 88.14 seconds). Dark chocolate melted the fastest because it contained 90% cocoa. Based on the fact cocoa melts very quickly, the dark chocolate melted very quickly as well. White chocolate has no cocoa so I believe that is why it melted the slowest. Milk chocolate is a mix between the ingredients of the two other chocolates so again, it makes sense that it melted the second fastest.
My hypothesis is that if three different chocolates are melted then white chocolate will melt the quickest because it is the most different from the other two and also has the least amount of ingredients.

MELTING CHOCOLATE LAB
Hypothesis
Milk Chocolate melted in 80.56 seconds
White Chocolate melted in 88.14 seconds
Dark Chocolate melted in 63.25 seconds
Conclusion
(Trends/Errors/Improvements)

Trends I saw in the data were that the chocolate with the least ingredients melted the fastest. For example white chocolate melted the slowest because it had the most ingredients, while dark chocolate melted the fasted because it had the least ingredients. Another trend I saw was about 30 seconds into the experiment each chocolate started to change smell. The data shows what types of chocolate melt slower or faster than other types. This is important because it can show you how critical different ingredients can be when you're melting different substances. For example, the cocoa played a huge role In the melting times of each chocolate. Errors we had were that when we bought the chocolate they weren’t the same size, so we had to make adjustments to make them equal in size. Another error was we burnt half of the milk chocolate and we had to re-do it. Improvements we could of made were doing multiple trials and testing multiple brands. I believe this would of made the experiment more accurate.
(hypothesis supported or rejected/ limitations/further questions
Conclusion
My hypothesis was rejected because I thought the white chocolate was going to melt the fastest. When I did the experiment dark chocolate melted the fastest and white chocolate ironically melted the slowest. A few limitations that I had were that I could not melt all of the chocolates at the same time. This is a limitation because I could not make comparisons between the chocolates. Another limitation was that I only had one pot and I had to clean it after each test. The cold water could’ve affected the results. I learned that the more ingredients contained in a substance the longer it will take to melt, and the substances with the least ingredients will melt the fastest. For example, I saw that dark chocolate melted the fastest because it had little ingredients, while white chocolate melted the slowest because it contained the most ingredients. Two questions I generated were what will happen to the chocolates if I melt them at a higher temperature? Another question would be would the results be the same if I used a different brand of chocolate?
KEVIN SPRINGFIELD
Bibliography
www.tandfonline.com
www.paltalk.com
www.decalgirl.com
Full transcript