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What Type of Chocolate Melts Faster?

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by

Evan Chan

on 21 October 2013

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Transcript of What Type of Chocolate Melts Faster?

Limitations
What Type of Chocolate Melts Faster?
By: Evan Chan

Hypothesis
First, after I gathered all the materials needed, I put one square of each type of chocolate on a separate paper towel for each. I refrigerated them overnight so that they would all be about the same temperature. Then, I placed the three squares of chocolate outside in the sun at 12:00 p.m. After every hour, I checked the softness of the chocolate by pressing down on the chocolate with my finger and I always felt a noticeable difference. I repeated this 4 times and recorded my results. From these results, I found out which chocolate melts the fastest. Later, I put all my information into a chart and compared the results of each chocolate to each other.
Data
Conclusion
Abstract
The word "chocolate" comes from the Aztec word "xocolatl" which means "bitter water".
The largest bar of chocolate was made in 2000 and weighed 5,000 lbs.
Chocolate syrup was used as blood in the Alfred Hitchcock movie, Psycho.
The average American consumes more than 10 pounds of chocolate every year.
Hershey's produces over 80 million chocolate kisses everyday.
It takes about 400 cacao beans to make one pound of chocolate.
About 70% of the nearly $500 million dollars spent on chocolate is spent during the week leading up to Easter.
People who feel depressed eat about 55% more chocolate than those who aren't depressed.
The largest cuckoo clock made of chocolate can be found in Germany.
During World War 2, the Germans designed a bomb disguised as a chocolate bar that was designed to blow up 7 seconds after a piece was broken off.
If the chocolate is a dark color, then it should attract more heat and therefore the darker chocolate should melt faster than the others.
Procedure
Materials
one square of dark chocolate (Dove)
one square of milk chocolate (Hersey's)
one square of white chocolate (Dove)
three paper towels
paper
pencil
Idea and Testable Question
For this project, my testable question is: Which type of chocolate out of white, milk, and dark chocolate melts the fastest? I thought that the three chocolates might have different melting results because they contain different ingredients.
Results
The results were that the dark chocolate melted the fastest. The white chocolate melted medium-fast, and the milk chocolate melted the slowest.
Dark
Chocolate
Milk
Chocolate
White
Chocolate
Chocolates
1st hour
2nd hour
3rd hour
4th hour
Hard
Hard
Hard
Melted
Soft
Hard
Semi-
Melted
Semi-
Soft
Semi-
Melted
Semi-
Soft
Soft
Soft
After the test, the results is that out of white, milk, and dark chocolate, dark chocolate melts the fastest. This supports my hypothesis. But, the results that I ended with may not prove my hypothesis right. Instead of the color of the dark chocolate attracting the heat, it could have melted fastest because of the ingredients used in the dark chocolate that might not be used in the other chocolates.
Observations
I observed that even though the dark chocolate melted the fastest, at the end of the test, it still had its general shape. The white chocolate didn't melt quite as fast, but was a blob at the end of the test. Also, the white chocolate left a grease stain on the paper towel after the test was done.
Slowest-Pace
Melting
Medium-Pace
Melting
Fastest-Pace
Melting
Milk Chocolate
White Chocolate
Dark Chocolate
Bibliography
http://morkeschocolates.com/chocolate-facts
http://blog.lindtusa.com/10-interesting-chocolate-facts/
http://facts.randomhistory.com/chocolate-facts.html
On the first two days of my experiment, it rained and the chocolate could not melt.
If I did this again, I would try and get the same brand of chocolate, just in case one brand uses chemicals in the chocolate, but the others don't.
Also, I should have made sure that each square of chocolate was in the sun or the shade at the same time.
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