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Brainstorm

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by

Lisa Sepa

on 27 August 2014

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Transcript of Brainstorm

Solid or Liquid?
AP Chemistry
Lisa Sepa and Tatiana Pugacheva

Brainstorm
Things We Can Test
Amount of ingredients
Temperature of the oven
Time in the oven
Amount of baking powder
Solid or liquid butter
Egg white temperature
Using egg whites, egg yolks, or bananas
Variables
Manipulated
Controlled
State of butter (frozen or melted)
Amount of ingredients
Time in the oven
Preheat time
Temperature
Ingredients
Preparation time
I will observe the density and reactions that occur in the oven while baking.
How will the state of the butter affect the density of the bread and the reactions that occur in the oven?
Hypothesis
As the temperature of the butter decreases, the thickness and hardness of the bread will increase because the melted butter softens the bread and makes it fluffier.
Materials
4 Bowls
Measuring cups
Oven
Teaspoon/ Tablespoons
Microwave
2 Ceramic Bowls
Knife
Materials (cont.)
Eggs
Milk
Kosher Salt
Butter
Baking Powder
Flour
Non Stick Spray
Procedure
1. Preheat oven to 350 degrees Fahrenheit
2. Put 1/8 cup of butter in freezer
3. Pour 3/4 cups of flour into bowl
4. Pour 1/2 tsp of baking powder into same bowl
5. Pour 1/4 tsp of kosher salt into same bowl and mix.
6. Crack one egg into a separate bowl. Beat the egg
7. Pour 1/2 cup of milk into same bowl
8. Repeat steps 3-7 in 2 separate bowl
9. Using the microwave melt 1/8 cup of butter
10. Use the melted butter and add it to one of the bowls containing liquids
Procedure (cont.)
11. Chop up frozen butter and add it to one of the bowls containing solids
12. Add bowl with solids and frozen butter to bowl with liquids without the melted butter
13. Add bowl with liquids and melted butter to bowl with solids without frozen butter
14. Stir both mixtures for 1 minute
15. Spray 2 ceramic bowls with Non Stick Spray
16. Pour mixtures into ceramic bowls
17. Place ceramic bowls with mixtures into the
oven for 25 minutes
18. Take out of oven and let bread
cool
Step 3
Step 13
Step 16
Step 17
Trial 1: Baking for 10 Minutes
Trial 1: Baking for 20 Minutes
Trial 1: Finished Product
Trial 2: Baking zero minutes
Trial 2: Baking 10 minutes
Trial 2: Baking 25 minutes
Trial 2: Finished product
Data Table
Trial 1:
Frozen Butter
Melted Butter
Density
Thickness
1.75 inches
1.50 inches
Trial 2:
More Dense
Less Dense
Density
Thickness
Frozen Butter
Melted Butter
More Dense
Less Dense
2.00 inches
1.60 inches
Data
Bubbling for Frozen Butter Bread
Data
Trial 1:
Trial 1:
No Bubbling for Melted Butter Bread
Data
Trial 2:
Bubbling for Frozen Butter Bread
Trial 2:
No Bubbling for Melted Butter Bread
Data Graph
Thickness
(in inches)
Frozen
Butter
Melted
Butter
Frozen Butter
Melted Butter
2.25
2.00
1.75
1.50
1.25
1.00
0.75
0.50
0.25
0
Key:
Stripes- Trial 1
Not striped- Trial 2
Conclusion
When I decrease the temperature of the butter the density and thickness increased. I know this because I measured the thickness of the bread in inches and I used my sense of touch to test how compact the bread was.
Full transcript