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The Magic Ketchup Experiment

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Cameron Probert

on 4 June 2013

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Transcript of The Magic Ketchup Experiment

Cameron Probert
6th Grade AIG
Mrs. Carson The Magic Ketchup Experiment Introduction Density's Helping Hand Bibliography History For my AIG project I chose to research the Magic Ketchup experiment. This experiment tests brands of ketchup in packets to see which ones float and which ones sink. I will discuss density and what it is, how density affects the way a ketchup packet sinks or floats, what causes the packet to float in the middle of the bottle,the history of ketchup, and why people like ketchup. Ketchup in its origins came from places like India (and other countries), where they use chutneys and fruit sauces and spicy salsas on almost all their meats, rice, and dishes. Ketchup came off of pickles sweet and sour tomato chutneys, where there in the Middle East and India regions, you still find pickled jars of spicy hot fruits, like mango, bananas, tomatoes, etc. In fact, they themselves think ketchup is bland. Some of their sauces will knock your socks off, they are so spicy... but yummy.
In the 1690s the Chinese mixed together a concoction of pickled fish and spices and called it ke-tsiap. By the early 18Th century, the table sauce had made it to the Malay states (present day Malaysia), where it was discovered by British explorers, and by 1740, it had become an English staple. Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book. James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19Th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!” a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home.
Density is a physical characteristic that is a measure of mass per unit of volume of a material or substance. Density is a very important property which can be used to identify a substance. For example: A rock is obviously more dense than a crumpled piece of paper of the same size. A Styrofoam cup is less dense than a ceramic cup.
Density Comparison to Water: In chemistry, the density of many substances is compared to the density of water. Does an object float on water or sink in the water? If an object such as a piece of wood floats on water it is less dense than water vs. if a rock sinks, it is more dense than water. The formula used to solve for density is Density=mass/volume. If an object is more dense than water it will sink. If it is less dense it will float. The SI units for density are kilograms per cubic meter, giving water a density of 1 kg/m^3. If the density of a substance is less than 1, it will float in water.

Procedure
Fill the bottle up with water, add the salt and shake until it dissolves, put in ketchup packet (one at a time), (squeeze to sink and release to float)

Data
Heinz No difference(floated and sank the same)
Hunts No difference(floated and sank the same)

Conclusion
My conclusion to the experiment is that it works & it doesn’t matter what brand you use. All of the brands work the same so you can bring some home from the next restaurant you go to. How to make your own Ketchup The ingredients in homemade ketchup are 1 ½ teaspoons of celery seeds, 2 teaspoons whole cloves, 1 (3- to 4-inch) cinnamon stick/ broken into small pieces, ½ teaspoon whole allspice berries, ½ teaspoon mustard seeds, 1 ½ cups cider vinegar, 12 pounds tomatoes, cored and coarsely chopped, 1 clove garlic, finely chopped, 1 large onion, chopped, 1 small hot red pepper, finely chopped, or ¼ to ½ teaspoon cayenne pepper, ½ cup granulated sugar, 1/3 cup packed light brown sugar, and 2 tablespoons pickling salt. 1.Remove any labels from the bottle and fill it all the way to the top with water.

2.Add a ketchup pack to the bottle.

3.If the ketchup floats, you're all set - go to step 4. If the ketchup sinks in the bottle, go to step 5.

4.For the floating ketchup pack simply screw the cap on the bottle and squeeze the sides of the bottle hard. If the ketchup sinks when you squeeze it, and floats when you release it, congratulations, you're ready to show it off. If it does not sink when you squeeze it, try a different kind of ketchup pack or try a mustard or soy sauce pack.

5.If the ketchup pack sinks, add about 3 tablespoons (45 ml) of salt to the bottle. Cap it and shake it up until the salt dissolves. (Kosher salt will keep the water from getting too cloudy, although it will usually clear up over time if using regular table salt.)

6.Continue adding salt, a few tablespoons at a time until the ketchup is just barely floating to the top of the bottle.

7.Once it is consistently floating, make sure the bottle is filled to the top with water, and then cap it tightly.

8.Now squeeze the bottle. The magic ketchup should sink when you squeeze the bottle and float up when you release it. With some practice you can get it to stop in the middle of the bottle. What to do

www.ask.com
www.bing.com
www.sciencebob.com
www.wikipedia.com Hypothesis
My hypothesis before the experiment was that all the different brands would make a difference on the experiment.

Materials
*bottle of water
*ketchup packets
*Kosher salt
Full transcript