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Crispy Cereal Science Emposium

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Laura G

on 20 May 2013

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Transcript of Crispy Cereal Science Emposium

By: Laura Galles
and Carson Cox Science Symposium
"Crispy Cereal" Question: Hypothesis: Variables Procedure: Materials: Experiment Video: (With Materials and Procedure) Data Table/Observations What type of cereal (Froot Loops, Rice Krispies, Corn Chex, Cap’n Crunch, or Cheerios) will remain the crispiest in milk for the longest amount of time? We predict that the Froot Loops will remain the crispiest because they have large sugar content (of 12 grams per serving) and coating, which will make it harder for milk to break down the cereal and make it soggy unlike the cereals without a high sugar content or coating. Independent Variable: Type of cereal

Controlled Variables: Type of milk (2%), amount of milk (4 fl oz), amount of cereal (1 cup),

Dependent Variable: The crispiness of the different cereals after exposure to milk for the allotted time Step 1: Measure out 1 cup of each type of cereal and put each measurement into a separate bowl. Charts/Graphs Conclusion Charts/Graphs Charts/Graphs Evaluation Of Design Some weaknesses and limitations to our experimental design were the timing and amount of milk compared to the size of our cereal bowls. The main problem about our experiment was that it required precise timing. We had to pour in our milk to the dry cereals exactly 15 seconds apart, then quickly set an alarm on another device for 2 minutes. Once two minutes went by, we had to observe the cereals for only 15 seconds each with one person observing and verbally describing the cereals while the other takes notes. This way each cereal was in the milk for the same amount of time between our observations. However, it was difficult and very rushed. If we were to improve the design, we would probably observe each cereal individually. Instead of doing all five cereals at once, we would only record one of them. That way, all of our focus would stay on one cereal at a time. Although this would require much more time, the observations could be much more detailed. Works Cited: "Archimedes' Principle." Archimedes' Principle. N.p., n.d. Web. 20 Apr. 2013. <http://physics.weber.edu/carroll/archimedes/principle.htm>.

"Calories in Corn Chex." Calorie Count. N.p., n.d. Web. 20 Apr. 2013. <http://caloriecount.about.com/calories-general-mills-corn-chex-i8019>.

"Cap'n Crunch Cereal." ShopWell. N.p., n.d. Web. 20 Apr. 2013. <http://www.shopwell.com/capn-crunch-cereal-original-crunch-berries-20-oz-split/cold-cereal/p/3000031002>.

"Cheerios®." Cheerios. N.p., n.d. Web. 20 Apr. 2013. <http://www.cheerios.com/Products/Cheerios>.

Delisle, Lissa. "Reasons Cereal Gets Soggy in Milk | EHow." EHow. Demand Media, 27 Sept. 2010. Web. 20 Apr. 2013. <http://www.ehow.com/list_7257181_reasons-cereal-gets-soggy-milk.html>.
Dictionary.com. Dictionary.com, n.d. Web. 20 Apr. 2013. <http://dictionary.reference.com/>.

"Keeping the Crunch in Breakfast Cereals." Keeping the Crunch in Breakfast Cereals. N.p., n.d. Web. 12 May 2013. <http://www.foodproductdesign.com/articles/2001/06/keeping-the-crunch-in-breakfast------cereals.aspx>.

"Kellogg's® Froot Loops® Cereal." Kellogg's® Froot Loops® Cereal. N.p., n.d. Web. 20 Apr. 2013. <http://www.kelloggs.com/en_US/kelloggs-froot-loops-cereal.html?utm_source=google>.

"Kellogg's® Rice Krispies®." Kellogg's Rice Krispies. N.p., n.d. Web. 20 Apr. 2013. <http://www.ricekrispies.com/en_US/default.html?utm_source=google>.

Wheatley, Christine. "Which Kinds of Cereals Stay Crunchy the Longest? | EHow." EHow. Demand Media, 17 Oct. 2010. Web. 20 Apr. 2013. <http://www.ehow.com/list_7351474_kinds-cereals-stay-crunchy-longest_.html>. Before/After Pictures (By “crispy”, we mean that the cereal is still crunchy, firm, and fresh compared to the other cereals, not soggy. By “soggy”, we mean that the cereal is filled with moisture and no longer firm but is squishy.) 1) Five Identical Cereal Bowls 2) 2% Milk 3) Liquid Measuring Cup 4) 1 Cup Measure 10) Five Spoons 11) Observation Notebook 12) Stopwatch Step 2: Measure out 4 fluid ounces of 2% milk and pour it into one of the bowls containing the measured cereal. Repeat with each successive bowl of cereal at 15 second intervals until each bowl has milk. Step 3: Check each bowl at 2 minute intervals recording observations and data in your observation chart below for a total of 12 minutes: Cereal Type: 2 minutes 4 minutes 6 minutes 8 minutes 10 minutes 12 minutes

Froot Loops

Rice Krispies

Cheerios

Cap’n Crunch

Corn Chex Step 4: Review all data in the chart.
Step 5: Empty all bowls so no residual liquid or cereal remains.
Step 6: Repeat Steps 1-5 for a second and third trial and average the amount of time it took for each cereal type to become soggy for the most accurate data.
This graph compares the different types of cereal and the amount of time it took for each type to become soggy during our first trial. It shows that Cap’n Crunch took the greatest amount of time to become soggy, therefore disproving our hypothesis. This graph compares the different types of cereal and the amount of time it took for each type to become soggy during our second trial. It shows that Cap’n Crunch took the greatest amount of time to become soggy, therefore disproving our hypothesis again. This graph compares the different types of cereal and the amount of time it took for each type to become soggy during our third trial. It shows that Cap’n Crunch took the greatest amount of time to become soggy, therefore disproving our hypothesis again. This graph compares the results from each of the three trials among the different types of cereal. It shows that Cap’n Crunch remained the crispiest for the longest amount of time, and Corn Chex was the first type of cereal to become soggy in each of the three trials. The amount of time it took for the cereals to become soggy was close for each of the cereals among the three trials. This graph displays the average amount of time it took for each cereal to become soggy among the three trials. It makes it visible that Cap’n Crunch took the longest amount of time, and Corn Chex took the least amount of time. This graph also disproves my hypothesis of Froot Loops remaining the crispiest cereal for the longest amount of time. We conclude that Cap’n Crunch is the type of cereal (among Froot Loops, Rice Krispies, Corn Chex, Cap’n Crunch, and Cheerios) that will remain the crispest in milk for the longest amount of time without becoming completely soggy. Another weakness was the amount of milk. We put in the typical serving size of milk in each cereal, which was 4 fluid ounces, or ½ cup. However, this did not seem to be enough milk because some pieces of cereal never touched the milk when it was poured in. So, we had to put in spoons and observe the pieces of cereal that were in the bottom of the bowl to determine whether they were soggy or not. If we were to fix this problem, we could either increase the amount of milk or decrease the amount of cereal. This way, each piece could experience direct contact with the milk and allow the observations to be made more easily. Also, less cereal could be wasted!
Another question that could be used to investigate our experiment further is, “Does the type of milk effect the amount of time it takes for cereal to become soggy?” Future Question:

Does the type of milk affect how long it takes for a cereal to turn soggy?
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