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OLIVIA FORDE CLASS 4-406

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by

Simone Belgrave

on 27 April 2016

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Transcript of OLIVIA FORDE CLASS 4-406

OLIVIA FORDE CLASS 4-406
MATERIALS/PROCEDURES
Four Brands of Chips
Wax paper
Rolling pin
Graph paper
pen
post-it notes
STEP 1
HYPOTHESIS
IF Brand C produces the most grease boxes
THEN it is unhealthy
BECAUSE it will correspond with the highest total fat
DATA/PICTURES/ANALYSIS
HOW GREASY ARE YOUR POTATO CHIPS?
VARIABLES
Independent Variable:

Type of potato chips
(Regular, Salt & Vinegar, Baked, Kettle)

Dependent Variable:
How much grease is absorbed in the graph paper
Constants:
The brand of chips, and the rolling pin on the graph paper
STEP 1: Placed four (4) potato chips on graph paper
STEP 2: Used the rolling pin to crush the chips
STEP 3: Counted the grease stains in the boxes
STEP 4: Conducted three (3) trials for each brand of chips and found the average for each trial
STEP 2
STEP 3
CONCLUSION
My Hypothesis was correct because Brand C of the potato chips produced one of the most grease stains (Average grease stain boxes 210). However, Brand B produced the highest grease stains (Average 218), Brand C and Brand B were very close in Total fat (15 grams vs. 16 grams) .

Brand D (baked chips) produced the lowest grease stains because it had only 2 grams of fat. So, that shows that Brand D might possibly be the healthier option for chips.
Bigger grease stain
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