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Transcript of cupcakes
liners. The reason why the scientists put the different
colored liners was because it would be easier to record
the data, and know which cupcake used which flour. Observations:
Analysis / Conclusion: The purpose of this experiment was to find out if the density of cake is affected by different brands of flour. In order to do this experiment, the scientists must get a recipe and change the different types of flour for each trial. The different types of flours which were used throughout this experiment were All-purpose flour, Cake flour, Rice flour, and Whole wheat flour. Each of these flours listed, were used for each trial and then measured the density of each type of cake.
All in all, the data did not support the hypothesis that stated, “If All Purpose flour is used in the experiment then the cupcake density will decrease because the lightness of the low-protein dough allows the chemical leavening agents to quickly produce an even rise and a soft texture.” The data did not support the hypothesis because the density of All-purpose flour increased instead of decreased. The Cupcake Experiment Application: Thank you for your participation! The cupcakes were made out of All-Purpose
flour, Whole Wheat flour, Rice flour, and
Cake flour. The scientists recorded the height,
density, and weight of the cupcakes. However,
the scientists did make some experimental errors,
which may have affected the density, height, and
weight. All in all, this experiment did not support
the hypothesis, maybe due to the experimental