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Chocolate, how Chocolate, how do you like it?do you like it?
By Ms. Uhrich’s 4th period chemistry
class
IntroductionIntroduction» Purpose~to find the best recipe for chocolate
» We chose this experiment because we knew the out come would be both knowledge and hopefully a tasty treat!
» Hershey’s chocolate was used as a control and crisco, margarine, and butter were the variables in the lab to test density, melting point, and taste
MaterialsMaterialsIngredients
∞Cocoa∞Cocoa Butter,
butter, margarine, or Crisco
∞Starter crystals ∞Powdered Sugar
Tools∞ Microwave safe bowl∞ Stirring spoon∞ Microwave∞ Thermometer∞ Triple beam balance∞ Graduated cylinder∞ Bunsen burner
MethodsMethodso This experiment
required 3 parts; o making the chocolate,o checking its density, o checking its volume
• Making Chocolate• Melt butter in microwave until
fully melted• Mix cocoa, & sugar with
butter and put back in microwave for 30 sec
• Add starter crystals & stir until smooth
• Put in chocolate candy cups, let cool, and enjoy!
• Measure density• Weigh chocolate using the
triple beam balance• Put water into a graduated
cylinder, record volume, add chocolate and record that volume. Subtract to find volume of chocolate
• Calculate density = mass/volume• Measure melting point
• Fill 50 mL beacker with water and place on the ringstand above a bunsen burner
• Light fire and place chocolate in a plastic bag in the water
• Record the temperature of the chocolate once it melts
Results~Melting Results~Melting PointPoint
0
10
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60
H C B M
MeltingPoint(*C)
◊ This graph shows the melting point for each type of chocolate tested with which type of butter used
◊ H=Hershey 46.06*C◊ C=Crisco 53.00*C◊ B=Butter 43.3*C◊ M=Margarine 40.9*C
Results~DensityResults~Density
◊ This graph shows the density for each type of chocolate tested with which type of butter used
◊ H=Hershey 1.31g/cm3 ◊ C=Crisco 1.11g/cm3 ◊ B=Butter 1.26g/cm3 ◊ M=Margarine 1.56g/cm3
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
H C B M
Density(g/m3)
DiscussionDiscussion∞Our hypothesis was correct that Crisco,
butter, & margarine could replace cocoa butter in the recipe
∞Chocolate made with Crisco was the smoothest but had the least flavor
∞Chocolate made with butter or margarine were not as creamy but had more taste
ConclusionConclusion+ The best tasting
chocolate was made with butter and vanilla
+ Butter and margarine had the closest density and melting point to the Hershey’s chocolate
~THE END~~THE END~
Thank you to:Ms. Uhrich
Ms. Andersonand our wonderful class!