Chocolate investigation
Aim: To investigate the difference between the melting point of dark and milk chocolate.
Hypothesis: If both chocolate is heated then dark chocolate will melt faster because milk chocolate has more fats
Variables
(i) Independent: Two substances will be tested dark chocolate and milk chocolate.
(ii) Dependent: The temperature at which each substance melts as measure by a thermometer once for each substance.
(iii) Constant: The apparatus and external environmental factors including using the same chocolate manufacturer for both substances.
Method:
Equipment:
Beaker, iron Stand, iron clamp, Bunsen burner, wire gauze, test tube, thermometer and lighter
1. Set up an iron clamp with a wire gauze on an iron stand then put a Bunsen burner beneath it.
2. Put 150 milliliters of water into the beaker.
3. Put the beaker on the wire gauze.
4. Put the test tube into the beaker and clamp in place.
5. Cut chocolate into the same size by using ruler to measure.
6. Put chocolate into the test tube.
7. Place a thermometer into the test tube.
8. Light the Bunsen burner with a lighter.
9. Wait until chocolate is melting.
10. Take notes of the temperature of the melting point
Repeat as many times as possible in the time given.
Data Collection:
Substance Temperature (C) of the melting point
Dark Chocolate 40
Milk Chocolate 51
Data processing
Group Mean melting point temperature (C)
Dark chocolate 43
Milk chocolate 50
Conclusion and Evaluation:
(i) Conclusion
1. Comment on your hypothesis- was it support by your data or not?
My hypothesis was correct according to what my data shows. I said that if both of the different chocolates were heated then the dark chocolate would melt faster, and this was shown to be true by the data collected.
2. Describe the relationship/trend in your data (Use
Hypothesis: If both chocolate is heated then dark chocolate will melt faster because milk chocolate has more fats
Variables
(i) Independent: Two substances will be tested dark chocolate and milk chocolate.
(ii) Dependent: The temperature at which each substance melts as measure by a thermometer once for each substance.
(iii) Constant: The apparatus and external environmental factors including using the same chocolate manufacturer for both substances.
Method:
Equipment:
Beaker, iron Stand, iron clamp, Bunsen burner, wire gauze, test tube, thermometer and lighter
1. Set up an iron clamp with a wire gauze on an iron stand then put a Bunsen burner beneath it.
2. Put 150 milliliters of water into the beaker.
3. Put the beaker on the wire gauze.
4. Put the test tube into the beaker and clamp in place.
5. Cut chocolate into the same size by using ruler to measure.
6. Put chocolate into the test tube.
7. Place a thermometer into the test tube.
8. Light the Bunsen burner with a lighter.
9. Wait until chocolate is melting.
10. Take notes of the temperature of the melting point
Repeat as many times as possible in the time given.
Data Collection:
Substance Temperature (C) of the melting point
Dark Chocolate 40
Milk Chocolate 51
Data processing
Group Mean melting point temperature (C)
Dark chocolate 43
Milk chocolate 50
Conclusion and Evaluation:
(i) Conclusion
1. Comment on your hypothesis- was it support by your data or not?
My hypothesis was correct according to what my data shows. I said that if both of the different chocolates were heated then the dark chocolate would melt faster, and this was shown to be true by the data collected.
2. Describe the relationship/trend in your data (Use