Spaghetti Hydration Lab Report

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Altering the Time in Which Spaghetti is Hydrated in Boiling Water and Observing the Mass Increase Introduction
Mass is defined as a body with a particular amount of matter contained within it. The mass of a particular object is always stationary, but due to the gravitational pull on different surfaces, the weight of an object may change. In this investigation, I will be discussing and observing the mass increase of raw spaghetti when spaghetti is hydrated in boiling water. In each trial, the mass of the spaghetti will be weighed initially and after being boiled. During each trial, the duration in which the spaghetti is cooked will change, and due to the change of time, we will be able to observe the changes of mass of the spaghetti. Aim

To determine the mass increase in percentage in which raw spaghetti is re-hydrated in boiling water for different intervals of time. Hypothesis
It is predicted that the mass of the spaghetti will increase when it is cooked for a longer period of time in the boiling water. This is because as the dehydrated spaghetti gets cooked, the spaghetti will absorb the boiling water making the spaghetti increasing in mass. It is believed that when the water is boiled and the spaghetti is being cooked, the mass of the spaghetti will increase because of the starch and gluten. When the spaghetti is boiled, it turns into a jelly form. The starches will dissolve the water when being cooked and the glutens/proteins becomes a soft semi-solid 1. In relation to the evidence, I believe that the first interval will have a percentage increase of close to 100%, because as soon as the spaghetti gets cooked, the grains have to get used to the environment, involving rapid change. However, I feel that as the time increase progresses, the ending percentage compared to the initial mass will not be more than 200% because once the spaghetti has adapted to the boiling water environment, it will probably take long for the spaghetti’s grains to continue changing in state, meaning the mass won’t rapidly increase like in the first interval. This concludes that the spaghetti will absorb more and more water if it is kept cooking for a longer period of time. Therefore, if the spaghetti is cooked for a longer period of time, the absorbing rate would work more efficiently. Variables

Independent Variable (IV): The time in which the spaghetti is heated in the boiling water (minutes). Dependent Variable (DV): The percentage mass increase of the spaghetti (Change in mass in different trials).

Fixed Variables (FV):
* Ensuring that the amount of spaghetti used in each test remains constant. Doing this will ensure that the fixed equivalent of the spaghetti remains the same throughout, as it will be able to avoid any miscalculations with the results. This will be controlled through a balancing scale as initially in each test, the spaghetti will be weighed to a specific mass. * Ensuring that the temperature of the boiling water remains constant, so if we keep the temperature of the boiling water the same throughout the experiment, the mass change will not be affected and the results will be able to be clear and reliable. We will know when the water temperature is measured up to 100℃ with the thermometer. * Ensuring that the specific type of spaghetti is used constantly, because it the type of spaghetti is changed in each experiment, the recorded mass may be different due to the starch levels of the particular type of spaghetti. To ensure this, the spaghetti in each trial will come from one particular source at all times. Procedure

Apparatus
Material| Quantity and Features| What it is used for|
Sieve| 1 standard plastic sieve which is able to drain water| Draining the water off the spaghetti after being boiled| Flat cooking stove| 1 flat stove, with enough gas for all trials| To heat the boiling water in the pot for cooking the spaghetti | Metal boiling pot| 1 pot, big enough to contain around 1 litre...
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