How Does Temperature Affect The Surface Of Chocolate Experiment

After performing this experiment, it was found that the surface the chocolate was placed on could make a major difference. The hypothesis that was made had mostly incorrect predictions, but with some correct ones. It was found that using the palm of one's hand was the best surface on which to melt chocolate, as was predicted. It melted so far, and so fast, that the experiment had to be altered. Coming in second place was the surface of black paper, something that was not expected. The black paper scored well below the surface of a hands’ score, but still had a prominent distinction from the surfaces ranked below it. Next, it was found the tinfoil plate was the third best surface, slightly off from the second best surface prediction that was made. It is believed the reason the tinfoil came behind
The black paper however, being able to absorb and trap the heat, would heat up the chocolate very efficiently. Another surprise was that the paper plate surface was actually the fourth best melting surface. Grease stains around the chocolate were also found, spreading about a half a centimeter outwards from the chocolate pieces. And finally, the biggest surprise of all, the ceramic surface was the least efficient surface. It is suspected this happened because the ceramic surface, although very good at trapping heat, is also very good at trapping in the cold. Therefore, the surface would have needed time to heat up in the sun by itself first, before then placing the chocolate on the surface for more efficient melt. One issues that was found was the wind. This caused several of the surfaces to fly away at the beginning of the test, and the test had to be started over. Another issue we ran into, was keeping all measuring the same. This is because the chocolate on the palm melted to a greater degree than could be accurately measured in 45 minutes. If done again, it would be recommended to get 3 willing volunteers of same gender and roughly same palms