Spaghetti Hydration Lab Report
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
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