food chemistry (b)
DESCRIPTION
Food Chemistry (B). Linda Wozniewski [email protected] Sharon Ramsey. Disclaimer. This presentation was prepared using draft rules. There may be some changes in the final copy of the rules. The rules which will be in your Coaches Manual and Student Manuals will be the official rules. Safety. - PowerPoint PPT PresentationTRANSCRIPT
DisclaimerDisclaimer This presentation was prepared This presentation was prepared using draft rules.using draft rules. There may There may be some changes in the final be some changes in the final copy of the rules.copy of the rules. The rules The rules which will be in your Coaches which will be in your Coaches Manual and Student Manuals will Manual and Student Manuals will be the official rulesbe the official rules
SafetySafety Students must wear:Students must wear:
Closed shoesClosed shoes Slacks or skirts that come to the Slacks or skirts that come to the anklesankles
Lab coat or lab apronLab coat or lab apron Indirect vent or unvented chemical Indirect vent or unvented chemical splash proof goggles. No impact splash proof goggles. No impact glasses or visorgogs are permittedglasses or visorgogs are permitted
Long-Sleeved Shirt (if wearing a lab Long-Sleeved Shirt (if wearing a lab apron)apron)
What Students MUST BringWhat Students MUST Bring ImpoundedImpounded
NoneNone Non-ImpoundedNon-Impounded
Homemade viscometer Homemade viscometer Standard curveStandard curve A writing instrumentA writing instrument
What Students May BringWhat Students May Bring Non-programmable CalculatorNon-programmable Calculator 1 sheet of paper on which 1 sheet of paper on which anything is acceptableanything is acceptable
What Supervisors Will SupplyWhat Supervisors Will Supply Everything the student will Everything the student will needneed This may include:This may include:
GlasswareGlassware ReagentsReagents BalancesBalances Hot platesHot plates ThermometersThermometers ProbesProbes MagnetsMagnets StirrersStirrers
Main FocusMain Focus Chemistry of FoodChemistry of Food How to prepare studentsHow to prepare students Experiment ideasExperiment ideas ResourcesResources
Chemistry of FoodChemistry of Food a. a. Identify the sources of and understand the role of Identify the sources of and understand the role of lipids, carbohydrates and proteins typically found in lipids, carbohydrates and proteins typically found in cookies, and use tests to identify these compounds, cookies, and use tests to identify these compounds, including the Benedict’s, Iodine and Brown Bag tests. including the Benedict’s, Iodine and Brown Bag tests.
b. When given samples of sweeteners, use the b. When given samples of sweeteners, use the Benedict’s test to identify reducing sugars. Benedict’s test to identify reducing sugars.
c. When given samples of cupcake ingredients, use the c. When given samples of cupcake ingredients, use the Biuret test to identify and rank the ingredients by Biuret test to identify and rank the ingredients by protein content.protein content.
d. When given formulations, processes, and finished d. When given formulations, processes, and finished cupcakes, identify the error in the cupcake cupcakes, identify the error in the cupcake formulation and/or process used.formulation and/or process used.
e. Use standard labeling regulations to produce a e. Use standard labeling regulations to produce a label from information given.label from information given.
f. Determine the moisture loss and density of f. Determine the moisture loss and density of cupcakes. cupcakes.
g. Identify leavening agents using chemical tests, and g. Identify leavening agents using chemical tests, and understand the role of the leavening agents in baked understand the role of the leavening agents in baked cupcakes. cupcakes.
Before your eventBefore your event Research! Understand the Research! Understand the science firstscience first
Experiments – eight mandatory Experiments – eight mandatory (including(includingViscotester Production and Standard Viscotester Production and Standard Curve)Curve)
IngredientsIngredients The right ingredientsThe right ingredients
Liquids….Liquids…. LipidsLipids Leavening agentsLeavening agents Flours Flours SweetenersSweeteners
Must understand WHY you are using Must understand WHY you are using the ingredient…what function does it the ingredient…what function does it provide?provide?
Teams are limited to listed Teams are limited to listed ingredientsingredients
List of Approved IngredientsList of Approved IngredientsLiquids Lipids Leavening
agentsFlours Sweetener
sWater, WholeMilk (Cow or Goat), Skim Milk, Buttermilk, Almond Milk, Soy Milk, Coconut Milk, Eggs, Egg Substitute
Vegetable oils,Shortening, Butter Margarines,Chocolate
Baking powderBaking sodaCream of tartar
FlavoringSalt
All purpose white flourBread flourCake flourWhole wheat flourAlmond flourCoconut flourCorn FlourRice Flour
SugarBrown sugar Honey Sucralose AspartameVanillaFor State & NationalsFructosePowdered Sugar
Each recipe must contain at least one egg or one egg substitute equivalent.
CarbohydratesCarbohydrates CarbohydratesCarbohydrates
Cox(HCox(H22O)O)y y carbon along carbon along with hydrogen and oxygen with hydrogen and oxygen in the same ratio as in the same ratio as waterwater
Basic unit – Basic unit – monosaccharidemonosaccharide
Multiple units – Multiple units – disaccharide (2) disaccharide (2) trisaccharide (3)trisaccharide (3) oligosaccharide (2-10)oligosaccharide (2-10) polysaccharide (>10)polysaccharide (>10)
CarbohydratesCarbohydrates SugarsSugars
MonosaccharidesMonosaccharides Glucose, FructoseGlucose, Fructose
Disaccharides Disaccharides Lactose (glucose Lactose (glucose and galactose) -and galactose) -milkmilk
Maltose (glucose Maltose (glucose and glucose) -and glucose) -
Sucrose (glucose Sucrose (glucose and fructose –and fructose –table sugartable sugar
Reducing sugarsExamples: glucose, lactose, fructose
Non-reducing sugar contains no hemiacetal groups.
Example: sucrose
CarbohydratesCarbohydratesPolysaccharides Polysaccharides Examples: Examples:
starch - glucose polymers, found in starch - glucose polymers, found in plantsplants
cellulose –found in plant fibers, cellulose –found in plant fibers, insolubleinsoluble
Pectin-units are sugar acids rather Pectin-units are sugar acids rather than simple sugars, found in vegetables than simple sugars, found in vegetables and fruits and fruits
Branched vs. linearBranched vs. linear Starches are a mixture of branched Starches are a mixture of branched (amylopectin) and linear (amylose) (amylopectin) and linear (amylose) polysaccharidespolysaccharides
Tests for carbohydratesTests for carbohydrates Benedicts test for sugarsBenedicts test for sugars
Iodine test for starchIodine test for starch
Positive Reaction
Benedict’s TestBenedict’s Test The Benedict's test allows us to detect the presence
of reducing sugars (sugars with a free aldehyde or ketone group). All monosaccharides are reducing sugars. Some disaccharides are also reducing sugars. Other disaccharides such as sucrose are non-reducing sugars and will not react with Benedict's solution. Starches are also non-reducing sugars.
The copper sulfate (CuSO4) present in Benedict's solution reacts with electrons from the reducing sugar to form cuprous oxide (Cu2O), a red-brown precipitate.
The final color of the solution depends on how much of this precipitate was formed, and therefore the color gives an indication of how much reducing sugar was present if a quantitative reagent was used.
With increasing amounts of reducing sugar the result will be: green yellow orange red
Iodine TestIodine Test The The Iodine testIodine test is used to test for is used to test for the presence of starch. the presence of starch.
Iodine solution – Iodine is dissolved Iodine solution – Iodine is dissolved in an aqueous solution of potassium in an aqueous solution of potassium iodide - reacts with starch producing iodide - reacts with starch producing a deep blue-black color.a deep blue-black color.
Although the exact chemistry of the Although the exact chemistry of the color change is not known, it is color change is not known, it is believed that the iodine changes the believed that the iodine changes the shape of the starch to change the shape of the starch to change the colorcolor
LipidsLipids Present as fats extracted from plants Present as fats extracted from plants or animals (butter, vegetable oil) or or animals (butter, vegetable oil) or as constituents of food (chocolate)as constituents of food (chocolate)
Contributions to foods: texture and Contributions to foods: texture and flavorflavor
Contain only Carbon, hydrogen and Contain only Carbon, hydrogen and oxygenoxygen
Most common form for lipid in foods Most common form for lipid in foods is as a triglycerideis as a triglyceride
What difference in texture would you What difference in texture would you see substituting vegetable shortening see substituting vegetable shortening or vegetable oil for butter in the or vegetable oil for butter in the formulation?formulation?
Saturated Lipids (Fats)Saturated Lipids (Fats) Saturated fats Saturated fats have no double have no double bonds in any of bonds in any of the fatty acid the fatty acid chains in the chains in the triglyceride triglyceride hence it is hence it is saturated with saturated with hydrogen.hydrogen.
Considered not Considered not heart healthyheart healthy
Food Lauric acid
Myristc acid
Palmitc acid
Stearic acid
Coconut oil 47% 18% 9% 3%
Butter 3% 11% 29% 13%
Dark chocolate 0% 0% 34% 43%
Eggs 0% 0.3% 27% 10%
Soybean oil 0% 0% 11% 4%
Unsaturated Fats (Lipids)Unsaturated Fats (Lipids) Have one Have one (monounsaturated) (monounsaturated) or more or more (polyunsaturated) (polyunsaturated) carbon chainscarbon chains
This means there This means there are one or more are one or more double bonds in double bonds in the chainthe chain
LipidsLipids http://http://
www.wellsphere.com/www.wellsphere.com/healthy-cooking-healthy-cooking-article/butter-vs-article/butter-vs-shortening-in-baking/shortening-in-baking/156136156136
Conversion between Conversion between solid structure to solid structure to a liquid state is a liquid state is called the melting called the melting pointpoint
How would changing How would changing the melting point the melting point of the lipid used of the lipid used change the cookie change the cookie texture?texture?
Brown Bag TestBrown Bag Test
ProteinsProteins Proteins are made up of amino Proteins are made up of amino acidsacids essential and nonessentialessential and nonessential
Contains NitrogenContains Nitrogen
Protein can be found in the Protein can be found in the flour, egg and milk as well as flour, egg and milk as well as other ingredients. other ingredients.
ProteinsProteins Biuret TestBiuret Test The Biuret Reagent is made The Biuret Reagent is made of sodium hydroxide and of sodium hydroxide and copper sulfate. The blue copper sulfate. The blue reagent turns violet in the reagent turns violet in the presence of proteins, and presence of proteins, and the darker the purple the darker the purple color, the more protein is color, the more protein is present.present.
Biuret’s Reagent is Biuret’s Reagent is unstable, but can be mixed unstable, but can be mixed on the spot using NaOH & on the spot using NaOH & BenedictsBenedicts
Leavening agentsLeavening agents Used to produce a gas that Used to produce a gas that 'lightens' dough or batter. 'lightens' dough or batter.
used to raise baked goods. used to raise baked goods. water a leavening agent (pie water a leavening agent (pie crusts, some crackers)crusts, some crackers)
air incorporated into batter air incorporated into batter (angel and sponge cakes)(angel and sponge cakes)
expand when heated and cause expand when heated and cause the raising of the dough or the raising of the dough or batter when gas is trapped batter when gas is trapped in matrix of gluten and in matrix of gluten and starch from flourstarch from flour
Leavening agentsLeavening agents Baking sodaBaking soda
-NaHCO3 -NaHCO3 Needs moisture plus an acid Needs moisture plus an acid sourcesource such as vinegar, citrus such as vinegar, citrus juice, sour cream, yogurt, juice, sour cream, yogurt, buttermilk, chocolate, cocoa buttermilk, chocolate, cocoa (not Dutch-processed), honey, (not Dutch-processed), honey, molasses (also brown sugar), molasses (also brown sugar), fruits or maple syrup fruits or maple syrup to reactto react
used to neutralize acids in used to neutralize acids in foodsfoods
around 4 times as strong as around 4 times as strong as baking powderbaking powder
can cause soapy flavor in high can cause soapy flavor in high amounts amounts
Leavening agentsLeavening agents Baking powderBaking powder
NaHCO3 plus acidifier(s) and drying agent NaHCO3 plus acidifier(s) and drying agent (usually an acid salt and cornstarch)(usually an acid salt and cornstarch)
can cause acidity and/or bitter off-can cause acidity and/or bitter off-flavorflavor
two acidifiers used in double acting to two acidifiers used in double acting to produce CO2 in two stepsproduce CO2 in two steps
Reacts when moistened and also reacts Reacts when moistened and also reacts when heatedwhen heated
double-acting is the only commercial double-acting is the only commercial baking powder available today.baking powder available today.
Standard RecipeStandard Recipe • 2 1/4 cups flour• 1 1/3 cups sugar• 3 teaspoons baking powder• 1/2 teaspoon salt• 1/2 cup shortening• 1 cup milk• 1 teaspoon vanilla• 2 large eggs
Effect of IngredientsEffect of IngredientsBatch # Flour Leavening agent Sweetene
rLiquid Egg lipid Salt Vanil
la1 2 ¼ cups
3 tsps. baking powder
1 1/3 Cup
1 cup milk or sub.
2 large or substitute
none ½ tsp.
1 tsp.
2 2 ¼ cups
3 tsps. baking powder
1 1/3 Cup
1 cup milk or sub.
2 large or substitute
3 Tbsp oil ½
tsp.none
3 2 ¼ cups
None 1 1/3 Cup
1 cup milk or sub.
2 large or substitute
3 Tbsp oil ½
tsp.1 tsp.
4 2 ¼ cups
3 tsps. baking soda
1 1/3 Cup
1 cup milk or sub.
2 large or substitute
3 Tbsp oil ½
tsp.1 tsp.
5 2 ¼ cups
3 tsps. baking powder
1 1/3 Cup
2 cup milk or sub.
2 large or substitute
3 Tbsp oil
½ tsp.
1 tsp.
6 2 ¼ cups
3 tsps. baking powder
2 1/3 Cup
1 cup milk or sub.
2 large or substitute
3 Tbsp oil ½
tsp. 1 tsp.
Mixing TechniqueMixing Technique Incorporate Incorporate ingredientsingredients
Hydrate dry Hydrate dry ingredientsingredients
Experiment set Experiment set 2 explores the 2 explores the best method to best method to mix the battermix the batter
Standard MixingStandard Mixing Preheat oven to 350 degrees. Line cupcake pans with
paper liners. Combine flour, sugar, baking powder, and salt in a large
mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Mixing TechniqueMixing TechniqueBatch #
Step 1 Step 2 Step 3 Step 4
1 Mix dry ingredientstogether
Add liquidingredients
Using spoon, stiringredients for 30 seconds
Add egg. Use spoon to stir for 1 minute
2 Mix dry ingredients together
Add liquidingredients
Pour into blender or use hand mixer and blend or mix 2 minutes
Add egg. Use mixer or blender to blend for 1 minute
3 Mix dry ingredientstogether
Add liquidingredients
Use whisk, stiringredients 1 minute
Add egg. Use whisk, stiringredients 2 minutes
Notebook/3-ring binderNotebook/3-ring binder Notebook keeping (tNotebook keeping (teams are encouraged to
bake goods, observe and record the differences caused by adjusting the ingredients from the Approved List of Ingredients). Optional but suggested . Optional but suggested for keeping records of all experimental for keeping records of all experimental data and documentationdata and documentation May be bound, spiral, or ringMay be bound, spiral, or ring Must securely hold all itemsMust securely hold all items Don’t erase in lab notebook!Don’t erase in lab notebook! Document all referencesDocument all references Use penUse pen
NotebookNotebook i. Experiment Name – 2 Points i. Experiment Name – 2 Points ii. Hypothesis – 4 points ii. Hypothesis – 4 points iii. Variables: iii. Variables:
a. Controlled Variable(s) – 2 points a. Controlled Variable(s) – 2 points b. Independent Variable(s) – 2 points b. Independent Variable(s) – 2 points c. Dependent Variable(s) – 2 points c. Dependent Variable(s) – 2 points
iv. Materials (amount of each ingredient in grams iv. Materials (amount of each ingredient in grams or milliliters) – 4 points or milliliters) – 4 points
v. Procedure – 10 points v. Procedure – 10 points vi. Qualitative observations during the vi. Qualitative observations during the experiment (be sure to include sensory score experiment (be sure to include sensory score sheet) – 6 points sheet) – 6 points
vii. Quantitative observations during the vii. Quantitative observations during the experiment (Data table, graphs-be sure to include experiment (Data table, graphs-be sure to include nutritional calculations, viscosity testing, nutritional calculations, viscosity testing, density, and crumb testing results) – 10 points density, and crumb testing results) – 10 points
viii. Discussion of Results – 6 points viii. Discussion of Results – 6 points ix. References – 2 points ix. References – 2 points
CupcakeCupcake Use any combination of ingredients from the Use any combination of ingredients from the approved list as well as physical parameter approved list as well as physical parameter changes (temperature, cupcake lining changes (temperature, cupcake lining materials, etc.) to formulate an ideal team materials, etc.) to formulate an ideal team cupcake. Teams may choose variables used in cupcake. Teams may choose variables used in the first two experiments or use new the first two experiments or use new variables. If a recipe from a cookbook or web variables. If a recipe from a cookbook or web site is used as a starting source, the source site is used as a starting source, the source must be listed in the notebook. must be listed in the notebook.
Aiming for a density of 0.3 g/mlAiming for a density of 0.3 g/ml Aiming for less than 0.3% of the mass of the Aiming for less than 0.3% of the mass of the cupcake to be left on liner or in crumbs when cupcake to be left on liner or in crumbs when liner taken offliner taken off
Must have nutrition food labelMust have nutrition food label
ViscotesterViscotester Made from 8 oz Styrofoam cupMade from 8 oz Styrofoam cup
Heat 16 penny nail with tea candle for ~1 Heat 16 penny nail with tea candle for ~1 minute (or until it gets too hot to hold)minute (or until it gets too hot to hold)
Punch hole from INSIDE into center bottom Punch hole from INSIDE into center bottom of cupof cup
Place tape over holePlace tape over hole Time how long it takes for same amount of Time how long it takes for same amount of each standard liquid to break flow as it each standard liquid to break flow as it leavesleaves
When determining how much fluid to use, When determining how much fluid to use, keep a couple of items in mindkeep a couple of items in mind
The larger the amount of fluid the less The larger the amount of fluid the less influence reaction time will have on influence reaction time will have on error.error.
The amount of fluid the event supervisor The amount of fluid the event supervisor is likely to allow the team to have.is likely to allow the team to have.
Standard CurveStandard Curve Use same amount of standard Use same amount of standard fluids to calibratefluids to calibrate
Time how long it takes to break Time how long it takes to break streamstream
Standard CurveStandard Curve
ViscosityViscosity Students need to investigate viscosity of Students need to investigate viscosity of their batters and compare to final their batters and compare to final results.results.
The resistance of a fluid to deformation.The resistance of a fluid to deformation. Temperature dependentTemperature dependent *Dynamic or simple viscosity *Dynamic or simple viscosity Kinematic viscosity: ratio of Kinematic viscosity: ratio of viscosity/density viscosity/density
Shear viscosity – reaction to a shearing Shear viscosity – reaction to a shearing stress (pumping, spraying, etc.)stress (pumping, spraying, etc.)
Must know general nomenclatureMust know general nomenclature
Measuring DensityMeasuring Density
Density Score SheetDensity Score Sheet Students should measure the Students should measure the density of each of their density of each of their experimental cupcakes and experimental cupcakes and recordrecordSuggested Density Suggested Score
.28-.329 5.25-.279 or .32-.359 4.21-.249 or .36-.389 3.19-.209 or .319-.42 2Less than .19 or greater than .42
1
NutritionNutrition Students will create a food label for their cupcakes properly indicating serving size, calories, amount fat, unsaturated fat, saturated fat, carbohydrates, sugars, fiber, and protein, as well as accompanying daily value percentages.
Students are NOT to be scored on how healthy the cupcake is, only on their ability to identify its role in a healthy diet.
NutritionNutrition Calorie - amount of heat required to raise the temperature of Calorie - amount of heat required to raise the temperature of
1 gram of water 1 degree Celsius.1 gram of water 1 degree Celsius. Kilocalorie (1000 calories) is the unit commonly used to Kilocalorie (1000 calories) is the unit commonly used to
represent energy values of foods -or Calorie with a C instead represent energy values of foods -or Calorie with a C instead of a cof a c
Not all carbohydrates (or fats, or proteins) yield the exact Not all carbohydrates (or fats, or proteins) yield the exact same amount of energy when burned in a calorimeter, so common same amount of energy when burned in a calorimeter, so common averages from studies (in kcal/g) are usedaverages from studies (in kcal/g) are used
Carbohydrates average 4.1 kcal/gram in a bomb calorimeter, are Carbohydrates average 4.1 kcal/gram in a bomb calorimeter, are about 98% digestible and yield 4 kcal/g when consumedabout 98% digestible and yield 4 kcal/g when consumed
Proteins average 5.7 kcal/g in a bomb calorimeter, are not as Proteins average 5.7 kcal/g in a bomb calorimeter, are not as easily digested and yield an average of 4 kcal/g when consumedeasily digested and yield an average of 4 kcal/g when consumed
Lipids average 9.5 kcal/g in a bomb calorimeter, are 95% Lipids average 9.5 kcal/g in a bomb calorimeter, are 95% digested and yield an average of 9 kcal/g when consumeddigested and yield an average of 9 kcal/g when consumed
Fats (lipids) are the most concentrated source of food Fats (lipids) are the most concentrated source of food caloriescalories
Carbohydrates are the cheapest source of calories, proteins Carbohydrates are the cheapest source of calories, proteins the most expensivethe most expensive
FiberFiber Foods not digested by human Foods not digested by human digestive systemdigestive system
Two typesTwo types Soluble Fiber-helps regulate blood Soluble Fiber-helps regulate blood sugarsugar
Found in Oats & Oat Bran, some Fruits & Found in Oats & Oat Bran, some Fruits & vegysvegys
Insoluble Fiber-helps clean out colonInsoluble Fiber-helps clean out colon Found in whole wheat, some fruit skins Found in whole wheat, some fruit skins and vegysand vegys
Nutritional labelingNutritional labeling1)1) Fill in the following blanks.Fill in the following blanks.
a)a) There are ___ Calories/gram of fat.There are ___ Calories/gram of fat.b)b) There are ___ Calories/gram of carbohydrateThere are ___ Calories/gram of carbohydratec)c) There are ___Calories/gram of proteinThere are ___Calories/gram of proteind)d) There are ___Calories/gram of waterThere are ___Calories/gram of water
2)2) Use the nutritional label given for information Use the nutritional label given for information to answer the following questions:to answer the following questions:
a)a) Calculate the Calories in one serving of Calculate the Calories in one serving of this product.this product.
a)a) Calories from FatCalories from Fatb)b) Calories from ProteinCalories from Proteinc)c) Total Calories in one servingTotal Calories in one serving
b)b) What percent of the carbohydrate Calories What percent of the carbohydrate Calories come from fiber? come from fiber?
c)c) If the daily value of iron is 18 mg per day, If the daily value of iron is 18 mg per day, calculate the amount (in mg) of iron in one calculate the amount (in mg) of iron in one bar of this product. bar of this product.
Nutrition ScoringNutrition Scoring The labels will be scored as follows:The labels will be scored as follows:
i. i. Creative Cupcake name (5 points)Creative Cupcake name (5 points) ii. Ingredient List in correct order (15 ii. Ingredient List in correct order (15 points)points)
iii. Nutritional Facts in correct order iii. Nutritional Facts in correct order (15 points)(15 points)
iv. Package Weight (10 points)iv. Package Weight (10 points) v. Company (team) Name and Address in the v. Company (team) Name and Address in the correct location (5 points)correct location (5 points)
vi. Label Information matches notebook vi. Label Information matches notebook (10 points)(10 points)
Sensory Score SheetSensory Score SheetAttribute Score (Circle for each attribute listed)Flavor
Aroma 1Terrible
2
3Average
4 5Very Pleasing
Starch
1Raw or burned
2Under or over
cooked
3Slightly under or over cooked
4Pleasingly cooked
5Very
Pleasingly cooked
Dairy/Milky
1Spoiled
2Moderate off-
flavor
3 Slightly off
flavor
4OK
5Pleasant
Sweetness
1Way too much or too little
2Moderately too much or too
little
3Slightly too sweet or too
tart
4About right
5Perfect sweetness
Vanilla
1Way too much or not enough
2Moderately too much or too
little
3Slightly too much or too
little
4About right
5Excellent
Texture
Surface1
Really rough2
Somewhat rough3
Moderately rough
4Slightly smooth
5Smooth
Moisture
1Dry
2Moderately dry
3Somewhat dry
4Somewhat moist
5Moisture just
right
Cohesiveness1
Really gummy2
Somewhat gummy3
Slightly gummy4
Falls apart easily
5Just right
Stickiness
1Really sticky
2Moderately sticky
3Somewhat sticky
4Slightly sticky
5Just right
Circle any of the following if present
Sour
Bitter
Astringent
Gritty
Oxidized (paint) flavor
ResourcesResources For Event SupervisorsFor Event Supervisors
http://mypage.iu.edu/~lwoz/http://mypage.iu.edu/~lwoz/socrime/index.htmsocrime/index.htm
For Lesson Plans for classroom For Lesson Plans for classroom useuse http://mypage.iu.edu/~lwoz/http://mypage.iu.edu/~lwoz/socrime/index.htmsocrime/index.htm
Questions
Thank You
Time to Experiment We can make viscotesters We can simulate a standard curve data collection
We can find the viscosity of a batter
We can find the density of muffins We can work with some tests from a simulated test.
It is your option