How does physics affect chocolate making?

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The use of physics in Chocolate making The Importance of Physics in Chocolate making Chocolate making is based on physics. The altering of these factors can affect the cost, time and therefore profit. From the flow of chocolate during the product to the cross-sectional area of the chocolate is all based on physics. In addition the time it takes for the chocolate to dry is also dependant on physics principles. How does physics affect chocolate making Viscosity is the frictional force in fluids they are affected by the temperature of the fluid.


When a liquid is able to move quicker it is less viscous. Also, when the cross sectional area is greater, the force required will also be great to break the chocolate piece. Fluid Temperature/ °C Viscosity/ Pa s Chocolate 30 100 Chocolate 50 60 Environmental/ Social Context Producing smooth chocolate affects the environment. Maintaining the temperature, produces green house gases which causes global warming. Also, lowering or increasing the temperature, will increase the cost to maintain it. This will result in the product costing higher than it should be. Implications of Physics in Chocolate making The chocolate's temperature can result in the chocolate being smooth and less viscous, but is dangerous when handling as hot liquids can result in injury.


Then a ball bearing with known radius attached to a gauge displaying distance. The ball bearing should be dropped and the terminal velocity should be recorded by using the time taken and the distance travelled. This then can be used within Stoke's Law and rearranged to get viscosity. The force at terminal velocity is its weight - upthrust. Sources: Edexcel AS Physics - Ann Fullick, Patrick Fullick, Miles Hudson, Sue Howarth - Pearson (2008) Page 56, 59 and 73 The university of Virginia magazine page 25-29, by Lea Winerman - 2007 - Ping Yuan Ben-Yuan Lin - Monday, October 27, 2008 ?? ?? ?? ??

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