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How does physics affect chocolate making?

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Introduction

The use of physics in Chocolate makingimage00.png

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. If it is a liquid the viscosity will increase, if you decrease the temperature.

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Middle

image02.png

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

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Conclusion

The chocolate should be placed in a tube, and the temperature of the chocolate should be recorded. 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

http://new.americanlaboratory.com/913-Technical-Articles/778-Measurement-of-Viscosity-in-a-Vertical-Falling-Ball-Viscometer/ - Ping YuanBen-Yuan Lin - Monday, October 27, 2008

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