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Investigating Materials: Which When Wrapped Around Bread Contain Moisture the Best

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Introduction

Oliver Baker Investigating Materials: Which When Wrapped Around Bread Contain Moisture the Best Aim: The aim of the investigation is to find out which material Greaseproof paper, Cling Film, Aluminium foil or a sandwich bag will contain the breads moisture when it is placed in the wrap. Hypothesis: I predict that the aluminium will contain the moisture the best. The scientific theory behind my prediction is based on the structure of atoms. The Aluminium's structure is Giant Covalent, which means that the molecules are packed tightly together. The tight molecules allow minimal air to pass through the material and onto the bread, keeping it 'fresh'. In comparison I believe that the Cling Film is the worst as its molecules are spread out making it easier for the air to pass onto the bread. This would result in hard stale bread. Method: When conducting the experiment I will carry out the following movements: I took four pieces of bread and measured them so they each wade exactly one gram. ...read more.

Middle

In my investigation there was no variables. I observed the bread the next lesson, weighing it to see how much moisture was lost. My measurements in weight were to one hundredth (0.01) of a gram. I made my results reliable as I repeated the experiment three times and measured each piece of bread twice to check its weight. My plan was a good way of carrying out the investigation, as it was efficient and simple. Scientifically it was good as it showed the structure of the molecules inside the atoms very clearly with the moisture lost. The trial experiment was very good as it showed me that the breads weight needed to be exactly the same to achieve a fair test. Results: 1st Materials Starting Weight Finishing Weight Position Greaseproof paper 1 g 0.66 g 3rd Cling Film 1 g 0.62 g 4th Aluminium foil 1 g 0.74 g 1st Sandwich bag 1 g 0.71 g 2nd 2nd Materials Starting Weight Finishing Weight Position Greaseproof paper 1 g 0.63 ...read more.

Conclusion

I have found out that Cling Film is the worst as its molecules are far apart in a molecular structure and so let more air through losing the breads moisture quicker. This conclusion is the same as my Hypothesis, which tells me that my prediction was correct. My results match precisely to my prediction. Evaluation: My experiment was a good way of carrying out the investigation as it gave me a sufficient amount of results and observations to draw a valid conclusion. It went smoothly and was a fair test. My results were executed with the precision needed to help me achieve a good strong conclusion. My results cover a wide range as I repeated the experiment three times and used four different materials. All my measurements agreed and I had no anomalous results. Inaccuracies could be made if the bread wasn't weighed carefully, and the test could be made invalid if all the wrapping material wasn't the same size. To improve my experiment you could make sure that all the bread was the same shape and wrapped exactly the same, this would result in no slight inaccuracies. ...read more.

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