• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

THE RE-HYDRATION OF SPAGHETTI Lab Report

Extracts from this document...

Introduction

ASSESSED PRACTICAL: THE RE-HYDRATION OF SPAGHETTI Introduction: Since the discovery of the kinetic theory people/ scientist have made many assumptions on many problems ranging from the most complex, to the simplest including food. The theory states that pressure does not come from static repulsion (Isaac Newton's Theory) , but collisions between molecules moving at different speeds Osmosis plays a great role in this experiment. Basically osmosis is the movement of water molecules from an area of high concentration to an area of low concentration. This can be because of heat placed on molecules. When heat is applied to molecules it creates kinetic energy between them. This opens up the molecules and creates a new type of matter. Example: Water, when heated transfers to vapour. Spaghetti is made of dried wheat flour dough, and is one of the world most used carbohydrate. The food industry has dehydrated this product for mass production and benefits. By doing so they have added a month's to the expiry date, and made a lot of money. To cook this product, you must forst boil water and place the spaghetti in, the time you place the spaghetti in for depends to the way you like the spaghetti, however what this experiment test, is the weight of the spaghetti after being cooked at different times. ...read more.

Middle

9. Shake the sieve so all access water s drained. 10. Place a tissue paper on the electronic weight scale. (Make sure you weight the tissue before measuring the spaghetti, some brands of tissue paper are heavy.) 11. Carefully weigh the dried and boiled spaghetti sample on an electronic weight scale. 12. Record all of your data into the example table as shown in the second step. 13. Repeat steps through 3 - 11 and carefully record your data with the most precise accuracy. Data Data Table 1: Cooking Time, Mass Difference and Percentage Increase Time (Min) Initial Mass (g) Final Mass (g) Difference (g) Percentage Increase (%) 4 50.00 87.50 37.50 75 5 50.00 97.35 47.35 95 6 50.00 108.73 58.73 117 7 50.00 119.36 69.36 138.72 Observation: During our tests, I noticed that the spaghetti, as time past , began to loosen up for its crusty form and get thicker in shape. I also noticed white flour coming out of the spaghetti. White flour was there before the heat was applied but, the water eliminated the flour coating and inserted the spaghetti, enlarging it in size thickness. Another thin I realized was that when closing the lid of the pot, the spaghetti cooks more, therefore adding another variable to the experiment. ...read more.

Conclusion

spaghetti stays in the pot of water the heavier it gets due to the process of osmosis, and the absorption qualities of the spaghetti. By stating so, we can also conclude from the data collected, that there is a limit to the absorption point of the spaghetti. We can see this in the slight curve shown in the graph. Evaluation: Mistakes: * By cooling down the spaghetti, by pouring water on it, might affect the absorption because an extra amount might have been absorbed. * The temperature of the water may not have been the exact same for each of the 5 different tests, therefore if could have affected the percentage mass increase of the re-hydrated spaghetti for each set of tests. Improvements: * Before placing the spaghetti on the scale dry it, for a precise amount of time, so we wouldn't have to measure the weight of the tissue paper. * Using a thermometer where you can maintain your fixed temperature or use a cooker which has a fixed temperature at which you can set it at. Extensions: * Change the amount of water used to boil the spaghetti. * Boil spaghetti at different temperatures to determine whether or not it will affect the percentage mass. * Boil different amounts of spaghetti at a time and work out their percentage mass increase after a set amount of time. ?? ?? ?? ?? ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Organic Chemistry section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Organic Chemistry essays

  1. Determining the water of crystalisation

    In addition to this, while weighting other people were present in the classroom what could affect the measurements. As the weighting should be carried out as fast as possible after cooling the crucible to not let the humid from the air be absorbed by the salt through holes (note that anhydrate CuSO4 is highly hygroscopic substance)

  2. Iron Oxalate Lab

    or deviation from the procedure all the observations were made at the correct points and reactions occurred in time. The second days trials calculated the percent by mass of oxalate in the solutions; the average value of the three trials was 55% which lies within the expected correct percent of 50-60% oxalate.

  1. Free essay

    Periodic table

    An example of this is retting - where linen is made by putting flax inyo pits of water. The soft parts of the stem are decomposed by the action of micro-organisms. Other examples include fermenting (making wine and beer etc.)

  2. Sludge Test Lab Report.

    Record all observations. Set up sieve apparatus and put all of the solids through a sieve to separate the larger grains from the smaller. Record all observations. (IF in the process of sieving there is still a substance that has not been fully separated put the mixture in a test

  1. Accuracy and Precision Lab Report

    V = 20.5mL - 14mL = 7mL M = 121.6g - 63.4g = 58.2g D = 58.2g / 7mL = 8 g/mL 6. V = 20.5mL - 14mL = 7mL M = 121.65g - 63.35g = 58.3g D = 58.3g / 7mL = 8 g/mL Average Density = 8.54 g/mL 7.)

  2. Enthalpy of Hydration Lab

    ?HSolun = ?H1+?H2 +?H3 Calculating the enthalpy of dissolution for each trial done gives the ?H values needed for each equation used in Hess Law; Manipulated equations H C3H8 (g)

  1. Affect of concentration on reaction

    reacted with acid or all acid has been neutralised, the rate of reaction would then stop completely. If same amount of CO2 is produced, this means all equal quantities of calcium carbonate have all been reacted. Whereas if different amount of CO2 is produced, shows all acid has been neutralised, because it shows that some calcium carbonate remain unreacted.

  2. Gravimetric Determination of Phosphorus in Plant Food

    6H2O 2.36g 2.69g 2.81g Mass of filter paper 1.28g 1.23g 1.21g Mass of MgNH4PO4· 6H2O 1.08g 1.46g 1.60g Mass of P in original sample 0.13g 0.18g 0.20g % Phosphorus 12.62% 12.62% 12.62% Average % Phosphorus 12.62% --------------------------- --------------------------- Chemicals used Data Sheet: Name Molecular Formula Weight Magnesium Sulfate MgSO4 246.50g

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work