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In this investigation, I will be trying to find out what makes dough rise at different temperatures.

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Introduction

GCSE Investigation Brief Last night Mrs Leaf made two loaves of bread, she left them rising for half an hour and found that one rose a lot more than the other. She used the following: - 0.5g yeast 10cm3 water 0.5g sucrose 10g flour Investigate the fact that the leaves rose to different heights. PLAN AIM In this investigation, I will be trying to find out what makes dough rise at different temperatures compared to my preliminary experiment in which I used only one temperature of 40 degrees. I will also try to make my measurements more accurate by taking more care thus leaving me with more accurate and reliable results. APPARATUS The apparatus that I will be using for the experiment will be the following: 10 test tubes 3 beakers 1 stirring glass rod 1 measuring cylinder 3 thermometers Stop clock Syringe Yeast solution Flour. The apparatus is similar as used in the preliminary experiment except I will be using more test tubes. I will be using two sets of test tubes at five different temperatures of room temperature, ice, 40 degrees, 60 degrees, and 80 degrees, with the same measurement of mixture. For example: I will use 10ml of yeast to 10grams of flour in each test tube. I will then leave each tube at different temperatures of heated water. I will be testing the best temperature for dough to rise three times at the selected temperature so that I know my results are accurate and to make sure it is a fair test. ...read more.

Middle

As I have taken more care in this experiment I expect to have more reliable results, which will tell me if the hypothesis is true, or not. Data Analysis For my data presentation I showed a variety of graphs and tables. These included the class results, class average results, my own group results, my groups average results and a line graph showing my groups average results and the class average results. I have also included my preliminary results. I decided to do average results for my group results and the class results in case the class results and mine were not exactly accurate. I showed these results in a line graph. It showed that the dough rose at its best at 40 degrees for the class average and my groups average, the result for class average at 40 degrees was 5.6cm and for my group average was 6.8 cm. It showed that after 40 degrees the dough did not rise a lot or not at all. The line on the graph started to decrease after 40 degrees. Before 40 degrees, the line graph shows that the dough is steadily rising but not so high. My group and class average line shows that there was not much difference in the results between the classes and mine. The curve of best fit indicates that the dough slowly rises and reaches its highest height at 40degrees and then slowly stops to rise so high. ...read more.

Conclusion

Thirdly the timing was not always exact because at times we left for over 30 minutes but only slightly e.g. we left for an extra 20-30 seconds or a minute accidentally. This could have a slight effect on the results because within that 20-30 second period the dough could have rose a little bit more than it would have been at exactly 30 minutes. Those were the only problems that I encountered with in the experiment. My data does not show any errors. I know this as looking at the class average and my average on the line graph, it shows that the results are similar and there are no points that go out of proportion. However in the class results table there was one group the had negative results meaning that the height of the dough decreased after it was heated at the temperatures of 20 degrees and 80 degrees. The group had probably made mistakes in doing the experiment so that's why the results were negative compared to the other group's results. If I were to do this experiment again I would improve on the mistakes that I have just mentioned and I would do 3trys instead of 2trys so that I am sure of my results and therefore would no that they are reliable. I would also try different temperature of maybe 30 degrees or/and 50 degrees as both degrees are in between the optimum temperature of 40 degrees so either might also be the optimum height and temperature for dough. ...read more.

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