Design An Experiment - Partners With Natalie
High Altitude Question
How does extra flour in brownie mix affect the turn out of the brownies?
Research
When we researched the idea of adding extra flour to brownies, the only information that we could find was that adding flour to brownies made the brownies drier.
Initial Hypothesis
When you put extra flour in brownie mix, the brownies will turn out taller and/or puffier because the density of the batter is greater.
Materials List
For our experiment we need, one large mixing bowl, one electric mixer, measuring cups (1/4, 1/3 cup), on oven set at 350*F, 1 ¼ cups water, 3 and 1/3 cups oil, 10 eggs, 2 circular baking pans, 5 boxes of Betty Crocker brownie mix, and Hungarian flour.
Procedure and Data
1. Mix brownie mix and add flour if necessary.
2. Bake for 25 minutes at 350*.
3. Take out and let it sit for 3 minutes before measuring the brownies at the middle for how tall they are in millimeters.
4. Label the brownies by how much flour has been added and how tall they are.
5. Enter the data in the data chart and repeat with variations of flour.
Conclusions
Sarah: Our first experiment of the year was to see whether or not adding extra flour to brownie mix would affect how the brownies turn out. One of the only sources of error in this experiment would be that the oven might have not been all the way heated when the first batch of brownies were put in the oven. Also, I believe the amount of cooling time after the brownies came out of the oven might have been uneven. This may have resulted in some brownies bathes being allowed to deflate more than other bathes. Despite some of our mistakes, I think our experiment was pretty LEGIT. It was fun to do and had a good turn out. Our hypothesis was mostly on target, one of the batches of brownies didn’t react to the flour the way we had expected, but our hypothesis was mostly on target.
Natalie: For our first science lab this year was to see if adding extra flour to the brownies mix in high altitude would affect how the brownies turned out. It turned out that the more flour we added to the brownies, the thicker and puffier the brownies were. Some errors that we had was that the first batch of brownies was not cooked all the way, and some of the brownies turned out more deflated and dryer than others. However to keep the timing consistent we had to take out the brownies. I would say that our experiment was pretty LEGIT! Going back to our hypothesis, the more flour we added to the brownies the thicker they were. It was a fun and delicious lab.
How does extra flour in brownie mix affect the turn out of the brownies?
Research
When we researched the idea of adding extra flour to brownies, the only information that we could find was that adding flour to brownies made the brownies drier.
Initial Hypothesis
When you put extra flour in brownie mix, the brownies will turn out taller and/or puffier because the density of the batter is greater.
Materials List
For our experiment we need, one large mixing bowl, one electric mixer, measuring cups (1/4, 1/3 cup), on oven set at 350*F, 1 ¼ cups water, 3 and 1/3 cups oil, 10 eggs, 2 circular baking pans, 5 boxes of Betty Crocker brownie mix, and Hungarian flour.
Procedure and Data
1. Mix brownie mix and add flour if necessary.
2. Bake for 25 minutes at 350*.
3. Take out and let it sit for 3 minutes before measuring the brownies at the middle for how tall they are in millimeters.
4. Label the brownies by how much flour has been added and how tall they are.
5. Enter the data in the data chart and repeat with variations of flour.
Conclusions
Sarah: Our first experiment of the year was to see whether or not adding extra flour to brownie mix would affect how the brownies turn out. One of the only sources of error in this experiment would be that the oven might have not been all the way heated when the first batch of brownies were put in the oven. Also, I believe the amount of cooling time after the brownies came out of the oven might have been uneven. This may have resulted in some brownies bathes being allowed to deflate more than other bathes. Despite some of our mistakes, I think our experiment was pretty LEGIT. It was fun to do and had a good turn out. Our hypothesis was mostly on target, one of the batches of brownies didn’t react to the flour the way we had expected, but our hypothesis was mostly on target.
Natalie: For our first science lab this year was to see if adding extra flour to the brownies mix in high altitude would affect how the brownies turned out. It turned out that the more flour we added to the brownies, the thicker and puffier the brownies were. Some errors that we had was that the first batch of brownies was not cooked all the way, and some of the brownies turned out more deflated and dryer than others. However to keep the timing consistent we had to take out the brownies. I would say that our experiment was pretty LEGIT! Going back to our hypothesis, the more flour we added to the brownies the thicker they were. It was a fun and delicious lab.