Name: Aspen Stacks
Date:1/13/13
Period:2
Melting Chocolate
Problem: Under what conditions does chocolate melt? Is it different for certain kinds of
chocolates?
Research:
Which chocolate melts faster may depend on the fat content of the
chocolate and what kind of chocolate it is. White chocolate would also melt
faster than dark or milk chocolate because it is more unhealthy than the other
kinds of chocolate. If there are different ingredients in the chocolate brands I used then
there might be a change in the end product of my science experiment.
The temperature of the area where the chocolate is placed may have an impact
on how the chocolate will melt. If I placed the chocolate in the same room but by an
object that produces heat (candle, fireplace, etc.) then the chocolate may melt faster.
My Sources:
•
•
Chocolate.hogaom.com
Whatscookingamerica.net/chocolatemelting.htm
Hypothesis: If I put different kinds of chocolate in places with different temperatures
then the white chocolate will melt faster because it has a higher fat
content.
Procedure:
Materials:
1. small chocolate pieces (dark, milk, white)
2. Plates
3. Pen and paper to write down data.
4.thermometer to take temperature of the areas the chocolate will be placed.
Steps:
1. Put 3 different pieces of chocolate in certain areas.
2.Take the temperature of the areas where the chocolate is placed.
3.Record how long it took for the chocolate to melt (if its not hot enough for
the chocolate to melt, record how soft the chocolate is after 10 minutes.)
constants: 2 squares of chocolate (amount)
control: Brand of chocolate (milky chocolate bars)
manipulated (independent) variable: Time it took for the chocolate to melt. (10
minutes)
responding (dependent) variable: Melting chocolate
Observations:
Microwave
Chocolate:
2 min
4 min
6 min
8 min
10 min
Milk
nothing
nothing
Soft
Soft
soft
White
nothing
Soft around
edges
soft
Melting
soft
around edges
Dark
nothing
nothing
Soft around
edges
soft
Soft
Chocolate:
2 min
4 min
6 min
8 min
10 min
Milk
nothing
soft
soft
Melting
around edge
Melting
around edges
White
nothing
Soft around
edges
soft
Melting
melted
around edges
Dark
nothing
soft
soft
Melting
Melting
around edges around edges
Chocolate:
2 min
4 min
6 min
8 min
10 min
Milk
nothing
nothing
No change
No change
No change
White
nothing
nothing
No change
Soft around
edges
Soft
Dark
nothing
nothing
No change
No change
No change
Fireplace
Table
Conclusion:
P. Chocolate melts under conditions with higher temperatures and more
closed spaces. It is different for certain kinds of chocolate because the
chocolates have different contents of fat and other ingredients.
H. My hypothesis was supported because the white chocolate melted faster
than the other chocolate kinds.
Microwave:
Table:
Fireplace: