Spaghetti Hydration Lab Report Essay Sample

Mass is defined as a organic structure with a peculiar sum of affair contained within it. The mass of a peculiar object is ever stationary. but due to the gravitative pull on different surfaces. the weight of an object may alter. In this probe. I will be discoursing and detecting the mass addition of natural spaghetti when spaghetti is hydrated in boiling H2O. In each test. the mass of the spaghetti will be weighed ab initio and after being boiled. During each test. the continuance in which the spaghetti is cooked will alter. and due to the alteration of clip. we will be able to detect the alterations of mass of the spaghetti. Aim

To find the mass addition in per centum in which natural spaghetti is re-hydrated in boiling H2O for different intervals of clip.

Hypothesis
It is predicted that the mass of the spaghetti will increase when it is cooked for a longer period of clip in the boiling H2O. This is because as the dehydrated spaghetti gets cooked. the spaghetti will absorb the boiling H2O doing the spaghetti increasing in mass. It is believed that when the H2O is boiled and the spaghetti is being cooked. the mass of the spaghetti will increase because of the amylum and gluten. When the spaghetti is boiled. it turns into a jelly signifier. The starches will fade out the H2O when being cooked and the glutens/proteins becomes a soft semi-solid 1. In relation to the grounds. I believe that the first interval will hold a per centum addition of close to 100 % . because every bit shortly as the spaghetti gets cooked. the grains have to acquire used to the environment. affecting rapid alteration. However. I feel that as the clip addition progresses. the stoping per centum compared to the initial mass will non be more than 200 % because one time the spaghetti has adapted to the boiling H2O environment. it will likely take long for the spaghetti’s grains to go on altering in province. intending the mass won’t quickly increase like in the first interval. This concludes that the spaghetti will absorb more and more H2O if it is unbroken cooking for a longer period of clip. Therefore. if the spaghetti is cooked for a longer period of clip. the absorbing rate would work more expeditiously. Variables

Independent Variable ( IV ) : The clip in which the spaghetti is heated in the boiling H2O ( proceedingss ) . Dependent Variable ( DV ) : The per centum mass addition of the spaghetti ( Change in mass in different tests ) .

Fixed Variables ( FV ) :
* Guaranting that the sum of spaghetti used in each trial remains changeless. Making this will guarantee that the fixed equivalent of the spaghetti remains the same throughout. as it will be able to avoid any misreckonings with the consequences. This will be controlled through a equilibrating graduated table as ab initio in each trial. the spaghetti will be weighed to a specific mass. * Guaranting that the temperature of the boiling H2O remains changeless. so if we keep the temperature of the boiling H2O the same throughout the experiment. the mass alteration will non be affected and the consequences will be able to be clear and dependable. We will cognize when the H2O temperature is measured up to 100? with the thermometer. * Guaranting that the specific type of spaghetti is used invariably. because it the type of spaghetti is changed in each experiment. the recorded mass may be different due to the amylum degrees of the peculiar type of spaghetti. To guarantee this. the spaghetti in each test will come from one peculiar beginning at all times. Procedure

Apparatus
Material| Quantity and Features| What it is used for|
Sieve| 1 standard plastic screen which is able to run out water| Draining the H2O off the spaghetti after being boiled| Flat cookery stove| 1 level range. with adequate gas for all trials| To heat the boiling H2O in the pot for cooking the spaghetti | Metal boiling pot| 1 pot. large plenty to incorporate around 1 liter of water| For boiling the H2O in. and for cooking the spaghetti| Stopwatch| 1 criterion stopwatch| For clocking the continuance in which the spaghetti is in the water| Thermometer| 1 criterion thermometer that can defy 100?| Measuring the temperature of the boiling H2O before the spaghetti gets boiled| Electronic Scale| 1 criterion equilibrating scale| For weighing the spaghetti ab initio and after the peculiar trials| Oven mitt| 2 standard oven mitts| For pouring the boiling water/spaghetti into the sieve| Spaghetti| 1 package. around 50-70 gms. thin spaghetti| Used for cookery and mensurating the mass changes| Diagram

Method
1 ) Prepare all the stuffs as indicated in the setup tabular array above. 2 ) Gather the ingredients and pull a tabular array for the consequences. The tabular array should hold the IV on the left column. and the DV on the right column ( s ) . 3 ) Gather the spaghetti. and weigh out 5 gms of spaghetti. Put the spaghetti after being weighed on a desk. 4 ) Pour around 1 liter of sink H2O into the metal boiling pot and topographic point it on the level cookery range. 5 ) Bend on the range. and set the warming fire on. Wait for the H2O in the boiling pot to get down bubbling at a temperature of 100? . 6 ) Once the boiling H2O reaches a temperature of around 100? . topographic point the 5 gms of spaghetti into the boiling H2O for 2 exact proceedingss. 7 ) Once the spaghetti as been boiled for 2 proceedingss. allow one individual use the oven hand to pour the boiling H2O and spaghetti into the screen to run out the H2O. 8 ) Cool the spaghetti off utilizing cold H2O. Put the spaghetti on the equilibrating electric graduated table on a serviette. 9 ) Record the mass figure of the spaghetti on the consequences table. 10 ) Repeat steps 2-8 but alternatively of boiling the spaghetti for 2 proceedingss. furuncle it for 4. 6. 8 and 10 proceedingss. 11 ) Repeat steps 2-9 for a sum of three tests. By the terminal of the experiment. there should be 5 different sets of informations with 3 tests for each clip recorded. Consequences

Raw Data
Table # 1: Natural Quantitative Data Showing the Recorded Mass of the spaghetti after being cooked ( 0. 2. 4. 6. 8. 10 proceedingss ) Time in which spaghetti is being cooked ( proceedingss ) | Mass of Spaghetti after cooked ( gms )

0| 5. 0|
2| 9. 1|
4| 9. 7|
6| 10. 5|
8| 12. 4|
10| 14. 3|

From this graph. we can see that as the spaghetti is cooked for longer and longer periods of clip. more starch dissolves into the H2O which indicates that the mass of the spaghetti increases bit by bit. From 0-2 proceedingss. we can see that the mass of the spaghetti about doubles in per centum. nevertheless after that the mass additions by little sums. This means that if the spaghetti is cooked for a small sum of clip. the mass will increase dramatically in comparing to the initial mass. but as the clip additions in which the spaghetti is cooked for. the mass increases at a slow and steady gait. Table # 2: Qualitative informations bespeaking the Observations made throughout the experiment ( 0. 2. 4. 6. 8. 10 proceedingss ) Time in which spaghetti is cooked ( proceedingss ) | Observations and Errors| 0| Spaghetti is really thin and difficult. It is highly brickle and weighs a really little sum. The coloring material is a dark yellow and it is really long in length. but short in breadth. | 2| After being cooked for a short 2 proceedingss. the spaghetti is about dual the weight of the initial mass. The coloring material is a small igniter. but still reasonably dark. The spaghetti has obtained wet. and has become rubbery. No mistakes. | 4| After being cooked for an excess 2 proceedingss. the spaghetti has appeared to hold increased in mass by a little part. The coloring material of the spaghetti is a pale yellow and the existent spaghetti has become thicker and moister. No mistakes. | 6| After the spaghetti had been cooked for 6 proceedingss. it has appeared to be slightly pale yellow in coloring material.

Now the spaghetti has absorbed even more H2O and stickier and has a larger breadth. No mistakes. | 8| The spaghetti is now even thicker and the coloring material has become lighter bit by bit. The gluey feeling is still there and the mass has increased by around 2 gms. When executing the experiment. a small spot of spaghetti fell down the sink when run outing the H2O by error which may hold caused a minor but inaccurate consequence. | 10| The spaghetti has now obtained a light-pale xanthous coloring material and it has become thicker in breadth. The weight has increased by about 3 times the initial mass of the spaghetti and the spaghetti is really damp in comparing to the initial characteristics. No mistakes. | After looking at this tabular array. we can state that as the cookery clip bit by bit increases. the spaghetti characteristics develop more and more. The spaghetti coloring material becomes lighter through the procedure. the mass steadily additions and the spaghetti becomes additions wet. As there were limited committed mistakes. I can state that my consequences gathered here follow a peculiar form that keeps on traveling on. Mass of Spaghetti After CookedMass of Spaghetti Before Cooked ?100-100 = % of mass addition from initial mass to concluding mass. e. g. 9. 15. 0 ?100=182-100=82 % addition of mass.

Calculations
Formula used to cipher aggregate addition of the spaghetti:

Time Interval 2- Time Interval 1 = % of mass addition between intervals of clip. e. g. 82- 0=82 % mass difference between interval 1 and interval 2. Formula Used to cipher mass addition between each clip interval:

Table # 3: Final tabular array demoing the per centum mass addition from before the spaghetti was cooked to after and per centum addition of mass between clip intervals ( 2. 4. 6. 8. 10 proceedingss ) Time in which spaghetti is being cooked ( proceedingss ) | Percentage mass addition of the spaghetti from before to after being cooked ( % ) | Percentage mass addition of the spaghetti between clip intervals ( % )

2| 82| 82|
4| 94| 12|
6| 110| 16|
8| 148| 38|
10| 186| 38|

From the graph above. we can detect and bespeak the per centum additions and the clip intervals. First. we can detect that the per centum addition from the initial mass to the concluding mass for each clip increases higher and higher. By the terminal of the 10 infinitesimal trial. we can see that the spaghetti per centum mass addition is about 200 % higher than the initial mass. In add-on. we can detect that the clip intervals per centums increase bit by bit as the spaghetti is cooked for longer periods of clip.

Graph # 1: Percentage mass addition of the spaghetti from before to after being cooked ( 2. 4. 6. 8. 10 proceedingss ) 2 4 6 8 10

Graph # 2: Percentage mass addition of the spaghetti between clip intervals ( 2. 4. 6. 8. 10 proceedingss ) 2 4 6 8 10

Discussion
Decision
In decision. foremost I can detect from my consequences that as spaghetti is cooked in boiling H2O for long periods of clip. the mass will increase bit by bit. From my consequences. the biggest per centum addition in which when the mass increased the highest was in the interval between 0 and 2 proceedingss. This is because as the spaghetti is cooked for even a small sum of clip. the mass will increase because the starches and proteins would hold to acquire used to a different environment. which in this instance. causes a rapid alteration which causes the spaghetti to travel through a alteration of province. as it converts to a jelly signifier. In add-on. I could see from my consequences that as the clip was added in footings of cookery. the mass increased in little sums. This concludes that the procedure of an addition of mass doesn’t immediately occur. and it takes clip for the spaghetti to really derive develop its mass once it has started to cook. We can finalise that as spaghetti is cooked in boiling H2O for longer periods of clip. the per centum mass will increase.

This means that as the starches of the spaghetti are gelatinized for a longer period of clip. they converts from a solid. crystalline signifier to a liquid. soluble form2. It can be declared that as the starches gelatinize. the liquid fundamentally thickens. The amylum grains absorb the liquids and the spaghetti additions its mass in consequence to this because the grains swell up to 30 times their original sizes3. This indicates that the spaghetti mass addition as it is cooked for longer periods of clip. Furthermore. as spaghetti is a saccharide it besides contains proteins. As the spaghetti is cooked in the boiling H2O. the proteins coagulated which means that the proteins convert to a thickened semi solid province which is heavier than the initial liquid province. All of these constituents contribute to why the consequences occurred and why the mass kept on steadily increasing.

In relation between the independent variable. and the dependent variable I can see really clear relationship sing the 2 variable after executing this trial. I am able to assume that as the clip in which the spaghetti is being cooked additions. so does the mass of the spaghetti after being cooked. This means that as the independent variable additions. the dependent variable will ever increase in response. I can to boot province that the consequences back up my hypothesis and the grounds given were efficaciously shown during the experiment. First. I can claim that my hypothesis is supported by my consequences as the mass was ever increasing as the spaghetti was being cooked for different periods of clip. Besides. I can see that as I described why I thought my anticipation would be right with a ground affecting starches and proteins. I can detect and finalise that the mass of spaghetti will on a regular basis increase if the cookery continuance is longer. Finally. in connexion with my per centum. I believe that my per centum anticipations were about spot on. and once more the consequences given were reasonably much the same as the result which presented itself. Evaluation

Dependability of the Procedure
In footings of the dependability of my process. I feel that the measurement instruments made the process quiet dependable but it still can non be to the full trusted and used on a regular footing. I believe that the instruments and setup we were utilizing in the process were used good in the description and the method was easy to follow. Besides. the method could be dependable because the figure of readings that I wanted to utilize in the method was fair to acquire consistent consequences. Validity of the Procedure

For the cogency of the process and method. I believe that my process that I wrote up for the experiment was valid. I believe that it was valid because the method was successful as what I wrote up clearly showed what was wished to be measured and it was easy follow able. Besides. it was valid as it showed the instruments I wanted to utilize to garner my consequences and the conditions of my process for my experiment involved just proving. and maintaining the fixed variables controlled at a changeless sum. Reliability of consequences

In footings of my consequences. I can detect that my consequences are non to the full dependable and are evidently non really precise. I believe that my consequences can be dependable to a really little extent. as my consequences followed a distinguishable form and were proven right by beginnings such as the cyberspace. However. I feel that they are non really dependable because as we merely had 80 proceedingss. I felt that the clip intervals were excessively long. which resulted in merely one set of consequences. This means that my consequences could hold been inconsistent. and if I had performed 3 full tests. I believe that I could’ve obtained a clear mean consequence that could be to the full dependable. Cogency of consequences

Although my consequences were non dependable because non adequate consequences were presented. nevertheless I feel that my consequences presented can be considered as valid. This is because the instruments and setup I decided to utilize were appropriate for mensurating my concluding consequences that were presented. Besides. I made certain everything that I labeled as a fixed variable was kept unchanged. For illustration. I kept the spaghetti mass ab initio changeless by mensurating the mass to 5 gms at all times with the equilibrating graduated table. This made sure that my consequences were valid. Preciseness affecting the information

I believe that my consequences were rather precise. Although my consequences merely involved clip for 1 test. I can still state that my consequences were precise as they followed a distinguishable form and as I besides asked my equals for their consequences for comparing. and I can clearly province that my consequences were about the indistinguishable to my equals consequences therefore turn outing the fact that my consequences were precise in comparing and all the consequences presented were really similar. Accuracy affecting the information

In add-on. in footings of truth from the informations that was presented. I once more feel that my consequences were accurate. This was because I my consequences followed a consecutive tendency. Besides. after research about the growing of mass when spaghetti is cooked and how the starches and proteins combine in the mass addition. I can province that my consequences were non absolutely correct because there are no right consequences. but I can state that the consequences are similar to my equals consequences and my consequences back up information produced from the cyberspace. Failings and how they affected my consequences

Although I can province that my consequences that were presented were successful and my observations followed a peculiar form. I can decidedly state that there was at least 1 or 2 failings or mistakes that were committed during the procedure of the experiment. First. I believe in the procedure of the experiment. my spouse and I dropped a small spaghetti which may hold affected the consequences somehow in the trial for 8 proceedingss of continuance. Besides. when I performed my experiment. I feel that the readying for the cookery was non prepared really good and possibly 5-10 proceedingss were wasted as we did non fix our program of action really good and it was considered a failing. Improvements

As there were some failings and mistakes that occurred in the procedure of the probe. I believe that there are some characteristics and aims that I can execute in a future lab study to do the procedure error-free. hence ensuing in accurate and dependable consequences. First. I believe that when we handle our stuffs and when we are to stop a peculiar test. we should ever be prepared before the clip would stop so we will non be in a haste. and hence non sloping any ingredients in similarity to what occurred in this peculiar experiment. In add-on. I besides believe that another betterment could be be aftering the action being taken and composing the method and undertaking of program before the experiment in a future probe. so no clip would be lost and there will be clip for the maximal sum of tests possible to garner a scope of consequences. Further Probe

When I speak about farther probe. I am giving out my thoughts that could be linked for future experiments linked to this peculiar 1. For illustration: 1. Alternatively of seting the clip. we could set the temperature and we could detect the mass alteration of the spaghetti and the nexus between the consequences. 2. We could besides non detect the mass. but can detect the clip in which the spaghetti takes to to the full cook. and observe the cookery times with temperature of boiling H2O alteration. For farther probe. I believe that experiment extensions such as the thoughts given above can be surrogates for the probe we prepared. and if any of these thoughts are to be investigated. the different consequences could be compared.

Bibliography

1. Brown. Jenny. “Why Do Spaghetti Noodles Soak up Water? – Question and Answer on Alibaba. ”Answer Any Question All over the World – Alibaba Ask It! 30 Apr. 2010. Web. 31 Aug. 2010. & lt ; hypertext transfer protocol: //ask. alibaba. com/Q/800213700-Why-do-spaghetti-noodles-soak-up-water. hypertext markup language & gt ; .

2. “Brew Your Own: The How-To Homebrew Beer Magazine – Brew Glossary. ” Brew Your Own: The How-To Homebrew Beer Magazine – Home Page. Web. 31 Aug. 2010. & lt ; hypertext transfer protocol: //www. byo. com/resources/glossary # G & gt ; . – Note: this web site was used to happen the significance of amylum gelatinization.

3. Wikipedia Contributors. “Starch Gelatinization. ” Wikipedia. the Free Encyclopedia. Wikimedia Foundation. Web. 31 Aug. 2010. & lt ; hypertext transfer protocol: //en. wikipedia. org/wiki/Starch_gelatinization & gt ; .