Caroline+S13

Caroline S 2012-2013
 *  THE MELTING POINTS OF DIFFERENT CHOCOLATES **

The purpose of this experiment was to see if the type of chocolate determines the melting point. The hypothesis for this experiment was that the unsweetened chocolate would melt at the lowest temperature because it was the easiest to cut, melted the fasted when placed in someone’s mouth, and when put in a microwave for 1 minute it melted the most of out all the chocolates. This experiment was done by using a double boiler, a double boiler is when there are two different sized containers (in this case a beaker) the bigger on is used for holding a liquid and the other on is used to place whatever object you are trying to melt. You put the smaller beaker inside the bigger beaker. The double boilers were put on a hot plate to heat the water so the chocolate would melt. A temperature probe was used to measure the temperature. After the experiment was done it was concluded that the hypothesis was correct, the unsweetened chocolate melted at the lowest temperature, followed by white chocolate then semi-sweet. The first time the experiment was done the unsweetened chocolate melted at 40 degrees Celsius, and the second time the experiment was done the unsweetened chocolate melted at 34 degrees Celsius.
 * ABSTRACT **

=CONCLUSIONS=  This experiment could be improved by having the same amount of chocolate and the hot plates all be the same temperature when starting each trials. A future experiment for this would be if the brand of chocolate determines the melting point, or if there is something inside the chocolate (like a filling) will it make a difference.

