Suki+B13

Suki B 2012-2013
 * THE STUDY OF LIQUEFYING WHIPPED CREAM **

The purpose of this study was to determine what brand of whipped cream liquefies the fastest. Whipped cream is kept big and fluffy because the air particles inside pushes against the walls of the whipped cream creating enough pressure to keep it up. By putting 14 g of different brands of whipped cream into a glass beaker which was then put into the microwave for 1 min and afterwards the volume decrease was measured. It was determined that Great Value had the strongest whipped cream and Reddi-Whip was the weakest whipped cream, leaving Harris Teeter’s brand of whipped cream in the middle. Microwaves suck out the water of whatever is inside the microwave, Reddi-Whip had less water in it than Harris Teeter or Great Value causing the Reddi-Whip to get very hot with less water.
 * ABSTRACT **

An improvement to this experiment would be to use more than one beaker, and to test three different things at once, to be more efficient, so more experiments can be completed in the time given. Also, sticking to height decrease would have been easier rather than trying to go between height, and volume decrease. It would have been helpful to stick with height decrease because then there would be no trouble when it comes to making sure I have the same amount of whipped cream each time. It would be interesting to expand on these experiments and see whether the whipped cream comes in a tub or a bottle if that affects how much it weeps or not.
 * EXPERIMENTAL IMPROVEMENTS AND FUTURE EXPERIMENTS **

To read the complete paper for this experiment click on the PDF file link below.