Science Fair Project. Cooking/Baking Science Lovin ’ From the Oven Tina Kinnerup & Molly Bohannon. Statement of the Problem . Do different types of metal conduct heat differently?. Project Overview.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Lovin’ From the Oven
Tina Kinnerup & Molly Bohannon
Do different types of metal conduct heat differently?
To see if different metals conduct heat differently, we baked cookies three times on different types of baking sheets. We used an aluminum cookie sheet, a steel cookie sheet, and a silicon cookie sheet to see which cooked the cookies best. To measure, we used the height the cookies rose, how soft they were, and burnt they were.
Our hypothesis is if we bake cookies on an aluminum sheet, than the cookies will burn less, raise more, and be softer than baking cookies on a glass or silicone? baking sheet.
1 glass pan (13x18)
1 silicone? pan (13x18)
Ceramic: tasted good, cooked normally, and did not burn at all
Aluminum: tasted bad, really crunchy, and did not break easily
Glass: hardly baked, changes shape easily, and they hardened after about ten minutes
We discovered in this experiment, the hypothesis was proved incorrect. The hypothesis stated the aluminum pan would make the cookies rise most, keep them not burnt or doughy, and make them just the right texture. This was proven wrong because aluminum was the worst at all of those. It produced the shortest cookies and the most burnt cookies. They were also very hard and crunchy. Ceramic was the best pan to cook these cookies on at 350 degrees Fahrenheit and for 15 minute increments. Glass was also not very good, but it made soft, doughy cookies not hard, burnt ones like the aluminum pan did.
One possible error that we made and could’ve prevented was not watching the timer. We had to re-cook a batch a few times before we could measure it precisely. A possible error could’ve been the oven. This might’ve been an error because it is old and could’ve easily changed temperatures and we wouldn’t have known. Another error is we could’ve measured the height of the cookies incorrectly. We tried to be precise, but just in case we took the average of all nine.
Improvements that could be made are doing the experiment more times so you have a better look at the results, use more than one type of cookie to see if the result is different depending on the ingredients with the pan, and use more than one way of measuring incase the ruler you use isn’t exact. Some recommendations are to watch the time so you don’t have to re-do every batch of cookies and take a lot of observations so you have a clear result. You can apply this to everyday life because if you are baking cookies and you want to know what pan to use, you would know which pan is best for this type of cookie.