I used different colors of marshmallows to symbolize Electrons, Protons and Neutrons. 
Tuesday, November 30, 2010
Parts of a Marshmallow Atom
I used different colors of marshmallows to symbolize Electrons, Protons and Neutrons. 
Monday, November 29, 2010
The classification of Matter.
The classification of Matter as it relates to food...
Matter is: Matter is anything that takes up space and has mass.
Pure Substances are: water/all basic units are the same.
Pure substances are broken into two categories. They are: element, Compounds
an example of EACH: Water is a compound made up of two elements they are hydrogen and oxygen.
Compounds are broken into two categories. They are: Organic, Inorganic
an example of EACH: Sugar is Organic, Inorganic is Bleach
Mixtures are: Are things that are combined together.
Mixtures are broken into two categories. They are: heterogeneous and homogeneous.
an example of EACH: Heterogeneous= would be pasta salad. Homogeneous= would be milk.
Today we made _____spinach dip_________ as an example of a _____heterogeneous mixture________________ . Yum. :)
Spinach Dip is really delicious!!!!!!
Matter is: Matter is anything that takes up space and has mass.
Pure Substances are: water/all basic units are the same.
Pure substances are broken into two categories. They are: element, Compounds
an example of EACH: Water is a compound made up of two elements they are hydrogen and oxygen.
Compounds are broken into two categories. They are: Organic, Inorganic
an example of EACH: Sugar is Organic, Inorganic is Bleach
Mixtures are: Are things that are combined together.
Mixtures are broken into two categories. They are: heterogeneous and homogeneous.
an example of EACH: Heterogeneous= would be pasta salad. Homogeneous= would be milk.
Today we made _____spinach dip_________ as an example of a _____heterogeneous mixture________________ . Yum. :)
Spinach Dip is really delicious!!!!!!Tuesday, November 23, 2010
Sarah
#4 One big c in the middle and 2 little o's on the sides
#5 Shell
#6You have to mixes metal with non metals
#8 Elements: iron, calcium, and zinc Compounds: Organic compounds is sugar, fats, and proteins. Inorganic compounds: alum, baking soda, backing powder, and salt.
#9 Homogeneous: milk because you cant take it apart. Heterogeneous: soup because you can take it apart.
Friday, November 19, 2010
Sarah and Taryn's taste test form.... created by the gals!
Grilled Cheese Sense Test
Sample 201 | Sample 305 | |
Comments |
Please rate each sample 1-5 in each category
1= dislike 2= mildly dislike 3= OK 4= mildly like 5= like
Why did we use the numbers 201 and 305 to code the two sandwiches? It's because we didn't want the taste testers to see which sandwich they were having. What we learned in food science is that if you use the numbers 1 or 2 they'll chose the number 1 sample than the 2 sample based on the number not the taste. We were looking for which grilled cheese they liked better.
Why did we use a 5 point rater scale? (1-5) It's to see if they disliked the sandwich or to also see if they really liked the sandwich. If we go above 5 than it gives the people to many choices. If we go lower than 5 it'll give less choices.
Why did we choose to categorize each sense separately? (taste, smell, etc.) Because it's easier to look at the results separately than all together. If they liked the aroma of the Kraft cheese but all of the other category's for the Tillamook cheese came back better than we would have to make the Tillamook cheese aroma more better smelling.
Monday, November 15, 2010
Blind Taste Test Panels- Grilled Cheese (our choice)
Purpose: The purpose was to see if the teachers and students could see if they could tell the difference between the grilled cheese's without knowing which cheese is which. We also wanted to see which one they would like more overall.
Procedure:
The way that we did this was that I took a piece of bread and buttered it on the side that was going to go down first, than I put the cheese on next which was 2 slices of Tillamook cheese on 2 of the grilled cheese's and 2 slices of Kraft singles on 2 sandwiches than we cooked all of the sandwiches at the same time which was 1:37 and a 1:42 than I took it off the heat and put it on the 2 plates. I gave a sample of each to eight different people and I asked them to rate them on appearance, taste, aroma, texture, overall quality.
Our Hypothesis:
The Kraft singles will rate higher in flavor , appearance, and overall quality. Both of the sandwiches will rate equal in texture and aroma.
Our results:
Adults prefer Tillamook Sharp cheddar cheese over Kraft singles sharp cheddar in every category.
Our rater scale (we made this ourselves!):
Procedure:
The way that we did this was that I took a piece of bread and buttered it on the side that was going to go down first, than I put the cheese on next which was 2 slices of Tillamook cheese on 2 of the grilled cheese's and 2 slices of Kraft singles on 2 sandwiches than we cooked all of the sandwiches at the same time which was 1:37 and a 1:42 than I took it off the heat and put it on the 2 plates. I gave a sample of each to eight different people and I asked them to rate them on appearance, taste, aroma, texture, overall quality.
Our Hypothesis:
The Kraft singles will rate higher in flavor , appearance, and overall quality. Both of the sandwiches will rate equal in texture and aroma.
Our results:
Adults prefer Tillamook Sharp cheddar cheese over Kraft singles sharp cheddar in every category.
Our rater scale (we made this ourselves!):
Grilled Cheese Sense Test
Sample 201 | Sample 305 | |
Comments |
Please rate each sample 1-5 in each category
1= dislike 2= mildly dislike 3= ok 4= mildly like 5= like
Thursday, November 4, 2010
Imitation Apple Pie
Pre-Lab
Purpose: Its so we can learn if people can use thier senses to tell the difference between a real pie and a fake pie is. Many food iteams are made with products that you would not guess- like lemon pie with NO lemon or eggs in it! Marketing of food can trick us!
Procedure: Is to make the pies.
Lab
Apple Pie
Flavor = Sarah and I thought that the apple pie was tasty and we thought that the imitation pie was ICKY!!!!!!!!
Texture = Sarah and Taryn thought that the apple pie had really good texture and the fake pie had GROSS texture.
Aroma = The fake pie and the real pie smelt the same.
Color = Both of the pies had the same color.
Imitiation Apple Pie
Flavor = It was YUCKY!!!!!!!!!
Texture = The texture felt like paste on your tongue.
Aroma = It smelt the same as the real apple pie.
Color = Both of the pies were the same color.
Post Lab:
1. Convert the metric measurements in this experiment to English using the following equivalents: 250 mL = Sugar equals 1.5 cups, Flour equals 0.53 cups and that's a little bit more than a half a cup.
1 cup; 5 mL = cinnimon 1 teaspoon. 1 tsp nutmeg equals the same
2. Convert the English temperature measurements in this experiment to Celsius degrees using the following
equation: °C = 5/9 (°F - 32). 400 celcius= 204.4 F
Questions:
1. How did the two pies compare in terms of color, aroma, and texture? The color and aroma were the same. The texture was different than the other.
2. What flavors did you detect in the imitation apple pie? We both tasted the cinnamon, nutmeg, and the sugar.
3. List some examples of food products that contain articifial flavors and textures. Fruit Juice has articifical flavors, Some of the crackers that we buy in the store have articifical flavors in it.
Can you tell the diff. by just looking at the pies?? We can't! they smell the same too! :)
Purpose: Its so we can learn if people can use thier senses to tell the difference between a real pie and a fake pie is. Many food iteams are made with products that you would not guess- like lemon pie with NO lemon or eggs in it! Marketing of food can trick us!
Procedure: Is to make the pies.
Lab
Apple Pie
Flavor = Sarah and I thought that the apple pie was tasty and we thought that the imitation pie was ICKY!!!!!!!!
Texture = Sarah and Taryn thought that the apple pie had really good texture and the fake pie had GROSS texture.
Aroma = The fake pie and the real pie smelt the same.
Color = Both of the pies had the same color.
Imitiation Apple Pie
Flavor = It was YUCKY!!!!!!!!!
Texture = The texture felt like paste on your tongue.
Aroma = It smelt the same as the real apple pie.
Color = Both of the pies were the same color.
Post Lab:
1. Convert the metric measurements in this experiment to English using the following equivalents: 250 mL = Sugar equals 1.5 cups, Flour equals 0.53 cups and that's a little bit more than a half a cup.
1 cup; 5 mL = cinnimon 1 teaspoon. 1 tsp nutmeg equals the same
2. Convert the English temperature measurements in this experiment to Celsius degrees using the following
equation: °C = 5/9 (°F - 32). 400 celcius= 204.4 F
Questions:
1. How did the two pies compare in terms of color, aroma, and texture? The color and aroma were the same. The texture was different than the other.
2. What flavors did you detect in the imitation apple pie? We both tasted the cinnamon, nutmeg, and the sugar.
3. List some examples of food products that contain articifial flavors and textures. Fruit Juice has articifical flavors, Some of the crackers that we buy in the store have articifical flavors in it.
Taste Test Panel
Pre-Lab
Purpose: It's to practice evaluating food samples.
Procedure: The procedure was to taste food blind folded.
Lab:
Soft Drink 834
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T1-S2
Flavor = T 2-S 3
Total = 19 all together
Observations = Even though I was blind folded I still saw the stuff because we had to see the color of the pop, crackers, and chocolate chips
Soft Drink 291
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T 3- S 2
Flavor = T 2- S 2
Total = 20 all together
Observations = For 291 we got most of the same numbers.
Soft Drink 657
Aroma = T 3- S 3
Color = T 3- S 2
Carbonation = T 3- S 2
Flavor = T 3- S 3
Total = 22 all together
Observations = Sarah and I had most of the same numbers again.
Cracker 308
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = Most of the numbers that we got we mostly 2's.
Cracker 582
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = These crackers tasted Yucky because they didn't have enough flavor in them.!!!!
Cracker 913
Aroma = T 3- S 3
Color = T 3- S 3
Texture = T 3- S 3
Flavor = T 3- S 3
Total = 24 all together
Observations = We had the exact same numbers for the cheezits.
Chocolate Chips 476
Aroma = S 3- T 3
Color = S 2- T2
Texture = S 3- T3
Flavor = S 2- T 3
Total = 21 all together
Observations = We had almost all of the same numbers again.
Chocolate Chips 194
Aroma = S 3- T 3
Color = S 3 T 3
Texture = S 3- T 3
Flavor = S 3- T 3
Total = 24 all together
Observations = We had all of the same numbers
Chocolate Chips 706
Aroma = S 3- T 3
Color = S 3- T 2
Texture = S 3- T 2
Flavor = S 2-T 3
Total = 21 all together
Observations = For Taryn's aroma, color, and texture were all 3's For Sarah's color and texture were 2's and aroma and flavor were 3's.
1. Did you prefer any food or drink brands other than those you usually purchase? No because the western family has less flavor but it's cheaper.
2. Were there clear class favorites in each sample category? Yes because most of our category's were the same.
3. Why are there so many brands of the same types of foods available? Because name brands are more expensive than non name brands.
4. What variables may have influences the results? We both grew up with coke and not Pepsi.
How could you control these variables in future taste testing situations? not growing up with just 1 thing so try out different things.
Yeah BUT Taryn AND Sarah BOTH preferred PEPSI!!! Don't tell dad!
Purpose: It's to practice evaluating food samples.
Procedure: The procedure was to taste food blind folded.
Lab:
Soft Drink 834
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T1-S2
Flavor = T 2-S 3
Total = 19 all together
Observations = Even though I was blind folded I still saw the stuff because we had to see the color of the pop, crackers, and chocolate chips
Soft Drink 291
Aroma = T 3- S 3
Color = T 2- S 3
Carbonation = T 3- S 2
Flavor = T 2- S 2
Total = 20 all together
Observations = For 291 we got most of the same numbers.
Soft Drink 657
Aroma = T 3- S 3
Color = T 3- S 2
Carbonation = T 3- S 2
Flavor = T 3- S 3
Total = 22 all together
Observations = Sarah and I had most of the same numbers again.
Cracker 308
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = Most of the numbers that we got we mostly 2's.
Cracker 582
Aroma = T 2- S 2
Color = T 3- S 2
Texture = T 3- S 2
Flavor = T 2- S 2
Total = 18 all together
Observations = These crackers tasted Yucky because they didn't have enough flavor in them.!!!!
Cracker 913
Aroma = T 3- S 3
Color = T 3- S 3
Texture = T 3- S 3
Flavor = T 3- S 3
Total = 24 all together
Observations = We had the exact same numbers for the cheezits.
Chocolate Chips 476
Aroma = S 3- T 3
Color = S 2- T2
Texture = S 3- T3
Flavor = S 2- T 3
Total = 21 all together
Observations = We had almost all of the same numbers again.
Chocolate Chips 194
Aroma = S 3- T 3
Color = S 3 T 3
Texture = S 3- T 3
Flavor = S 3- T 3
Total = 24 all together
Observations = We had all of the same numbers
Chocolate Chips 706
Aroma = S 3- T 3
Color = S 3- T 2
Texture = S 3- T 2
Flavor = S 2-T 3
Total = 21 all together
Observations = For Taryn's aroma, color, and texture were all 3's For Sarah's color and texture were 2's and aroma and flavor were 3's.
1. Did you prefer any food or drink brands other than those you usually purchase? No because the western family has less flavor but it's cheaper.
2. Were there clear class favorites in each sample category? Yes because most of our category's were the same.
3. Why are there so many brands of the same types of foods available? Because name brands are more expensive than non name brands.
4. What variables may have influences the results? We both grew up with coke and not Pepsi.
How could you control these variables in future taste testing situations? not growing up with just 1 thing so try out different things.
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