Science Just 4 phyllis

Specifications:

· Title & Introduction

· Material & Methods

·
Method Rewrite using your own words

For this experiment the materials used were, 100g of the chocolate chip cookie mix (Betty Crocker) and 1 tablespoon of water, a wooden spoon and a glass bowl. In the glass bowl 100 g of the cookie mix and 1 tablespoon of water was mixed together until stiff dough was formed. After well mixed, with the hands the cookie had a 5 cm round shape. Being placed in a baking tray with a parchment paper. The cookies were baked for 11.15 min in a preheat oven at 190oC until the control had a nice golden colour. For experiment 1, it was added 1 teaspoon of sodium bicarbonate to the mixture, using the same process as the control. Experiment 2, honey was added also 1 teaspoon to the mixture following the control process. And finally, experiment 3 it was added to the mixture 1 teaspoon of lemon juice at pH 2 also the some process of the control. All the cookies were put at the some baking tray to prevent any error such as different temperature, time and different baking tray which could have an effect on the final product.

· Results

Names/ pairs

Who does what?

Rationale

Method

Ingredients/materials needed

Control (GROUP X)

The control is necessary in order to use it as a judging point. No adaptations will be made to the recipe and so it can be used to judge the other experiments.

Cookie mix is combined with a recommended amount of water.

Cookie mix and water

Exp 1 (GROUP Y)

..Honey………………..

Honey

provides reducing sugar to enhance the surface colouration of the cookie. Glucose is smaller than other sugars and so will be faster to react with the amino acid.

1 tablespoon of honey to be added after cookie mix but before the water.

Honey

Exp 2 (GROUP Z)

…..Excess water……….

The reaction occurs less willingly in foods with increased water activity. Increased water content can limit the maximum attainable temperature.

30ml of water will be added after cookie mix has been added

Water (tap)

Exp 3 (GROUP W)

…

Evaporated milk

……………….

Concentrated milk products like evapourated milk contains considerable amount of both protein and lactose sugar needed for this reaction to take place.

15 ml of evaporated milk will be added after the cookie mix

Evaporated milk

Exp 4 (GROUP K) …. Sodium bicarbonate ………………

Sodium Bicarbonate is a weak base and it can be used to increase the pH and speed up the reaction. The reaction between amino acid and reducing sugar are followed by loss of water to form a shift base. The shift base rearranges the amadori product and the fate of this product is determined by pH.

½ a teaspoon of sodium will be added to the cookie mix before the addition of water.

Sodium bicarbonate

· Discussion

· Conclusion

Introduction

Background on the Maillard reaction (Define, examples, describe stages, relevance…) Then go on to talk about how there are factors that have been reported to affect the Maillard reaction. Then clearly state what the aim of your investigation was and list all the factors that group X investigated

Results and Discussion

1. Report on colour & aroma (not the taste!)

2. Compare to the control

3. Discuss your findings in relation to what was expected based on the literature (books and websites will do but if you find any relevant research papers, please use them).

4. If there are differences (unexpected results) you must attempt to explain why, using the science

Conclusion

For the conclusion you must attempt to determine, based on their experimental data, which factor/ingredient was the most important.

Please use the Harvard style of referencing