Project Implementation and Review
Through this assignment, I plan to showcase my findings of the
investigation, “fat content of crisps,” where I had compared the fat content of
baked and fried crisps. By going through this investigation, I can educate myself
and others on the actuality of how fat content is in fried or baked crisps in
comparison to their counterparts.
By collecting and showcasing mine and others results on the comparison, I
can use the results to support my hypothesis to show that crisps fried in oil
retain more fat content than baked crisps. The basis of my hypothesis derives
from the idea that when foods such as potatoes are deep fried, the fatty acids
within them are broken into free fatty acids. Free fatty acids are unhealthy if
consumed on a regular basis as free fatty acids are closely linked to insulin
resistance and inflammation (Boden. G: 2008). As a result, fried crisps have more
fat than baked crisps from cooking in oil in comparison to baked crisps that are
oven cooked. Through my results, I plan to prove my hypothesis as well as meet
my aims which is to find the fat content of crisps.
By collecting the results of this investigation, I also plan on disproving the
null hypothesis present which introduces the idea that there is no relation
between the fat content and the way crisps are produced whether fried in oil or
baked. By disproving the null hypothesis that may suggest that there is no
relation between the fat content and the way crisps are cooked, I can provide
support for my own hypothesis that states there is a relation between the two
ideas.
Aims and Objectives:
Outlining aims and objectives are vital before an investigation. For this
investigation the main aim is to find the fat content of crisps as well as compare
the fat content between fried and baked crisps to support my hypothesis. Aims
are general targets to achieve through the completion of the investigation.
Objectives on the other hand, are targets to complete as I work through
the investigation before, during and after the practical. Objectives for the
investigation of the fat content of crisps would be:
Finding an appropriate method to carry out in the lab
Collecting apparatus as well as crisps
Collecting results
Organising collected results and presenting them in an appropriate
manner
Analysing the collected results and finally comparing the fat content of
baked vs fried crisps.
,Equipment: materials and apparatus:
Petri dish 6x
100ml beaker 3x
Acetone 120ml
Pestle and mortar
Sieve 2x
Marker
10ml measuring cylinder
Method
1. Each petri dish was first labelled according to what type of crisps they will
hold
a. Fried and baked crisps
2. Each petri dish was then weighed empty
a. Each of their weight was then recorded
b. Whether the petri dishes were weighed with out without their lids
were also noted
c. The type of measuring scale was also noted to be used again in
method 2.
3. An empty 100ml beaker was also weighed using a measuring scale
a. This weight was noted down.
4. Two of the three 100ml beakers were then labelled with each type of crisp.
5. The third beaker was labelled as acetone.
6. 4 crisps were crushed using a pestle and mortar
a. Once crushed, the crisps were transferred to their corresponding
beaker.
7. The beaker with their crisps were then weighed on a measuring scale
a. The weight of the empty beaker was subtracted from the overall
weight of the beaker and crisps to obtain the weight of the crisps
alone.
8. 10cm3 of acetone was measured using a 10ml measuring cylinder
a. This was measured accurately by reading the meniscus properly.
9. The 10ml of acetone was then added to the beaker containing crisps
a. A glass rod was used to swirl the mixture for one minute.
10.Using a sieve, the liquid from the crisps were transferred to their
corresponding petri dish.
11.Another 10cm3 of acetone was added to the beaker of crisps
a. This was again swirled for one minute using a glass rod and sieved
into its corresponding petri dish.
12.These steps were repeated thrice for both types of crisps.
, Method 2: reweighing crisps:
1. The petri dishes were left so the acetone (solvent) evaporated, leaving
behind its fat content.
2. The petri dishes were then reweighed
a. The petri dishes were weighed again by the same measuring scale
to uphold accuracy
b. The petri dishes were weighed the same way as they were weighed
in method one—with the lid on or off.
3. From reweighing the crisps, the fat content of the crisps were then
calculated.
Variables:
Dependant
The dependant variable is the variable used to describe the factors that
are measured in the investigation. For the practical of fat content of crisps, the
dependant variables include the fat content of crisps, mass of crisps as
measured through the weighing scale, volume of ethanol measured through a
measuring cylinder as well as amount of crisps (4-5).
Independent
The independent variable, however, is a variable in the practical that is
changed for the purpose of the investigation. Whilst I carried out the practical to
find the fat content of crisps, I had still used a way to compare two groups of
food. This is shown as the independent variable for the practical was the type of
crisps (fried and baked).
Control
A control variable is one that is kept the same throughout the
investigation. This is so no other factors can affect the initial aim of the practical
which is to find the fat content of crisps. To uphold accuracy as well as reliability
in my results, control variable are outlined and kept the same as the
investigation progressed. For my practical, the control variables was the volume
of acetone measured (10ml) as well as weighing the crisps in the manner before
and after the re-weighing of the crisps. Another control variable was the
measuring scale used and the temperature the petri dishes with the crisps were
left for the acetone to evaporate.
Results:
Baked crisps:
Trials Weight of Weight of Weight of
petri dish empty beaker beaker and Weight of
before (g) (g) crisps (g) crisps (g)
1 79.15 49.49 56.83 7.34
2 77.91 49.49 57.26 7.79
3 80.08 49.49 57.73 8.24
Mean 7.79
Through this assignment, I plan to showcase my findings of the
investigation, “fat content of crisps,” where I had compared the fat content of
baked and fried crisps. By going through this investigation, I can educate myself
and others on the actuality of how fat content is in fried or baked crisps in
comparison to their counterparts.
By collecting and showcasing mine and others results on the comparison, I
can use the results to support my hypothesis to show that crisps fried in oil
retain more fat content than baked crisps. The basis of my hypothesis derives
from the idea that when foods such as potatoes are deep fried, the fatty acids
within them are broken into free fatty acids. Free fatty acids are unhealthy if
consumed on a regular basis as free fatty acids are closely linked to insulin
resistance and inflammation (Boden. G: 2008). As a result, fried crisps have more
fat than baked crisps from cooking in oil in comparison to baked crisps that are
oven cooked. Through my results, I plan to prove my hypothesis as well as meet
my aims which is to find the fat content of crisps.
By collecting the results of this investigation, I also plan on disproving the
null hypothesis present which introduces the idea that there is no relation
between the fat content and the way crisps are produced whether fried in oil or
baked. By disproving the null hypothesis that may suggest that there is no
relation between the fat content and the way crisps are cooked, I can provide
support for my own hypothesis that states there is a relation between the two
ideas.
Aims and Objectives:
Outlining aims and objectives are vital before an investigation. For this
investigation the main aim is to find the fat content of crisps as well as compare
the fat content between fried and baked crisps to support my hypothesis. Aims
are general targets to achieve through the completion of the investigation.
Objectives on the other hand, are targets to complete as I work through
the investigation before, during and after the practical. Objectives for the
investigation of the fat content of crisps would be:
Finding an appropriate method to carry out in the lab
Collecting apparatus as well as crisps
Collecting results
Organising collected results and presenting them in an appropriate
manner
Analysing the collected results and finally comparing the fat content of
baked vs fried crisps.
,Equipment: materials and apparatus:
Petri dish 6x
100ml beaker 3x
Acetone 120ml
Pestle and mortar
Sieve 2x
Marker
10ml measuring cylinder
Method
1. Each petri dish was first labelled according to what type of crisps they will
hold
a. Fried and baked crisps
2. Each petri dish was then weighed empty
a. Each of their weight was then recorded
b. Whether the petri dishes were weighed with out without their lids
were also noted
c. The type of measuring scale was also noted to be used again in
method 2.
3. An empty 100ml beaker was also weighed using a measuring scale
a. This weight was noted down.
4. Two of the three 100ml beakers were then labelled with each type of crisp.
5. The third beaker was labelled as acetone.
6. 4 crisps were crushed using a pestle and mortar
a. Once crushed, the crisps were transferred to their corresponding
beaker.
7. The beaker with their crisps were then weighed on a measuring scale
a. The weight of the empty beaker was subtracted from the overall
weight of the beaker and crisps to obtain the weight of the crisps
alone.
8. 10cm3 of acetone was measured using a 10ml measuring cylinder
a. This was measured accurately by reading the meniscus properly.
9. The 10ml of acetone was then added to the beaker containing crisps
a. A glass rod was used to swirl the mixture for one minute.
10.Using a sieve, the liquid from the crisps were transferred to their
corresponding petri dish.
11.Another 10cm3 of acetone was added to the beaker of crisps
a. This was again swirled for one minute using a glass rod and sieved
into its corresponding petri dish.
12.These steps were repeated thrice for both types of crisps.
, Method 2: reweighing crisps:
1. The petri dishes were left so the acetone (solvent) evaporated, leaving
behind its fat content.
2. The petri dishes were then reweighed
a. The petri dishes were weighed again by the same measuring scale
to uphold accuracy
b. The petri dishes were weighed the same way as they were weighed
in method one—with the lid on or off.
3. From reweighing the crisps, the fat content of the crisps were then
calculated.
Variables:
Dependant
The dependant variable is the variable used to describe the factors that
are measured in the investigation. For the practical of fat content of crisps, the
dependant variables include the fat content of crisps, mass of crisps as
measured through the weighing scale, volume of ethanol measured through a
measuring cylinder as well as amount of crisps (4-5).
Independent
The independent variable, however, is a variable in the practical that is
changed for the purpose of the investigation. Whilst I carried out the practical to
find the fat content of crisps, I had still used a way to compare two groups of
food. This is shown as the independent variable for the practical was the type of
crisps (fried and baked).
Control
A control variable is one that is kept the same throughout the
investigation. This is so no other factors can affect the initial aim of the practical
which is to find the fat content of crisps. To uphold accuracy as well as reliability
in my results, control variable are outlined and kept the same as the
investigation progressed. For my practical, the control variables was the volume
of acetone measured (10ml) as well as weighing the crisps in the manner before
and after the re-weighing of the crisps. Another control variable was the
measuring scale used and the temperature the petri dishes with the crisps were
left for the acetone to evaporate.
Results:
Baked crisps:
Trials Weight of Weight of Weight of
petri dish empty beaker beaker and Weight of
before (g) (g) crisps (g) crisps (g)
1 79.15 49.49 56.83 7.34
2 77.91 49.49 57.26 7.79
3 80.08 49.49 57.73 8.24
Mean 7.79
