Unit: 6 Investigative Project
Hypothesis
The hypothesis for this investigation is that the fat content in baked crisps is lower than the fat
content in fried crisps, which are the regular crisps. If the fat content in baked crisps is lower than
the fat content in fried crisps, then the main reason for the differences in fat must be the two very
different types of cooking methods, because one of the methods consist of utilizing heat and the
other method consists of utilizing oil as a source of cooking the crisps.
Resources
Equipment/Apparatus/Materials
Weighing boat – Utilized as a container where the crisps would be placed when measuring
the mass required.
Weighing scale – Utilized to measure the masses of different materials.
Baked crisps – Fat content in baked crisps will be measured.
Fried crisps – Fat content in fried crisps will be measured.
20cm3 Measuring cylinder – Utilized to measure the amount of hexane required.
Hexane – This is the solution that is used to separate the fat content from the crisps.
Pestle and mortar – Utilized to crush the crisps into smaller pieces.
100ml Beaker – Container for the hexane before it is measured and poured into the
measuring cylinder.
Filter paper – To separate the solid parts of the crisps from the liquid.
Funnel – Where the mixture of hexane and crisps is poured through to provide enough time
for the separation of the liquid and the solid parts
Hot plate – Utilized for the evaporation of the hexane from the fat content of the crisps
Working desk – This is where the different pieces of equipment will be placed.
Tissue Paper – Utilized if there is any minor spillage on the table or hands are needed to be
dried.
Participants
To carry out this investigation, the main participants will be myself, as I will be carrying out the
whole practical, and the laboratory technician who will be supervising any possible hazards.
Method
1. The mass of an empty weighing boat is weighed using a weighing scale, and the reading
shown is recorded.
2. 10 grams of crisps are placed onto the empty weighing boat and weighed.
3. The mass of the crisps is then found out by subtracting the mass of the weighing boat from
the mass of the weighing boat and the crisps together.
4. The 10 grams of crisps are transferred into a mortar and crushed using a pestle for 1 minute.
5. 20cm3 of hexane is added into the mortar with the crisps and the crisps are further crushed.
6. The mass of an empty beaker is measured and recorded.
7. To prepare the filtration apparatus, a funnel is placed into the beaker. Subsequently, a
filtration paper is folded to make it fit appropriately in the funnel. This is done to ensure that
there are no pieces of crisps falling into the beaker when the fat is being separated.
8. The mixture produced in the mortar would be passed through the funnel into the empty
beaker.
Hypothesis
The hypothesis for this investigation is that the fat content in baked crisps is lower than the fat
content in fried crisps, which are the regular crisps. If the fat content in baked crisps is lower than
the fat content in fried crisps, then the main reason for the differences in fat must be the two very
different types of cooking methods, because one of the methods consist of utilizing heat and the
other method consists of utilizing oil as a source of cooking the crisps.
Resources
Equipment/Apparatus/Materials
Weighing boat – Utilized as a container where the crisps would be placed when measuring
the mass required.
Weighing scale – Utilized to measure the masses of different materials.
Baked crisps – Fat content in baked crisps will be measured.
Fried crisps – Fat content in fried crisps will be measured.
20cm3 Measuring cylinder – Utilized to measure the amount of hexane required.
Hexane – This is the solution that is used to separate the fat content from the crisps.
Pestle and mortar – Utilized to crush the crisps into smaller pieces.
100ml Beaker – Container for the hexane before it is measured and poured into the
measuring cylinder.
Filter paper – To separate the solid parts of the crisps from the liquid.
Funnel – Where the mixture of hexane and crisps is poured through to provide enough time
for the separation of the liquid and the solid parts
Hot plate – Utilized for the evaporation of the hexane from the fat content of the crisps
Working desk – This is where the different pieces of equipment will be placed.
Tissue Paper – Utilized if there is any minor spillage on the table or hands are needed to be
dried.
Participants
To carry out this investigation, the main participants will be myself, as I will be carrying out the
whole practical, and the laboratory technician who will be supervising any possible hazards.
Method
1. The mass of an empty weighing boat is weighed using a weighing scale, and the reading
shown is recorded.
2. 10 grams of crisps are placed onto the empty weighing boat and weighed.
3. The mass of the crisps is then found out by subtracting the mass of the weighing boat from
the mass of the weighing boat and the crisps together.
4. The 10 grams of crisps are transferred into a mortar and crushed using a pestle for 1 minute.
5. 20cm3 of hexane is added into the mortar with the crisps and the crisps are further crushed.
6. The mass of an empty beaker is measured and recorded.
7. To prepare the filtration apparatus, a funnel is placed into the beaker. Subsequently, a
filtration paper is folded to make it fit appropriately in the funnel. This is done to ensure that
there are no pieces of crisps falling into the beaker when the fat is being separated.
8. The mixture produced in the mortar would be passed through the funnel into the empty
beaker.
