Unit:6 investigative project
Project Implementation and Review
Introduction
This investigation consisted of carrying out an experiment to find the fat content in
two different types of crisps which were fried crisps and baked crisps. The amount of
fat present in each type of crisps will then be compared with each other to find out
which one of the two contains less fat. The two types of crisps that were used during
the practical were the ready salted flavoured Frisps and the ready salted flavoured
Walkers crisps. The aim of the practical was to find out the fat content in the two
types of crisps. An objective of this investigation is successfully separate the fat
content from the acetone.
Hypothesis
The hypothesis for this investigation is that the fat content in baked crisps is lower
than the fat content in fried 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.
Independent Variables
o Type of crisp
o Brand of crisps
Dependant Variables
o Amount of fat content
Controlled Variables
o Amount of acetone used
o Number of crisps used
o Amount of time given for acetone to evaporate
o Temperature of the room while the acetone evaporated
o Time to swirl the acetone in the crisps
Equipment List
o Weighing scale – Used to measure the masses of different substances
o Baked crisps – Whose fat content was measured
o Fried crisps – Whose fat content was measured
o 10cm3 Measuring cylinder – Used to measure the amount of acetone needed
o Acetone – The solution that was used to separate the fat content from the
crisps
o Pestle and mortar – Used to crush the crisps into smaller pieces
o 3 × 100ml Beaker – Used as containers for the different substances
o Sieve – Used to separate the solid parts of the crisps from the liquid
o 6 × Petri dishes – Used as evaporating dishes for the mixture of fat content
and acetone
o Lab marker – Used to label the different petri dishes and the beakers
o Timer – Used to time the different processes that require specific amounts of
time
Method
1. Three petri dishes were labelled as baked 1, baked 2, baked 3 as well as
three petri dishes being labelled as fried 1, fried 2, fried 3 to ensure that there
was no confusion while recording data in a table and to avoid confusion while
pouring the mixture of acetone and fat into the different petri dishes.
Project Implementation and Review
Introduction
This investigation consisted of carrying out an experiment to find the fat content in
two different types of crisps which were fried crisps and baked crisps. The amount of
fat present in each type of crisps will then be compared with each other to find out
which one of the two contains less fat. The two types of crisps that were used during
the practical were the ready salted flavoured Frisps and the ready salted flavoured
Walkers crisps. The aim of the practical was to find out the fat content in the two
types of crisps. An objective of this investigation is successfully separate the fat
content from the acetone.
Hypothesis
The hypothesis for this investigation is that the fat content in baked crisps is lower
than the fat content in fried 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.
Independent Variables
o Type of crisp
o Brand of crisps
Dependant Variables
o Amount of fat content
Controlled Variables
o Amount of acetone used
o Number of crisps used
o Amount of time given for acetone to evaporate
o Temperature of the room while the acetone evaporated
o Time to swirl the acetone in the crisps
Equipment List
o Weighing scale – Used to measure the masses of different substances
o Baked crisps – Whose fat content was measured
o Fried crisps – Whose fat content was measured
o 10cm3 Measuring cylinder – Used to measure the amount of acetone needed
o Acetone – The solution that was used to separate the fat content from the
crisps
o Pestle and mortar – Used to crush the crisps into smaller pieces
o 3 × 100ml Beaker – Used as containers for the different substances
o Sieve – Used to separate the solid parts of the crisps from the liquid
o 6 × Petri dishes – Used as evaporating dishes for the mixture of fat content
and acetone
o Lab marker – Used to label the different petri dishes and the beakers
o Timer – Used to time the different processes that require specific amounts of
time
Method
1. Three petri dishes were labelled as baked 1, baked 2, baked 3 as well as
three petri dishes being labelled as fried 1, fried 2, fried 3 to ensure that there
was no confusion while recording data in a table and to avoid confusion while
pouring the mixture of acetone and fat into the different petri dishes.
