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To investigate the effect of varying the masses of white sugar and yeast and the temperature on the rate of expansion of wheat dough.
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| Submitted: Mon Jun 06 2005
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Coursework submission for Coursework.info Planned Proposal: Aim: To investigate the effect of varying the masses of white sugar and yeast and the temperature on the rate of expansion of wheat dough. Null hypothesis: The rate of rising of dough will be independent of the mass of white sugar and yeast present in the dough and independent of the temperature. Alternate hypothesis: The rate of expansion of the wheat dough will be positively dependant on the masses of the white sugar and yeast and the dependence on the temperature will initially be positive, and then negative. Apparatus: Apparatus Quantity Purpose Weighing boat 3 Required to pour the yeast, sugar and flour being measured into for weighing on the mettler balance Mettler balance 1 Required to accurately measure the masses of the yeast, sugar and flour Glass-distilled water 3200ml Tap water is inappropriate because it contains impurities such as mineral ions which could affect the accuracy of the experiment and introduce variables unaccounted for 25 ml measuring cylinder 1 Required for...
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