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Investigating Materials: Which When Wrapped Around Bread Contain Moisture the Best
Member rating: No Rating | Words: | Submitted: Thu Jul 11 2002
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Oliver Baker Investigating Materials: Which When Wrapped Around Bread Contain Moisture the Best Aim: The aim of the investigation is to find out which material Greaseproof paper, Cling Film, Aluminium foil or a sandwich bag will contain the breads moisture when it is placed in the wrap. Hypothesis: I predict that the aluminium will contain the moisture the best. The scientific theory behind my prediction is based on the structure of atoms. The Aluminium's structure is Giant Covalent, which means that the molecules are packed tightly together. The tight molecules allow minimal air to pass through the material and onto the bread, keeping it 'fresh'. In comparison I believe that the Cling Film is the worst as its molecules are spread out making it easier for the air to pass onto the bread. This would result in hard stale bread. Method: When conducting the experiment I will carry out the following movements: I took four pieces of...
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