Food Science B

[PicturePerfect]

Can someone help me out with how to figure out the cP

So after you've finished making your standard curve (I'm not the best person to help with explaining that, see http://scioly.org/wiki/index.php/Food_S ... dard_Curve if you want to know what a curve does), you can use it at competitions. Here are the steps:
1. Fill your viscosity tester with a predetermined amount of the sample. (For example, my partner and I use 30 mL of every liquid.)
2. Time how long it takes for the stream coming out of the viscometer to break flow.
3. Find that time on your graph (you may need to round the time) and write down the cP of the liquid you measured at home/school/etc.
Hope I helped, sorry if it doesn't make sense! Ask if you need clarifications.

[Skink]

The standards listed in the rules and the Official Clarifications are measured first. You time them and construct a curve of time vs. viscosity. That's the standard curve. More sophisticated teams have been dividing the two into high cP and low cP fluids bringing two different devices, but start simple for now with one because your students cannot afford to lose the points at this station. Once you have the standard curve, put anything on the Approved List of Ingredients through it and time it. Get out the curve and find the point that corresponds to that time. Snap it back to the viscosity axis, and that's the viscosity of the fluid. If possible, encourage your students to not ID the liquid and actually test it. The supervisor can check if they actually did the test or tried taking the easy way out. Good luck!

[rehabnurse]

thanks for the help, but i am still so confused. i wish the school that was supposed to help us out with questions (since this was our first year) would have helped us. they didn't, whatsoever.

i am a very visual person and trying to figure this out, without a co-coach to bounce ideas off of (we literally have about 5 coaches doing all the work of all the events because no parents will help), it's just hard. if someone could sit down with me and help me, i'd get it very quickly.

i've seen graphs that have cP on the y axis, and time on the bottom. is that what your final graph is supposed to be labeled as?

i will be so glad when all this is over.

[Skink]

thanks for the help, but i am still so confused. i wish the school that was supposed to help us out with questions (since this was our first year) would have helped us. they didn't, whatsoever.

i am a very visual person and trying to figure this out, without a co-coach to bounce ideas off of (we literally have about 5 coaches doing all the work of all the events because no parents will help), it's just hard. if someone could sit down with me and help me, i'd get it very quickly.

i've seen graphs that have cP on the y axis, and time on the bottom. is that what your final graph is supposed to be labeled as?

i will be so glad when all this is over.

First things first, that is not an effective way to run a team. Science Olympiad is a commitment made by not only students and coaches but parents, too. If the parents want to see a successful team, they should support the team beyond playing chauffeur to and from practices and helping study at home (if even that much). Do parents not help because they think they have no time or that they aren't scientists?

Anyways, let's talk Food Sci. The independent variable goes on the bottom. Are you manipulating time or viscosity? Viscosity should go on the horizontal axis.
Time some number of the standards listed in the rules and on the Official Clarification in your viscometer. Record those times. Build the curve in Excel or similar software. Print it. Now, grab one ingredient from the Approved List for testing. You need to find its viscosity. Put the new fluid through the tester and time it. Snap that time back to whatever point on the curve it corresponds to. What is the viscosity at that point? That is the viscosity of the fluid. Participants should be using their curve to do this and not straight-up IDing the fluid. It will usually be wrong. Good luck! PM me if you want more clarification or assistance yet.

EDIT: It seems I almost rewrote the same thing as above now that I look it over ...

[summit]

thanks for the help, but i am still so confused....

i've seen graphs that have cP on the y axis, and time on the bottom. is that what your final graph is supposed to be labeled as?

i will be so glad when all this is over.

It is a bit confusing. On the SO Food Science powerpoint they have the cP on the x-axis, and on this site:
http://mypage.iu.edu/~lwoz/socrime/Visc ... iments.htm they've got the time on the x-axis. Hopefully they accept either graph!
What else is confusing? Is it clear that this is just a calibration exercise? Viscosity is not determined of the given liquids. You are just matching up the time it takes for the liquids to flow through your viscotester with the time it takes....which can be different for different viscotesters....and doesn't necessarily match up with the cP of fluids listed in other sources.

[rehabnurse]

thanks for your help, summit (and everyone else).

i know i am not explaining this right. i seriously wish i could just sit with someone for 10 seconds and go over this. trying to type it out is hard.

i get how to plot things. but what I do *not* get, is: how do you know what the cP is? okay, say i put milk through my viscotester. and say, hypothetically, i get 30 seconds. what i cannot figure out, for the life of me, is how do you plot that on the graph? you plot it where the two values intersect on the graph, yes?
but, what is the second value you plot against?

if the only data i have is: 1) milk, and 2) 30 seconds time, how do those two values intersect on the graph, if one axis is time, and the other axis is in cP?!?

ugh, i am so confused, and this is my last week's practice. i have totally failed my kids in this area.

i could understand if one axis was time in seconds, and the other axis was liquid (milk, canola oil, etc). that i get. you would find milk on the one axis, find the time it took in seconds (30 as above example), find the corresponding points, and voila! plotted. however, all the graphs i see have time in seconds on one axis, and cP on the other. what i'm not getting is where/how you find that value, when all you're finding when you test each liquids is *time*.

am i explaining my question enough? you guys are all so helpful, but this is the item i don't get. how do you find cP if what we are measuring in is time?!

i have stayed up all night trying to figure this out, and i am still stumped.

[summit]

thanks for your help, summit (and everyone else).

i know i am not explaining this right. i seriously wish i could just sit with someone for 10 seconds and go over this. trying to type it out is hard.

i get how to plot things. but what I do *not* get, is: how do you know what the cP is? okay, say i put milk through my viscotester. and say, hypothetically, i get 30 seconds. what i cannot figure out, for the life of me, is how do you plot that on the graph? you plot it where the two values intersect on the graph, yes?
but, what is the second value you plot against?

if the only data i have is: 1) milk, and 2) 30 seconds time, how do those two values intersect on the graph, if one axis is time, and the other axis is in cP?!?

ugh, i am so confused, and this is my last week's practice. i have totally failed my kids in this area.

i could understand if one axis was time in seconds, and the other axis was liquid (milk, canola oil, etc). that i get. you would find milk on the one axis, find the time it took in seconds (30 as above example), find the corresponding points, and voila! plotted. however, all the graphs i see have time in seconds on one axis, and cP on the other. what i'm not getting is where/how you find that value, when all you're finding when you test each liquids is *time*.

am i explaining my question enough? you guys are all so helpful, but this is the item i don't get. how do you find cP if what we are measuring in is time?!

i have stayed up all night trying to figure this out, and i am still stumped.

Unfortunately, I don't have access to my Food Science Binder or rules right now. But in the rules book (the official ones from SO that each of you should have) there is a list of ingredients from which to choose when making your viscotester. From what I can remember off the top of my head, it has water at like 1 cP, oil, Hershey's syrup, sweetened condensed milk,...honey at 7,000 cP. So, after you look in the rules book and take note of the cP that SO assigned to each of those liquids, you use those values to correspond to the time of the liquid you tested. Do that for each liquid (time of flow for each liquid corresponding to each of the liquids' cP from the rules. That gives you the graph. Does that help?

[al3201]

Well, if you tested all the items specified in the rule book, then you can make a time vs cP graph. The rule book tells you which liquid is which cP. If you do not the viscosity of milk of first, you would not be able to plot it on the graph. You need predefined viscosities in order to plot your graph. (Make sure you know the volume you are testing. It should stay constant.)

You could then use the graph to find the viscosity of milk, in your example, by finding which cP matches a time of 30.



Here is a scenario:
Say you have liquids of 1(water), 10, 100, 200, 300, 400, and 500 cP.
Say you got 10 , 12, 20, 25, 30, 32, and 40 seconds respectively (of course not real data, just a scenario).

Then plot the points respectively, with cP as the x-axis and time ad the y-axis. If you test all of the items you should get a pretty good graph.

[Beastybob12345]

Did anyone else have their viscotester's hole measured for accuracy? I think we got points off because it was "slightly to big"

I made a big hole and a small hole...

[PicturePerfect]

I need help on the effect of ingredients on baked goods. Can someone tell me what too little/too much of each ingredient listed below does?
-Lipids
-Sweeteners
-Flours
-Leaveners
-Water
-Eggs

(For the first 4, I need info on specific types and overall. For example, for Leaveners, what effects do too much/too little baking soda or baking powder have on baked goods? What about leaveners in general? For the last 2, I just need general info.)

Also..
What would cause a pancake or something to be gummy? If it is gummy, does that mean the batter had a high density/low density or high viscosity/low viscosity?

Sorry if it doesn't make sense...