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geminicross wrote:

Beastybob12345 wrote:Hmm... we didn't have to bake cupcakes at our invitational... that would be cool though. And what is an Easy Bake Oven?

my god...

You haven't seen the commercials?

Apparently not, are they in a specific state?

My Viscotesters are not working! I decided to use the styrofoam cup method and that appears to give me bad numbers for my graph (It doesn't curve). I was just looking for some suggestions for Viscotesters and some good materials to test. Thanks!

Well, I didn't use the styrofoam cup, I used a plastic tube, similar to a test tube kind of thing. It flows well and my standard curve actually curved. And regarding the items to test, they have a list that is updated. Hope that helped.

Beastybob, have you had your State competition yet?

Beastybob12345 wrote:Well, I didn't use the styrofoam cup, I used a plastic tube, similar to a test tube kind of thing. It flows well and my standard curve actually curved. And regarding the items to test, they have a list that is updated. Hope that helped.

Thanks! that does help!

So at States last year in Michigan, they wanted us to take the density of flour. Does anyone know how to do that? They gave us some flours, and a scale. We were pretty stumped.

Ajullie1105 wrote:So at States last year in Michigan, they wanted us to take the density of flour. Does anyone know how to do that? They gave us some flours, and a scale. We were pretty stumped.

Density of anything is mass over volume. For example water is 1 gram per milliliter (1 g/ml) which is a standard of density. Things less dense will float in water and denser things sink in water... Anyway, flour doesn't "weight much" (that's non-technical for "low density"). Measure out some flour, say 100 ml, using a beaker or graduated cylinder or metric measuring cup. Then weigh the flour on a scale. I have no idea what 100 ml of flour would weigh but let's say that 100 ml of flour is 50 grams. That's its mass. Put it in a ratio: 50 g/100ml and then divide both denominator and numerator by 100 to get rid of the 100 in the denominator. Now you have the equivalent fraction of .5g/ml and that's your density. If the flour weighed 30 grams then its density is .3g/ml.

Good SO skill to have anyway.

hscmom wrote:

Ajullie1105 wrote:So at States last year in Michigan, they wanted us to take the density of flour. Does anyone know how to do that? They gave us some flours, and a scale. We were pretty stumped.

Density of anything is mass over volume. For example water is 1 gram per milliliter (1 g/ml) which is a standard of density. Things less dense will float in water and denser things sink in water... Anyway, flour doesn't "weight much" (that's non-technical for "low density"). Measure out some flour, say 100 ml, using a beaker or graduated cylinder or metric measuring cup. Then weigh the flour on a scale. I have no idea what 100 ml of flour would weigh but let's say that 100 ml of flour is 50 grams. That's its mass. Put it in a ratio: 50 g/100ml and then divide both denominator and numerator by 100 to get rid of the 100 in the denominator. Now you have the equivalent fraction of .5g/ml and that's your density. If the flour weighed 30 grams then its density is .3g/ml.

Good SO skill to have anyway.

Thank you!!

PicturePerfect wrote:Beastybob, have you had your State competition yet?

Yes, we have! It was on April 13th I think. Rolling Hills got 9th overall. That's an improvement from last year!!!

Anyone know the exact chemical reactions involved in baking including chemical equations? Thanks!

I can help people out with fats/fatty acids if they need help