Lab report

IntroductionPancakes are a really delicious breakfast food. There are myriad recipes for pancakes,
and it’s hard to know which one is the best and the best way to serve them. This report walks
through making pancakes with different amounts of syrup. Sometimes, it is good to know how
to cook a delicious breakfast because restaurants are not always open and are usually
expensive. For this lab, various pancake batters were mixed, cooked on a stove, and eaten.
New research shows that sometimes pancakes can even be nutritious, especially when made
with alternative flours such as peanut flour (Yemmireddy, 2013.)
Procedure and Observations
Four different batches of pancakes were mixed according to the recipe in Table 1. First,
the dry ingredients were mixed together as in Equation 1 and later the wet ingredients were
added to them as in Equation 2. The pancakes were all cooked on a gas stove with a cast iron
pan in only butter over medium-low heat. They were flipped when the bubbles on top stopped
emerging, and were removed from the heat when both sides were golden-brown. Two
pancakes were immediately served to each taste tester each hour, increasing the amounts of
syrup served (also seen in Table 1) on top every hour. After each course of pancakes, testers
were asked to rate their satisfaction on a scale from 1-10. The testers seemed, for the most
part, to enjoy their pancakes.
Data
The following data includes the recipe used for the pancakes and a graph showing taster
satisfaction.
Flour
Trial 1 10 oz.
Sugar
Baking
Powder
¼ cup
2 tsp.
Bakin Salt
g
Soda
½ tsp. ¼ tsp.
Eggs
Butter
milk
2
2 cups
(lg.)
Trial 2
¼ cup 2 tsp.
½ tsp. ¼ tsp. 2
2 cups
(lg.)
Trial 3 10 oz. ¼ cup 2 tsp.
½ tsp. ¼ tsp. 2
2 cups
(lg.)
Trial 4 10 oz. ¼ cup 2 tsp.
½ tsp. ¼ tsp. 2
2 cups
(lg.)
Trial 5 10 oz. ¼ cup 2 tsp.
½ tsp. ¼ tsp. 2
2 cups
(lg.)
Trial 6 10 oz ¼ cup 2 tsp.
½ tsp. ¼ tsp. 2
2 cups
(lg.)
Table 1: Ingredients used each time pancakes were made and served.
were changed to figure out the best ratio.
Trial #
Taster Satisfaction (out of 10)
1
2
2
4
3
6
4
8
5
6
6
4
Table 2: Taster satisfaction per amount of syrup
Vanilla
Extract
Syrup
1 tsp.
2 oz
1 tsp.
4 oz
1 tsp.
6 oz
1 tsp.
8 oz
1 tsp.
10 oz
1 tsp.
12 oz
The syrup quantities
Syrup (oz.)
2
4
6
8
10
12
Graph 1: Visualization of satisfaction based on amount of syrup per pancake.
Data Analysis and Calculations
It has been shown that pancakes are the most delicious if first the dry ingredients are
mixed and then the wet ingredients are added later. The dry ingredients were added according
to Equation 1 as shown:
Dry ingredients = ounces flour + cups sugar + teaspoons baking powder + teaspoons baking
(1a) soda + salt
Dry ingredients = 10 oz. flour + ¼ cup sugar + 2 tsp. baking powder + 1/2 tsp. Baking soda + (1b)
¼ tsp. salt
After the dry ingredients were mixed together, the wet ingredients were mixed in a separate
bowl and then added to the dry ingredients as shown in Equation 2:
Wet ingredients = number of eggs + cups buttermilk + teaspoons vanilla extract
(2a)
Wet ingredients = 2 large eggs + 2 cups buttermilk + 1 tsp. Vanilla extract
(2b)
As experienced and perceived, it was imagined that tasters’ enjoyment of pancakes would
increase with increasing syrup amounts. It is known that humans prefer foods with high salt,
fat and sugar content. It was therefore predicted that the pancakes with the most syrup would
be the most favorite. The results differed, though, because as syrup amounts became too high,
above 8 oz. per two pancakes, testers didn’t enjoy them as much. It is known that the optimal
national average amount of syrup given at a restaurant is 7 oz. per two pancakes, also known as
the Optimal Syrup Per Pancake constant. Based on this constant, the results showed a 12.5%
error for this experiment.
Conclusion
The purpose of this lab was to identify the optimal amount of syrup (in ounces) to serve
with two pancakes. This was achieved because it was found that the optimal level was eight
ounces per two pancakes even though it was not exactly the same as the seven ounces per two
pancakes established by the Optimal Syrup Per Pancake constant. It was found that this level
varied by 12.5%, which was more than expected. In this experiment, testers seemed to prefer a
little more syrup. There are a few reasons for this source of error. First, different syrups may
have been used to establish that constant versus in this experiment. In the future, it would be
useful to figure out which syrup was used to set the constant and to use that syrup. Another
source of error could have been in the experiment design, because by the end of the day, the
testers were sick of pancakse and very, very full. Next time, the tests could be spread out over
more people or a longer period of time. In the future, it would be interesting to see how
changing the amount of butter served with pancakes changed tasters’ opinions. Had there
been additional questions from the PowerPoint, they would have been addressed here.
Works Cited
V. K. Yemmireddy, S. Chintagari, and Y. C. Hung (2013) Physico-chemical Properties of Pancakes
Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea)
Flour. Peanut Science: July 2013, Vol. 40, No. 2, pp. 142-148.
Scanned by CamScanner
Scanned by CamScanner
Scanned by CamScanner
Scanned by CamScanner
Data Tables
Part I
Own data
Other group
__Sarah,
tanner_
2.3
Other group
_Hunter, Sam__
Other group
Daren,Emma __
2.058
2.4
3
0.1
0.04
0.03668
0.0428
100
100
100
100
2.13
2.283
2.51
891.192
955.2
1050.18
22279.8
26041.63
24536.92
Mass of KOH (g)
Moles of KOH
(mol)
mL of solution
(mL)
∆T (˚C)
2.92
Heat (J)
Heat/mole of
KOH (J/mol)
1221.72
12217.28
Part II
Own data
Mass of KOH (g)
3
Other group _
Other group __
Sarah, tanner __ Hunter, Sam _
2.2
2.664
Other group __
Daren,Emma _
2.62
Moles of KOH
(mol)
Moles of HCl
(mol)
mL of solution
(mL)
pH test (acidic
or basic)
Limiting reagent
0.1
0.04
0.04748
0.0467
3.2
2.74
3.235
0.15
100
100
100
100
acidic
acidic
acidic
acidic
KOH
KOH
KOH
5.352
8.89
8.06
2239.28
3719.576
3372.30
55981.92
1149.44
72211.99
KOH
∆T (˚C)
9.54
Heat (J)
Heat/mole of
KOH (J/mol)
3991.53
39915.36
Part III
Own data
Other group
__Sarah,
tanner_
1.15
Other group __
Hunter, Sam _
Other group
_Daren,Emma__
1.029
1.2
3
.1
0.002
0.01834
0.0214
1.6
1.37
1.618
0.075
100
100
100
100
acidic
acidic
acidic
acidic
KOH
KOH
KOH
KOH
2.93
1.845
2.991
2.991
771.948
1251.43
1251.43
38597.4
764.78
68235
Mass of KOH (g)
Moles of KOH
(mol)
Moles of HCl
(mol)
mL of final
solution (mL)
pH test (acidic
or basic)
Limiting reagent
∆T (˚C)
Heat (J)
Heat/mole of
KOH (J/mol)
1225.9
12259.1
Calculations
Equation:
𝑞 = 𝐶 ∗ 𝑚 ∗ ∆𝑇
𝑔
m = mass of water (in g) used in solution (assume 1 𝑚𝐿)
𝐽
C = specific heat capacity 4.184 𝑔∗℃
∆𝑇 = change in temperature (in ℃)
q = heat transferred (in J)
Reaction 1:
𝑞 = 𝐶 ∗ 𝑚 ∗ ∆𝑇
𝐽
_________J = 4.184 𝑔∗℃ ∗ _________𝑔 ∗ _________℃
Reaction 2:
𝑞 = 𝐶 ∗ 𝑚 ∗ ∆𝑇
𝐽
_________J = 4.184 𝑔∗℃ ∗ _________𝑔 ∗ _________℃
Reaction 3:
𝑞 = 𝐶 ∗ 𝑚 ∗ ∆𝑇
𝐽
_________J = 4.184 𝑔∗℃ ∗ _________𝑔 ∗ _________℃
Graphs
*****These graphs DO NOT have labels on their x- and y- axes. Make sure yours do!*****
down there is just an example do your own graph
Part I:
Part II:
Part III: