Saved science fair projects:

This is a saved copy of the relevant third party website. We save only the first page of every project because we've found that the third party sites are often temporarily down. We do not save all pages of the project because copyright belongs to the third party author.

 

Table of Contents


TITLE: The Effect of Different Kinds of Cup Cakes on How Good They Taste

  • STUDENT RESEARCHER: Jason Bassett
  • SCHOOL: Great Falls Middle School Montague, MA 01351
  • GRADE: 8
  • TEACHERS: Mr.Kenney, Mrs.Palmieri, Ms.Hayes

I. STATEMENT OF PURPOSE AND HYPOTHESIS:

I wanted to find out which cup cake taste best because of a cup cake commercial claiming Duncan Hines was the best. My hypothesis was that Duncan Hines would taste the best.

II. METHODOLOGY

For this I needed, cooking mix for Duncan Hines, Betty Crocker, and Stop&Shop cup cakes, cooking materials, five people and five glasses of water. For this particular investigation I did not use frosting. First I cooked the cup cakes according to the recipe. Then I gave one brand of cup cake to the five people, but did not tell them which kind it was. When they tasted the cup cake they rated it from 1 to 5. Then I did the same thing with each brand giving water between each trial. I was careful not to tell them which brand of cup cake that were tasting each time.

III. ANALYSIS OF DATA:

My findings show that Duncan Hines and Betty Crocker were rated the same, 4.4 on a scale of 1-5, five being the best. For Stop&Shop brand it was 1.4.

IV. SUMMARY AND CONCLUSION

This shows that my hypothesis was partially supported by my data. It is partially correct because I said Duncan Hines would be the highest and it was a tie for best. One set back on my investigation was that I had to make several batches to achieve cooking perfection.

V. APPLICATION

I found from my research that the most advertised brand, tastes the best. The people who would most benefit from this are those baking some snacks for for a party or something and want to use the good stuff.


TITLE: The Effect of Different Candies on the Hyperactivity Level.

  • STUDENT RESEARCHER: Abby Mason
  • SCHOOL(S): Great Falls Middle School Montague, MA 01351
  • GRADE: 8
  • TEACHERS: Mr.Kenney, Mrs.Palmieri and Ms.Hayes

I. STATEMENT OF PURPOSE AND HYPOTHESIS:

I wanted to find out which candy would make a girl more hyperactive . My hypothesis was if I give her chocolate kisses then it would make her more hyper- active.

II. METHODOLOGY:

I needed 21 Hershey kisses, 15 Pixie sticks and 1 clock . First I would give her Hershey kisses at 8 AM and then I would ask her how she felt at 9:30 am. I then did the same thing with the pixie sticks the next day.

III. ANALYSIS OF DATA:

All the data indicates that the more pixie sticks she eats the more active she will get. There's more sugar in the pixie sticks.

IV. SUMMARY AND CONCLUSION:

My research shows that the more pixie sticks you eat, the more hyper you will get. My hypothesis was not supported by my data. It took me a while to get things together and I kept forgetting to collect my data.

V. APPLICATION :

This investigation could help parents and kids learn about the effects of sugar. If parents and kids know the limit of sugar maybe alot of bad behaviors and really hyper kids could be helped.


TITLE: The Effect of Different Brands of Cooking Spray on How Much Food Sticks to Cookware

  • STUDENT RESEARCHER: Amy Garanin
  • SCHOOL: Great Falls Middle School Montague, MA 01351 
  • GRADE: 7th Grade
  • TEACHERS: Mr. Kenney, Mrs. Palmieri, Ms. Hayes

I. STATEMENT OF PURPOSE AND HYPOTHESIS

I wanted to find out how much food would stick to cookware using different brands of cooking spray. My hypothesis stated that name brand cooking spray would work the best, supermarket brands would be a close comparison, and that any amount of spray would work better than none at all.

II. METHODOLOGY:

The materials required for my investigation are a chocolate cookie recipe, all ingredients needed to make dough, utensils, 4 cookie sheets, 1 can of Pam, Crisco, and Stop & Shop cooking sprays. I started collecting data by spraying 3 of the 4 cookie sheets with different sprays. I sprayed each sheet 4 times it's width, being careful to get the whole surface covered with spray. I marked all the sheets according to the spray it was sprayed with. I dropped the cookie dough on the sheets, all the same width apart. I put the cookies in the oven at the designated temperature, and took them out when indicated in the recipe. I recorded my data.

III. ANALYSIS OF DATA:

My data indicates that name brand cooking sprays work the best when baking cookies. To rate the cooking sprays performance I used a scale from 1-4. Four was the best, three was the second best, two was third best, and one was the worst. I reported that Crisco and Pam cooking sprays received a 4, Stop & Shop spray received a 3, and no spray received a 2.

IV. SUMMARY AND CONCLUSION:

My investigation showed that name brand cooking sprays work the best when baking cookies. My hypothesis was supported by my data. A few things that didn't exactly work in my favor were the fact that the top rack of my oven bakes a little slower than the bottom rack and that I made a few different batches on different days so that not all batches were of the same consistency.

V. APPLICATION:

The information that I have collected would be helpful to all chefs that are professional or household level. You will see the best possible results if you convert to using name brand sprays.




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