Title

WATERS Independent Student Projects at Lincoln Elementary School

Document Type

Oral Presentation

Location

SURC Ballroom A

Start Date

17-5-2012

End Date

17-5-2012

Abstract

This poster is part of the WATERS project funded by the NSF GK-12 program. Students were challenged to work in groups of two to independently investigate a question by following the scientific method. In this project students investigated the interaction between the amount of lipids and sugars in popcorn and the quality of the popcorn after being cooked. The three types of popcorn tested were kettle corn (increased sugar), butter popcorn, and plain popcorn. The results of the experiment showed that kettle corn had the most burnt kernels. Butter popcorn had the second most amount of burnt popcorn kernels, while plain popcorn had the least amount of burnt popcorn kernels. Therefore, the amount of heat should be adjusted accordingly when cooking popcorn with sugar and increased amounts of lipids to limit the amount of burning.

Poster Number

33

Faculty Mentor(s)

Kristina Ernest

Additional Mentoring Department

Biological Sciences

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May 17th, 11:15 AM May 17th, 1:44 PM

WATERS Independent Student Projects at Lincoln Elementary School

SURC Ballroom A

This poster is part of the WATERS project funded by the NSF GK-12 program. Students were challenged to work in groups of two to independently investigate a question by following the scientific method. In this project students investigated the interaction between the amount of lipids and sugars in popcorn and the quality of the popcorn after being cooked. The three types of popcorn tested were kettle corn (increased sugar), butter popcorn, and plain popcorn. The results of the experiment showed that kettle corn had the most burnt kernels. Butter popcorn had the second most amount of burnt popcorn kernels, while plain popcorn had the least amount of burnt popcorn kernels. Therefore, the amount of heat should be adjusted accordingly when cooking popcorn with sugar and increased amounts of lipids to limit the amount of burning.