WATERS Independent Student Projects at Lincoln Elementary School
Document Type
Oral Presentation
Campus where you would like to present
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.
Recommended Citation
Hegna, Jonathan; Klindworth, Sam; and Bachman-Rhodes, Fisher, "WATERS Independent Student Projects at Lincoln Elementary School" (2012). Symposium Of University Research and Creative Expression (SOURCE). 59.
https://digitalcommons.cwu.edu/source/2012/posters/59
Poster Number
33
Additional Mentoring Department
Biological Sciences
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.
Faculty Mentor(s)
Kristina Ernest