to be confirm...

After two trials of making TangYuan, we want to change our experiment as follow: Hypothesis: Chilling TangYuan for days will affect the time to make them float and well-cooked (Comparing with not chilled) Chilling TangYuan with containers will affect the time to make them float and well-cooked (Comparing with those without container) Variables: Controlled variable: size of each Tangyuan, amount of water used for cooking Independent variable: Chilling time, Chilling with or without container Dependent variable:  Time needed to make the dough float and well-cooked Material: 60g Glutinous Rice Flour 50mL water 1 plastic bag 1 plastic box 500mL Boiling Water 1 pot 3 bowls Electronic scale Timer Experiment  procedures: Mixed 60g glutinous rice flour with 50mL water to form a dough Divided the dough into 12 similar portion and mold each portion into a ball shape Chilled 5 dough balls without container ...

Making the dough I used 60g of  glutinous rice flour (糯米粉) and 50 mL of water to make the dough of Tangyuan. Then i divided the dough into 10 balls of 10g each. Refrigerating the dough  Half of them were chilled in a container with lid and the other half were chilled on a plate without lid. Boiling the dough I c ooked one of the dough at certain time interval according to table 1 and 2. The dough was cooked in boiling water and the time needed for the dough to float was recorded. Results Table 1 - Set A - Chill without lid Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:18 2:31 2:38 2:56 1:01 Table 2 - Set B - Chill with lid covering Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:15 2: 30 2:35 2:50 2:56