Third experiment by Priscilla

After two trials of making TangYuan, we want to change our experiment as follow:

Hypothesis:

1. Chilling TangYuan for days will affect the time to make them float and well-cooked (Comparing with not chilled)
2. 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:

1. 60g Glutinous Rice Flour
2. 50mL water
3. 1 plastic bag
4. 1 plastic box
5. 500mL Boiling Water
6. 1 pot
7. 3 bowls
8. Electronic scale
9. Timer

Experiment procedures:

1. Mixed 60g glutinous rice flour with 50mL water to form a dough
2. Divided the dough into 12 similar portion and mold each portion into a ball shape
3. Chilled 5 dough balls without container
4. Chilled 5 dough balls with a plastic bag and box
5. Cooked one of the dough at certain time interval according to table 1 and 2. Record the time needed for the dough to float
6. Extracted the floated dough balls from water
7. Cut them in half to see whether the dough balls are well-cooked

Result:
Table 1 - Chill without container

Chilling time (min)	0	1 day	2 days	3 days
Time needed for floating (min)	2:18	3:23	3:10	3:29

Table 2 - Chill with plastic bag and box

Chilling time (min)	0	1 day	2 days	3 days
Time needed for floating (min)	2:17	3: 21	3:11	3:27

Pictures - Making and chilling the dough:

Pictures - Boiling the dough:

Pictures - dough after floating (didn't chilled):

Chilled with container

Chilled without container

--> both of them were well-cooked

Pictures - dough after floating (chilled for one day):

Chilled with container

Chilled without container

--> both of them were well-cooked

Pictures - dough after floating (chilled for two days):

Chilled with container

Chilled without container

 --> both of them were not well-cooked (white powder in the center of the dough)         

Pictures - dough after floating (chilled for three days):

Chilled with container 

Chilled without container

 --> both of them were not well-cooked (white powder in the center of the dough)  

Discovery:    

1. The result corresponded to hypothesis 1 that chilling TangYuan for days will affect the time to make them float and well-cooked (Comparing with not chilled) --> takes longer time
2. The result did not correspond to hypothesis 2 that chilling TangYuan with containers will affect the time to make them float and well-cooked (Comparing with those without container)

Science Behind: