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By creating this website, we would like to share our information about how different types of chocolate packaging affects the minimum temperature taken for the chocolate to stick to it's packaging. We have done an experiment and we used the chocolate bar under the brand "Hershey's" baking chocolate for our experiment because that type of chocolate used for baking is "purer" than other kinds of chocolate bars, containing no nuts, biscuits, almonds, etc.

​ The variables/conditions that need to kept constant: 1)The size of the chocolate 2)The starting temperature of the chocolate that is used for each different material 3) The type of chocolate used for all the materials

Variables/conditions that should be varied: 1) The time taken for the chocolate to stick to the packaging 2) The temperature at which the chocolate sticks to the packaging 3) The type of material used to wrap the chocolate

What is needed for our experiment: 1) A thermometer 2) Stopwatch 3) 4 different kinds of material used for wrapping the chocolate (Take note: it is the material that is directly in contact with the chocolate): a) Tin Foil b) Aluminum c) Paper 4) 9 small pieces of Baking chocolate from a Hershey's Bar, each of similar size

The process of our experiment:

1) Make sure the pieces of chocolate has not melted and is fully in solid state 2) Put 3 chocolate pieces of similar sizes, each into 3 of the different wrappers and wrap it up, leaving little space to insert the thermometer 3) When the chocolate has been placed into wrapper, start taking the time using the stopwatch 4) Place the thermometer into the 3 different wrappers to measure the initial temperature of the 3 chocolate pieces 5) Take the temperature of the 3 chocolate pieces every one minute and jot down the temperature, together with every minute. 6) Once each of the chocolate pieces has started sticking to it's packaging, stop taking the temperature of that piece of chocolate and record down it's final temperature. 7) Repeat the experiment 2 more times to ensure more accurate results of the experiment and take the average of the temperature of the 3 experiments as the final reading.

​ Chocolate that had not melted

Chocolate melted in the aluminum packaging

Chocolate melted in the paper packaging

Chocolate melted in Tin Foil Packaging

We are exploring 3 different types of materials of the packaging of the chocolate bar: 1) Tin Foil 2) Aluminum 3) Paper We have drawn the results into line graphs.

=__Tin foil packaging graph__=

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**The average of the all the three readings for the temperature of the chocolate to stick to the tin foil packaging** =====

** is 30.167 = 30.2 (3.s.f) degree Celsius. **

 * Minimum time taken: 4 minutes**

=__Aluminum packaging graph__=



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** The average of the all the three readings for the temperature of the chocolate to stick to the aluminum packaging **===== **is 30.333 = 30.3 (3.s.f) degree Celsius.**


 * Minimum time taken: 9 minutes**

=__Paper packaging graph__=



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** The average of the all the three readings for the temperature of the chocolate to stick to the paper packaging **===== **is 30.5 degree Celsius.**


 * Minimum time taken: 4 minutes**

it's packaging / min || Minimum temperature taken for chocolate to stick to it's packaging / ° C ||
 * Material of the chocolate packaging || Time taken for the chocolate to stick to
 * Tin foil || 4 || 30.167 » 30.2 ||
 * Aluminum || 9 || 30.333 » 30.3 ||
 * Paper || 4 || 30.5 ||

From the table, we can conclude that,

1) The chocolate ticks to the tin foil packaging and the paper packaging at the same time of 4 minutes, in the fastest time, followed by the aluminum packaging of 9 minutes 2) The chocolate sticks to the tin foil packaging at the lowest temperature of 30.2 ° C, followed by the aluminum packaging, at a temperature of 30.3 ° C, then the paper packaging at the highest temperature among all the materials for packaging at a temperature of 30.5 ° C. Hence, the chocolate sticks to the tin foil packaging at the lowest temperature of all, while the paper packaging is able to keep the chocolate to the highest temperature, before it sticks to the paper packaging.

However, there are a few factors which might affect the results of the experiment, mainly: 1) The pressure of packaging against the chocolate to keep it wrapped inside the packaging. 2) The heat from the surroundings affects the temperature of the chocolate so the minimum temperature is always lower than expected.