Finalized Experiment (Cathy)

Name: Tsang Tung Yee, Cathy                             UID: 3035690517

Research question: How does the temperature of egg white affect the fluffiness of souffle?

From the trial experiment, the major error obtained is the inconsistent use of the measurement method.  Therefore, modification is made only on the measurement method, instead of measuring the height of souffle by ruler, the height of souffle is now measured by a caliper. This blog only shows the modification of the measurement method and the new experimental results obtained. For details concerning the background of the experiment and the cooking procedures, please kindly read the blog 'First Experiment (Cathy)'.

Modification: 

After baking, measure the height of souffle:

1) Open the outside jaws of the caliper until its bottom edge touch the highest point of the souffle.

2) Calculate the height of souffle.

For example, in the figure shown, 
the height of souffle= 14.0mm + (4 x 0.05)
                                = 14.2mm
                                = 1.42cm
                                = 1.4 cm (correct to 2 sig.fig)






* To ensure the measurement is taken at a strict 90°, the caliper is held parallel to the vertical line of the oven. 

Final experimental result

Visualization of trial result (graph titled "Effect of temperature of egg white on the average height of souffle")

The temperature of egg white before whisking (°C) [INDEPENDENT variable]	Height of the souffle (cm) [DEPENDENT variable]	Average height of the souffles (cm)
0°C	5.0, 5.1, 5.2, 5.2	5.1
10°C	5.1, 5.2, 5.3, 5.3	5.2
20°C	5.4, 5.4, 5.6, 5.6	5.5
30°C	5.5 5.5, 5.6, 5.9	5.6
40°C	6.5, 6.6, 6.6, 6.7	6.6
50°C	4.3, 4.3, 4.4, 4.4	4.4
60°C	1.0, 1.4, 1.4, 1.4	1.3
70°C	0.4, 0.5, 0.5, 0.6	0.5
80°C	0.3, 0.4, 0.5, 0.5	0.4

Correlation between independent variable (x-axis) and dependent variable (y-axis):

The experimental results fulfill my hypothesis of ‘the height of souffle increases as temperature increase, however, after optimal temperature is reached, the height of souffle decrease when the temperature further increase’. As shown in the graph above, when the temperature of egg white increases from 0°C to 40°C, the average height of souffle increases from around 6cm to over 7cm, a positive correlation between the temperature of egg white and the average height of souffle is shown. However, as temperature of egg white increases from 40°C to 80°C, the average height of souffle decrease drastically from over 7cm to below 1cm, a negative correlation is shown. From the graph, 40°C seems to be the temperature in which the higher souffle is produced. However, a further experiment that are conducted with smaller temperature interval (for example,1°C between the temperature range of 20°C and 40°C) should be used to determine the best temperature more accurately.