Project Visualization (Tracy)

The steps of making soufflé:

Observation of the first 15 minutes in the oven:

The history of soufflé mixture did affected its height directly as the air bubbles in meringue were breaking when the mixture placed for a long period of time, either in room temperature or fridge. The air bubbles cause the mixture to rise and spread so we have to cook the soufflé immediately in order to get a best soufflé texture. 

Project Visualisation (Priscilla)

This is the draft of my poster:

Project Visualization (Tsang Tung Yee)

Science behind souffle: 

This shows the ingredients needed for making a souffle:

Below shows how stirring (a mechanical action) results in the denaturation of egg white protein.
Before stirring, the globular protein (the dominant type of egg white protein) remains its spherical shape. After stirring, the globular protein denature.

Below show how the denatured protein (denatured by stirring) trap the air bubbles:

Below shows coagulated egg white proteins after heating (in water bath):

Summarization of observation of the experiments:

Results of the experiment:

Project Visualization (Kristy)

Here are some drafts that will soon turn into nice illustrations in my poster:

How I make the souffle:

Observations of the state of the meringue:

Measuring methods:

The science behind the meringue: