Anna stir for a long time. After it is

Anna Gorban/Sofi SmithMrs.TrevinoScience 724 January 2018Does fudge crystallize more when it’s left at room temperature or when left in the fridge to cool? Our hypothesis is that fudge will crystallize more when it is left out at room temperature rather than left in the fridge to cool. For our project we have chosen to do crystal fudge. Which is  finding out how fudge crystallizes because it’s one of the foods that easily crystallizes like chocolate and ice cream. The crystallization isn’t dangerous it just gives foods different textures. We choose this project because it sounded very interesting, we didn’t know that fudge crystallizes and, we are bakers. RECIPEBecause we can only have one independent variable we’ll be using the same recipe for both, and we got our recipe from this website: https://www.education.com/science-fair/Unsweetened chocolate – 3 ozSugar – 3 cupsWarm half and half – 1 cupCorn Syrup – 1 tablespoonSalt – ¼ tablespoonButter  – 3 tablespoonsVanilla Extract – 2 tablespoonsThis recipe was from https://www.education.com/science-fair/.  The steps to make the fudge from, (education) are to first put chocolate, half and half, sugar, and corn syrup. Let it boil at medium heat until the fudge boils and everything is melted. Let it sit until it’s around 237 fahrenheit, use a candy thermometer to figure out. Let the fudge cool until around 150 fahrenheit, take it off the stove and add in vanilla extract and butter. Then stir for a long time. After it is at room temperature, put them in to the two pans. Leave one out in your kitchen and put the other one in the fridge. Let them cool for the same amount of time and then cut a piece of fudge and compare them using a magnifying glass and the texture of them.  Tips that we have to make our fudge better quality (dish.allrecipes) is to let it cool, use a butter knife to spread the fudge out so it is smooth, and use a candy thermometer to make sure it’s at the right temperature instead of guessing.  CRYSTALLIZATIONCrystallization is the “solidification of atoms or molecules into a highly structured form called a crystal.” (thought.co) Rocks have different sizes and amounts of crystals in them. If a rock has larger crystals than it probably means that they formed under the earth. When it’s under the earth it has more time to cool and more time to form crystals. When it’s above ground, than that means it has less time to cool and less time to form crystals. If you mix sugar and water the water will dissolve causing there to be little water left for the fudge and so the sugar ends up crystallizing.CRYSTAL TYPES There are three types of crystals, salt crystals, water crystals, and ice.(Exploratorium) When making fudge you can get a seed crystal which makes the crystals larger. You don’t want to get seed crystals when making fudge because you want to keep the fudge smooth and delicious. To avoid getting seed crystals in your fudge don’t stir it while it is hot.CRYSTALS MADECrystals are made in liquid. But the surrounding environment, like the temperature of the place your working and the temperature of the liquid. Crystals are made by hydrogen bonds. There are types of structures that make up crystals depending on what kind of crystals they are (study.com). The main types of crystal structures are triclinic, monoclinic, tetragonal  tetragonal, orthogonal,  hexagonal, and cubic (yourdictionary).The gonal (gonal)in these words means to form, which is what crystals do.FUDGE”Fudge is a crystalline candy and controlling the sugar solution crystallization to the perfect fudge” (Darby). The origin isn’t known for sure but many people think it came from America. Fudge claims to be invented on February 14 1886 (Nibble). The name comes from a bad batch of carmel. They said it was a “fudged batch” so that’s where the name came from. The first inventor of fudge is unknown (Darby). Fudge may be a delicious treat. But it’s not healthy at all. For one piece of fudge it is 50(Fatsecret)-200(Sparkle) calories. It depends on the type of fudge because you can put stuff in it like nuts, marshmallows,sprinkles or anything else you want in it. In fudge their are about 0.50 grams of protein and 16 grams of total carbohydrate. There are very little amounts of vitamins, iron, and calcium but there still is some. Fudge contains 1% of vitamin A, 0% of vitamin C, 2% of iron, and 1% of calcium.MELTING POINTSOne of the main parts of making fudge is when you melt the ingredients. This is where the tiny crystals you can see barely form, because of the melting and cooling. Everything has a melting point. “When particles that are inside of the foods that get boiled in a fudge recipes are exposed to heat the particles get more active,” Words from Materials Changes & Reactions page12. Once it meets the melting point all the particles and bonds turn into liquid and are free to move around, because before they were kept in place by bonds. If whatever it is cools down belows the melting point it will harden back up into its bonds. It might not cool down in the same bonds and structure because of little crystals that are formed.CONCLUSIONIn our future experiment we want to figure out if fudge crystallizes more if left at room temperature or put in the fridge to cool. We believe that it will crystallize more if left at room temperature then in the fridge and hopefully we are right. When we make our fudge we hope to stay away from seed crystals. Because there large crystals and there also very clumpy. Which would make the fudge not very enjoyable. After learning about crystallization and how it is caused by the adoms and modules forming into crystals. But while crystals are made in liquid, so when the fudge is boiling. They are also made with hydrogen bonds. When we make our fudge which we don´t know the true origin of fudge.  Anna Gorban/Sofi SmithMrs.TrevinoScience 724 January 2018Does fudge crystallize more when it’s left at room temperature or when left in the fridge to cool? Our hypothesis is that fudge will crystallize more when it is left out at room temperature rather than left in the fridge to cool. For our project we have chosen to do crystal fudge. Which is  finding out how fudge crystallizes because it’s one of the foods that easily crystallizes like chocolate and ice cream. The crystallization isn’t dangerous it just gives foods different textures. We choose this project because it sounded very interesting, we didn’t know that fudge crystallizes and, we are bakers. RECIPEBecause we can only have one independent variable we’ll be using the same recipe for both, and we got our recipe from this website: https://www.education.com/science-fair/Unsweetened chocolate – 3 ozSugar – 3 cupsWarm half and half – 1 cupCorn Syrup – 1 tablespoonSalt – ¼ tablespoonButter  – 3 tablespoonsVanilla Extract – 2 tablespoonsThis recipe was from https://www.education.com/science-fair/.  The steps to make the fudge from, (education) are to first put chocolate, half and half, sugar, and corn syrup. Let it boil at medium heat until the fudge boils and everything is melted. Let it sit until it’s around 237 fahrenheit, use a candy thermometer to figure out. Let the fudge cool until around 150 fahrenheit, take it off the stove and add in vanilla extract and butter. Then stir for a long time. After it is at room temperature, put them in to the two pans. Leave one out in your kitchen and put the other one in the fridge. Let them cool for the same amount of time and then cut a piece of fudge and compare them using a magnifying glass and the texture of them.  Tips that we have to make our fudge better quality (dish.allrecipes) is to let it cool, use a butter knife to spread the fudge out so it is smooth, and use a candy thermometer to make sure it’s at the right temperature instead of guessing.  CRYSTALLIZATIONCrystallization is the “solidification of atoms or molecules into a highly structured form called a crystal.” (thought.co) Rocks have different sizes and amounts of crystals in them. If a rock has larger crystals than it probably means that they formed under the earth. When it’s under the earth it has more time to cool and more time to form crystals. When it’s above ground, than that means it has less time to cool and less time to form crystals. If you mix sugar and water the water will dissolve causing there to be little water left for the fudge and so the sugar ends up crystallizing.CRYSTAL TYPES There are three types of crystals, salt crystals, water crystals, and ice.(Exploratorium) When making fudge you can get a seed crystal which makes the crystals larger. You don’t want to get seed crystals when making fudge because you want to keep the fudge smooth and delicious. To avoid getting seed crystals in your fudge don’t stir it while it is hot.CRYSTALS MADECrystals are made in liquid. But the surrounding environment, like the temperature of the place your working and the temperature of the liquid. Crystals are made by hydrogen bonds. There are types of structures that make up crystals depending on what kind of crystals they are (study.com). The main types of crystal structures are triclinic, monoclinic, tetragonal  tetragonal, orthogonal,  hexagonal, and cubic (yourdictionary).The gonal (gonal)in these words means to form, which is what crystals do.FUDGE”Fudge is a crystalline candy and controlling the sugar solution crystallization to the perfect fudge” (Darby). The origin isn’t known for sure but many people think it came from America. Fudge claims to be invented on February 14 1886 (Nibble). The name comes from a bad batch of carmel. They said it was a “fudged batch” so that’s where the name came from. The first inventor of fudge is unknown (Darby). Fudge may be a delicious treat. But it’s not healthy at all. For one piece of fudge it is 50(Fatsecret)-200(Sparkle) calories. It depends on the type of fudge because you can put stuff in it like nuts, marshmallows,sprinkles or anything else you want in it. In fudge their are about 0.50 grams of protein and 16 grams of total carbohydrate. There are very little amounts of vitamins, iron, and calcium but there still is some. Fudge contains 1% of vitamin A, 0% of vitamin C, 2% of iron, and 1% of calcium.MELTING POINTSOne of the main parts of making fudge is when you melt the ingredients. This is where the tiny crystals you can see barely form, because of the melting and cooling. Everything has a melting point. “When particles that are inside of the foods that get boiled in a fudge recipes are exposed to heat the particles get more active,” Words from Materials Changes & Reactions page12. Once it meets the melting point all the particles and bonds turn into liquid and are free to move around, because before they were kept in place by bonds. If whatever it is cools down belows the melting point it will harden back up into its bonds. It might not cool down in the same bonds and structure because of little crystals that are formed.CONCLUSIONIn our future experiment we want to figure out if fudge crystallizes more if left at room temperature or put in the fridge to cool. We believe that it will crystallize more if left at room temperature then in the fridge and hopefully we are right. When we make our fudge we hope to stay away from seed crystals. Because there large crystals and there also very clumpy. Which would make the fudge not very enjoyable. After learning about crystallization and how it is caused by the adoms and modules forming into crystals. But while crystals are made in liquid, so when the fudge is boiling. They are also made with hydrogen bonds. When we make our fudge which we don´t know the true origin of fudge.  

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