1. Aisha Williams & Raina Anderson

2. 3 tablespoons of butter or margarine 1 package ( 10 oz. 40 pieces) regular marshmallows 4 cups miniature marshmallows 6 Cups rice krispies

3. Melt the butter and stir in marshmallows until smooth. Stir in the cereal and flatten in a rectangular dish. Make sure it’s even.

4. 45 mL butter or margarine 283 g regular marshmallows 946.4 ml miniature marshmallows 1419.53 ml Rice Krispies Ex. 2c x 236.6mL / 1c = 473.2mL

5.  Melting of butter and marshmallows.  Mixing of ingredients  Molding of rice krispy treats.

6. There are no chemical changes in this recipe.

7.  Capric Acid  CH 3 (CH 2 ) 8 COOH  Nonpolar  Intermolecular forces  *Capric acid (decanoic acid) only makes up 1.6% of the total fatty acid in butter, because butter has no specific compound. It is made up of at least 11 fatty acids.

8.  Salt  NaCl  Na+ = Sodium Ion  Cl- = Chloride Ion

9. 45 mL butter or margarine 283 g regular marshmallows 946.4 ml miniature marshmallows 1419.53 ml Rice Krispies  EX. 25 servings X 405.2 mL = 225.1 mL 45 servings

10.  You can just cut the treats to fit the amount of people being served. The recipe serves 16.

11.  Rice Krispies (cereal) have a  Total Fat of 1.38g  Sodium of 189mg  Postassium of 23.7mg  Total Carbohydrate of 26.1g  Protein of 1.2g  A total of 115 calories per serving.

12.  Recipe -http://www.ricekrispies.com/recipes/the-original-treats  Butter - http://antoine.frostburg.edu/chem/senese/101/consumer/faq/ butter-composition.shtml