1. Chocolate! By: Kevin Tran

2. Variables Manipulated Variable: Type of chocolate (Dark, Milk, & White) Responding Variable: The amount of time it takes for melting Controlled Variables: 1. Temperature (145 Degrees) 2. Type of Pan (Stainless Steel) 3. Brand of Chocolate (Lindor’s)

3. Question How does the type of chocolate affect the amount of time it takes to melt if put on a stainless steel pan at 145 degrees?

4. Hypothesis If we melt various types of chocolate, then white chocolate will melt the fastest because white chocolate has less cocoa substance in it. The more cocoa substance, a longer melting time.

5. Materials 1. 3 Dark chocolate spheres 2. 3 White chocolate spheres 3. 3 Milk chocolate spheres 4. Stainless steel pan 5. Heat source (i.e. stove, oven, fire etc.) 6. Thermometer 7. Chopstick 8. Timer

6. Procedure 1. Put Pan on stove 2. Put thermometer on pan, turn heat on until thermometer reaches 140 degrees 3. Unwrap dark chocolate and then put in pan, start timer 4. Move chocolate around with chopstick to avoid build-up in one place 5. Record when chocolate is fully melted. 6. Discard of chocolate or proceed to eat it, clean pan. 7. Repeat steps 1-6 for trials 2 and 3 8. Repeat steps 1-7 for White and Milk Chocolate

7. Diagram

8. Data Table SubstanceTrial 1Trial 2Trial 3Average Dark1:31 Min.1:20 min1:19 min1:23 min White1:11 Min.1:02 min1:06 min1:06.334 min Milk0:59 Min.1:11 min1:10 min1:06.667 min

9. Conclusion My hypothesis was correct because dark chocolate contains the most cocoa and the average temperature it took for the chocolate to melt was 1:23 min. White chocolate took the shortest amount of time with an average of 1:06.334 minutes. Milk chocolate took 1:06.667 min. The difference between the dark and white chocolate is 16.34 seconds. Therefore I have learned that the more chocolate a chocolate substance has, the higher melting time it has.