1. Doughnuts for Days By: Jacob, Nate, Galvan & Jaren Whitefish High School Mr. Spangler

2. Background/Intro Everyone loves doughnuts, so why pass up an excuse to eat them? Bakers have to stay in an area of frying and baking food, so what is the air around them like? We spend about 85% of our time indoors. Continuous frying could cause health concerns, according to Berkeley Labs "Pollution in the Home: Kitchens Can Produce Hazardous Levels of Indoor Pollutants | Berkeley Lab." News Center. 23 July 2013. Web. 27 May 2015.

3. Hypothesis We suspected that the level of particulate matter (pm 2.5) will spike during the frying, then slowly decrease.

4. Pictures

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6. Timeline 4:00 pm - started dusttrak (approx 1 hr before doughnut genesis) 5:00 - made doughnut dough 6:30 - Started frying 8:45 - Stopped fryer and enjoyed doughnuts (they were most succulent) 9:30 - Concluded sampling

7. Materials ●Dusttrak ●Mixing bowls ●Electric oven ●Rolling pin ●Frying pan ●Coconut oil ●Brown Family doughnut recipe ●Various ingredients ●Various other (not as important) kitchen tools

8. Methods Used dust trak to record air quality data, used various kitchen equipment and ingredients to synthesize doughnut dough, used coconut oil in fryer on stove, used stomachs and mouths to devour and thoroughly enjoy doughnuts.

9. Even More Pictures

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11. Results ●Average pm 2.5 level: 0.066 mg/m^3 ●Maximum pm 2.5 level: 0.363 mg/m^3 ●Minimum pm 2.5 level: 0.001 mg/m^3 Notes: ●Opened window from 7:10 - 7:45 ●Threw down flour during doughnut genesis

12. Results (Continued) Started testing at 4:00 p.m. Concluded Test at 9:30 p.m. Maximum:.336 Minimum:.001 Average:.065

13. Discussion ●There was a major spike during the frying process ●The results supported our hypothesis ●The max and average were both far above the EPA Limit ●possible human error ●improved results could be obtained through extended testing

14. Conclusion ●In conclusion, frying things is pretty bad for air quality ●An application could be improving air quality in restaurants that fry a lot of foods

15. Sooo Many Photos!

16. When do the Photos End?!

17. Improvements ●Control the amount of people in the area. ●Keep better documentation of exactly what caused spikes. ●Note when windows open and close ●Conduct separate trials ●MAKE MORE DOUGHNUTS!!!!!!!

18. References "Pollution in the Home: Kitchens Can Produce Hazardous Levels of Indoor Pollutants | Berkeley Lab." News Center. 23 July 2013. Web. 27 May 2015. "The First Choice for Value-added Vegetable Oil Solutions." Deep Frying. N.p., n.d. Web. 21 May 2015. "How Products Are Made." How Doughnut Is Made. N.p., n.d. Web. 21 May 2015. "Principles of Good Doughnut Production." RVO Info Central. N.p., 27 July 2010. Web. 21 May 2015.

19. Acknowledgements Special thanks to: Chris Brown Jenny Brown Sylvia Brown Tanner Brown Mason McInnes (for help with the graph) Mr. Spangler (for the equipment) Our professional taste testers: Jacob Anderson Jaren Brown Nate Farr Austin Galvan