LB: Trial 3 Procedure

LB: Trial 3 Procedure

Research Question: Does the process of gelatinisation cause the GBR to float?
Hypothesis: The higher the surface area to volume ratio, the faster the GBR floats in water.

Steps

1. Measure out 60g each of rice flour and water using a weighing scale, add blue and yellow food colouring and mix until evenly distributed.

 2.  Divide the dough into 3 parts, 60g, 40g and 20g using a spring balance.

3.  Roll all parts into balls and dust with cornflour.

After rolling

l Flatten as illustrated in the other post.

4.  Lay all GRB on black paper covered with plastic, with a ruler in sight, and then take a photo from directly above.

This photo will be used for measuring surface area

5. Wrap the 20g flat in cling wrap, gather the corners of the cling wrap and twist shut.

With as little air space as possible

6. Fill a displacement can with water, and slowly submerge the wrapped GRB while using the 100ml measuring cylinder to catch the displaced water. Record the volume and repeat steps 5-6 for the other two GRB.
7. Using a 250ml cylinder, pour 750ml of water  into a pot. Put the pot on a hotplate set to 120°C and start the stopwatch. When the water has begun to boil, slowly drop all GRB into the water by hand.
 8. Stir continuously with the strainer and record the time it took for each GRB to float. Turn off the hotplate when all GRBs are floating. 

9. Using the strainer, transfer all GRB into a plate while making sure they are not sticking and leave them to cool for 30 minutes.

10. Repeat step 4.

GRB after cooking

11. Repeat steps 5-6, but directly slipping the GRBs into the displacement can without wrapping them.

12. Weigh each GRB with the spring balance again.