Margaret Herbst #14
Mr. Han
8th Grade Science
22 February 2015
Conclusion
Blueberry, Chocolate Chip, Banana Nut and more. What makes these scrumptious muffins so fluffy? Baking powder. "Does Baking Powder Give Rise to Better Muffins?" Does the amount of baking powder really affect the cornmeal muffins' height, weight, and texture? My hypothesis stated: if I increase the amount of baking powder, then the cornmeal muffins will be taller in height, heavier in weight, and fluffier in texture. This happens because more baking powder causes the cornmeal muffins to rise more, adding more weight, and making the texture of the muffin fluffier. If I decrease the amount of baking powder then the cornmeal muffins will be shorter in height, less in weight, and less fluffy in texture. This is because less baking powder will cause the cornmeal muffins to be shorter in height, less in weight, and the texture of the muffins less fluffy. All in all, my results supported my hypothesis as the cornmeal muffins with 4 tsp of baking powder weighed more, were taller, and fluffier; while the cornmeal muffins with 0 tsp of baking powder weighed less, were shorter, and less fluffy.
To test my hypothesis, I followed the procedure, and determined my variables and constants. The procedure I performed to carry out my experimental design consisted of eight steps. First, I preheated the oven to 425F. Second, I gathered four mixing bowls and placed the dry ingredients in each mixing bowl. Third, I made a well/hole in the center of the dry ingredients of each mixing bowl and mixed in the wet ingredients. After that, I stirred the mixture together and then filled the muffin cups in the muffin pans about 2/3 full. I used separate colored muffin cups for each batch according to the amount of baking powder. Finally, I baked the muffins at 425F for about 15 minutes and then took them out and observed them. Next, there were the variables and constants. My independent variable was the different amounts of baking powder I put into the different batches (0 tsp., 1 tsp., 2 tsp., and 4 tsp.). Batch 1 had 0 tsp. of baking powder; Batch 2 had 1 tsp. of baking powder; Batch 3 had 2 tsp. of baking powder (the recommended amount); Batch 4 had 4 tsp. of baking powder. My dependent variable was the effect of the baking powder on the height (cm) weight (grams) and texture (by sight and touch) of the muffins according to the different amounts of baking powder put into each batch. My constants/controls were the brand of baking powder, Rumford, the baking procedure and all of the other baking ingredients used to make muffins. In conclusion, by performing the procedure to test my experimental design of the effect of baking powder on muffins' height, weight, and texture, I was able to test my hypothesis.
As I performed my experiment, I observed many things and luckily there were few surprises. I saw that the more baking powder there was in the muffins, the weight and height increased and the surface of the muffins became fluffier/softer. Also, I saw that the less baking powder there was in the muffins, the weight and height decreased and the muffins were less fluffy/harder on the surface. However, in trial 1, the height of the muffins with 4 tsp of baking powder was less than the muffins with 1 and 2 tsp of baking powder by a total of 3 cm. This was a surprise, as it was my first trial and I was expecting the muffins with 4 tsp of baking powder to be tallest. Although, in all 3 trials, the muffins with 4 tsp of baking powder weighed more and had a more fluffy and softer than the muffins with 0, 1, and 2 tsp of baking powder. The muffins with 1 tsp of baking powder were least heavy in weight in trials 1 and 3 but in trial 2 they were only less heavy than the muffins with 2 and 4 tsp of baking powder. The muffins with 1 tsp of baking powder were shorter than the muffins with 2 and 4 tsp in trials 2 and 3. The muffins with 0 tsp of baking powder averaged to be shortest in all trials but weighed more than the muffins with 1 tsp in trial 3 and more than the muffins with 1 and 2 tsp in trial 1. Lastly, what came as another surprise was that all of the muffins were fairly moist on the inside including the muffins without baking powder. My experimental design proved my hypothesis to be fully correct in both trials 2 and 3. Overall, I observed many things in relation to the different amounts of baking powder and there were luckily few surprises.
According to my data, the amount of baking powder does matter. I collected a total of 6 graphs and 3 tables of data. My data tables show the average height and weight of the muffins as well as a description of the texture of the muffins for each trial in relation to the different amounts of baking powder. My bar graphs depict the average height (cm.) and weight (grams) of the muffins for each trial in relation to the different amounts of baking powder. The bar graphs show that the more baking powder, the taller the muffins were in height (for trials 2 and 3); the heavier in weight; and the fluffier/softer in texture. The bar graphs also show that the less baking powder, the shorter the muffins were in height; the less in weight; and the less fluffy and harder in texture. The independent and dependent variables related to each other in many ways. The more baking powder there was in the muffins, the taller they measured, the heavier they were and the texture was fluffier and softer. The less baking powder there was in the muffins, the shorter they measured, the less they weighed and the texture was less fluffy and harder. All in all, my results proved my hypothesis to be correct.
I felt that my experiment went well and was successful. My experimental design was great as the 8 few and simple steps made the procedure easier. Although, there were a few unexpected surprises, but nothing terrible. In trial 1, I expected the muffins with 4 tsp of baking powder to be tallest but they were not, instead they were shorter than the muffins with 0 and 1 tsp of baking powder. Another surprise was that all of the muffins were fairly moist on the inside including the muffins without baking powder. If I were to conduct this same experiment again, there is only one change I would make. The only change I would make to my experimental design would be to take the baked muffins out of the muffin cups they were baked in, to more accurately measure the weight and height of the muffins. In conclusion, my strong experimental design led me to a successful experiment to prove my hypothesis correct about the effect of baking powder on muffins' height, weight, and texture.