Test: the relationship of amount of salt added and the chewiness of the noodles

Test: the relationship of amount of salt added and the chewiness of the noodles

Hypothesis: More salt added when making the noodles, chewier the noodles is tasted.

Independent variable: amount of salt added
Dependent variable: chewiness (we convert the test of chewiness into the test of length changed when the noodles is hanged and stretched due to the gravity after being heating)
Controlled variables: 
                                  amount of water
                                  amount of alkaline
                                  amount of flour
                                  source of water, alkaline, flour and salt
                                  time of heating
                                  time of cooling down
                                  temperature of heating
                                  temperature of cooling down
                                  length and diameter before different salt-content noodles are  heated
                                  sterling frequency
                                  sterling direction(clockwise or anti-clockwise)
                                  sterling force
                                  tool (pot, meter ruler, stopwatch, electric balance )
                                  rod (same smoothness, diameter of the whole rod)
                                  location of rod (same distance from the ground and keep it horizontal)

unit: gram; centimeter; seconds.

Procedure:

1.     Prepare 10 groups of mixture that are made of 200g water, 5g alkaline, 500g flour but different amount of salt (e.g. 0g, 3g, 6g, 9g, 12g, 15g, 18g, 21g, 24g, 27g).

2.     Sterling the mixture with the same frequency (30 times per minute for total 5 minutes) clockwisely by the same person (to ensure the same force used).

3.     Make those 10 groups of noodles into the same length and diameter, measured by meter ruler.

4.     Put the noodles into 500g water and heat under 80 celsius degrees for 20 minutes separately in the same pot.

5.     Take out the noodles and cool them down in the room temperature (20 celsius degrees) for 10minutes.

6.     Hang each group of noodles (at the mid point) on the rod for 5 minutes. Keep the rod horizontal in the experiment. 

7.    Measure and record the length of each group of noodles by meter ruler at initial (L0) and after 5 minutes (L1) for two times,then take the average.


8.    Calculate the change of total length (l = 2 *(L1-L0)).

9.     Time is measured by stopwatch.

 10. Write down the records into a chart. Set X-axis as the amount of salt added. Set Y-axis as the change of length. Plot 10 points and find the best-fit line.


11. Find out the trend of best-fit line. If it is an increasing straight line, then the relationship is positive. If it is a decreasing straight line, then the relationship is negative. If it is a curve, there is no relationship or other effects.

Experiment location: Hall pantry
Participants: Dai Xiyang, Ding Xinying, Wang Jiayi, Wu Siqi

The idea of hypothesis is from Dai Xiyang and Wang Jiayi.
The idea of how to test chewiness is from Dai Xiyang.
Variables and framework are discussed by all group members.
Variables and procedure are written by Ding Xinying。
Pictures are drawn by Ding Xinying.

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