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Great Falls Middle School
Student Research Center

Journal of Investigation abstracts
Spring 1998 - Section 1
FOOD

<h1> Great Falls Middle School Student Research Center Journal of Investigation Abstracts Spring of 1998 - Section 1 FOOD 
Table of Contents:

Student Research Center- Return to
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TITLE:  The Effect of Different Kinds of Cup Cakes on How Good They Taste
STUDENT RESEARCHER:  Jason Bassett
SCHOOL:  Great Falls Middle School 
	        Montague, MA 01351
GRADE:  8
TEACHERS:  Mr.Kenney, Mrs.Palmieri, Ms.Hayes

I. STATEMENT OF PURPOSE AND HYPOTHESIS:

I wanted to find out which cup cake taste best because of a cup cake
commercial claiming Duncan Hines was the best.  My hypothesis was that
Duncan Hines would taste the best.

II. METHODOLOGY

For this I needed, cooking mix for Duncan Hines, Betty Crocker, and
Stop&Shop cup cakes, cooking materials, five people and five glasses of
water.  For this particular investigation I did not use frosting.  First I
cooked the cup cakes according to the recipe.  Then I gave one brand of cup
cake to the five people,  but did not tell them which kind it was.  When
they tasted the cup cake they rated it from 1 to 5.  Then I did  the same
thing with each brand giving water between each trial.  I was careful not to
tell them which brand of cup cake that were tasting each time.

III. ANALYSIS OF DATA:

My findings show that Duncan Hines and Betty Crocker were rated the same,
4.4 on a  scale of 1-5, five being the best.  For Stop&Shop brand it was
1.4.

IV. SUMMARY AND CONCLUSION

This shows that my hypothesis was partially supported by my data.  It is
partially correct because I said Duncan Hines would be the highest and it
was a tie for best.  One set back on my investigation was that I had to make
several batches to achieve cooking perfection.

V. APPLICATION

I found from my research that the most advertised brand, tastes the best. 
The people who would most benefit from this are those baking some snacks for
for a party or something and want to use the good stuff. 




TITLE:   The Effect of Different Candies on the Hyperactivity Level.
STUDENT RESEARCHER:   Abby Mason
SCHOOL(S):   Great Falls Middle School
		   Montague, MA  01351
GRADE:   8
TEACHERS:   Mr.Kenney, Mrs.Palmieri and Ms.Hayes

I.  STATEMENT OF PURPOSE AND HYPOTHESIS:

I wanted to find out which candy would make a girl more hyperactive . 
My hypothesis was if I give her chocolate kisses then it would make her more
hyper- active.


II.  METHODOLOGY: 

I needed 21 Hershey kisses, 15 Pixie sticks and 1 clock .  First  I would
give her
Hershey kisses at 8 AM and then I would ask her how she felt at 9:30 am.   I
then did the same thing with the pixie sticks the next day.

III.   ANALYSIS OF DATA:

All the data indicates that the more pixie sticks she eats the more active
she will get. There's more sugar in the pixie sticks.

IV.  SUMMARY AND CONCLUSION:

My research shows that the more pixie sticks you eat, the more hyper you
will get.   My hypothesis was not supported by my data.  It took me a while
to get things together  and I kept forgetting to collect my data.

V.   APPLICATION :

This investigation could help parents and kids learn about the effects of
sugar. If parents and kids know the limit of sugar maybe alot of bad
behaviors and really hyper kids could be helped.



TITLE:  The Effect of Different Brands of Cooking Spray on How Much Food
Sticks to 		  Cookware 
STUDENT RESEARCHER:  Amy Garanin
SCHOOL:   Great Falls Middle School
                      Montague, MA 01351



GRADE:  7th Grade
TEACHERS:  Mr. Kenney,  Mrs. Palmieri,  Ms. Hayes


I.  STATEMENT OF  PURPOSE AND HYPOTHESIS

I wanted to find out how much food would stick to cookware using different
brands of cooking spray.  My hypothesis stated that name brand cooking spray
would work the best, supermarket brands would be a close comparison, and
that any amount of spray would work better than none at all.

II.   METHODOLOGY: 

The materials required for my investigation are a chocolate cookie recipe,
all ingredients needed to make dough, utensils, 4 cookie sheets, 1 can of
Pam, Crisco,  and Stop & Shop cooking sprays.  I started collecting data by
spraying 3 of the 4 cookie sheets with different sprays.  I sprayed each
sheet 4 times it's width, being careful to get the whole surface covered
with spray.  I marked all the sheets according to the spray it was sprayed
with.  I dropped the cookie dough on the sheets, all the same width apart. 
I put the cookies in the oven at the designated temperature, and took them
out when indicated in the recipe.  I recorded my data.
 
III.   ANALYSIS OF DATA:

My data indicates that name brand cooking sprays work the best when baking
cookies.     To rate the cooking sprays performance I used a scale from 1-4. 
Four was the best, three was the second best,  two was third best,  and one
was the worst.   I reported that Crisco and Pam cooking sprays received a 4,
Stop & Shop spray received a 3,  and no spray received a 2.

IV.  SUMMARY AND CONCLUSION:

My investigation showed that name brand cooking sprays work the best when
baking cookies.  My hypothesis was supported by my data.  A few things that
didn't exactly work in my favor were the fact that the top rack of my oven
bakes a little slower than the bottom rack and that I made a few different
batches on different days so that not all batches were of the same
consistency.

V.  APPLICATION:

The information that I have collected would be helpful to all chefs that are
professional or household level.  You will see the best possible results if
you convert to using name brand sprays.