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Abstract
In this investigation, we explored Mac n Cheese sauce in order to determine the
qualities of its thickness. We investigated how cornstarch acts as a thickener in cheese sauce in
order to make the ideal Mac n Cheese, which should be thick instead of runny, cheesy instead
of bland, and orange rather than pale. We completed an experiment where we controlled the
amount of thickener in our mac n cheese sauce and then measured its speed by using a
consistometer. We also conducted taste tests in which thickness, color, and taste were
measured. We discovered that the thickness of the cheese sauce was indeed directly affected
by the amount of cornstarch added, but that the effects were only somewhat detected during the
taste tests. The color, taste, and thickness according to qualitative data were not affected as
much as expected. However, this may have been because too little cornstarch was used to
have enough of an impact. Cornstarch does indeed increase the thickness of cheese sauce,
which means that it can be used to make mac n cheese even better by making the sauce thick
and still tasty.
the sauce. The ideal cheesy sauce should
be gooey and tasty, without being runny as
Introduction
Mac n Cheese is a well-known
there
New
are
sources
coming
from
so scrumptious?
Many
would
of the liquid.
Viscosity is the resistance of a
the
argue
that
amounts of cornstarch.
started
consistometer, we knew
the
down, so we used a
building
sauce
travel
cut
in
half
lengthwise
and
used
that propped up on a
ruler
has measurement
pipe
to
our
to
mark
out
Methodology
This experiment was done in order
to compare the thickness of cheese sauce
with different amounts of cornstarch in it.
We compared this by finding the time it took
for each cheese sauce to reach a certain
distance by using a consistometer and also
by conducting a qualitative taste test in
which flavor and thickness were rated. This
direction
measure
viscosity,
it
Test
1,
we
didnt
put
any
affected.
Amount of
Distance
consistometer and
Cornstarch
covered
simultaneously
(tablespoons)
(cm)
30
centimeters,
stopped
the
timer
and
recorded
our
Test 1
Time (sec)
Speed of Sauce
(cm/sec)
58 sec
0.52 cm/sec
(Sauce D)
Test 2
Data Table. A
30
220 sec
0.13 cm/sec
30
257 sec
0.12 cm/sec
30
322 sec
0.09 cm/sec
(Sauce A)
Test 3
table of the
quantitative
(Sauce B)
Test 4
Results
data gathered
in the lab.
(Sauce C)
data.
data.
qualitative data
data,
which
went
along
with
our
cornstarch)
changes
with
the
highest
average
within
the
sauce
are
more
Discussion
from
its
previous
position.
When
we