SAFTY:
1) Molten chocolate is very hot, so be careful not to burn yourself.
2) The chocolate used in the laboratory may be contaminated. Do not eat any of the chocolate!
OBJECTIVE
To design a chocolate bridge that can support as much load as possible.
EQUIPMENT & MATERIALS
1. The bridge must contain no more than 12cm cube of chocolate . It may only be supported at each end and the distance between the support must be 4cm.
2. The bridge must be made entirely of chocolate . No other materials may be used in the bridge.
3. The density of the chocolate is 1.13g/cm cube so the final mass of the bridge should not exceed 13.6g. If the mass of your bridge exceeds 13.6g you will need to cut it down to the correct mass.
MATERIALS/EQUIPMENT
Cardboard: To draw a net on it and To fold a mould
Aluminium foil: Put inside the mould, so that the chocolate will not stick to the mould
Cello tape: To tape the mould
Ruler: For drawing net
Scissors: For cutting out the net
Spatula: Use this to put the chocolate inside out mould
Mass scale: See if our chocolate bridge is 13.6g or less.
Microwave oven: Melt the chocolate
Hot water bath: To melt the chocolate
17g of Chocolate: Put it into the mould
DESIGN:
1. We must have our final design and draw a net of it.
MAKING THE BRIDGE:
1. Each group would only be allowed to make one bridge.
2. Decide on the structure of the bridge and how you intend to make the bridge.
3. After putting in the chocolate into the mould, the bridge will then be placed in the freezer.
TESTING THE BRIDGE:
1. Measure the mass of the bridge
2. Span the bridge across 4cm and load it at the centre by hanging a slotted mass hanger from the centre of the bridge using the string provided. The slotted mass hanger has 100g, 50g and 10 mass piece.
1) Molten chocolate is very hot, so be careful not to burn yourself.
2) The chocolate used in the laboratory may be contaminated. Do not eat any of the chocolate!
OBJECTIVE
To design a chocolate bridge that can support as much load as possible.
EQUIPMENT & MATERIALS
1. The bridge must contain no more than 12cm cube of chocolate . It may only be supported at each end and the distance between the support must be 4cm.
2. The bridge must be made entirely of chocolate . No other materials may be used in the bridge.
3. The density of the chocolate is 1.13g/cm cube so the final mass of the bridge should not exceed 13.6g. If the mass of your bridge exceeds 13.6g you will need to cut it down to the correct mass.
MATERIALS/EQUIPMENT
Cardboard: To draw a net on it and To fold a mould
Aluminium foil: Put inside the mould, so that the chocolate will not stick to the mould
Cello tape: To tape the mould
Ruler: For drawing net
Scissors: For cutting out the net
Spatula: Use this to put the chocolate inside out mould
Mass scale: See if our chocolate bridge is 13.6g or less.
Microwave oven: Melt the chocolate
Hot water bath: To melt the chocolate
17g of Chocolate: Put it into the mould
DESIGN:
1. We must have our final design and draw a net of it.
MAKING THE BRIDGE:
1. Each group would only be allowed to make one bridge.
2. Decide on the structure of the bridge and how you intend to make the bridge.
3. After putting in the chocolate into the mould, the bridge will then be placed in the freezer.
TESTING THE BRIDGE:
1. Measure the mass of the bridge
2. Span the bridge across 4cm and load it at the centre by hanging a slotted mass hanger from the centre of the bridge using the string provided. The slotted mass hanger has 100g, 50g and 10 mass piece.
Taping the chocolate
Putting the chocolate into the mould
The chocolate mould before putting it into the fridge.
The broken bridge after testing. 3800 G
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