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Demonstrating the Effect of Time on Fat Absorption in the Biscuit Holes

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The four samples using the same vegetable forms the basis of our discussion. The procedure was repeated with different oil products and data recorded. Once the fats reach high temperature they do not decompose. The hole used with Crisco lost weight within 25 seconds. This is because the hole lost water and consequently its weight. Crisco oil is not broken down easily. Initial information and history of the oil indicate that it was meant for production of candles meaning that part of its chemical structure contains hard or tough proteins such as wax and glycoproteins, which do not decompose fast upon heating due to their structure.   After weighing the biscuits, the data indicates the effect of time on frying the biscuits.

The major challenge is maintaining a constant temperature. It is important to note that any increase in temperature occurs when the food substances are exposed to oil. Under certain conditions, the temperature decreased due to the number of biscuits being fried. The biscuits take away latent heat of vaporization forms the oil hence reducing its temperature, which creates a difference in the data received.

Vegetable oil at 160° c is our control experiment indicating a 12.5% increase in weight after boiling for 2 minutes. An increase in temperature indicates a reduction in weight while using the same type of vegetable oil. Further increase in temperature shows no change in weight at all. This is because the oil turns into flammable smoke and changes its status from liquid to gas, which is not easily absorbed by the biscuits. The temperature can keep increasing but the duration of time for frying is the key factor in consideration for proper frying of the hole. Method Each group received a package of commercially prepared biscuits.

Biscuits cut into small pieces forms holes in this experiment. The initial weight of each hole is taken before frying. 500g of vegetable oil was heated to 160° C and the biscuits fried for two minutes. After frying for two minutes, the holes are dried in a towel and their weigh taken and noted down.

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preview essay on Demonstrating the Effect of Time on Fat Absorption in the Biscuit Holes
  • Pages: 6 (1500 words)
  • Document Type: Lab Report
  • Subject: Other
  • Level: Undergraduate
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