Heating & Cooling Chocolate

A science experiment conducted by 3/4C & 3/4K

Aim
To investigate turning a solid into a liquid and back again by applying heat and refrigeration.

Hypothesis
We expect the chocolate to melt when we heat it and become a liquid. It should then take on the shape of any mould we pour it into. When it has been in the fridge overnight we predict that the liquid chocolate will become a solid again.

Materials
• • • • • • • • Saucepan Hot plate or stove Bowl Wooden spoon Chocolate moulds Fridge Cooking chocolate Water

Method
1. Fill a saucepan approximately one third full with water. 2. Heat it until it is near boiling. 3. Place the bowl in the saucepan. It should not touch the water. 4. Break up some cooking chocolate and place it in the bowl.

Method
5. Let the chocolate melt a little and stir it. 6. When the chocolate has become a liquid pour it into a chocolate mould. 7. Scrape any excess chocolate off and add sprinkles if you wish. 8. Place in a fridge over night. 9. Turn the chocolate moulds upside down and tap gently. They should now be solid.

Method
10. Eat your chocolates!

Results
When heat was applied to the solid chocolate pieces they melted, as expected. The chocolate became a liquid. The chocolate liquid became the shape of the mould.

Results
When the liquid chocolate (in moulds) was cooled in the fridge, the chocolate hardened up and became a solid again.

Conclusion
Our hypothesis was correct. Chocolate can be turned from a solid into a liquid by applying heat. It can then be turned back again using refrigeration. When the chocolate turns from a solid to a liquid the particles spread out. When the liquid hardens into a solid the particles become condensed again. In conclusion, heat can turn solids into liquids and refrigeration or freezing can turn liquids into solids.

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