REPORT PRESENTATION

Additional mathematics Project work 2 / 2011

Name : ______________________________________ _________ I/C No :__________________________________ ______________

School : ______________________________________ _________ Index no :__________________________________ ______________

Curriculum Development Division, Ministry of Education Malaysia

PAGE CONTENT

No. 1 2 3 4

Topic Objective Acknowledgement Introduction QUESTION : Part I

Page

Part II *Question 1 *Question 2 *Question 3

Part III 5 6 7 Further Exploration Conclusion Reflection

Objective

y Every student taking Additional Mathematics is required to carry out a project work in Form 5 y The aims of carrying out project work are:

To apply and adapt a variety of problem solving strategies to solve problems To improve thinking skills To promote effective mathematical communication To develop mathematical knowledge t hrough problem solving in a way that increases students interest and confidence To use the language of mathematics to express mathematical ideas precisely To provide learning environment that stimulates and enhances effective learning To develop positive attitude towards mathematics
y Students are given three weeks to carry out the project. Written report must be submitted by the end of the third week.

Acknowledgement
First of all, I would like to take this opportunity to thank my diligent teacher , who has given me much input and advice to us. I would also like to thank my parents who have financially supported me by providing me enough allowance to buy materials for my project work. I would also like to thank my

friend,. and for helping my to solve some of the more challenging questions in this project work.

Introduction
Cake is a term with a long history and denotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs and often, but not invariably, with milk and fat; and it has a porous texture from the mixture rising during cooking. It is not surprising that the frontiers between cake and bread, biscuit and bun are indistinct. The progenitor of all is bread in its simplest form. As techniques for baking and leavening developed, and eating patterns changed, what were originally regarded as form of bread came to be seen as categories of

their own and named accordingly. Certain Roman breads, enriched with eggs and butter, must have achieved a cakelike consistency and thus approached one of these indistinct frontiers. Europe and places such as North America where European influence is strong have always been the center of cakes. No other language has a word that means exactly the same as the English 'cake.' The continental European gateau and torte often contain higher proportions of butter, eggs and enriching ingredients such as chocolate, and often lean towards pastry rather than cake. Central and East European items such as baba and the Easter kulich are likewise different. The western tradition of cakes applies little in Asia. In some countries western-style cakes have been adopted on a small scale, for example the small sponge cakes called kasutera in Japan. But the cakes that are important in Asian are quite different from anything occidental for examples, see mooncakes and rice cakes of the Philippines. The history of cakes goes a long way back. Among the remains found in Swiss lake villages were crude cakes make from roughly crushed gains, moistened, compacted and cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the precursor of all modern Europe an baked products. Some modern survivors of these mixtures still go by the name 'cake', for instance oatcakes, although these are now considered to be more closely related to biscuits by virtue of their flat, thin shape and brittle texture. Ancient Egypt was the first culture to show evidence of true skill in baking, making many kinds of bread including some sweetened with hone. The Greeks had a form of cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts and other fruits. These ended up in 14th century

Britain. Chaucer mentions immense cakes made for special occasions. One was made with 13 kilograms of flour and contained butter, cream, eggs, spices, currants and honey. Moulds, in the form of cake hoops or pans have been used for forming cakes since at least the mid -17th century. Most cakes were eaten accompanied by a glass of sweet wine or tea. At large banquets, elaborately decorated cakes might form part of the display, but would probably not be eaten. By the mid 19th century the French were including a separate "sweet" course at the end of the meal which might include 'gateau.' During the 19th century, technology made the cake -baker's life much easier. The chemical raising agent bicarbonate of soda, introduced in the 1840's, followed by baking powder ( a dry mixture of bicarbonate of soda with a mild acid), replaced yeast, providing a greater leavening power with less effort. Another technology breakthrough was more accurate temperature controlled ovens. In most of NW Europe and North America a well-developed tradition of home baking survives, with a huge repertoire of cake recipes developed from the basic methods. The ability to bake a good cake was a prized skill among housewives in the early to mid-20th century, when many households could produce a simple robust, filling 'cut and come again' cake, implying abundance and hospitality. Although the popularity of home baking and the role of cakes in the diet have both changed during the 20th century, cakes remain almost ubiquito us in the western world. They have kept their image as 'treats' and maintain their ceremonial importance at weddings and birthdays.

question

Part I
Cakes come in a variety of forms and flavours and are among favourite desserts served during special occasions such as birthday parties, Hari Raya, weddings and etc. Cakes are treasured not only because of their wonderful taste but also in the art of cake baking and cake decorating. Find out how mathematics is used in cake baking and cake decorating and write about your findings.

Answer
We can use: I.

Geometry which is to determine suitable dimensions for the cake, to assist in

designing and decorating cakes that comes in many attractive shapes and designs, to estimate volume of cake to be produced.

II.

Calculus (differentiation) which is to determine minimum or maximum

amount of ingredients for cake-baking, to estimate minimum or maximum amount of cream needed for decorating, to estimate minimum or maximum size of cake produced.

III.

Progressions which is to determine total weight per volume of multi-storey

cakes with proportional dimensions, to estimate total ingredients needed for cake-baking, to estimate total amount of cream for decoration.

Part II

B tB i i

i t l ti

lt

h cm

d cm

( Di

1)

, and the hei ht of the cake is to be 7.0cm, If a kil am of cake has a vol me of 3800 calculate the diameter of the baking tray to be used to fit the 5 kg cake ordered by your school. [Use = 3.142]

Answer
Vol e of 5kg cake = Base area of cake x Height of cake


3800 x 5 = (3.142)( ) x 7 = (3.142) ( )

 = (
19000 4 d=

3.142 4

d = 58.783cm

2) The cake will be baked in an oven with inner dimensions of 80.0 cm in length, 60.0 cm in width and 45.0 cm in height.

a) If the volume of cake remains the same, explore by using different values of heights, h cm, and the corresponding values of diameters of the baking tray to be used,d cm. Tabulate your answers.

Answer
First, form the formula for d in terms of h by using the above formula for volume of cake, V = 19000, that is: 19000 = (3.142 )( )h

= d

d=

Height,h (cm)
1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0

Diameter,d(cm)
155.53 109.98 89.80 77.77 68.56 63.49 58.78 54.99 51.84 49.18

(b) Based on the values in your table, (i) state the range of heights that is NOT suitable for the cakes and explain your

answers.

Answer
h < 7cm is not suitable due to the resulting diameter produced which will be too large to fit into the oven. The size of the cake would also be too short and too wide, which tend to make the cake less attractive.

(ii) suggest the dimensions that you think most suitable for the cake. Give reasons for your answer.

Answer
h = 8cm therefore d = 54.99cm, because it can fit easily into the oven, and the size is suitable for easy handling.

(c) (i) Form an equation to represent the linear relation between h and d. Hence, plot a suitable graph based on the equation that you have formed. [You may draw your graph with the aid of computer software.]

Answer

19000 = (3.142)( )h

= d d= d= log d = log d =

Log h Log d

 log h + log 155.53

0 2.19 1 1.69 2 1.19 3 0.69 4 0.19

(ii) (a) If Best Bakery received an order to bake a cake where the height of the cake is 10.5 cm, use your graph to determine the diameter of the round cake pan required.

Answer
h = 10.5cm, log h = 1.021, log d = 1.680, d = 47.86cm

(b) If Best Bakery used a 42 cm diameter round cake tray, use your graph to estimate the height of the cake obtained.

Answer
d = 42cm log d = 1.623 log h = 1.140 h = 13.80cm

3) Best Bakery has been requested to decorate the cake with fresh cream. The thickness of the cream is normally set to a uniform layer of about 1cm (a) Estimate the amount of fresh cream required to decorate the cake using the dimensions that you have suggested in 2(b)(ii).

Answer
h = 8cm, d = 54.99cm Amount of fresh cream = VOLUME of fresh cream needed (area x height) Amount of fresh cream = Vol. of cream at the top surface + Vol. of cream at the side surface Vol. of cream at the top surface = Area of top surface x Height of cream = (3.142)( 

= 2375 cm

x1

Vol. of cream at the side surface = Area of side surface x Height of cream = (Circumference of cake x Height of cake) x Height of cream = 2(3.142)( 

= 1382.23 cm

)(8) x 1

amount of fresh cream = 2375 + 1382.23 = 3757.23 cm (c) Suggest three other shapes for cake, that will have the same height and volume as those suggested in 2(b)(ii). Estimate the amount of fresh cream to be used on each of the cakes.

Answer
1. Rectangle-shaped base

19000 = base area x height base area = 2375 length x width = 2375 By trial and improvement, 2375 = 50 x 47.5 (length = 50, width = 47.5, height = 8) Amount of cream = 2(Area of left/right side surface)(Height of cream) + 2(Area of front/back side surface)(Height of cream) + Vol. of top surface = 2(8 x 50)(1) + 2(8 x 47.5)(1) + 2375 = 3935 cm

2. Square-shaped base

19000 = base area x height base area = 2375 length x width = 2375 By trial and improvement, 2375 = 48.73  height= 8) Amount of cream = 5(Area of surface)(Height of cream) = 5( 8  (1)

(length = 48.73, width = 48.73,

= 1949.2
3. Pentagon-shaped base

19000 = base area x height base area = 2375 = area of 5 similar isosceles triangles in a pentagon 2375 = 5(length x width) 475 = length x width By trial and improvement, 475 = 25 x 19 (length = 25, width = 19) Therefore, amount of cream = 5(area of one rectangular side surface)(height of cream) + vol. of top surface = 5(8 x 19) + 2375 = 3135 cm

(d) Based on the values that you have found which shape requires the least amount of fresh cream to be used?

Answer
Pentagon-shaped cake, since it requires only 3135 cm of cream to be used.

Part III
Find the dimension of a 5 kg round cake that requires the minimum amount of fresh cream to decorate. Use at least two different methods including Calculus. State whether you would choose to bake a cake of such dimensions. Give reasons for your answers.

Answer
Method 1: Differentiation

Use two equations for this method: the formula for volume of cake (as in Q2/a), and the formula for amount (volume) of cream to be used for the round cake (as in Q3/a). 19000 = ( 3.142 )rh (1) V = (3.142)r + 2( 3.142 )rh From (1): h = Sub. (3) into (2): V = (3.142)r + (  ) -1 V = (3.142)r + 38000r ( ) = 2( 3.142 )r ( V = (3.142)r + 2(3.142)r 

(2) (3)

)
=0

At minimum value, therefore 0 = 2(3.142)r (

)

= 2(3.142)r = r

6047.104 = r r = 18.22

Sub. r = 18.22 into (3): h=

h = 18.22 h = 18.22cm, d = 2r = 2(18.22) = 36.44cm Method 2: Quadratic Functions

Use the two same equations as in Method 1, but only the formula for amount of cream is the main equation used as the quadratic function. Let f(r) = volume of cream, r = radius of round cake: 19000 = (3.142)rh (1) f(r) = (3.142)r + 2(3.142)rh (2) From (2): f(r) = (3.142)(r + 2hr) = (3.142) [ ( r +

= (3.142)[ (r + h) h ] = (3.142)(r + h) (3.142)h a=3.142, therefore it has a minimum value of -3.142 Sub. r = --h into (1): 19000 = (3.142)(--h)h h = 6047.104 h = 18.22 Sub. h = 18.22 into (1): 19000 = (3.142)r(18.22) r = 331.894 r = 18.22 h = 18.22 cm, d = 2r = 2(18.22) = 36.44 cm

) (

) ]

, corresponding value of x= r = -h

I would choose not to bake a cake with such dimensions because its dimensions are not suitable (the height is too high) and therefore less attractive. Furthermore, such cakes are difficult to handle easily.

FURTHER EXPLORATION
Best Bakery received an order to bake a multi storey cake for Merdeka Day celebration, as shown in Diagram 2.

( Diagram 2)

The height of each cake is 6.0 cm and the radius of the largest cake is 31.0 cm. The radius of the second cake is 10% less than the radius of the first cake, the radius of the third cake is 10% less than the radius of the second cake and so on. a) Find the volume of the first, the second, the third and the fourth cakes. By comparing all these values, determine whether the volumes of the cakes form a number pattern? Explain and elaborate on the number patterns.

Answer
height, h of each cake = 6cm radius of largest cake = 31cm radius of 2 nd cake = 10% smaller than 1st cake radius of 3 rd cake = 10% smaller than 2 nd cake 31, 27.9, 25.11, 22.599 a = 31 r= =

V = (3.142)rh Radius of 1st cake = 31, volume of 1 st cake = (3.142)(31)(6) = 18116.772 Radius of 2 nd cake = 27.9, vol. of 2nd cake = (3.142)(27.9)(6) =14674.585 Radius of 3 rd cake = 25.11, vol. of 3 rd cake = (3.142)(25.11)(6) =11886.414 Radius of 4th cake = 22.599, vol. of 4 th cake =(3.142)(22.599)(6) = 9627.995 18116.772, 14674.585, 11886.414, 9627.995, a = 18116.772, ratio, r = = = = 0.81

(b) If the total mass of all the cakes should not exceed 15 kg, calculate the maximum number of cakes that the bakery needs to bake. Verify your answer using other methods.

Answer: Sn =
     

Sn = 57000, a = 18116.772 and r = 0.81

57000 =
   

1 0.81n = 0.59779 0.40221 = 0.81 n log0.81 0.40221 = n n=

  

n = 4.322
n

Conclusion
Firstly, the task that was given to us helped to improve our thinking skills. We did some research on the questions in order to obtain the correct answer. We also gain the experience to type equations using Microsoft Word. We also portrayed a positive attitude towards mathematics while we were doing the project. We had also obtained more information about the questions via the Internet. We realized that to bake a layered cake we must also use mathematics. The most important thing throughout this project work is that we noticed every object around us revolve around mathematics.

Reflection

While conducting this project I have learnt more on how to solve additional mathematics question in a greater depth. The questions in this projec t were challenging, however I made every effort to solve all the questions with the help of my friends. I had also learnt how to insert mathematical equations using Microsoft Word. Throughout this project work, I felt that my confidence towards solving additional mathematics problems had grown stronger than before. I will keep improving until I pass my additional mathematics with flying colors in Sijil Pelajaran Malaysia(SPM). The moral values that I have learnt while doing this project was that we should tolerate while doing a project with our teammates. We must learn how to take in or give out an idea without quarreling with our teammates. If we tolerate with our teammates, for sure the discussion we have with them will be smoother. Therefore, toleration is very important when we are working in a team. The next moral valu e is we must be confident. Confidence will help us solve problems more quickly and efficiently too. Thus, I strongly think that the following above are the lessons that Ive learnt throughout conducting this project.