Chocolates DATA SHEET

Mechanical Properties of Chocolate- How Strong is your Chocolate?
Name: Jose Rafhael C. De Sola
Date: September 23, 2020 Laboratory Instructor: __ENGR. PETER MURPHY D. GUITELEN_____
REPORT SHEET
I. DATA AND RESULTS

1. How was each of the chocolate bars different from each other? Describe physical characteristics
of each chocolate bar below:
a. choco bar 1 (chocolate name and flavor)
The name of the chocolate is Hello Vanilla, Vanilla flavored. Short but thick and filled with vanilla wafer
sandwich.
b. choco bar 2 (chocolate name and flavor)
The name of the chocolate bar is Cloud 9. A chocolate bar with caramel Nougat peanuts. It is built
similarly to the first chocolate.
c. choco bar 3 (chocolate name and flavor)
Choco mucho, a milk chocolate with caramel wafer roll and cereal crispies. It is long in length and as
thick as the width of the first two chocolate bars.
d. choco bar 4 (chocolate name and flavor)
Hersheys milk chocolate. A chocolate with a fair length in centimeters and thin width. It is the chocolate
that broke the fastest among the four chocolates.
2. Which choco bar broke first? Describe why you think that it broke first. How many coins did it
take to break the chocolate bar?
The fourth chocolate bar, Hershey's milk chocolate broke first. The factors that affected the speed of
this chocolate’s breaking is its width and the room temperature. It broke because the room
temperature weakened it and with its thin width, it only took 9 coins to break the chocolate.
3. Which choco bar broke last? Describe why you think that it broke last. How many coins did it
take to break the chocolate bar?
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The third chocolate bar broke last. The combination of solidity and the thickness of the width made
the Choco mucho break last as it's the thickest among the four chocolates. The chocolate bar took 155
coins before breaking
4. Determine the flexural strength of the chocolate bars from strongest to weakest.
1. Fourth chocolate
2. Third chocolate
3. First chocolate
4. Second chocolate
5. By observing the chocolate bar as you added coins, were you able to predict when the choco bar
was about to break? Describe below why or why not.
Yes. I could clearly tell when the chocolate bar was about to break as it bends a little as I add more
coins in the cup. It slowly bends from the middle until it breaks a few coins after noticing the bent part
of the chocolate bar.
6. Describe below what you think would happen in an experiment that used a choco bar twice the
thickness of the thickest choco bar used in this experiment.
If that were to happen, the bar would take longer and more coins before you could predict when it is
about to break and before it actually breaks as the thickness of the chocolate bar plays a big role in its
solidity. A chocolate bar with twice the thickness of the chocolate bars used in this experiment will be
sturdier as its mass will increase along with its thickness.
7. What did the “breaks” in the choco bar look like? Do you think by examining the choco bar after
it broke that you could put it back together?
The breaks in the chocolate bar looks like a puzzle piece that I could put back together. The “breaks”
also showed the insides of the other chocolate bars and what they are made off inside.
II. CONCLUSIONS AND RECOMMENDATIONS
After doing the procedure with four different chocolate bars, I can now conclude that the applied force
that a chocolate bar can take varies on the type of chocolate and its mass, length, width and thickness.
The thicker the chocolate is, the more applied force it can take. The room temperature also affects the
amount of coins the chocolate can take before breaking as the solidity of the chocolate depends on its
temperature, The hotter it is, the less applied force the chocolate can take as chocolates tend to melt
when under high temperatures. I can also conclude that in order to get the exact and specific applied
force needed to break the chocolate, you will need a very precise weighing instrument as simple
balances can be sometimes inaccurate and will lead to your experiment being incorrect.
I recommend using precise measuring instruments to get the exact amount of applied force needed to
know the strength of a chocolate. Being in a room with an average room temperature is also
recommended as the temperature affects your experiment dearly and could lead to inexact
measurements. Regarding the activity itself, although letting the students do the experiment by
themselves because hands-on activities are better than simply watching videos online and basing their
answers on those videos but not every student has the means to do the experiment and the room
temperature of each individual house varies on the location of the house itself. It could be raining hard
in other places while it's melting hot for others. In experiments like this, precision is key to obtain the
correct measurements.
III. ANSWERS TO GUIDE QUESTIONS
1. Calculate the load (P) at which each chocolate bar broke.
Hint: use P (Newtons) = m (in Kg) * 9.81 m/s 2
*Chocolate 1: P= mg *Chocolate 2: P= mg
P= (0.65625kg)(9.81) P= (0.1875kg)(9.81)
P= 6.4378n P= 1.8393n
*Chocolate 3: P=mg *Chocolate 4: P= mg
P= (0.71875kg)(9.81) P= (0.131kg)(9.81)
P= 7.0509n P= 1.2851n
2. We determined the strength of the chocolate bars by finding each bar’s “breaking point.” Stress is
the calculation of this breaking point and is defined as force divided by area. Calculate the stress (σ)
at which each chocolate broke using the formula below. (σ is stress, w is the width of the bar (in
meters), t is the thickness of the bar (in meters), l is the length of the bar (in meters), P is load (mass)
applied (in Newtons).
1.5 Pl
σ=
wt 2
1.5 Pl 1.5 Pl
*Chocolate 1: σ = *Chocolate 2: σ=
wt 2 wt 2
σ = (1.5)(6.4378)(0.1)/(0.03)(0.023)² σ = (1.5)(1.8393)(0.065)/(0.032)(0.022)²
σ = 60848.77127 σ = 11578.75452
1.5 Pl 1.5 Pl
*Chocolate 3: σ = *Chocolate 4: σ=
wt 2 wt 2
σ = (1.5)(7.0509)(0.125)/(0.03)(0.024)² σ = (1.5)(1.2851)(0.137)/(0.06)
(0.005)²
σ = 76507.1615 σ = 176058.7
3. Using the calculations you made in number 3, rank the different chocolates in order of their flexural
strength.
First: Chocolate 4
Second: Chocolate 3
Third: Chocolate 1
Fourth: Chocolate 2
4. Why do the same types of chocolate fail with different number of coins in the cup?
- Because the contents of the chocolate bars are different and so are the masses of each
chocolate.
5. Why do different types of chocolate fail with different number of coins?
- The mass, width and thickness of the different chocolate bars varies on the type of chocolate
which leads to a difference in the number of coins needed to break the chocolate.
6. Would you expect the chocolate to fail at a lower or higher load if the grooves were facing the other
direction? Why?
- No, the chocolate would fail with the same amount of load regardless of the direction its facing
as the mass, thickness and width wouldn't change when the chocolate bar faced the other
direction.
7. What would you expect if the cross section was different (ie – the chocolate bar is thicker)? Would
you expect it to take more or less coins, and why?
- It would take more coins to break the chocolate as the solidity of the chocolate depends on its
width, length and thickness so if the chocolate were any thicker, the amount of coins needed to
break it would increase.
8. Would you expect the same results if the experiment were done another place with hotter or
warmer climate than your home? Why or why not?
- The results wouldn’t be the same as the room temperature affects the solidity of the chocolate
very much because chocolates tend to melt at high temperature and will affect the force that the
chocolate could take.
IV. REFERENCES
(Present your references in APA style)
Calculation of flexural strength:
Johnson, L. (2020, January 28). How to Calculate Flexural Strength. Retrieved September 23, 2020, from
https://sciencing.com/calculate-flexural-strength-5179141.html
Guide video experiment:
Sousa, J. (n.d.). Retrieved September 23, 2020, from

http://www.pragmaeng.it/engine4f/index.php/learning-tools/item/how-strong-is-your-chocolate
V. SAMPLE COMPUTATIONS
(You may handwrite your sample computations on a separate sheet and attach it on this file after.)
Guide questions:
1: Chocolate #1 Chocolate #2
Convert grams to kilograms 187.5g/1000
656.25g/1000 = 0.1875kg
= 0.65625kg P= mg
P= mg P = (0.1875kg)(9.81)
P= (0.65625kg)(9.81) P= 1.8393n
P= 6.4378n
Chocolate #3 Chocolate #4
718.75/1000 131g/1000
= 0.71875kg = 0.131
P= mg P= mg
P= (0.71875kg)(9.81) P= (0.131)(9.81)
P= 7.0509n P= 1.2851n
2. Stress calculations:
Formula: 1.5 Pl
wt 2
Chocolate 1: Chocolate 2:
σ = (1.5)(6.4378)(0.1)/(0.03)(0.023)² σ = (1.5)(1.8393)(0.065)/(0.032)(0.022)²
σ = 60848.77127 σ = 11578.75452
Chocolate 3: Chocolate 4:
σ = (1.5)(7.0509)(0.125)/(0.03)(0.024)² σ = (1.5)(1.2851)(0.137)/(0.06)
(0.005)²
σ = 76507.1615 σ = 176058.7
VI. DOCUMENTATION:
(Picture the different set up that you made for this experiment and paste it here)
The setup for the first chocolate: The setup for the second chocolate:
The setup for the third chocolate: The setup for the fourth chocolate:
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Mechanical Properties of Chocolate- How Strong is your Chocolate?

Name: Jose Rafhael C. De Sola

I. DATA AND RESULTS

b. choco bar 2 (chocolate name and flavor)

c. choco bar 3 (chocolate name and flavor)

d. choco bar 4 (chocolate name and flavor)

II. CONCLUSIONS AND RECOMMENDATIONS

III. ANSWERS TO GUIDE QUESTIONS

Chocolate 3: P=mg Chocolate 4: P= mg

Calculation of flexural strength:

Guide video experiment:

Sousa, J. (n.d.). Retrieved September 23, 2020, from

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