Macromolecules cooking lab

Chantal Campos

Biology class

Mr. Ruiz

6 September 2022

Introduction:
Cupcakes have been around since ancient times; cupcakes came out first in America. The one

person that made the first cupcake is Amelia Simmons and she even published her cookbook in

1796. This is the 4 macromolecules Carbohydrates, lipids, proteins, and nucleic acids.

Carbohydrates are a group of macromolecules that are a vital energy source for the cell. An

example for carbohydrates is starch, glycogen, and cellulose. Lipids are a class of

macromolecules that are nonpolar and hydrophobic in nature. An example for lipids is, include

oils, fats, waxes. Protein is a large molecule composed of many peptide- bonded amino acids. An

example for protein is, chicken, turkey, duck, goose, bush bird. Nucleic acids are molecules

composed of many smaller molecular units. An example of DNA and RNA. Carbohydrates will

be present in my lab because I will be using sugar. lipids will be present in my lab because I will

use milk. Protein and nucleic acids will be present in my lab because I will be using eggs.
Objective:
The purpose of the lab is to determine if cooking 2 batches of cupcakes with a different number

of eggs will influence the width of the cupcakes.

Hypothesis:
If a cupcake batch contains more eggs, then the cupcakes will be wider.

Materials:

. Baking cups (10)

. Oven

. Mixing bowls (2)

. Measuring spoons (1)

. Hand mixer (2)

. 1 1/3 cups all-purpose Flore

. ¾ cup unsweetened cocoa powder

. 2 teaspoons baking powder

. ¼ teaspoon baking soda

. ⅛ teaspoon salt

. 1 ½ cups white sugar

. 3 tablespoons butter, softened

. 6 large eggs (total for both batches)

. ¾ teaspoon vanilla extract

. 1 cup milk

. Paper (2)

. Foil liners

. Toothpicks (1 pack)

. Word processing software

2 times of all the stuff

Procedures:
The materials will have to be in a cooking space. Step one is, Preheat the oven to 350 degrees F

(175 degrees C). Line a muffin pans with paper or foil liners. Step 2 is, mix flour 1 1/3, cocoa,

baking powder 2 teaspoons, baking soda ¼ teaspoon, and salt ⅛ teaspoon. Step 3 is, Cream

together sugar 1 ½ cups and 3 tablespoons butter in a large bowl until light and fluffy. Add 2

eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two

batches, alternating with milk; beat well. Spoon batter into the prepared muffin cups, filling each

3/4 full. Step 4 is, bake in the preheated oven until a toothpick inserted into the centers comes

out clean, 15 to 17 minutes. Remove from the oven and let cool before serving or frosting. For

the second batch the same steps are repeated but the number of eggs is changed (adding 3 more).

Then after the cupcakes cool down, measure the width of each of the 10 different cupcakes.
Figure1: This is the Hand Mixer

Figure 2: This is the Foil Liners

Data:
Qualitative results:
What happened when I added the 3 extra eggs was that it got waterier, and it created more

bubbles and the color got lighter. The Batch with 5 eggs cooked slower than the original ones.

The temperature was 350 degrees and I let it sit in the oven for 15 minutes. Instead of the

cupcakes with 5 eggs added instead of getting cooked right the liquid started coming out.
Conclusion:

My Hypothesis was not the success I had predicted that the batch with 5 eggs would get wider

than the batch with 2 eggs. The 2 errors I made during this process were adding more batch than

needed to the original one. Another error I made was not adding enough batch to the one with 5

eggs. A solution I can use for next time will be to measure it properly.