JEFFERSON ACADEMY CHEMISTRY



Name ______________________________________ Block _________ Date ________________________The Physical Chemistry of Making FudgeApplying Dimensional Analysis and Scientific Notation to the Real WorldIntroduction:You will encounter many situations in your life where you will need the ability to convert measurements and use dimensional analysis, such as foreign travel, chemistry class and cooking. Dimensional analysis is a way of converting measurements into more common units using conversion factors. In this lab activity, you will use dimensional analysis to convert measurements in a recipe for making delicious fudge.Pre-lab Questions: Convert all measurements into the specified units using dimensional analysis & the conversion factors supplied on the next page. Round all numbers to whole numbers and box your answers. Show all work.1.71 x 10-1 teaspoons of vanilla extract into drops1.32 x 10-3 gallons of milk into teaspoons 1.50 x 10-5 m3 of butter into tablespoons6.875 x 100 grams of cocoa into teaspoons1.375 x 10-2 kilograms of powdered sugar into teaspoonsInstructor Signature Required to Conduct Lab: ____________________________________________Conversion Factors:1 gallon = 4 quarts1 quart = 0.946 L1 L = 1,000 ml1 tbsp = 3 tsp1 tsp = 5 ml1 ml = 7 drops1 ml = 1 cm31 m3 = 1,000,000, cm31 cup = 48 tsp1 cup = 110 g1 cup = 200 ml1 kg = 1,000 gProcedures:Do nothing until you have received your instructors signature on the previous page!After you have received the instructors signature one lab member should gather 1) paper towels 2) stand 3) ring 4) tongs 5) wire mesh 6) striker 7) Bunsen burner 8) can 9) wood stir sticks and set your equipment up at your lab station.One lab member, bring your can to the measuring station, measure the appropriate amount of 1) butter 2) milk 3) sugar 4) cocoa 5) vanilla and add to can.Set your Bunsen burner up so you can maintain medium heat on the can.With your Bunsen burner set up for medium heat, heat your mixture to a rolling boil while constantly stirring until the mixture is a semisolid (5 – 10 min).Be sure to stir the entire time your mixture is heating!While your mixture is heating have one lab member get a piece of aluminum foil big enough to construct a weighing-boat. Measure the length and width of the aluminum foil. The weighing-boat should be constructed so fudge will not pour over the sides. Weigh the aluminum boat after it is constructed and record the mass.While your mixture is heating have one lab member gather a few marshmallows, chocolate chips, and/or crushed pretzel pieces and set aside.When your mixture is semisolid (consistency of cake icing) remove can from heat, stir in marshmallow & chocolate chips to taste, pour into aluminum weigh boat, and allow to fudge to cool.When fudge is cool, weigh the fudge in the aluminum boat and record its mass.After the fudge has sufficiently cooled, divide fudge among lab members and enjoy!Results:FudgieFudge Deliciousness DataWeigh BoatFudgeTotal(Weigh Boat + Fudge)Mass(g)Post Lab Analysis:Reflect on the lab you conducted. What did you and your lab members do well while making your fudge? What did you not do well?How are the skills of utilizing dimensional analysis and scientific notation useful in the real world? State two real world applications in which you could use this knowledge.How did your fudge come out? What are some sources of error you can identify that would help you be more successful if you were to conduct this lab again?This lab makes a single serving of fudge. How much of each ingredient would you need to make fudge for all the instructors, staff, and administration? Show calculationLet’s say you want to make extra money or hold a fundraiser for a club, sport team, or any issue you care about. If you charge $1.25 per g, issue 15 coupons for $0.25 off a 3.5 g purchase, and sell 112 g, how much money could you raise? Show calculationBonus:Determine the thickness of your piece of aluminum foil in millimeters. Show calculation ................
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