Foods

Containing

Fats

Big QuestionHow much fats and oils

are in the following foods:• Butter• Yogurt

• French Onion Dip• Peanut Butter• Raw Bacon • Avocado • Potato Chip

• Chocolate Chip Cookie

I picked this Science Fair Project because I thought it would be interesting to know what I am eating. I also picked it to know what I should eat, what is healthy, and what is not healthy.

Hypothesis: I think…1. Raw Bacon2. Peanut Butter3. Butter4. Potato Chip5. Chocolate Chip Cookie6. French Onion Dip7. Avocado8. Yogurt

1 meaning most fats and 8 meaning least fats

Interesting Facts•The first cookies were created by accident.•Cooks used a small amount of cake batter to test their oven temperature before baking a large cake.•These little test cakes were called "koekje", meaning "little cake" in Dutch

•The first potato chip was made in 1853 also.

•In 1853 the first fry was made.

Materials

Butter

Yogurt

Potato Chip

French Onion Dip

Peanut Butter

Raw Bacon

Avocado

Chocolate Chip Cookie

Aluminum FoilCardboard

Marking Utensil

Step by Step• Cut a large square from the

brown paper bag. Make sure the square contains NO printing.

• Stretch out a large piece of aluminum foil to place your food samples on.

• Place a ½ teaspoon of butter, yogurt, French onion dip, and peanut butter on the foil.

• Cut the avocado in half and scoop out ½ teaspoon to add to your samples. Use the remaining avocado for dip.

• Slice a small piece of bacon and place it on the foil, followed with a few potato chips and a piece of chocolate chip cookie.

• Use the marking pen to make a list of your food samples on the square of brown paper. Leave lots of room between each item of your list.

• For all the food samples, except the bacon, potato chips, and cookie, take a cotton swab and rub it in the sample.

• Rub the cotton swab on the brown paper (next to the word on the list) to make a smear.

• Pick up the bacon with the tweezers and rub it on the paper.

• Pick up the chips and cookie and rub them on the paper.

• Leave the paper for two days to observe.

Controls/Variables

• I don’t have a control.

• All the different types of foods are my variables.

Observations

• At the time that I put the food on the cardboard some had speckled dots all around it.

• After one day some of the rings started getting really big and some stayed the same size.

Data

Peanut Butter

Butter Potato Chip

Raw Bacon

Avocado Yogurt French Onion Dip

Chocolate Chip Cookie

4 ¼ inches

3 1/3 inches

2 ¼ inches

1 ½ inches

1 ¼ inches

1 ¼ inches

1 ¼ inches

½ inch

Analysis of Data

– Peanut Butter- 4 ¼ inch ring of fat– Butter- 3 1/3 inch ring of fat– Potato Chip- 2 ¼ inch ring of fat– Raw Bacon- 1 ½ inch ring of fat– Avocado- 1 ¼ inch ring of fat– Yogurt- 1 ¼ inch ring of fat– French Onion Dip- 1 ¼ inch ring of fat– Chocolate Chip Cookie- ½ inch ring of fat

Conclusion

• My hypothesis was correct on some and some were not correct.• I would change the different food

samples.• What if I put the food samples

on cold, hot, or bumpy surfaces, what would happen?

References

My Mom

http://www.kitchenproject.com/history/cookies.htm

http://whatscookingamerica.net/History/CookieHistory.htm

The End