We use cookies to give you the best experience possible. By continuing we’ll assume you’re on board with our cookie policy

How does physics affect chocolate making? Essay

Essay Topic:

Paper type: Essay

Words: 440, Paragraphs: 8, Pages: 2

Sorry, but copying text is forbidden on this website!

or Listen to your own essay

Chocolate making is based on physics. The altering of these factors can affect the cost, time and therefore profit. From the flow of chocolate during the product to the cross-sectional area of the chocolate is all based on physics. In addition the time it takes for the chocolate to dry is also dependant on physics principles. How does physics affect chocolate making Viscosity is the frictional force in fluids they are affected by the temperature of the fluid. If it is a liquid the viscosity will increase, if you decrease the temperature.

However in a gas, the viscosity will increase if you increase the temperature. In the production of chocolate the temperature must be average, so that it flows quickly while producing, but must be viscous enough to be moulded to the desired shape. Also the cross sectional area affects the stress required to break it, this will in turn affect the texture. When a liquid is able to move quicker it is less viscous.

Also, when the cross sectional area is greater, the force required will also be great to break the chocolate piece. Producing smooth chocolate affects the environment.

Maintaining the temperature, produces green house gases which causes global warming. Also, lowering or increasing the temperature, will increase the cost to maintain it. This will result in the product costing higher than it should be. Implications of Physics in Chocolate making The chocolate’s temperature can result in the chocolate being smooth and less viscous, but is dangerous when handling as hot liquids can result in injury. Also improvement in technology allowed us to measure viscosity of the fluid but since chocolate is not transparent and is dark, it will be very difficult to measure the viscosity.

Therefore, viscosity of chocolate can only be measured by attaching a straw of a known length, which will be used to find velocity (=distance/time). Experiment for measuring the viscosity of Chocolate The chocolate should be placed in a tube, and the temperature of the chocolate should be recorded. Then a ball bearing with known radius attached to a gauge displaying distance. The ball bearing should be dropped and the terminal velocity should be recorded by using the time taken and the distance travelled.

This then can be used within Stoke’s Law and rearranged to get viscosity. The force at terminal velocity is its weight – upthrust.

Sources:

Edexcel AS Physics – Ann Fullick, Patrick Fullick, Miles Hudson, Sue Howarth – Pearson (2008) Page 56, 59 and 73 The university of Virginia magazine page 25-29, by Lea Winerman – 2007 http://new. americanlaboratory. com/913-Technical-Articles/778-Measurement-of-Viscosity-in-a-Vertical-Falling-Ball-Viscometer/ – Ping Yuan Ben-Yuan Lin – Monday, October 27, 2008

How to cite this page

Choose cite format:

How does physics affect chocolate making?. (2017, Jul 08). Retrieved from https://studymoose.com/how-does-physics-affect-chocolate-making-essay

Is Your Deadline Too Short? Let Professionals Help You

Get Help

Our customer support team is available Monday-Friday 9am-5pm EST. If you contact us after hours, we'll get back to you in 24 hours or less.

By clicking "Send Message", you agree to our terms of service and privacy policy. We'll occasionally send you account related and promo emails.
No results found for “ image
Try Our service
online

Hi, I am Sara from Studymoose

Hi there, would you like to get such a paper? How about receiving a customized one? Click to learn more https://goo.gl/CYf83b

online

Hi, I am Sara from Studymoose

Hi there, would you like to get such a paper? How about receiving a customized one? Click to learn more https://goo.gl/CYf83b

image

Your Answer is very helpful for Us
Thank you a lot!