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Question:

How does the amount of fat in Dryers vanilla ice cream affect how fast the ice cream completely melts?

Variables:

Changed/manipulated: Amount of fat

Measured/responding: How fast the ice cream completely melts

Controlled: How much ice cream, same brand, ingredients, or flavor, and same shape when scooped onto a plate.

Prediction:

I predict that the more fat in ice cream the slower it will melt because when I eat something really fatty I walk slower.

Materials:

1 half gallon of vanilla ice cream

1 timer

1 stop watch

1 ¼ measuring cup

2 plates

1 half gallon of slow churned vanilla ice cream

Procedure:

  1. Scoop out exactly ¼ cup of each ice cream and make sure they have the same amount of ice cream in each
  2. Put ice cream on plates
  3. Set plates side by side on the same table
  4. Start the timer
  5. Check ice cream every 20 minutes
  6. When either ice cream melts and has no chunks, stop timer
  7. Measure and record the time it took for the ice cream to melt
  8. Repeat steps 3-7 for 2 more trials with new ice cream
  9. Repeat the experiment!

Conclusion:

My prediction was wrong. Looking at the data the average time it took for low fat ice cream to melt 47 minutes and 63 seconds but high fat ice cream melted an average of 43 minutes and 81 seconds. I now know that high fat ice cream completely melts faster than low fat/slow churned ice cream because in my investigation 43 minutes and 81 seconds is faster than 47 minutes and 63 seconds.

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Q: Does the amount of fat in ice cream affect it's melting time?
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