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    mechanical properties of chocolate

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    Cosmic Owl

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    mechanical properties of chocolate

    Uploaded by

    Cosmic Owl
    4 views3 pages

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    4 views3 pages

    mechanical properties of chocolate

    Uploaded by

    Cosmic Owl

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    REVIEW QUESTIONS

    1. Calculate the load (P) at which each chocolate bar broke.


    Hint: use P (Newtons) = m (in Kg) * 9.81 m/s^2

    2. We determined the strength of the chocolate bars by finding each bar's "breaking point."
    Stress is the calculation of this breaking point and is defined as force divided by area.
    Calculate the stress (o) at which each chocolate broke using the formula below. (o is stress, wis
    the width of the bar (in meters), t is the thickness of the bar (in meters), l is the length of the bar
    (in meters), P is load (mass) applied (in Newtons).
    o= 1.5Pl/wt^2

    3. Using the calculations you made in number 3, rank the different chocolates in order of their
    flexural strength.

    4. Why do the same types of chocolate fail with different number of coins in the cup?

    5. Why do different types of chocolate fail with different number of coins?

    6. Would you expect the chocolate to fail at a lower or higher load if the grooves were facing the
    other direction? Why?

    7. What would you expect if the cross section was different (ie - the chocolate bar is thicker)?
    Would you expect it to take more or less coins, and why?

    8. The experiment was performed here in Saint Louis University, Baguio City. Would you expect
    the same results if the experiment were done in Saint Louis College, San Fernando City? Why
    or why not? (Chemistry laboratories in SLU and SLC are not air conditioned.)
    Chocolate 1
    Milk Choco
    Cup is moving around because of weight
    Coins are being slid into the cup softly
    String is moving/swaying because of the weight
    -Bent before breaking
    -smooth cut
    -less fragments smaller

    Chocolate 2
    Dark Choco
    String and cup is swaying because of the weight
    -texture cut /breakage
    -has more and bigger fragments

    Chocolate 3
    Cookies and Cream
    String and cup is swaying because of the weight
    -bent longer
    -clean cut with texture because of cookie fragments
    -little fragments

    Chocolate 4
    Almond in Milk Choco
    String and cup is swaying because of the weight
    -uneven cut( not smooth, textured)
    -textured cut because of the almonds
    -little to no fragments

    Milk Chocolate
    w=0.0381m
    t=0.0102
    l=0.0889m
    P=(0.7258kg + 0.0062kg)(9.81m/s^2)

    Dark Chocolate
    w=0.0381m
    t=0.0097m
    l=0.0889m
    P=(0.5058kg + 0.0062kg)(9.81m/s^2)

    Cookies and Cream,


    w=0.0381m
    t=0.0097m
    l=0.0889m
    P=(1.1718kg + 0.0062kg)(9.81m/s^2)

    Almond Chocolate
    w=0.0381m
    t=0.0076m
    l=0.0889m
    P=(0.8458kg + 0.0062kg)(9.81m/s^2)

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