What happens to the mass and density of an egg when it is boiled?
Focus on concepts of mass, volume and density as well as how matter behaves when food ingredients change from one form to another in FOOD MASS, VOLUME AND DENSITY.
Apply what you’ve learned about the particle model of matter to explain how and why food ingredients change, including in mass, volume and density in FOOD PROPERTIES. Demonstrate changes in mass, volume and density further with a simple popcorn experiment.
When you make food, something interesting can often happen to the ingredients — we may notice changes in their mass or volume. For example, when you bake a cake, the batter starts out small, but as it bakes, it rises and takes up more space. Or, when you cook vegetables, you may notice them shrinking and weigh less than before. These changes happen because of the way heating, cooling, freezing or other processes affect the particles in the food.
bread dough mass and volume
When flour, water, yeast and other ingredients are mixed together to make dough, the total mass of the dough remains the same even as it goes through changes when it rises and when it is baked.
As the dough rises, the volume increases because of the gases released by the yeast. However, the mass of the dough remains constant.
When the bread is baked, the water in the dough evaporates. However, the mass of the finished bread remains the same.
lentil mass and volume
When these lentils are boiled, they absorb water, swell in size and soften. Therefore, their volume increases. However, the amount of water they absorb depends on the type of lentil and how long they are cooked. Lentils that are overcooked can become mushy and lose their shape, resulting in a further increase in volume.
Even though the volume can change, the mass of lentils does not.
Red or split lentils are softer. How do you think this affects the cooking time?
Green or black lentils are firmer. How do you think this affects the cooking time?