5 The Effect of the Density of Foods Upon the Temperature Maintained
Materials
One cooker or hay-box
Starch
Water
Salt
Cooking thermometer
Scales
Litre or quart measure
Notebook and pencil
Bring one or more litres or quarts of water to a boil, boil it for one minute, and put it into the cooker for one hour or more. Repeat the test, using, successively, five grams of salt to each litre, or one teaspoonful to each quart, and 5, 10, and 20 per cent. mixtures of starch with water. Record the temperatures in tabular form, and compare the results. What would you gather to be the effect of density upon the temperatures maintained?