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| How Humidity Affects Making
Divinity |
by Katherine Ligon and Jamie Reynolds
Gage Jr. High School, Gage, Oklahoma
(presented at the 1999 Earthstorm Science Fair)
Jamie is 14 and Katherine is 15.
We live in Gage and we enjoy going to school. We chose our project by looking
through some science books and getting suggestions. We thought this would be
a neat project.
We chose this topic because we both like candy and the holidays
are the time of year when people eat divinity. Also, this is the time of the
year when the weather varies.
Our project was to determine if relative humidity
affects making divinity. We wanted to see which days would make the best candy.
We used Mesonet data to help us determine when the relative humidity was high
or low and then we made the divinity. We analyzed each batch according to taste,
consistency, hardness, and texture. We then graphed the relative humidity for
that day and collect data about each batch of divinity.
We found that on the days
with high humidity the candy set slower and did not have as good of a consistency
as when the humidity was low. We compared batches made when the relative humidity
was 93% to batches of divinity made when the relative humidity was 34%. There
was a difference in quality. Lower humidity produced the best divinity.
We learned
that when making candy, you should follow the recipe very carefully. We also
learned that the humidity does make a difference. We would like to thank Mrs.
Chance and everyone who helps with the Mesonet data. |
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