Mathematics is part of our everyday life. Things you would not expect to involve math do. Such as how to write a successful pop song, which gang is responsible for a crime, where terrorists are hiding bombs, how new drugs can affect people and how to keep a crowd from trampling each other (Jones, 2013), to name a few. As you can see, math is involved in things that you would never expect. In the following paragraphs, I will explain to you how a particular interest of mine, baking, involves math in more ways you would think.
The Value of Ingredients
Every ingredient has its own value when it comes to a recipe. It is very important that you are accurate and precise when measuring ingredients to insure that each portion is about the same as all the others. This is the true meaning and nature of baking: One part art: One part science.
Measurements really matter in baking, if you it is wrong your whole baked goods will be ruined.
Saying this, we must ask ourselves, what qualitative differences we see and taste in a wide assortment of baked goods? ("Two cups of," 2011)
Michael Ohene, electrical engineer and baking fanatic, considers all baked goods as a function of three factors: Moistness Value, Butter Content, and Egg Content. Each wet ingredient is assigned a value per cup. For example, buttermilk has a value of 1, while, apple sauce has a value of 0.6. Each dry ingredient also has a value. Ingredients like flour and almond paste have a value of 1, while, peanut butter has a value of only 2/3. These values can be thought of as weighing the ingredients, relative to their wetness or dryness. ("Two cups of," 2011)
Once we know all the values of the ingredients, the value can be multiplied by the volume in which it ...
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...thematics. (2011, December 11). Retrieved from http://www.mathgoespop.com/2011/12/two-cups-of-mathematics.html
This talks about the value of ingredients.
Ratios making baking a piece of cake. (2010, October 11). Retrieved from http://www.mathscareers.org.uk/viewitem.cfm-cit_id=382954.html
This is talking about the ratios involved in baking.
Steinburg, D. H. (2012). Baker's math: Essential calculations for working with dough. Dim Sum Thinking, Inc.
This book talks about math used in baking, including the baker’s percentage
What is geometry used for?. (2013, May 6). Retrieved from http://chezleawesome.blogspot.ca/2013/05/what-geometry-is-good-for.html
Tells how geometry can be used in cake decorating.
Geometry formulas. (n.d.). Retrieved from http://math.com/tables/geometry/surfareas.htm Helps explain how you can use surface area and geometry in baking
The essential points of the green-frosting are the concentration and absorbance value in each diluted which the process of serial dilution. The standard curve of Blue#1 and yellow #5 provide the equation of the trend-line in order to calculate the concentration in the diluted solution of the green frosting. The mole of dye in 100mL green stock solution, mole of dye in 5 gram and 1 gram of frosting, the Beer –Lambert Law, and the compare to amount desired by the company can be determined. The Beer-Lambert Law is the relationship between color and the concentration and equation A=Ebc. The “A” is absorbance, the “C” is a concentration in molarity, the “E” is a molar absorptivity and “b” is the path-length. The goal of the lab is to use the absorbance and the Beer-Lambert law to determine the amounts of blue#1 and yellow #5 in the green frosting.
The question that was proposed for investigation was: Can the theoretical, actual, and percent yields be determined accurately (Lab Guide pg. 83)?
We were then to make a base solution of 0.7 M NaOH. In order to standardize
There are definitely some uncertainties in this project. For example, there isn't a way to stay completely exact with all my measurements, the oven was constantly being open and closed, making it an inconsistent temperature, and it was hard to stay thorough with my routine. I tried my best to keep everything the same, but there is no way to be exact. I redid bad batches to stay as accurate as possible and used the same procedure all the way through. I think that it made for a pretty controlled
* Amount of sugar solution in each test tube. * The potatoes have to have the same mass.
Steen, Lynn Arthur . "Integrating School Science and Mathematics: Fad or Folly?." St. Olaf College. (1999): n. page. Web. 12 Dec. 2013..
lesser of the math evils), and the dreaded, unspeakable others: mainly trigonometry and calculus. While
to be done. This was to find out what amount of each liquid would be
I also learned that mathematics was more than merely an intellectual activity: it was a necessary tool for getting a grip on all sorts of problems in science and engineering. Without mathematics there is no progress. However, mathematics could also show its nasty face during periods in which problems that seemed so simple at first sight refused to be solved for a long time. Every math student will recognize these periods of frustration and helplessness.
The more common notion of numeracy, or mathematics in daily living, I believe, is based on what we can relate to, e.g. the number of toasts for five children; or calculating discounts, sum of purchase or change in grocery shopping. With this perspective, many develop a fragmented notion that numeracy only involves basic mathematics; hence, mathematics is not wholly inclusive. However, I would like to argue here that such notion is incomplete, and should be amended, and that numeracy is inclusive of mathematics, which sits well with the mathematical knowledge requirement of Goos’
Fundamentally, mathematics is an area of knowledge that provides the necessary order that is needed to explain the chaotic nature of the world. There is a controversy as to whether math is invented or discovered. The truth is that mathematics is both invented and discovered; mathematics enable mathematicians to formulate the intangible and even the abstract. For example, time and the number zero are inventions that allow us to believe that there is order to the chaos that surrounds us. In reality, t...
- Each teaspoon may not have been equal. Measurements were made based on judgment and not exact measurements.
K. C. Cole pushes this idea by explaining how math applies to every imaginable thing in the universe, and how mathematicians are, in a sense, scientists. She also uses quotes to promote the coolness of math: "Understanding is a lot like sex," states the first line of the book. This rather blunt analogy, as well as the passage that explains how bubbles meet at 120-degree angles, supports Cole's theory that math can be applied to any subject. This approach of looking at commonplace objects and activities in a new way in order to associate them with math makes Cole's comparison of mathematicians with scientists easier to understand. It requires one to look at mathematicians not just as people who know lots of facts and formulas, but rather as curious people who use these formulas to understand the world around them.
...re encompassing way, it becomes very clear that everything that we do or encounter in life can be in some way associated with math. Whether it be writing a paper, debating a controversial topic, playing Temple Run, buying Christmas presents, checking final grades on PeopleSoft, packing to go home, or cutting paper snowflakes to decorate the house, many of our daily activities encompass math. What has surprised me the most is that I do not feel that I have been seeking out these relationships between math and other areas of my life, rather the connections just seem more visible to me now that I have a greater appreciation and understanding for the subject. Math is necessary. Math is powerful. Math is important. Math is influential. Math is surprising. Math is found in unexpected places. Math is found in my worldview. Math is everywhere. Math is Beautiful.
A. Sensory characteristics of novel biscuits: Sensory characteristics are the most important attributes of a food product. Sensory evaluation can be defined as a scientific method used to analyze and interpret the responses recorded by seeing, smelling, touching, tasting and hearing. In contemporary world, sensory evaluation is considered as essential tool for judging the quality of food products and consumer's preferences in terms of its level of acceptability. The descriptive scores for sensory attributes of biscuit samples are presented in Table 3. Results have shown that there is a significant difference (p (-- removed HTML --) 0.05) was found between T3 and T4 except flavor. Aleem Zaker et al., 2012) reported that drastic reduction was found in appearance, color, texture and flavor with every 10 per cent increase of soy flour in the basic ratio of flour mix which could be due to heat liable browning and beany flavour of baked products containing higher protein. Similar findings were observed in the present study.