doughnuts for days by: jacob, nate, galvan & jaren whitefish high school mr. spangler
TRANSCRIPT
Doughnuts for DaysBy: Jacob, Nate, Galvan & Jaren
Whitefish High SchoolMr. Spangler
Background/Intro
Everyone loves doughnuts, so why pass up an excuse to eat them?
Bakers have to stay in an area of frying and baking food, so what is the air around them like?
We spend about 85% of our time indoors.
Continuous frying could cause health concerns, according to Berkeley Labs
"Pollution in the Home: Kitchens Can Produce Hazardous Levels of Indoor Pollutants | Berkeley Lab." News Center. 23 July 2013. Web. 27 May 2015.
Hypothesis
We suspected that the level of particulate matter (pm 2.5) will spike during the frying, then slowly decrease.
Pictures
More Pictures
Timeline
4:00 pm - started dusttrak (approx 1 hr before doughnut genesis)5:00 - made doughnut dough6:30 - Started frying8:45 - Stopped fryer and enjoyed doughnuts (they were most succulent)9:30 - Concluded sampling
Materials
● Dusttrak● Mixing bowls● Electric oven● Rolling pin● Frying pan● Coconut oil
● Brown Family doughnut recipe
● Various ingredients● Various other (not as
important) kitchen tools
Methods
Used dust trak to record air quality data, used various kitchen equipment and ingredients to synthesize doughnut dough, used coconut oil in fryer on stove, used stomachs and mouths to devour and thoroughly enjoy doughnuts.
Even More Pictures
And More Pictures
Results
● Average pm 2.5 level: 0.066 mg/m^3● Maximum pm 2.5 level: 0.363 mg/m^3● Minimum pm 2.5 level: 0.001 mg/m^3Notes:● Opened window from 7:10 - 7:45● Threw down flour during doughnut genesis
Results (Continued)Started testing at 4:00 p.m.
Concluded Test at 9:30 p.m.
Maximum: .336Minimum: .001Average: .065
Discussion
● There was a major spike during the frying process● The results supported our hypothesis● The max and average were both far above the EPA
Limit● possible human error● improved results could be obtained through extended
testing
Conclusion
● In conclusion, frying things is pretty bad for air quality
● An application could be improving air quality in restaurants that fry a lot of foods
Sooo Many Photos!
When do the Photos End?!
Improvements
● Control the amount of people in the area.● Keep better documentation of exactly what
caused spikes.● Note when windows open and close● Conduct separate trials● MAKE MORE DOUGHNUTS!!!!!!!
References
"Pollution in the Home: Kitchens Can Produce Hazardous Levels of Indoor Pollutants | Berkeley Lab." News Center. 23 July 2013. Web. 27 May 2015.
"The First Choice for Value-added Vegetable Oil Solutions." Deep Frying. N.p., n.d. Web. 21 May 2015.
"How Products Are Made." How Doughnut Is Made. N.p., n.d. Web. 21 May 2015.
"Principles of Good Doughnut Production." RVO Info Central. N.p., 27 July 2010. Web. 21 May 2015.
Acknowledgements
Special thanks to:Chris BrownJenny BrownSylvia BrownTanner BrownMason McInnes (for help with the graph)Mr. Spangler (for the equipment)
Our professional taste testers:Jacob AndersonJaren BrownNate FarrAustin Galvan