The Effects of Aluminum Foil On Baking a Potato

1
The Effects of Aluminum Foil On Baking a Potato

• By
• Jacob Morgan
• Erin Reed

2
Experimental Question

• What effect does Aluminum foil have in the baking
  of a potato?
• What effect do the different sides of Aluminum
  foil have?

3
Experimental Design

• Temperature of Oven set to 350 F.
• 3 potatoes tested at a time.
• 1 potato wrapped with shiny side of foil out
• 1 potato wrapped with dull side of foil out
• 1 potato with no foil
• Temperature of center of Potato measured at
  varying time intervals.

4
Results
5
Results

• Average time to cook (180 F)
• No Wrapping - 42 minutes
• Shiny Side Out 49 minutes
• Dull Side Out 48 minutes

6
Discussion of Results

• Dull side out cooks the slowest
• Initially at the highest rate, the cooking
  process slows down as heat flux due to radiation
  decreases.
• Wide range of differences with foil, due to
  finlike properties that occurred
• Initial testing showed that the surface area of
  foil used had a large impact on heat flux.
• If large amounts of aluminum foil were used
  (roughly 3 times what would normally be used)
  then cooking rates increased.
• Uncertainty also due to difference in Potato
  volume.
• No two potatoes are the same.

7
Conclusions

• Dont cook with Aluminum Foil
• The unwrapped potato cooks fastest
• (Jacob couldnt taste a difference)
• And buy Chevron Gas, it is the best gas in the
  world