Several articles have been published Yakovishina L.A. dedicated to experiments with food and other objects that are significant to students. The author kindly provided one of these articles for publication on the site.
One of the most common confectionery products is chocolate. This article contains instructions for experimenting with the components of this product. The proposed experiments can be carried out both in the classroom (for example, when studying fats, carbohydrates or proteins), and after school hours in the classroom of a chemistry circle or elective.
Chocolate contains fats, proteins, carbohydrates, tannins, alkaloids caffeine and theobromine. Chocolate is prepared on the basis of cocoa products (see diagram).
Cocoa fruits contain an average of 35-50% oil, called cocoa butter or theobromine oil, 1-4% theobromine, 0.2-0.5% caffeine, tannins and other substances. Cocoa butter consists of glycerides of oleic (approximately 35%), stearic (35%), palmitic (26%) and linoleic (3%) acids. In chocolate itself, the content of caffeine and theobromine alkaloids can reach 1–1.5% (theobromine up to 0.4%). They are natural stimulants and explain the tonic effect of chocolate on the human body.
Chocolate is sensitive to temperature fluctuations, so it should be stored at around 18°C. When heated, fat blooming of chocolate occurs - it becomes covered with a gray coating. It is the fats contained in chocolate that show through on its surface. At temperatures below 18 ° C, sugar blooming of chocolate occurs, caused by the condensation of water vapor and the partial dissolution of the sucrose contained in chocolate. After evaporation of moisture, sucrose crystals form a white coating on the surface of the chocolate.
Chocolate can be bitter or semi-bitter (consists of cocoa products, sugar and flavorings) and with additives (dairy products, nuts, raisins, etc.), for example, milk chocolate.
For experiments 2, 3, 5 and 6, you must first grate the chocolate on a fine grater or cut it with a knife.
Experience 1. Detection of unsaturated fats.
A piece of chocolate is wrapped in filter paper and pressed on. Fat spots should appear on the paper. A drop of 0.5 N is placed on the spot. KMnO 4 solution. Brown MnO 2 is formed due to the occurrence of a redox reaction: 
Experience 2. detection of carbohydrates.
Pour chocolate into a test tube (about 1 cm in height) and add 2 ml of distilled water. The contents of the tube are shaken several times and filtered. 1 ml of NaOH solution and 2–3 drops of 10% CuSO 4 solution are added to the filtrate. The tube is shaken. A bright blue color occurs. The reaction gives sucrose, which is a polyhydric alcohol.
Experience 3. Phosphorus-containing components.
1 cube of chocolate is crushed and placed in a small flask, where 15 ml of a 96% solution of ethyl alcohol is poured. The mixture is shaken and heated for 15–20 min. without bringing to a boil. The mixture is cooled and filtered. The resulting filtrate is transferred to a new flask, 5 ml of 1 M H 2 SO 4 solution is added and boiled for 15 minutes. The mixture is cooled and then filtered. This produces a pink-brown solution.
In 2006, several articles were published in the journal "Chemistry at School" Yakovishina L.A. dedicated to experiments with food and other objects that are significant to students. The author kindly provided one of these articles for publication on the site.
One of the most common confectionery products is chocolate. This article contains instructions for experimenting with the components of this product. The proposed experiments can be carried out both in the classroom (for example, when studying fats, carbohydrates or proteins), and after school hours in the classroom of a chemistry circle or elective.
Chocolate contains fats, proteins, carbohydrates, tannins, alkaloids caffeine and theobromine. Chocolate is prepared on the basis of cocoa products (see diagram).
Cocoa fruits contain an average of 35-50% oil, called cocoa butter or theobromine oil, 1-4% theobromine, 0.2-0.5% caffeine, tannins and other substances. Cocoa butter consists of glycerides of oleic (approximately 35%), stearic (35%), palmitic (26%) and linoleic (3%) acids. In chocolate itself, the content of caffeine and theobromine alkaloids can reach 1–1.5% (theobromine up to 0.4%). They are natural stimulants and explain the tonic effect of chocolate on the human body.
Chocolate is sensitive to temperature fluctuations, so it should be stored at around 18°C. When heated, fat blooming of chocolate occurs - it becomes covered with a gray coating. It is the fats contained in chocolate that show through on its surface. At temperatures below 18 ° C, sugar blooming of chocolate occurs, caused by the condensation of water vapor and the partial dissolution of the sucrose contained in chocolate. After evaporation of moisture, sucrose crystals form a white coating on the surface of the chocolate.
Chocolate can be bitter or semi-bitter (consists of cocoa products, sugar and flavorings) and with additives (dairy products, nuts, raisins, etc.), for example, milk chocolate.
For experiments 2, 3, 5 and 6, you must first grate the chocolate on a fine grater or cut it with a knife.
Experience 1. Detection of unsaturated fats.
A piece of chocolate is wrapped in filter paper and pressed on. Fat spots should appear on the paper. A drop of 0.5 N is placed on the spot. KMnO 4 solution. Brown MnO 2 is formed due to the occurrence of a redox reaction:
Experience 2. detection of carbohydrates.
Pour chocolate into a test tube (about 1 cm in height) and add 2 ml of distilled water. The contents of the tube are shaken several times and filtered. 1 ml of NaOH solution and 2–3 drops of 10% CuSO 4 solution are added to the filtrate. The tube is shaken. A bright blue color occurs. The reaction gives sucrose, which is a polyhydric alcohol.
Experience 3. Phosphorus-containing components.
1 cube of chocolate is crushed and placed in a small flask, where 15 ml of a 96% solution is poured ethyl alcohol. The mixture is shaken and heated for 15–20 min. without bringing to a boil. The mixture is cooled and filtered. The resulting filtrate is transferred to a new flask, 5 ml of 1 M H 2 SO 4 solution is added and boiled for 15 minutes. The mixture is cooled and then filtered. This produces a pink-brown solution.
will help even the most fastidious sweet tooth to get enough of all kinds of chocolate, learn its history and secrets of cooking Alina Kuskova Happiness nicknamed Chocolate
Finally, a surprise awaited the girl for her birthday - a small fluffy lump named Chocolate.
Laura Florand French women don't eat chocolate in their tears.
And now how can she cope with crazy feelings, which are as easy to burn as hot caramel?
Svetlana Kuznedeleva: Chocolate products and decorations. Tutorial
For students of secondary specialized educational institutions
After cooling, 1 ml of the resulting solution is poured into a test tube and 1 ml of molybdenum reagent is added (7.5 g of ammonium molybdate (NH 4) 6 Mo 7 O 24 is dissolved in 100 ml of a 32% nitric acid solution). The mixture is heated in a water bath (a glass of water is placed on an electric stove with an asbestos mesh, into which a test tube with the mixture is lowered). A yellow fine crystalline precipitate is formed.
During the acid hydrolysis of milk phosphoproteins (if milk chocolate) and lecithin phosphatide (chocolate emulsifier), phosphate ions are formed that react with ammonium molybdate:
Experience 4. Simulation of sugar bloom.
Several chocolate cubes are sprinkled with water, wrapped in foil and placed in the refrigerator for 1-2 weeks ( not in the freezer). A coating will appear on the surface of the chocolate. It was sucrose crystals. The plaque is washed off with 3-5 ml of distilled water, 1 ml of alkali solution and 1-2 drops of CuSO 4 solution are added to the wash. A characteristic bright blue color appears.
Experience 5. xantoprotein reaction.
Pour chocolate into a test tube (about 1 cm in height) and add 2–3 ml of distilled water. The contents of the tube are shaken several times and filtered. To 1 ml of the filtrate is poured, with care, 0.5 ml of concentrated HNO 3 . The resulting mixture is heated. A yellow color is observed, turning into orange-yellow when 25% ammonia solution is added. The reaction gives the residues of aromatic amino acids that are part of the proteins of chocolate.
Experience 6. Caffeine detection and oil release.
Take a watch glass (or porcelain cup) and place a mixture of dark chocolate and magnesium oxide in a ratio of 2.5:1 (by weight) on it. They cover it with a glass plate and put it on an electric stove (using asbestos mesh). Heat up without charring. There is a sublimation of caffeine (t sub< t пл; t пл = 235–237°С). 
It crystallizes along the edges of the glass plate, and a yellow-brown oil condenses in its center. Caffeine crystals are observed under a microscope (see photo). The oil is removed with cotton wool from the glass and the cotton wool is transferred to a new test tube, where 2 ml of chloroform is added. A yellow solution is obtained. It is carefully poured into a new test tube, so as not to get cotton wool, and 2-3 drops of 0.5 N are added. KMnO 4 solution. There is a reduction of KMnO 4 contained in the oil of unsaturated fats to brown MnO 2 precipitating (see experiment 1).
Culinary experiences with chocolate
My daughter Yulia (she is 10 years old) defended research work on the history of chocolate. Her scientific work and the first culinary creations were appreciated. Julia took 2nd place.
Take her first experiences with chocolate. So far, everything is crooked, oblique, but how captivating the process itself! Chocolate is a very capricious thing, it takes time, patience, and does not forgive mistakes.
You can take any chocolate - bitter, milk, white (except porous, that is, the color and brand of chocolate are not important, the main thing is that there are no additives in the form of raisins or nuts.
We bought chocolate, then for work it needs to be melted. It must be remembered that the main enemy of chocolate is water. A drop of water falling into chocolate will make it unusable. To avoid this, we carefully and dry our hands, dishes, spoons, everything that can come into contact with chocolate or just drop water while flying over a bowl of chocolate. For this reason, it is not recommended to use wooden spoons, as they can retain moisture for a long time.
Put the chocolate in a container and put it in hot water, stir until completely melted. Chocolate does not like haste. The slower, the more reliable. WITH steam bath chocolate can be removed as soon as it melts. Bitter chocolate is more tolerant of hot temperature, White chocolate- a gentle and capricious creature.
Homemade chocolates with cherries (cranberries)
Ingredients (for 12-15 sweets): 250-300 g of dark chocolate, frozen pitted cherries (at the rate of 1 berry per one candy).
In addition: an ice mold.
Preparation: melt the chocolate in a water bath. Pour 1 hr. l. chocolate in each cell of the form. Spread the chocolate evenly over the walls of the cells. Place the mold in the refrigerator for 2 hours. Then get it out, put a berry (not defrosted) in each cell and pour chocolate to the edges of the cells (if the chocolate has cooled down, then warm it up a little). Remove the form in the refrigerator for 2-4 hours. Then shake out the finished sweets on the surface of the table (if the sweets do not fall out of the mold, you still need to hold it in the refrigerator).
Take any fruit of your choice (bananas, strawberries, prunes, tangerine, grapes, pineapple, apple, pear, peach, chocolate, a bag of coconut and ground nuts, long sticks. Prick the fruit on a stick, dip in pre-melted chocolate, then immediately V coconut flakes or nuts. From several of these sticks, you can assemble a fruit bouquet that will decorate any holiday table.
And if you dip a grape and a piece of banana into melted chocolate, connect them together with a wooden stick (toothpick), you get a real chocolate mushroom that my hedgehog carries on its needles.
Melt dark chocolate. Finished sand baskets smear with melted chocolate. Place in a cold place for at least an hour. Fill the baskets with any cream.
Who invented it - thanks to that!
It looks both appetizing and beautiful,
And smells the most fragrant -
There is nothing tastier in the world!
He will be able to please, cheer up,
Give the taste of holiday and childhood!
Give a surge of energy, a charge -
Such is the almighty chocolate!
Participation in the interregional scientific and practical conference On February 24, in Yoshkar-Ola, an interregional scientific and practical conference “Musical and aesthetic education of children in transition.
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Experiments with chocolate at home
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Chemical experiments with chocolate
2.4.1. Experimental methodology
Many articles by Yakovishin L.A. devoted to experiments with food products.
The work used methods of conducting experiments to determine the qualitative composition of chocolate.
Goal of the work: Determination of the qualitative composition of chocolate.
For experiments 2, 3, 4 and 5, you must first grate the chocolate on a fine grater or cut it with a knife.
Research objects: dark chocolate "Russia generous soul", milk chocolate Russia Generous Soul, Dove milk chocolate, Alpen Gold milk chocolate, Yashkino milk chocolate.
Experience 1. Determining the presence of impurities in chocolate
Pour a little into the flask hot water, lower a small piece of chocolate put the flask in a water bath.
Wait for the chocolate to dissolve completely and add a few drops of iodine. If chocolate is mixed with farinaceous or starchy substances, then the broth will turn bluish; a decoction of pure unadulterated chocolate under the influence of the same reagent turns slightly greenish
Experience 2. Detection of unlimited fatty acids
Wrap a piece of chocolate in filter paper and press down on it. Fat spots should appear on the paper.
Place a drop of a weak KMnO4 solution on the stain. Brown MnO2 is formed due to the occurrence of a redox reaction:
Experience 3. Detection of carbohydrates
Pour chocolate into a test tube (about 1 cm in height) and add 2 ml of distilled water. Shake the contents of the tube several times and filter. Add 1 ml of NaOH solution and 2–3 drops of 10% CuSO4 solution to the filtrate. Shake the vial. A bright blue color appears. The reaction gives sucrose, which is a polyhydric alcohol.
Experience 4. Xantoprotein reaction(protein detection)
Pour chocolate into a test tube (about 1 cm in height) and add 2-3 ml of distilled water. Shake the contents of the tube several times and filter. To 1 ml of the filtrate add, with care, 0.5 ml of concentrated HNO3.
Heat the resulting mixture. A yellow color is observed, turning to orange-yellow upon addition of 25% ammonia solution. The reaction gives the residues of aromatic amino acids that are part of the proteins of chocolate.
Experience 5. Sugar blooming of chocolate
Sprinkle a few pieces of chocolate lightly with water, wrap in foil and place in the refrigerator for 1-2 weeks (not in the freezer compartment). Over time, a white coating will appear on the surface of the chocolate. It was sucrose crystals.
Wash off the plaque with 3–5 ml of distilled water and detect sucrose in the resulting solution. To do this, add 1 ml of 5-10% NaOH solution and 1-2 drops of 10% CuSO4 solution to the solution. Shake the mixture. A characteristic bright blue color appears (qualitative reaction to polyhydric alcohols).
The results of qualitative reactions are shown in Table 2.4.2.1 (Annex 7)
“+” is a positive test (the amount of “+” indicates the intensity of staining), “-” is a negative test. The table also shows the data of the labels (content of fat, carbohydrates, proteins (g/100g)
The results of the experiment showed that the investigated chocolate does not contain farinaceous or starchy substances. There are no foreign impurities in chocolate.
The results of the second experiment confirmed the presence of fat in all types of chocolate, by the formation of grease spots on filter paper. And the presence of unsaturated carboxylic acids in fats proved the formation of a brown precipitate of manganese oxide during their oxidation with potassium permanganate.
According to the label, Alpen Gold milk chocolate has the lowest content of unsaturated fatty acids, but the result - the color of a brown spot, corresponds to the color obtained in the experiment with Dove milk chocolate.
The third experiment proves the presence of carbohydrates in five types of chocolate by the formation of a bright blue color when interacting with copper (II) hydroxide.
Such a reaction gives sucrose, which is a polyhydric alcohol. Most of all sucrose is contained in Dove milk chocolate, although according to the label indicators, this chocolate has a lower carbohydrate content than Rossiya Generous Soul milk chocolate.
In Alpen Gold milk chocolate, the experiment also showed a high content of sucrose, but this corresponds to the label data.
« sugar bloom ” was most pronounced in chocolate “Dove” and “Alpen Gold”.
The presence of proteins in chocolate was proved by a xantoprotein reaction - interaction with concentrated nitric acid gives a yellow color. The protein content in dark chocolate "Rossiya Generous Soul" and milk chocolate "Alpen Gold" is higher than in other objects.
Empirically, we were able to confirm the main components of chocolate, these are: fats, carbohydrates, proteins.
Buy handmade chocolate
If you decide to buy handmade chocolate, you will have to click on the link!
This paper discusses the history of the emergence of chocolate, the positive and negative effects of this product on the human body. The work contains experimental and practical parts. A more colorful presentation will allow you to protect your project work. The presentation contains a photo report of the experimental part of the project. The author of the work is Julian Lavrova. This project was presented at the regional scientific research conference "Think. Create. Dream." and shared the first place with Karina Yapparova's project "What does it cost us to build a house?!"
MUNICIPAL BUDGET GENERAL EDUCATIONAL INSTITUTION
PREOBRAZHENSK SECONDARY SCHOOL №11,
LAZOVSKY DISTRICT, PRIMORSKY KRAI
research project
"Secrets of a favorite treat"
The project was prepared by:
2nd grade student "A"
Lavrova Yuliana
Project Manager:
primary school teacher of the 1st quarter category
Tsyrkova Maria Alexandrovna
1. Relevance …...……………………………………………………………………………………...3
2. The history of chocolate …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
3. The effect of chocolate on the human body …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
4. Production of chocolate …..………………………………….……………………………6
5. Interesting facts about chocolate ………………………………………………..8
6. Experimental part …………………………………………………………………..9
7. Conclusions ……………………………………………………………………………………….11
8. Literature ………………………………………………………………………………………...12
The relevance of the project.
At the lesson of the world around us, we talked about products that are useful for humans. It turned out that not all the foods we love are good for the human body. I am a terrible sweet tooth, more than anything in the world I love chocolates. But my mother always tells me that it is harmful, that you can get fat, that my teeth will deteriorate, and even acne may appear. It became very interesting to me whether this is true, so I decided to find out whether chocolate is good or bad for our body.
The purpose of my project:
Learn about the effect of chocolate on my body.
My project goals:
Conduct a sociological survey of my classmates and adults.
Learn about the history of chocolate.
Conduct a study of the effect of chocolate on the human body.
Try making chocolate at home.
Hypothesis: I think chocolate is healthy because it tastes so good.
Object of study: chocolate.
I decided to start my work with a survey of my classmates and adults around me. The survey was attended by: my classmates - 28 people. Adults (teachers and parents) - 10 people. A total of 38 people were interviewed. I asked them four questions:
Do you love chocolate?
What kind of chocolate do you prefer bitter, milk, white?
Do you think chocolate is harmful or beneficial?
What do you know about the origin, benefits and dangers of chocolate. Poll results. 
After we analyzed everything, I concluded that both children and adults love chocolate very much, but they know practically nothing about its origin, and they are not sure whether this delicacy is healthy.
2. The history of chocolate
Chocolate — pastry made using cocoa beans. Word "chocolate" comes from the word "chocolatl" - the name of a drink made from cocoa beans, literally - "bitter water". prr The history of chocolate began approximately 4 thousand years ago with Egyptian desserts described in the papyri that have come down to us. The world learned about chocolate when the ancient Mayan and Aztec tribes discovered the wonderful properties of cocoa. The Indians prepared "bitter water" from some tree fruits, which they called "cacahuatl". In science, this tree is called "theobroma cocoa", which in translation from the language of the Indians means "the divine drink of cocoa." This is a small tree, not higher than 8 meters. This tree has a curious feature - its fruits do not grow at the ends of branches, such as apples, pears or oranges, but sit directly on the trunk. In the fruits, under the protection of the fleshy shell, flat reddish or brownish seeds lie in even rows. These are the so-called "beans" of cocoa. The Maya distinguished themselves by throwing cocoa beans on the ground. The sun set them on fire, and one of the poor gathered the grains and threw them into a cup of water. Got the first chocolate. The rich people saw how the poor people drink “kakava” and took away the cup of “kakava” from the poor. They proclaimed the drink sacred and declared that it was bad luck for commoners to drink "kakava". Soon they made chocolate money, for just 10 chocolate grains you could buy a rabbit, and for 100 you could buy a strong slave. iiiiiAccording to legend, cocoa seeds came to earth from paradise, so it gives strength and wisdom to all who eat its fruits. The Maya Indians, and then the Aztecs, for many centuries mixed ground and roasted cocoa beans with water, and then hot peppers were added to this mixture. This resulted in a bitter, spicy, frothy, high-fat drink that was drunk cold. tttttIn Europe, a drink made from cocoa was discovered in the 1520s. The first European to try it was the Spaniard Ferdinando Cortes. After drinking only a cup of drink, he realized that the "chocolatl" would bring him fame in Spain, so he loaded the whole ship with cocoa beans. The Spaniards kept the recipe for chocolate a secret for a long time. They added cinnamon, sugar, and nuts to the drink, and they stopped adding hot chili peppers. In this case, chocolate was usually consumed hot. But already in the 17th century, chocolate became known throughout Europe. Tttt The first café serving chocolate was opened in London in 1657. Chocolate was the drink of the rich. In 1700, the British thought of adding milk to the mixture, so milk chocolate appeared. The first chocolate factories in Russia were opened in the middle of the 19th century.
3. The effect of chocolate on the human body.
Well, now let's move on to the main question of my project: "What effect does chocolate have on our body?"
Benefits of chocolate.
Stimulates the working capacity and creative activity of a person.
It can relieve anxiety and lift your spirits.
Dark chocolate in moderate doses can prevent cardiovascular disease. Protects against atherosclerosis.
Chocolate contains vitamin F, which lowers blood cholesterol levels and reduces the likelihood of heart attacks and strokes.
One bar of chocolate contains more potassium, calcium, minerals and vitamins B1, B12 and PP than one green apple.
Dark chocolate is very high in iron.
Cocoa butter contains substances that destroy bacteria that destroy tooth enamel and cause caries.
The harmful effects of chocolate.
You can get fat, like chocolate high-calorie product- 100 grams of chocolate contains from 400 to 700 calories (white chocolate is much more caloric than black).
Enhances the work of the sebaceous glands, so if you eat chocolate every day, acne may appear.
May cause allergic reactions in the body.
What did we see? It turns out that the positive effects on the body are much greater than the negative ones. Moreover, negative consequences for the body can occur only if there is too much chocolate.
From studying theory, I decided to move on to practice. With the help of the Internet, I learned how chocolate is made in confectionery factories.
4. Chocolate production
Before cocoa beans growing on trees become chocolate, they go through several stages of processing. Let's consider each of them in more detail.
Stage 1. Harvesting cocoa beans.
Workers cut pods from trees with small knives tied to long poles. They break the pods and take out the cocoa beans.
Stage 2. Fermentation and drying.
Cocoa beans are placed in wooden boxes and covered banana leaves for fermentation. Then the cocoa beans are laid out for a week to dry.
Stage 3. Cocoa control.
After drying, the cocoa beans are sorted, tested and classified according to their quality.
Stage 4. Sorting and cleaning.
Cocoa beans are sent for cleaning, then they are weighed.
Stage 5 Roasting.
After cleaning and sorting, they are roasted in large ovens. Already in the oven they turn brown. The roasting process lasts from 30 minutes to 2 hours.
Stage 6 Splitting up.
After roasting the cocoa beans, they are crushed and the husks are separated in special machines.
Stage 7. Pressing cocoa mass.
Cocoa - the mass is placed under a huge press, which squeezes cocoa - butter, leaving the cake. Giant mixers crush cocoa - a mass to form grated cocoa.
Stage 8. Chocolate production.
When cocoa powder is heated, "chocolate liqueur" is obtained. It is treated with alkali, from which the chocolate becomes thicker and more delicious. Then all the ingredients are mixed together (sugar, milk, cocoa mass, cocoa butter) until a homogeneous mass is obtained.
Stage 9 Tempering chocolate.
The chocolate is heated, then cooled, heated again and cooled until the cocoa butter crystallizes. The temperature gives the chocolate a shine.
10 stage. Molding.
The finished chocolate mass is poured into molds and cooled. The result is a favorite chocolate.
5. Most Interesting Facts about chocolate.
Fact 1:
Chocolate even has its own day. July 11th is the official World Chocolate Day. This holiday was invented by the French in 1995.
Fact 2:
"Multiverk" is the name of a Berlin company. She releases chocolate records that you can eat after listening.
Fact 3:
Theobromine makes chocolate toxic to animals.
Fact 4:
In 2011, a huge slab of chocolate with a total weight of about 5.5 tons was made in Chicago. For its production, it took about 800 kilograms of cocoa butter and 600 kilograms of cocoa powder.
Fact 5:
A little later, this record was broken in England, where an even larger chocolate bar was made - weighing 5.8 tons. It took 50 people to make it.
Fact 6:
New York confectioners have created the world's tallest chocolate tower. For a tower 6 m 40 cm high, it took more than 1 thousand kilograms of dark chocolate, and the construction took more than 30 hours.
Fact 7:
The heaviest chocolate bar was made in Italy. His weight reached 2280 kilograms.
6. Experimental part.
Experiment #1
Confirmation of the sensitivity of chocolate to temperature changes.
Research on dark and white chocolate.
Description of the experiment:
I took 2 vials. Put 1 scoop into test tube #1 dark chocolate, poured a spoonful of white chocolate into test tube No. 2.
Tubes No. 1 and No. 2 placed in water at a temperature of +35 degrees.
The white chocolate melted faster than the dark chocolate.
Conclusion: White chocolate melts at lower temperatures.
Experiment #2
Detection of fats in chocolate.
Description of the experiment:
Pieces of chocolate of three types (dark, white and milk) I wrapped with filter paper and pressed on them. Grease stains appeared on the filter paper. I dropped 1 drop of manganese solution (KMnO4) on the stain. The stain turned brown. This is an oxidation reaction.
I compared the stains obtained from white, milk and dark chocolate.
Conclusion: White chocolate contains a large amount of cocoa butter, milk chocolate contains an average amount, and dark chocolate cocoa butter is the least. So it's more useful.
Experiment #3
Dark chocolate research
Description of the experiment:
I poured 1 measuring spoon of chocolate into a test tube, added 2 ml of distilled water. The contents of the tube were shaken several times and filtered. To the filtrate (solution after filtration) was added 1 ml. alkali solution and 3 drops of copper sulfate. She shook the vial again. The solution turned bright blue.
Conclusion:A bright blue color of the solution occurs, which means that sugar is present in the chocolate.
Experiment #4
"Modeling Sugar Bloom".
Description of the experiment:
The long-term experiment was carried out for two weeks.
I sprinkled several chocolate cubes with water, wrapped in foil and placed in the refrigerator (not in the freezer compartment) for 1-2 weeks. A white coating appeared on the surface of the chocolate.
Then I carefully removed this plaque with a knife, placed it on a glass slide and examined it under a microscope at high magnification.
I washed the resulting crystals with distilled water, filtered and added 3 drops of alkali solution and 3 drops of copper sulfate.
The resulting solution turned bright blue, which is typical for sucrose.
Conclusion: The white coating on chocolate is sucrose. The resulting blue solution is a chemical reaction for sucrose. We have confirmed that graying of chocolate is the formation of sugar crystals from changes in the storage temperature of the chocolate.
Experiment #5
Making chocolate at home.
Having studied the history of chocolate, the theory of chocolate creation, having carried out experiments and researches, I decided to try to make chocolate at home.
Milk chocolate "Gentle"
Ingredients:
Cocoa powder 4 tablespoons;
Butter - 50 grams;
Sugar - 1 teaspoon;
Milk - 100 grams.
In a suitable bowl, first you need to pour the milk and heat it over medium heat. Next add sugar and cocoa powder. Meanwhile, the butter is melted in a separate container in a water bath, and then poured into a bowl with the main mixture, which, after adding the oil, should be brought to a boil. After that, the fire should be reduced and the chocolate should be cooked for another 2-3 minutes. The prepared composition is then poured into molds and put in the refrigerator.
7. Conclusion.
As a result of the work done, I came to the conclusion that
Chocolate is the most natural product so it can't be harmful!
The healthiest is dark chocolate.
Chocolate has a beneficial effect on human health if it is used in food in acceptable doses.
Reasonable use of chocolate can not harm our health at all, and sometimes even helps us cope with the disease. The exact "dose" has not yet been established. However, everyone unanimously agrees that a few tiled squares or two chocolates will not bring any harm.
8. Used literature.
"Everything about everything." Encyclopedia for children. (compiled by G. Shalaev. vol. 7, 12 - Moscow, 2006
"What's happened. Who it". Encyclopedia for children. Volume 3. - Moscow, 2005
Educational magazine for girls and boys. "Children's Encyclopedia". No. 5, 2008
»
for children 6-7 years old
Compiled by:
Gromina Nadezhda Nikolaevna,
educator MADOU " Kindergarten No. 12",
Usinsk, Komi Republic
Goals: Introduce children to the properties of chocolate (sweet, bitter, dissolves, sinks, does not sink, brittle) through elementary experimentation. Develop the ability to express their assumptions, draw a conclusion based on the result.
Material: cocoa powder, dark chocolate, milky, porous; disposable medical caps, disposable plates, spoons, cups with water and milk according to the number of children; container with hot water, metallic plate.
Organization: Conducted in subgroups of 10-15 people.
Download:
Preview:
Educational situation "What is chocolate»
for children 6-7 years old
Compiled by:
Gromina Nadezhda Nikolaevna,
teacher MADOU "Kindergarten No. 12",
Usinsk, Komi Republic
Goals: Introduce children to the properties of chocolate (sweet, bitter, dissolves, sinks, does not sink, brittle) through elementary experimentation. Develop the ability to express their assumptions, draw a conclusion based on the result.
Material: cocoa powder, dark chocolate, milky, porous; disposable medical caps, disposable plates, spoons, cups with water and milk according to the number of children; hot water container metal plate.
Organization: Conducted in subgroups of 10-15 people.
Development of the situation:Guys, look today the children from the younger group, treated me with chocolate? I love chocolate and have always wanted to know more about it.
Guys, do you want to know where chocolate came from? How, where and from what is it made? Why is it so tasty, and why does it get your hands dirty? And is it harmful or beneficial? And we will collect all the information that we learn in a special booklet.
What questions do we still need to find answers to? What is chocolate made from? Is there bitter chocolate? Can it be liquid?
Experience 1. Properties of cocoa.Guys, we found out that chocolate is formed from cocoa beans. Cocoa beans are ground and cocoa powder is obtained. Look at our cocoa powder, what color is it? (brown, chocolate) What does cocoa taste like? Maybe sour? Or sweet? How to determine the taste of cocoa? What should be done? (You need to try it.)
Take the spoons and put some cocoa on the tip of the spoon. Taste it. What does cocoa taste like? (Gorky) Is that what all our colleagues think? Or maybe someone else thinks differently? That's right, cocoa tastes bitter.
Now take another serving of cocoa and add it to the milk. What will happen to cocoa and milk? (Cocoa will dissolve in milk, milk will take on the color of cocoa). You have cold milk in one glass, and I will pour you warm milk in the other. Where do you think cocoa will dissolve faster? (in warm)
Conclusion: Our cocoa has a bitter taste and dissolves easily in warm liquids.
Experience 2. Properties of chocolate.Now let's define the properties of chocolate. Here are two types of chocolate. Look at them carefully and tell us how they differ. (Children's reasoning). We have pieces of airy chocolate and dark chocolate. Try to break them. What conclusion can be drawn?
Conclusion : Chocolate is hard, tends to break, it is brittle.
Experience 3. The taste of chocolate.Now determine the properties of chocolate to taste. Take a piece of airy chocolate and taste it. What does chocolate taste like? (Delicious, sweet). Now dark chocolate, what does it taste like? (bitter, bittersweet). Does chocolate taste the same or different? Guys, why do you think chocolate has different taste? (Children's reasoning)
Conclusion: The more cocoa powder in chocolate, the more bitter it tastes.
Experience 4. Drowning - not sinking.Now take a piece of dark chocolate and put it in a glass of water. What happened to chocolate? (Chocolate drowned). Now put a piece of air chocolate. What happened to chocolate? (Chocolate floated to the surface). Why do you think one piece popped up and the other didn't? This happened because, guys, there is air in this chocolate (the teacher shows air chocolate), which, when in contact with water, rises and does not sink. So what else does chocolate have?
Conclusion: Chocolate can sink if it is dense and there is no air in it, and it can float if it has air in it.
Experience 5. Hot chocolate . And now we will check one more property, we will see what happens to the chocolate if it is heated. So what happened to chocolate? (He melted, melted). What do we conclude?
Conclusion: Our chocolate can exist in both liquid and solid form. Chocolate tends to melt and melt, turning into a dark viscous mixture.
Now we can answer the question: why do chocolate get dirty hands?
And now let's make a small booklet out of the pictures that are on our table, in which we will talk about what we learned today about chocolate (children stick pictures on a piece of cardboard depicting the properties of chocolate). Our booklet is ready.
Possible complication of the situation:Can the dark viscous chocolate mix take a different form? Let's pour it into molds and see what happens (after a while it hardens). The chocolate solidified and took the shape of the object into which it was poured. What conclusion can be drawn?
Conclusion: Chocolate is plastic and takes the shape of an object.
Tatyana Gudkova
Lesson-experiment "Chocolate secrets"
Class-experimenting on the topic « Chocolate secrets»
Purpose of the experiment:
Obtaining during the experiment chocolate masses from food products(butter, condensed milk, cocoa, justification for the reasons for popularity chocolate among adults and children.
Objectives of the experiment:
Expand and generalize children's knowledge about chocolate. Practice reading diagrams and cooking techniques chocolate mass;
Exercise in the ability to analyze, generalize; develop memory, curiosity, attention, imagination.
To cultivate a friendly attitude of children towards each other, cognitive activity and independence, to form skills of mutual assistance;
Give children the opportunity to enjoy their discoveries.
Equipment:
Uniform for children: caps, aprons;
products: butter, condensed milk, cocoa powder, sunflower kernels, bar chocolate, sugar, nuts without shell;
dishes: mixing container, mixer, mold for chocolate mass, spoons, plates for food, molds for chocolate.
The progress of the experiment.
Setting the goal of the experiment.
Guys, would you like to become real chefs now and cook a product that everyone would like, and reveal the secrets of this product?
But all chefs have special clothes, so I suggest you try on aprons and hats and go to our mini- "confectionery factory".
In the room there is a table covered with a tablecloth, cooked in plates products: butter, condensed milk, cocoa powder, sunflower kernels. Children wear aprons and caps.
Safety briefing.
During work, we will use a mixer. Turn on the mixer only when the beaters are lowered into the bowl. You can work only under the supervision of a teacher. The dishes are also glass, so the plates must be taken carefully, with both hands. And before starting work, be sure to wash your hands.
1st part of the experiment.
Each child takes his own plate of food and carefully places it in the common room. bowl: first cocoa, then condensed milk, then butter. These products are whipped with a mixer.
And now I suggest you try, what kind of taste does our resulting product have? (chocolate)
So what have we got? (chocolate)
And what fillings or additives can be found in chocolate? (raisins, nuts, jelly, cream)
And we will try to cook the new kind chocolate - with seeds. What do you think needs to be done for this? (mix received chocolate with seed grains)
We will mix with a fork.
The child pours out the last component chocolate. The teacher helps to mix things up. Children are invited to taste a new kind chocolate.
Every chocolate has a name. Let's give our own chocolate"Name". (The teacher leads the children to the name "Dashkina joy").
Name the products we used for cooking chocolate. (Children list products).
So for cooking chocolate needed: butter, cocoa, condensed milk. As an additive, you can use raisins, nuts, and even sunflower kernels.
2nd part of the experiment.
Guys, have you eaten before? chocolate? (Yes) Was it also liquid or had some form? (had a shape)
Can we shape our chocolate? If yes, how can this be done? (pour into different molds).
Children spill chocolate mass into molds. The teacher suggests putting the molds in a cool place so that chocolate hardens faster.
Bye chocolate didn't thicken, it can take shape depending on the shape in which it is poured. And today, for the first time, you created your own cooking recipe. chocolate.
game exercise "Know the Taste"
Now, after such an important discovery, I suggest you take a break and play a little. Now I will blindfold you, and you will try to guess what I will give you to eat. (Children will taste chocolate, sugar, candy, nut).
Conversation "How a chocolate bar grew on a tree»
Guys, what do you think, what product is in chocolate is the most important? (children's answers, lead to the answer "cocoa")
Have you ever wondered where cocoa comes from? (No)
Do you want to know? (Yes)
It turns out that cocoa grows on a tree. In the warm regions of the planet, a tree called cocoa grows. Its second name is chocolate tree(the teacher shows a picture of a cocoa tree). The fruits of this tree are called cocoa beans. When they ripen, they are peeled and ground. It turns out cocoa. From this cocoa chocolate factories with the addition of butter and sugar get chocolate.
Didactic game "How did chocolate bar»
I suggest you correctly arrange the stages that have passed chocolate bar before reaching our table.
(Blossoming cocoa tree, cocoa tree with green fruits, cocoa tree with ripe fruits, cocoa beans without peel, chocolate Factory , chocolate bar).
3rd part of the experiment. Opening secrets of chocolate.
The teacher opens the box inscription: "Secrets chocolate» , inside "tile chocolate»
Unusual tile, secrets are hidden in it chocolate! I propose to solve the first secret chocolate, and for this I will treat you all chocolate.
Children try chocolate.
You love chocolate? (Yes)
For what? (answers)
The first secret is revealed: Chocolate is very tasty.
(diagram on the card) : tongue sticking out smile
Name your favorite chocolate. ("Alenka", Kinder Chocolate)
Do you think adults love chocolate? (Yes)
Means adults also love chocolate, and children. Now look at each other. You've all eaten now chocolate. Which of you cheered up and put a smile on your face? (Everyone has)
Indeed, scientists have shown that chocolate improves mood, so it is loved to give and receive as a gift. This is the second secret chocolate. (Opens diagram with icon "good mood").
And there are people who see chocolate most different forms and flavors every day. These are the ones who do chocolate. (The teacher shows illustrations chocolatier) . What do you think is the name of the profession of a person who makes chocolate? (Children's answers)
Interesting names you came up with, actually chocolate craftsmen are called chocolatier. And you were already in the role chocolatier? (Yes, when received chocolate) .
However, chocolate there is another secret. It is also called harmful. Can you already guess what the secret is? (Children's guesses)
Indeed, in in large numbers chocolate becomes bad: teeth, stomach hurt, mood deteriorates.
Children open the diagram with the image of a sad face with a bandaged cheek.
We managed to reveal many secrets today chocolate. What are these secrets?
What else would you like to know?
I liked the second secret that chocolate improves mood and can be presented to friends. I want to please you and treat you chocolate. (The teacher takes out a tile chocolate, there are many small tiles in it, treats children and guests, wishes everyone a good mood.
Conclusion:
So, when mixing condensed milk, cocoa and butter it turns out chocolate.
Chocolate is liquid. To give it a shape, you need to decompose it into molds and cool.
Chocolate has its secrets: it is sweet and delicious, so most people like it; he cheers up; If chocolate eat too much, the stomach will hurt.
