How can I explain in the scientific terminology how these two experiments compared?

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naaznevr63

Science

SUNY Empire State College

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  1. Heat transfer in this activity is both external, from the water or air to the egg, and internal, from the outside of the egg towards the yolk. Which method is best at transferring heat from the fluid to the eggshell? Compare the temperature gradients you observed in the two methods. Which of the methods produces the most pronounced gradient? Which of the methods is likely to produce the most consistent hard cooked egg?
  2. Both of the cooking methods used here are based on convection but there are some differences (beyond the obvious fact that one is wet and one is dry!). Explain what those differences are and why one heat transfer method might be favorable to the other for cooking eggs.

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Heat Transfer Kitchen Activity General appearance and observations (Estimated temperature, color, consistency, etc.) Shell White Yolk Other comments Boiled 5 min 10 min 15 min Baked 5 min 10 min 15 min Questions: 1. Heat transfer in this activity is both external, from the water or air to the egg, and internal, from the outside of the egg towards the yolk. Which method is best at transferring heat from the fluid to the eggshell? Compare the temperature gradients you observed in the two methods. Which of the methods produces the most pronounced gradient? Which of the methods is likely to produce the most consistent hard cooked egg? 2. Both of the cooking methods used here are based on convection but there are some differences (beyond the obvious fact that one is wet and one is dry!). Explain what those differences are and why one heat transfer method might be favorable to the other for cooking eggs.
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Running Head: SCIENTIFIC TERMINOLOGY

Scientific Terminology
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1

SCIENTIFIC TERMINOLOGY

2

Heat transfer in this activity is both external, from the water or air to the egg, and internal,
from the outside of the egg towards the yolk. Which method is best at transferring heat
from the fluid to the eggshell? Compare the temperature gradients you observed in the two
methods. Which of the methods produces the most pronounced gradient? Which of the
methods is likely to produce the most consistent hard cooked egg?

Here, research being is based on the effect of the dry air or the boiling water on the egg,
with the focus being on the temperature differences between the internal; and external part of the
eggs. There is a steeper gradient that results from th...


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