Devra L. Doolin
Another experiment can illustrate the influence of fat and sugar on cooking time. Take 3 1-pt. liquid measuring cups and measure 1 cup of running tap water in all 3. Use a microwave thermometer to record the starting temperatures.As much as possible, each cup should read the same. A microwave temperature probe will not work for this particular experiment unless other food thermometers are available. Measured water should stand for 1 minute before taking a reading.
Insert microwave thermometer in cup and let it rest in the spout of the cup. Program on high for 3 minutes. Open door of microwave when the temperature reaches 100°C. Record the amount of time this took. Add 1/4c. sugar to the other cup of water. Stir until it is dissolved completely. Insert thermometer in that cup and let the top rest in the spout. Reprogram microwave for 3 minutes on high. Open the oven door when the temperature reaches 100°C. Record the amount of time this took. Repeat this procedure with the last cup of water. Add 1 Tbsp. oil this time. Insert thermometer to rest in the spout. Re-program for 3 minutes; open the oven door when the temperature reaches 100 C. Be careful because the water will be very hot. Have pot holders ready.
Since foods containing fat and sugar heat quicker than other molecules, it will take less time for the water containing these ingredients to reach 100 degrees.
