AQUiLA MAGAZINE
TITANIC
STEP 4 :
Now quickly place your sample ( still in the sealed bag ) on a sturdy surface that won ’ t get damaged – if your home has a driveway or a front step , that would be your best bet .
STEP 5 :
Now , before your sample gets too warm , it ’ s time to WHACK ! Give it one really good hit with your hammer and see what you observe . Is the chocolate hard or soft ? Did it break into two pieces ? Or more ? Give it some more whacks if you feel like it , and see if your observations change .
STEP 6 :
Now take your room-temperature chocolate bar ( assuming nobody ’ s pinched it ) and place it in another sealed bag . Follow steps 3 , 4 and 5 again . What do you observe this time ? Did warm chocolate behave differently to cold chocolate ? Did one break in a more brittle way and the other in a more ductile way ? Was the warmer chocolate stronger when you pushed the edges , or weaker ?
STEP 7 :
Eat your smashed and squashed chocolate bars while you muse on your observations . You ’ ve earned it , detective !
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ASTRA WOULD LOVE TO HEAR HOW YOU GOT ON
Send your findings to us via the AQUILAnauts ’ page of the AQUILA website , and we ’ ll share as many as we can !
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AWESOME
MAGAZINE ALERT !
SCAN ME
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© AQUILA Magazine . Written by Bee Rich |
www . aquila . co . uk / aquilanauts |
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