Ahmen Cleveland

Johnta Dunson

Anthony Woodridge

03 December 2018

In our project involving Ramen noodles, we developed a hypothesis to determine whether temperature affects the ramen noodles' taste, texture and appearance of the ramen noodles. In our findings, we discovered that temperature does indeed affect the results. Temperature can either strengthen or denature its host in order to get its end result. The noodles were at temperatures of 70, 85, and 90 degrees respectively. These temperatures all affected the appearance, taste and texture of all 3 trials.

In ramen noodles, when they interact with boiling water, the water causes the noodles square structure to denature. When this happens, the noodles break apart, the longer they cook the more they lose the strength to stay together, therefore they break apart becoming either whole or slimy in texture. Noodles also contain sodium and other artificial ingredients that play a role in the making and cooking of noodles.

In the experiment the independent variable was the temperature while the dependent variable was the noodles themselves. The control variable was the amount of waters and the pots.

Procedure:

1. Place a stainless steel pot on the stove top, and allow water to boil for five minutes.
2. Place noodles in pot.
3. Cook at desired temperature without stirring.
4. Add seasoning. Stir to combine, then let cook for another 2 minutes.
5. Remove pot from the stove, and pour in bowl.

In trial one which was at 70 degrees, the noodles were brownish in color, slimy feeling and salty in taste.

In trial two which was at 85 degrees, these noodles were also brownish in color, salty and tangy and matted together.

In trial three which was at 90 degrees, the noodles were a golden yellow, moist and tasted very good.

To summarize it all, the noodles at 70 degrees were salty and brownish in color because the boiling water had a negative affect on the noodles' structure and chemical imbalance. This is because the noodles were in the water for an extremely long amount of time. At 85 degrees, the noodles were brown and matted together because they stayed together in the water as well but didn't separate. At 90 degrees they were well done because the noodles were well cooked and water in the water for a fair amount of time while boiling.