Document Details

Hear Practical (EGG)

User Description:
It's a practical investigation on the topic of heat which scored an 'A'. It was a design prac.

Thinkswap Satisfaction Guarantee

Each document purchased on Thinkswap is covered by our Satisfaction Guarantee policy. If you are not satisfied with the quality of any document, or you believe the document was incorrectly described or categorised, Thinkswap will provide a full refund of exchange credits so you can check out another document. For more information please click here.

This student studied:
Claim a Thinkswap Bounty

Do you know if the Subject listed above has changed recently? Click report to earn free Exchange Credits!

Document Information:
9 Pages Essays / Projects 1-2 Years old
Share

3 Ex Credits


Document Screenshots:
Hear Practical (EGG)
Topics this document covers:
Food and drink Boiled egg Personal life Boiling Egg as food Egg Coddled egg Balut
This is an Essay / Project

Essays / Projects are typically greater than 5 pages in length and are assessments that have been previously submitted by a student for academic grading.

What are Exchange Credits:

Exchange Credits represent the worth of each document on Thinkswap. In exchange for uploading documents you will receive credits. These can then be used to checkout other documents on Thinkswap.

Topics this document covers:
Food and drink Boiled egg Personal life Boiling Egg as food Egg Coddled egg Balut
Sample Text:
Through there are many ways of preparing an egg, around the world, a well-known method is to boil. There are many recipes of boiling an egg, and they all result in the egg being slightly different from one another. Many different results such as, ‘soft boiled,’ or ‘hard boil,’ are polarised and cherished by millions of individuals around the world as personal preference plays a major role. Aim The aim of this investigating is to design a scientific practical which explores and experiments ways to cook a ‘perfectly soft’ boiled egg. Hypothesis 1. If the duration of boiling period is increased then the hardness of result egg (egg white and yolk) will also be increased. 2. If the volume of the water (in which the egg is boiled in) decreases, the hardness of the e...
Similar Documents to Hear Practical (EGG)

Religious and Social View on Animal Agriculture

This student studied:
SACE - Year 12 - Integrated Learning

An A grade Integrated Learning Issues Investigation focusing on the connection between social justice and environmental issues in the world and the views of the Catholic church. It follows the guidelines of the question: With consideration of Catholic, ethical and ecological perspectives, to what extent is animal agriculture having a significant impact on climate change?

3 Ex Credits

View Details

9.6 – Option – Biotechnology

This student studied:
HSC - Year 12 - Biology

One of the few sources of notes for the Biotechnology Option for HSC Biology; covers it in fairly decent detail.

5 Ex Credits

View Details

HSC Food Tech Notes

This student studied:
HSC - Year 12 - Food Technology

HSC Food tech notes. Food manufacture, Food product development, Australian food industry and contemporary nutrition issues

5 Ex Credits

View Details

Nutrition Notes - Preliminary Food Technology

This student studied:
HSC - Year 11 - Food Technology

Syllabus driven set of notes on nutrition topic in Preliminary Food Technology. Includes diagrams and definitions.

1 Ex Credit

View Details