ENSC 101L LABORATORY REPORTS
EXPERIMENT TITLE:
EXPERIMENT 10: HOW STRONG IS YOUR CHOCOLATE
GROUP NUMBER:6
SECTION AND SCHEDULE: BSME-1A (Th, 9:00A.M.-12:00P.M.)
DATE PERFORMED: December 1, 2022
DATE SUBMITTED: December 9, 2022
INSTRUCTOR: Engr. Angeline Aquino
GROUP MEMBERS
ACCOMPLISHMENTS
Martinez, Mark Clarence M.
Secretary
Marquez, Ryan Carylle B.
Compilation of the
laboratory Report in one
document, Review
Questions, and
Introduction
Miranda, Nicole B.
Report Sheet
Montemayor, Jeanine O.
Compilation of the images
of Materials used and
Procedures done
Navarro, Mary Rose R.
Discussion of Results,
Tables, and Review
Question
Palabay, Mark A.
Conclusion
SIGNATURE
Valerio, Shanntel Louise F.
Report Sheet
INTRODUCTION
Materials such as metals (aluminum, iron, copper, etc.), ceramics (porcelain,
silicon carbide, etc.) and polymers (milk jugs made of polyethylene) are tested by
scientists and engineers to reveal the material’s mechanical properties. There are a
range of mechanical tests that can be performed depending on the needed application of
a material. One type of mechanical testing is strength testing.
Strength is a measurement of the maximum stress that a material can withstand.
Stress is the force applied per the unit area (usually the cross-sectional area
perpendicular to the force being applied). Using this metric, an engineer can determine
the strength of any object, from a tiny bobby pin to a gigantic beam for a skyscraper.
Many of the materials that we see every day are subjected to a variety of stresses and
must be designed to provide a certain measure of strength.
For example, a concrete bridge must have enough strength to withstand vehicles
driving on it day after day. It is necessary to understand how materials respond to
stresses so that the correct material can be chosen for a specific application. A material’s
atomic structure, the type and way that atoms are bonded to one another into different
arrangements, is a major factor that influences the strength of a material. However, two
materials that share all of the same atomic traits can still have different strengths if their
microstructure is altered due to processing.
In this lab, the chocolate bars serve as a great example of how processing may
change the microstructure. The milk chocolate used in each bar has the same atomic
characteristics, but the microstructures differ (e.g., almonds in the bar, crisped rice in
the bar, etc.)
REPORT SHEET
1. How was each of the chocolate bars different from each other. Describe physical
characteristics of each chocolate bar below:
WHITE STRAWBERRY GOYA - during the loading process. The goya (white
strawberry) slowly bends, after 52 coins and break it into two
DARK CHOCOLATE (GOYA)- during the loading process. The goya (dark chocolate)
slowly bend and took 44 coins before it breaks into two
MILK CHOCOLATE (GOYA)- during the loading process the goya (milk chocolate)
easily bends and give up carrying the cup filled 36 coins and break into half
BLACK COOKIES CRUNCH (GOYA)- during the loading process, the goya (black
cookies crunch) slowly bends and took 88 coins before it breaks into two
2. Which chocolate bar broke first? Describe why you think that it broke first. How
many coins did it take to break the chocolate.
-The first chocolate bar that broke is the milk chocolate because it was soft
and a little bit thin compare to other chocolate and breakable that took 36 coins to
break.
3. Which chocolate bark broke last? Describe why you think that it broke first. How
many coins did it take to break the chocolate.
-The last chocolate bar that broke is black cookies crunch because it was hard,
it took 88 coins to break it into half.
4. Using the number of coins needed to break the chocolate bar, determine the strength
of Chocolate bars from strongest to weakest
-The strongest chocolate is the black cookie crunch with 88 coins until broken, following
strawberry with 52 coins until broke, dark chocolate with 44 coins and the weakest milk
chocolate with only 36 coins.
5. By observing the chocolate bar as you added coins, were you able to predict when the
Choco bar was about to break? Describe below why or why not.
-No, because observing the chocolate bar there is no sign of breaking.
6. Describe below what you think would happen in an experiment that used a chocolate
bar twice the thickness of the thickest chocolate bar used in this experiment.
-There will be more coins to be used until it will break.
7. What did the chocolate bar look like? Do you think by examining the chocolate bar
After it broke that you could put it back together?
-Yes, by melting the sides and sticking it back together and freezing it again
TABLES OF DATA AND RESULTS
Chocolate
Brands
Length
(in mm)
Width
(in mm)
Thickness
(in mm)
# of coins
Goya Milk
Chocolate
Goya Dark
Chocolate
Goya
Black
Cookie
Crunch
Goya
Yogurt
Infused
White
Chocolate
115
35
6
36
Span
Length
(in mm)
85
115
35
6
44
85
115
35
6
88
85
115
35
6
52
85
Type of Bar
Recommended
Chocolate to
Use
(1)
Bar Pictorial Description
Testing
Support P (force Failur
applied
in c
Dimensions, Span,
to
(Flex
mm
mm
chocolate
Stre
LxWxt
bar)
paren
115 x 35 x 6
85
1.0987 N
36 c
(0.111
(2)
115 x 35 x 6
85
1.2988 N
44 c
(0.131
(3)
115 x 35 x 6
85
2.6291 N
88 c
(0.266
(4)
85
1.5696 N
115 x 35 x 6
REVIEW QUESTION & PROBLEMS
COMPUTATIONSS
1) Calculate the load (P) at which each chocolate bar broke. (Hint: use P (Newtons)
= m (in Kg) * 9.81 m/s2)
52 c
(0.158
2) We determined the strength of the chocolate bars by finding each bar’s “breaking
point.”Stress is the calculation of this breaking point and is defined as force
divided by area. Calculate the stress for flexural stress.
3. Using the calculated stress for each of the chocolates, rank the different chocolates in
order of their relative strength.
RANK ACCORDING TO FLEXURAL STRENGTH (1HIGHEST; 4-LOWEST)
1. GOYA BLACK COOKIE CRUNCH
2. GOYA YOGURT INFUSED WHITE
CHOCOLATE
3. GOYA DARK CHOCOLATE
4. GOYA MILK CHOCOLATE
4. Why do the same types of chocolate fail with different number of coins in the cup?
The strength of the chocolates varied depending on what was inside. For instance,
Goya Black Cookie Crunch is stronger than the other chocolate bars.
5. Why do different types of chocolate fail with different number of coins?
Similar to the previous number, the strength varied depending on the components of
the chocolate.
6. Would you expect the chocolate fail at a lower or higher load if the grooves were facing
the
other direction? Why?
Yes, it could get stronger or weaker as the length of the chocolate supporting the yarn
and cups changes.
7. What would you expect if the cross section was different (the chocolate bar is thicker)?
Would you expect it to take more or less coins, and why?
Yes, much like the previous number, the change in the chocolate's thickness supporting the yarn
and cup could make it stronger or weaker.
REFERENCE
T.A.C.S. (2020, October). How strong is your chocolate lesson? - American ceramic
society. How Strong is Your Chocolate? Retrieved December 4, 2022, from
https://ceramics.org/wp-content/uploads/2014/04/How-Strong-is-yourChocolate-Lesson.pdf
Yumpu.com. (2019, June). Mechanical properties of chocolate- how strong is your
chocolate? Mechanical Properties of chocolate. Retrieved December 4, 2022, from
https://www.yumpu.com/en/document/view/15156602/mechanical-propertiesof-chocolate-how-strong-is-your-chocolate