Hygroscopic Cookies
Ever notice how cookies lose their crispness when they've been exposed to air for a while? Cookie manufacturers have. That's why they seal their products in packages that keep them from being exposed to water vapor in the air. The ingredient in cookie that is chiefly responsible for absorbing moisture is sugar. Such a substance is described as hygroscopic, which means "wet-looking."
Is one kind of sugar more hygroscopic than another? The next experiment compares cookies made with granulated sucrose and those made with honey. Taste honey and sugar. Which is sweeter? Materials & Equipment
Procedure
Observations When they are cool, eat a sugar cookie and a honey cookie. Are they about the same crispness? Are they the same color? Which is browner? Leave one of each kind of cookie exposed to the air. Take a bite of each every few hours. Which cookie loses its crispness more quickly? If you wanted to make a cake that would stay moist for a long time, what might you use to keep it moist? |