John wonders if the amount of sugar used affects the size of bread loaves. He formulates the hypothesis that more sugar means higher rising bread. John runs an experiment using different sugar amounts, keeping other ingredients and conditions constant. He finds that the control loaf with 50g sugar rises the highest, but 100g sugar works almost as well. John's initial hypothesis is rejected but further testing between 50-100g leads him to conclude that 70g sugar produces the largest loaf, supporting a modified hypothesis.

1. THE SCIENTIFIC METHOD
PART 4 – RESULTS/CONCLUSION

2. RESULTS/CONCLUSION (A PARAGRAPH)
○ Restate the purpose of your lab
○ Restate your hypothesis
○ Summarize your procedure in 2-3 sentences
○ Summarize your results/data
○ Do your results/data support or reject your
hypothesis

3. Let’s put our knowledge of the
Scientific Method to a realistic
example that includes some of
the terms you’ll be needing to
use and understand.
Complete the
following in the
brainwork
section of your
notebook

4. PROBLEM/QUESTION
John watches his grandmother bake
bread. He ask his grandmother what
makes the bread rise.
She explains that yeast releases a gas
as it feeds on sugar.
John wonders if the amount of sugar
used in the recipe will affect the size
of the bread loaf

5. OBSERVATION/RESEARCH
John researches the
areas of baking and
fermentation and
tries to come up with
a way to test his
question.

6. FORMULATE A HYPOTHESIS
○ What do you think his
hypothesis will be?
○ “If more sugar is
added, then the bread
will rise higher
because the yeast
have more sugar to
feed on .”

7. INDEPENDENT VARIABLE
What will the independent variable
be?
Answer: the amount of sugar
John is going to use 25g., 50g.,
100g., 250g., 500g. of sugar in
his experiment.

8. DEPENDENT VARIABLE
What will the dependent
variable be?
In this case, it would be the size
of the loaf of bread.

9. CONTROL GROUP
What will the control group be?
The control group may be a “no
treatment" group.

10. CONTROL GROUP
Because his grandmother
always used 50g. of sugar in
her recipe, John is going to use
that amount in his control
group.

11. CONSTANTS
Factors that stay the same are:
Other ingredients to the bread recipe, oven used,
rise time, brand of ingredients, cooking time,
type of pan used, air temperature and humidity
where the bread was rising, oven temperature,
age of the yeast…

12. TRIALS
!
How many trials
should be done to
ensure reliability of
his data?
John is going to test
each sugar variable
3 times.

13. COLLECT AND ANALYZE RESULTS
John comes up with a
table he can use to
record his data.
Amt of Sugar (g) Height of Loaf (cm)
25 10
50
(control)
15
100 14.5
250 13
500 12

14. COLLECT AND ANALYZE RESULTS
John examines his
data and notices that
his control worked
the best in this
experiment, but not
significantly better
than 100g. of sugar.

15. CONCLUSION
Do the results support
or reject John’s
hypothesis?
John rejects his
hypothesis, but
decides to re-test
using sugar amounts
between 50g. and
100g.

16. CONCLUSION
John finds that 70g.
of sugar produces
the largest loaf.
His new hypothesis
is accepted.