A manufacturer tests three recipes for a 100 g batch of cracker dough. A test gives each baked cracker a hardness score from 1 to 10.
| Recipe | Mass of rice flour in g | Mass of oil in g | Mass of water in g | Hardness score | Time the cracker remains crisp in minutes |
|---|---|---|---|---|---|
| P | 60 | 18 | 22 | 8 | 50 |
| Q | 55 | 23 | 22 | 5 | 40 |
| R | 55 | 18 | 27 | 3 | 25 |
Compare P with Q, and P with R.
Explain what the data show about the effect of changing the proportions of the ingredients on hardness.
The manufacturer needs a cracker with a hardness score from 4 to 6 inclusive that remains crisp for at least 35 minutes.
Use the data to suggest which recipe the manufacturer should use. Give reasons for your answer.
113 exam-style questions on AQA GCSE Chemistry 8.1 Purity, formulations and chromatography, covering 8.1.1 Pure substances, 8.1.2 Formulations, and 8.1.3 Chromatography. Each one has a worked solution and a mark scheme showing where the marks go.