R OTEL F AMOUS Q UESO D IP By Caitlin Maloney & Sara Masi.

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Presentation transcript:

R OTEL F AMOUS Q UESO D IP By Caitlin Maloney & Sara Masi

O RIGINAL R ECIPE Ingredients: -1 can (10 0z) Rotel Original Diced Tomatoes & Green Chilies, undrained -1 package (16 oz) of Velveeta Pasteurized Prepared Cheese Product, cut into ½- inch cubes. Directions: 1. Combine undrained tomatoes and cheese in medium saucepan. 2. Cook over medium heat 5 minutes or until cheese is melted completely and mixture is blended, stirring frequently. 3. Serve warm as a dip with tortilla chips, crackers, or cut up fresh vegetables.

R ECIPE CONVERTED METRIC 10 oz. Can chili-280 Grams. 16 oz. Cheese- 448 Grams. There are 28g in 1oz so 16 is multiplied by 28 to get the amount of grams in the cheese.

C HEMICAL C HANGE The top of the cheese browned, the color indicates a chemical change.

P HYSICAL C HANGE Cheese melts. Cut cheese into cubes. Rotel chilies and cheese is a heterogeneous mixture. Serves 20.

I ONIC C OMPOUNDS There are several fatty acids in the cheese that are also Ionic compounds. Oleic Acid is one of them. Formula:CH 3 (CH 2 ) 7CH =CH(CH 2 ) 7COOH

C OVALENT COMPOUND Potassium Chloride is found in the canned tomatoes and chilies. Formula: KCl Polar

S TOICHIOMETRY 25 Servings multiplied by 448 grams, divided by 20 servings is 560 grams. (cheese) 10 oz = 280 grams. 25 multiplied by 280, divided by 20 is 350 grams. (chilies)

I S IT PRACTICAL TO MAKE AN ADJUSTED AMOUNT ? No, it is not practical because it is not even half, and it would be hard to measure out the ingredients to the exact amount. We had to double the recipe.

W ORKS CITED _manual4/Milkchemistry.htm compound-2/