1. Foods Containing Fats

2. Big Question How much fats and oils are in the following foods: Butter Yogurt French Onion Dip Peanut Butter Raw Bacon Avocado Potato Chip Chocolate Chip Cookie I picked this Science Fair Project because I thought it would be interesting to know what I am eating. I also picked it to know what I should eat, what is healthy, and what is not healthy.

3. Hypothesis: I think… 1.Raw Bacon 2.Peanut Butter 3.Butter 4. Potato Chip 5. Chocolate Chip Cookie 6. French Onion Dip 7. Avocado 8. Yogurt 1 meaning most fats and 8 meaning least fats

4. Interesting Facts The first cookies were created by accident. Cooks used a small amount of cake batter to test their oven temperature before baking a large cake. These little test cakes were called "koekje", meaning "little cake" in Dutch The first potato chip was made in 1853 also. In 1853 the first fry was made.

5. Materials Butter Yogurt Potato Chip French Onion Dip Peanut Butter Raw Bacon Avocado Chocolate Chip Cookie Aluminum Foil Cardboard Marking Utensil

6. Step by Step Cut a large square from the brown paper bag. Make sure the square contains NO printing. Stretch out a large piece of aluminum foil to place your food samples on. Place a ½ teaspoon of butter, yogurt, French onion dip, and peanut butter on the foil. Cut the avocado in half and scoop out ½ teaspoon to add to your samples. Use the remaining avocado for dip. Slice a small piece of bacon and place it on the foil, followed with a few potato chips and a piece of chocolate chip cookie. Use the marking pen to make a list of your food samples on the square of brown paper. Leave lots of room between each item of your list. For all the food samples, except the bacon, potato chips, and cookie, take a cotton swab and rub it in the sample. Rub the cotton swab on the brown paper (next to the word on the list) to make a smear. Pick up the bacon with the tweezers and rub it on the paper. Pick up the chips and cookie and rub them on the paper. Leave the paper for two days to observe.

7. Controls/Variables I don’t have a control. All the different types of foods are my variables.

8. Observations At the time that I put the food on the cardboard some had speckled dots all around it. After one day some of the rings started getting really big and some stayed the same size.

9. Data Peanut Butter ButterPotato Chip Raw Bacon AvocadoYogurtFrench Onion Dip Chocolate Chip Cookie 4 ¼ inches 3 1/3 inches 2 ¼ inches 1 ½ inches 1 ¼ inches ½ inch

10. Analysis of Data – Peanut Butter- 4 ¼ inch ring of fat – Butter- 3 1/3 inch ring of fat – Potato Chip- 2 ¼ inch ring of fat – Raw Bacon- 1 ½ inch ring of fat – Avocado- 1 ¼ inch ring of fat – Yogurt- 1 ¼ inch ring of fat – French Onion Dip- 1 ¼ inch ring of fat – Chocolate Chip Cookie- ½ inch ring of fat

11. Conclusion My hypothesis was correct on some and some were not correct. I would change the different food samples. What if I put the food samples on cold, hot, or bumpy surfaces, what would happen?

12. References My Mom http://www.kitchenproject.com/history/cookie s.htm http://whatscookingamerica.net/History/Cooki eHistory.htm

13. The End