CHAPTER 3

RESULT AND DISCUSSION

This chapter presents the data obtained from the experimentation. Moreover, the

collected data are analyzed by the students to determine how strong the four different kinds of

chocolate used during the experiment.

Chocolate bars used during the experiment and their physical properties:

1. Regular milk chocolate

It has a thickness of 0.007 m with a length of 0.082 m and a width of 0.04 m.

2. Dark chocolate

Its thickness is also 0.007 m, same with the regular milk chocolate, with a length

of 0.12 m and a width of 0.04 m.

3. Hershey’s Mr. Goodbar

0.01 m is its thickness and has a length of 0.13 m with a width of 0.045 m.

4. Crunch bar

This chocobar has a thickness of 0.01 m with a length of 0.174 and width of 0.09

m.

After performing all the procedures, the students have identified the strength of each

chocolate bar by observing the outcome during the placing of coins into the cup. The students

placed the cup with a string attached to it in the middle of each chocolate, making the cup hang

under it. The students then gradually added 5 centavos into the cup until the chocolate broke into
half. After performing this to each of the chocolates, the students then determine which is the

strongest and weakest among these different kinds of chocolates.

The chocolate bar that has broken first is the Hershey’s Mr. Goodbar which contains only

119 pieces of 5 centavos while the one that broke last is the regular milk chocolate which is able

to carry 386 pieces of 5 centavos. Hershey’s Mr. Goodbar contains big chunks and pieces of

peanuts which are denser than the chocolate, making it difficult for the chocolate to build a

strong bond towards the peanut. Due to the failure of bond between them, it is expected that

Hershey’s Mr. Goodbar would break at a lower load or a few numbers of 5 centavos. In contrast,

the regular milk chocolate broke last due to its length. The shorter the length, the harder it is to

disrupt.

Flexural strength of the chocolate bars

Types Length of Width of chocolate Thickness of

chocolate (m) (m) chocolate (m)

1. Regular Milk 0.082 m 0.04 m 0.007 m

Chocolate

2. Dark Chocolate 0.12 m 0.04 m 0.007 m

3. Hershey’s Mr. 0.13 m 0.045 m 0.01 m

Goodbar

4. Crunch Bar 0.173 m 0.09 m 0.01 m

 Types No. of Mass of cup, string, and Mass in Newtons

coins coins P= mass in kg X 9.8

m/s^2

1. Regular Milk 386 0.6312 kg 6.1858 N

Chocolate

2. Dark Chocolate 200 0.4515 kg 4.4247 N

3. Hershey’s Mr. 119 0.2627 kg 2.5745 N

Goodbar

4. Crunch Bar 180 0. 3973 kg 3.8935 N

In reference to the table above, the data were used to determine the flexural strength of

each chocolate bar using the formula;

O= 1.5Pl/ wt^2
 Types of chocolate Calculated Flexural Strength

Regular Milk Chocolate 388190.5102 MPa

Dark Chocolate 406350 MPa

Hershey’s Mr. Goodbar 111561.6667 MPa

Nestle Crunch bar 112911.5 MPa

In reference to the table above, the dark chocolate is the strongest among the others,

followed by the regular milk chocolate. The third one is the Nestle Crunch bar, and the weakest

is the Hershey’s Mr. Goodbar.

During the placing of coins into the cup, it gets noticeable that the chocolate bar was

about to be disrupted as it is near to reaching its capacity to bear a certain weight of the coins. A

stress was formed due to the load the chocolate has carried causing a bending moment. However,

if the chocolate has totally reached its breaking point different microstructure may appear

depending on what kind of chocolate is indicated. The milk chocolate bar along with the dark

chocolate have no changes to its microstructure since it does not contain chunks particles like

almonds, peanuts, and crisped rice. They also have dimensions or divisions which help them

break fairly. While Hershey’s Mr Goodbar breaks unevenly due to the peanuts which were

distributed randomly throughout the chocolate bar. Lastly, Crunch Bar breaks cleanly since it

contains crisped rice that is distributed evenly throughout the chocolate bar.
 Furthermore, if conducting this experiment using twice the thickness of the thickest

chocolate bar then the amount of the number of coins needed to attain its breaking point would

also be doubled. The thicker the chocolate bar, the more weight it needs for stress or a bending

moment to occur. Therefore, the flexural stress or strength will decrease as the chocolate bar

becomes harder and sturdier.