Title and Abstract

Investigation of the relationship of mass of gelatin in fish ball to the rebound height of fish ball when dropped on smooth surface parallel to ground and how this can be used with synesthesia for the betterment of foods
Tan Chuan Jie and Yeo Jia Hao Calvin
School of Science and Technology, Singapore

Abstract

It is a well known fact that chefs from around the world can agree -- the bouncier the fishball, the better it is enjoyed. We want to find out how the mass of gelatin added affects the rebound height of a fishball when dropped. It is essential to know that flavour is sensed with all five human sense and synesthesia plays a part in this. To get ideal fishballs for this experiment, besides gelatin, we had to make our own using a fish paste containing only grounded fish. The results indicated that the more gelatin we added to the fish paste, the higher the rebound height of the fishball will be until a certain point where the more gelatin we added to the fish paste, the fishball will decrease in rebound height. This shows that there is a limit to the rebound height of a fishball. A table of proportion of gelatin to fish paste for each fish ball for the experiment has been provided for other researchers to conduct the same experiment as us and compare results. A bar graph with a general trend of the relationship between the mass of gelatin in fish ball to the rebound height of fish ball has been provided too. Our findings can help everyone in the culinary arts to collaborate and determine the best proportions of  ingredients to make fish balls or any other bouncy foods. We included possible improvements for our experiment and future directions our findings can take.

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