Making chocolate sweets and the statistical analysis of experimental data

Authors

DOI:

https://doi.org/10.5902/2179460X75149

Keywords:

Foods, Experimentation, Active methodologies

Abstract

This is a didactic proposal for the introduction of data processing concepts using typical Brazilian chocolate sweets, called brigadeiros. The methodology consisted of distributing a packaging of brigadeiro to each of the groups: blue, orange and green. The groups had to make the brigadeiros in the dimensions they wanted, proceeding with their quantification and weighing. Statistical analysis was based on hypothesis tests (p<0.05) in which the average mass of sweets obtained by the groups was compared in relation to the reference value and the performance of the groups among themselves. It was observed that 29, 20 and 16 sweets were made with average masses of 16.4±2.2; 24.6±4.5 and 28.5±8.7g for the blue, orange and green groups, respectively. The groups' precision and accuracy were blue>orange>green. The unpaired t-test, confidence interval for the mean and ANOVA suggested a significant difference between all groups. However, Tukey's test identified only the brigadeiros in the blue group as different from the other groups. In addition to the insertion of statistical concepts, carrying out this didactic proposal can stimulate teaching practice, involving the student and promoting meaningful learning. This experiment is fast, practical and inexpensive, and can be applied at any level and/or area of knowledge.

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Author Biographies

Joyce Laura da Silva Gonçalves, Universidade Federal de Mato Grosso

He has a Bachelor's degree in Chemistry from the State University of the Center-West (2008), a Degree in Chemistry from the University of Franca (2016), a Master's degree in Applied Chemistry from the State University of the Center-West (2011), a PhD in Analytical and Inorganic Chemistry from the University of São Paulo (2015) and Postdoctoral degree in Physical Chemistry from the University of São Paulo (2016). He is currently a professor at the Federal University of Mato Grosso, Araguaia University Campus and a researcher at the Materials Studies Laboratory (Lemat). He has experience in the area of ​​Analytical Chemistry, working mainly on the following topics: spectroscopy, photosensitizers, natural pH indicators, learning machine and chemometrics.

Raquel Silva Carneiro, Universidade Federal de Mato Grosso

Undergraduate Chemistry student

Raquel de Freitas Rezende Silva Gomes, Universidade Federal de Mato Grosso

Undergraduate Chemistry student

Paulo Cesar Leme, Universidade Federal de Mato Grosso

Chemist, Master Degree in Science: Physical Chemistry

Rans Miler Pereira Dantas, Universidade Federal de Mato Grosso

Chemist, Student of Master Degree in Materials Science

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Published

2024-04-26

How to Cite

Gonçalves, J. L. da S., Carneiro, R. S., Gomes, R. de F. R. S., Leme, P. C., & Dantas, R. M. P. (2024). Making chocolate sweets and the statistical analysis of experimental data. Ciência E Natura, 47, e75149. https://doi.org/10.5902/2179460X75149

Issue

Vol. 47 (2025): Publicação contínua

Section

Teaching

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