Introducing Factorial Design Concepts Using Experiments with Multi-Colored Chocolates

TCE

The Chemical Educator

ISSN: 1430-4171 (electronic version)

Table of Contents

Abstract Volume 14 Issue 5 (2009) pp 200-203

Introducing Factorial Design Concepts Using Experiments with Multi-Colored Chocolates

Edenir Rodrigues Pereira-Filho*^,†, Fabíola Manhas Verbi Pereira^‡ and Sherlan Guimarães Lemos^§

^†Grupo de Análise Instrumental Aplicada – GAIA, Departamento de Química, Universidade Federal de São Carlos, P.O. Box 676, São Carlos, SP, Brazil 13565-905, erpf@ufscar.br; ^‡EMBRAPA Instrumentação Agropecuária, P.O. Box 741, São Carlos, SP, Brazil 13561-206; ^§Departamento de Química, Universidade Federal da Paraíba (Campus 1), João Pessoa, P.O. Box 5093,Paraíba, PB, Brazil 58051-970
Received July 18, 2008. Accepted September 2, 2009

Published online: 29 December 2009

Abstract. This article presents a simple classroom experiment involving factorial design and multi-colored chocolates. The main objective is to demonstrate the mathematical tools used in chemometrics, and to promote the students’ familiarity with experimental optimization in chemistry. This experiment involves multi-colored chocolate candies and four variables: (1) number of spoons, (2) color of the spoons, (3) size of the containers, and (4) individual performing the experiment. The primary objective is to identify the main variables that result in increased extraction of red, green and blue chocolates from the containers. The experiments can be easily performed by students and professors in the classroom. It is expected that the students will recognize the advantages of multivariate optimization when compared to a univariate approach.

Key Words: Laboratories and Demonstrations; general chemistry

(*) Corresponding author. (E-mail: erpf@ufscar.br)

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