Doughnuts for DaysBy: Jacob, Nate, Galvan & Jaren

Whitefish High SchoolMr. Spangler

Background/Intro

Everyone loves doughnuts, so why pass up an excuse to eat them?

Bakers have to stay in an area of frying and baking food, so what is the air around them like?

We spend about 85% of our time indoors.

Continuous frying could cause health concerns, according to Berkeley Labs

"Pollution in the Home: Kitchens Can Produce Hazardous Levels of Indoor Pollutants | Berkeley Lab." News Center. 23 July 2013. Web. 27 May 2015.

Hypothesis

We suspected that the level of particulate matter (pm 2.5) will spike during the frying, then slowly decrease.

Pictures

More Pictures

Timeline

4:00 pm - started dusttrak (approx 1 hr before doughnut genesis)5:00 - made doughnut dough6:30 - Started frying8:45 - Stopped fryer and enjoyed doughnuts (they were most succulent)9:30 - Concluded sampling

Materials

● Dusttrak● Mixing bowls● Electric oven● Rolling pin● Frying pan● Coconut oil

● Brown Family doughnut recipe

● Various ingredients● Various other (not as

important) kitchen tools

Methods

Used dust trak to record air quality data, used various kitchen equipment and ingredients to synthesize doughnut dough, used coconut oil in fryer on stove, used stomachs and mouths to devour and thoroughly enjoy doughnuts.

Even More Pictures

And More Pictures

Results

● Average pm 2.5 level: 0.066 mg/m^3● Maximum pm 2.5 level: 0.363 mg/m^3● Minimum pm 2.5 level: 0.001 mg/m^3Notes:● Opened window from 7:10 - 7:45● Threw down flour during doughnut genesis

Results (Continued)Started testing at 4:00 p.m.

Concluded Test at 9:30 p.m.

Maximum: .336Minimum: .001Average: .065

Discussion

● There was a major spike during the frying process● The results supported our hypothesis● The max and average were both far above the EPA

Limit● possible human error● improved results could be obtained through extended

testing

Conclusion

● In conclusion, frying things is pretty bad for air quality

● An application could be improving air quality in restaurants that fry a lot of foods

Sooo Many Photos!

When do the Photos End?!

Improvements

● Control the amount of people in the area.● Keep better documentation of exactly what

caused spikes.● Note when windows open and close● Conduct separate trials● MAKE MORE DOUGHNUTS!!!!!!!

References

"Pollution in the Home: Kitchens Can Produce Hazardous Levels of Indoor Pollutants | Berkeley Lab." News Center. 23 July 2013. Web. 27 May 2015.

"The First Choice for Value-added Vegetable Oil Solutions." Deep Frying. N.p., n.d. Web. 21 May 2015.

"How Products Are Made." How Doughnut Is Made. N.p., n.d. Web. 21 May 2015.

"Principles of Good Doughnut Production." RVO Info Central. N.p., 27 July 2010. Web. 21 May 2015.

Acknowledgements

Special thanks to:Chris BrownJenny BrownSylvia BrownTanner BrownMason McInnes (for help with the graph)Mr. Spangler (for the equipment)

Our professional taste testers:Jacob AndersonJaren BrownNate FarrAustin Galvan