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Sources of Error

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

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List any sources of error that might make it difficult to draw the proper conclusions from your experiment. In particular, consider differences in the extent to which the creams were whipped, how long each was cooled, whether all were cooled to the same temperature, and any difficulties tempering warm gelatin with cold whipped cream.
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State what you could do differently next time to minimize or eliminate each source of error.
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