Baked Spaghetti

Derek Horvath & Renee Horvath

Original Recipe

• 1 package spaghetti• 1 pound ground beef• 1 onion chopped • 1 jar meatless spaghetti sauce • ½ teaspoon seasoned salt • 2 eggs • 1/3 cup grated parmesan cheese • 5 tablespoons butter, melted • 2 cups small curd cottage cheese • 4 cups shredded mozzarella cheese, divided

Converted Recipe

• 16 oz package spaghetti• 16 oz pound ground beef • 1 onion chopped • 32 oz jar meatless spaghetti sauce • 2.5ml seasoned salt • 2 eggs • 79ml grated parmesan cheese • 75ml butter, melted• 473ml small curd cottage cheese divided• 946ml mozzarella cheese, divided

Chemical change:

• When you cook the noodles in water, the water turns to steam.

• Salt dissolving into mixture.• Ground Beef from raw to cooked- because it

changes color.

Physical Change:

• Cheese melted• Butter melted• The noodles being cooked.

Stoichiometry Recipe

• 3.75 Package of spaghetti-ground beef-onion-Jar spaghetti sauce

• 1.875 teaspoon salt• 7.5 eggs– Cups cottage cheese

• 1.25 parmesan cheese• 18.75 tablespoon butter• 15 cups mozzarella

Is it practical to make adjusted amount?

• No, a pan of spaghetti will serve everyone, if served in small servings.

• And not everyone will eat it.

Ionic compound

• Salts:• NaCl• Sodium Chloride

Covalent Compound

• H2O• Water • Polar

Energy/ Calories

• 1 package spaghetti-210• 1 pound ground beef-1231• 1 onion chopped -7• 1 jar meatless spaghetti sauce -48 • ½ teaspoon seasoned salt -0• 2 eggs -144• 1/3 cup grated parmesan cheese -270• 5 tablespoons butter, melted -180• 2 cups small curd cottage cheese -464• 4 cups shredded mozzarella cheese, divided-1344

Works Cited:

• http://www.stolaf.edu/depts/chemistry/courses/toolkits/125/js/naming/salts.htm

• http://www.ask.com/question/is-h2o-ionic-or-covalent

• http://caloriecount.about.com/foods