Cakes. 1. Shortened cakes 2. Unshortened cakes There are two different groups of cakes:
Sponginess in Cakes With Gluten and Cakes Without Gluten 3rd
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Transcript of Sponginess in Cakes With Gluten and Cakes Without Gluten 3rd
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Sponginess in Cakes With Gluten and Cakes Without Gluten
Evan Lamberson
3143 Sprucewood Drive
Decatur G! 3""33
Lakeside #igh School
$enth Grade
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$able o% Contents
&ackground 'esearch 3
(aterials and (ethods )
'esults
Discussion and Conclusion
!cknowledgements
Works Cited
!ppendi*
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What constitutes the best gluten+%ree %lour substitute %or baking cakes, Gluten a
substance that is %ound in man- grains like r-e barle- and wheat has man- uni.ue properties
that man- baked goods are based on /0What is Gluten, par2 12 eople with intolerance to
gluten a condition known as celiac disease e*perience a negative reaction when the- eat gluten
so i% the- want to eat baked goods the- must bake them with gluten+%ree %lour2 illsbur-5 !ll+
urpose Gluten+6ree 6lour is the best gluten+%ree %lour %or baking cakes because o% the added
*anthan gum2
When tr-ing to %ind best gluten substitute one must know the properties o% gluten2 Gluten
is a mi*ture o% two protein groups gliadins and glutenins /6ennema 7812 ! protein is a ver-
large comple* molecule made up o% di%%erent combinations o% 71 smaller parts called amino
acids strung together like a chain /6ennema 7812 roteins can be classi%ied b- how the- are
made or b- their structure /6ennema 7182 roteins are like the %actories or machines o% li%e9 the-
assemble all o% the molecules that make up a cell and the- also disassemble all o% those
molecules /(cGee :";2 $he behavior or <ob o% a protein changes when its conditions are
changed as well such as being e*posed to heat or air /(cGee :";2 Gluten is an interesting kind
o% protein2
$here are di%%erent kinds o% proteins and gluten is a special one2 Gluten is what is known
as a %ood protein /6ennema 718+77"2 6ood proteins are proteins that are available in abundance
agriculturall- sustainable not to*ic digested easil- and nutritionall- ade.uate /6ennema 718+
77"2 Gluten also has uni.ue properties2 $he proteins that make up gluten are some o% the most
comple* naturall- available proteins ever discovered /(cGee ;712 Gliadins and glutenins are
both appro*imatel- 1""" amino acids in length which is long even %or a protein /(cGee ;772
Gluten also has special characteristics that make it so use%ul %or baking2
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=ne o% the things that is needed especiall- %or baking bread is a dough that rises2 Gluten
is an important part o% bread dough because o% its elasticit- and plasticit- /(cGee ;772 Dough
with gluten in it changes its shape when pressure is applied /elasticit- but then reverts back to
its original shape when pressure is relieved /plasticit- /(cGee ;772 $his elasticit- and
plasticit- allows %or the dough to e*pand when a leavening agent like -east creates gas but
because o% the plasticit- o% gluten the walls o% the bubble do not break when the- are placed
under pressure /(cGee ;772 Gluten also rela*es over a period o% time or when it is kneaded
allowing %or the dough to be more malleable and %orm into man- shapes /(cGee ;732 Gluten
also has interesting properties that are based on its interaction with water2
Gluten>s interaction with water is one o% the other reasons that it is so important in
baking2 !ll proteins hold and absorb water although some dissolve in water and some do not
/(cGee :":2 Gluten is special in that it absorbs large amounts o% water but does not dissolve
which e*plains wh- a well+baked cake is moist and spong- /(cGee :":2 &aked goods without
gluten in them must account %or the lack o% sponginess that is created when gluten is present in
some wa-2
Gluten+%ree %lours work similarl- but not the same as %lours with gluten which is wh-
gluten+%ree cakes and breads are generall- tougher drier and sti%%er2 Cakes and breads made with
gluten+%ree %lour cannot bene%it %rom the elasticit- and plasticit- o% gluten so the- must
substitute other components /(cGee ;4)2 $o emulate the plasticit- o% gluten emulsi%iers are
added to stabili?e gas bubbles produced b- -east /(cGee ;4)2 &ecause gluten+%ree %lours work
di%%erentl- than %lours with gluten it is ver- hard to create %lour that is gluten+%ree and bakes into
a good cake2 (ost people en<o- a light and %lu%%- cake or a moist dense butter- cake but what
i% -our %lour does not contain gluten, &ecause cakes have so much butter and sugar gluten pla-s
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a vital part in making sure the weight o% the cake does not collapse on itsel% /(cGee ;;42 $he
structural stabilit- gluten provides in the baking process is ver- important to making sure the
cake can support itsel% /(cGee ;;42
$he %lour that included gluten used in this pro<ect was ubli*5 !ll+urpose 6lour2
ubli*5 lists the %lour with two main ingredients@ bleached enriched wheat %lour and malted
barle- %lour /ubli* !ll+urpose 6lour2 Aeither o% these %lours have added supplements to help
with the baking process2
=ne o% the gluten+%ree %lours used in this pro<ect was &ob>s 'ed (ill5 !lmond
(ealB6lour2 !lmond meal does not include an- supplemental ingredients to help with baking
/!msterdam 42 n &ob>s 'ed (ill5 !lmond 6lourB(eal the onl- listed ingredient is blanched
almonds /&ob>s 'ed (ill2 !lmond meal alread- has a multitude o% proteins that act similarl-
but not the same as gluten /!msterdam 42
$he other gluten+%ree %our used was illsbur-5 !ll+urpose Gluten+6ree 6lour2
illsbur-5 !ll+urpose Gluten+6ree 6lour contains *anthan gum to help with the cake+baking
process /illsbur-2
Gluten is a uni.ue protein and %lours without gluten generall- have to resort to using
ingredients that tr- to recreate the properties o% gluten2 Gluten>s properties o% elasticit- and
plasticit- allow it to create well shaped cakes and breads with a good te*ture /(cGee ;772
Gluten>s abilit- to hold a si?able amount o% water without dissolving is also important to the
water content and sponginess o% cakes /(cGee :":2 % gluten+%ree %lour is used in a cake then
the cake will be less elastic or spong- compared to a cake baked with ubli*5 !ll+urpose 6lour2
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!n oven rack was ad<usted to the middle position and the enmore5 oven was heated to
1 FC2 =ne 73cm b- 33 cm rectangular -re*5 cake pan was coated with 1; mL o% Crisco5
Canola =il which was measured in a $rudeau5 1;mL measuring spoon2 n a 42L $upperware5
(i*ing &owl );1mL o% ubli*5 !ll+urpose 6lour measured with a -re*5 113mL measuring
cup and 172;mL o% 'um%ord5 !luminum+6ree &aking owder measured with a $rudeau5 ;mL
measuring spoon and a $rudeau5 72;mL measuring spoon was whisked together with an
!(C=5 Whisk2 $his mi*ture was whisked together with 32;mL o% Diamond Cr-stal5 osher
Salt measured with the 72;mL measuring spoon and a $rudeau5 12;mL measuring spoon2 $his
mi*ture was set aside2
$wo sticks o% ubli*5 nsalted &utter were beat together with 414mL o% ubli*5
Granulated Sugar measured with the measuring cup in a 32:L Sunbeam5 (i*ing &owl with a
Sunbeam5 (i*masterH electric mi*er on medium speed %or %ive minutes2 $his time was timed
with a $a-lor5 Digital $imer2 6our large Christopher5 rivate SelectionsH eggs were beat in to
the mi*ture with butter and sugar one at a time2 $he bowl was scraped with a Iolrath5 7;cm
'ubber Spatula as needed2 Ae*t 1;mL o% (cCormick5 ure Ianilla E*tract measured with the
1;mL measuring spoon was beat in to the mi*ture2
$he speed o% the mi*er was reduced to low and 777mL o% the %lour mi*ture made earlier
was measured with the measuring cup and beat in2 !%ter that 1mL o% Ston-%ield5 Whole (ilk
was measured with the measuring cup and beat in until it was incorporated2 $hen 777mL o% the
%lour mi*ture was measured with the measuring cup and beat in2 !gain 1mL o% Ston-%ield5
Whole (ilk was beat in alongside 777mL o% the %lour mi*ture2 $he batter was poured into the
pan that was prepared earlier and the pan was placed in the preheated oven %or 7 minutes2 $his
was timed with a $a-lor5 Digital $imer2
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!%ter 7 minutes had passed the resulting cake was taken out o% the oven and le%t to cool
%or %ort- minutes under a Au$one5 !llureH 'ange #ood2 $he cake was then removed %rom the
-re*5 pan with a Iolrath5 7;cm 'ubber Spatula2 $he cake was cut into twent- 4cm b- )cm
pieces measured with a Westcott5 'uler and cut with a Iictorino*5 itchen ni%e2 $his batch
was labeled Gluten*2 J stood %or the batch number one through three and each piece was
assigned a number one through thirt-2 $he process was repeated two more times2 Each time the
batch was labeled with the correct batch number2 $he entire process was repeated again e*cept
that &ob>s 'ed (ill5 !lmond 6lourB(eal was substituted %or the ubli*5 !ll+urpose 6lour2
Each batch was labelled !lmond*2 J re%erred to the batch number like be%ore2 $hree batches o%
cake with &ob>s 'ed (ill5 !lmond 6lourB(eal were made2 =nce again the entire process was
repeated e*cept that illsbur-5 !ll+urpose Gluten+6ree 6lour was substituted %or the ubli*5
!ll+urpose 6lour2 Each batch was labeled illsbur-*2 J re%erred to the batch number like be%ore2
$hree batches o% cake with illsbur-5 !ll+urpose Gluten+6ree 6lour were made2
$he height o% each piece o% cake was measured in centimeters with a Westcott5 'uler2
$he measurements /#1 were placed into a data table alongside observations about the color and
te*ture o% the cake2 ! bag o% ubli*5 Granulated Sugar which massed e*actl- "281kg was placed
on top o% each piece o% cake2 $he height o% the cake with the mass on top o% it /#7 waK
s measured in centimeters and the measurements were put into the data table2 $he mass
was taken o%% o% the cake and the height /#3 was measured once more in centimeters and the
measurements were put into the data table2
$he raw data o% cake batch Gluten1 showed #1 values ranging %rom 72)cm to 321)cm #7
values ranged %rom 72"8cm to 7248cm and #3 values ranged %rom 724cm to 728cm2 6or batch
Gluten7 #1 ranged %rom 324cm to 424cm #7 ranged %rom 723cm to 32;1cm and #3 ranged
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%rom 32":cm to 328:cm2 &atch Gluten3 had #1 values ranging %rom 3218cm to 4277cm #7 values
ranging %rom 72"3cm to 327)cm and #3 values ranging %rom 7288cm to 3288cm2
Sadl- !lmond1 !lmond7 and !lmond3 were unmeasurable2 &ecause the almond %lour
had nothing in it to provide structural stabilit- and absorb water the cake that came out o% the
oven was not a cake2 nstead the batter never baked because the water wasn>t getting absorbed2
$he cake was less o% a cake and more a thick pudding2
$he batches made with the illsbur-5 %lour were success%ul2 illsbur-1 had #1 values
ranging %rom 3218cm to 328:cm #7 values %rom 723)cm to 327"cm and #3 values ranging %rom
728:cm to 32)7 cm2 &atch illsbur-7 had #1 values ranging %rom 3274cm to 32)1cm #7 values
%rom 7241cm to 72:8cm and #3 values ranging %rom 32"1cm to 3243 cm2 &atch illsbur-3 had #1
values ranging %rom 323;cm to 32;cm #7 values %rom 72;:cm to 32"1cm and #3 values ranging
%rom 72:8cm to 3231 cm2 6or a complete table o% raw data see the !ppendi*2
Gluten1 had a mean #1 value o% 7281cm a mean #7 value o% 723:cm and a mean #3 value
o% 723cm2 Gluten7 had a mean #1 value o% 3288cm a mean #7 value o% 72:8cm and a mean #3
value o% 32;)cm2 Gluten3 had a mean #1 value o% 32::cm a mean #7 value o% 723cm and a
mean #3 value o% 32;1cm2
Table One
Average Heights of Gluten Batches
#1 #7 #3
Gluten1 7281cm 723:cm 723cm
Gluten7 3288cm 72:8cm 32;)cm
Gluten3 32::cm 723cm 32;1cm
!verage o% Gluten1+3 32;8cm 72)cm 327cm
illsbur-1 had a mean #1 value o% 32;1cm a mean #7 value o% 728cm and a mean #3
value o% 327;cm2 illsbur-7 had a mean #1 value o% 3244cm a mean #7 value o% 72)4cm and a
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mean #3 value o% 3218cm2 illsbur-3 had a mean #1 value o% 32;8cm a mean #7 value o% 72:1cm
and a mean #3 value o% 3213cm2
Table Two
Average Heights of Pillsbury Batches
#1 #7 #3
illsbur-1 32;1cm 728cm 327;cm
illsbur-7 3244cm 72)4cm 3218cm
illsbur-3 32;8cm 72:1cm 3213cm
!verage o% illsbur-1+3 32;1cm 72;cm 3218cm
6igure =ne shows the average sponginess o% the cakes baked with the tested %lours2 Sponginess
is determined b- the e.uation ( H 3− H 2
H 1− H 2 )∗100 2 $his e.uation displa-s sponginess as the
percentage2 $he sponginess o% Gluten1+3 is );27 and the sponginess o% illsbur-1+3 is ;2:2
Figure One
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Sponginess of Cakes
Gluten Pillsbury
0
20
40
60
80
Batch
Sponginess
!ccording to this data m- h-pothesis was correct2 $he cakes with gluten were spongier
than the cakes without gluten2 $his proves the common belie% that gluten+%ree cakes are %lat and
%irm even i% ingredients like *anthan gum have been added2 Surprisingl- the cakes made with
all+purpose %lour had more variances in data than the cakes made with gluten+%ree %lours2 $he
height o% the all+purpose %lour cakes varied much more between batches than the illsbur-5
Gluten+6ree 6lour cakes2
n%ortunatel- cake+baking also has its errors2 $he biggest error in this pro<ect is the %act
that one o% the %lours %ailed to produce a cake2 &ecause o% the lack o% gluten the proteins in the
almond %lour could not support the weight o% the cake nor could the- absorb the moisture in
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order to keep the cake %rom becoming pudding2 !nother error made during e*perimentation was
a human error2 n ever- Gluten* batch onl- a partial number o% the pieces could be measured
because the cake was damaged %rom sticking to the pan2 $his does not have a large e%%ect on the
pro<ect because man- pieces still survived2
% this pro<ect was repeated more research on the e%%ects %lours have on the baking
process would be gathered so as to avoid the disaster with the almond %lour2 &ecause the gluten+
%ree %lour with *anthan gum produced a nice cake one e*periment that would provide more
insight on the workings o% gluten would be one that compared the e%%ects o% gluten and *anthan
gum in baking2
Gluten pla-s a vital role in the baking process2 Without gluten a cake cannot support its
own weight and collapses on itsel%2 !dditionall- without gluten>s moisture absorbing properties
cakes are wet and mush-2 !dded supplements like *anthan gum can help cakes support
themselves but nothing can per%ectl- emulate gluten2
!cknowledgements
would like to thank m- dog &an<o %or watching me cr- all o% those sleepless nights2
would also like to thank (rs2 &rim %or helping me through a ma<or problem in m- pro<ect2
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Works Cited
!msterdam Elana2 The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More.
&erkele-@ Celestial !rts 7""82 rint2
&ob>s 'ed (ill5 !lmond 6lourB(eal2 &ob>s 'ed (ill5 Aatural 6oods2 13 =ct2 7"142
6ennema =wen2 Food Chemistry2 (iami@ C'C ress 7"":2 rint2
(cGee #arold2 n Food and Cookin!. Aew Mork@ Scribner 7""42 rint2
illsbur-5 !ll+urpose Gluten+6ree 6lour2 illsbur-5 78 Aov2 7"142
ubli*5 !ll+urpose 6lour2 ubli*52 13 =ct2 7"142
0What is Gluten, "#M $inin!. niversit- o% Iermont n2d2 Web2 11 Sep2 7"142
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Nhttps@BBuds2uvm2eduBdocumentsBglutenObasics2pd%BP2
!ppendi*
Table Three
Height ata for Gluten!
iece #1 #7 #3
1 72;cm 72"8cm 7248cm
7 72:1cm 7218cm 7248cm
3 72:)cm 727:cm 724cm
4 72)cm 7277cm 724:cm
; 72cm 721:cm 72;1cm
) 7288cm 7248cm 72:8cm
321)cm 7247cm 7284cm
: 32";cm 7243cm 728;cm
8 32"3cm 724:cm 728cm
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1" 32"1cm 7241cm 7287cm
11 7281cm 724)cm 727cm
17 72:8cm 7233cm 7287cm
13 AB! AB! AB!14 AB! AB! AB!
1; AB! AB! AB!
1) AB! AB! AB!
1 AB! AB! AB!
1: AB! AB! AB!
18 AB! AB! AB!
7" AB! AB! AB!
Table Four
Height ata for Gluten"
iece #1 #7 #3
1 32:4cm 72;1cm 324cm
7 421cm 72::cm 32)cm
3 421)cm 723cm 32":cm
4 42":cm 32"4cm 32:;cm
; 328;cm 72):cm 32):cm
) 4274cm 32":cm 32:1cm
421)cm 32;1cm 32::cm
: 424cm 3278cm 328:cm8 32)8cm 72:cm 324:cm
1" 42";cm 3218cm 3248cm
11 4211cm 728:cm 32);cm
17 427;cm 32"4cm 32:7cm
13 324cm 72;:cm 321cm
14 32;4cm 728;cm 3237cm
1; 327cm 72);cm 327;cm
1) 32)3cm 72;cm 3278cm
1 AB! AB! AB!
1: AB! AB! AB!
18 AB! AB! AB!
7" AB! AB! AB!
Table Five
Height ata for Gluten#
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iece #1 #7 #3
1 328:cm 72)cm 3248cm
7 328cm 721cm 32":cm
3 328cm 723:cm 3277cm4 32)8cm 72;3cm 32)7cm
; 3218cm 721:cm 728cm
) 32:cm 72);cm 324:cm
4213cm 321:cm 32:)cm
: 427"cm 327cm 3288cm
8 42":cm 32")cm 328cm
1" 32;8cm 72"3cm 7288cm
11 4277cm 724:cm 324cm
17 32:cm 327)cm 32)8cm
13 328)cm 72;:cm 324:cm
14 42";cm 3218cm 32:cm1; 32)8cm 72:3cm 3274cm
1) 4218cm 727cm 32)4cm
1 328:cm 32":cm 327cm
1: 32;cm 728cm 3248cm
18 AB! AB! AB!
7" AB! AB! AB!
Table Si$
Height ata for Pillsbury!
iece #1 #7 #3
1 32;1cm 72:;cm 324:cm
7 32;7cm 724cm 323:cm
3 3273cm 728cm 32"8cm
4 327:cm 723:cm 32";cm
; 327:cm 7238cm 32"3cm
) 3247cm 72:7cm 32"4cm
32;7cm 721cm 7288cm
: 32;1cm 72:cm 327:cm
8 3248cm 72;3cm 321:cm
1" 32;7cm 727cm 321cm
11 32)8cm 7287cm 3274cm
17 32;"cm 72:cm 3271cm
13 3233cm 728:cm 3218cm
14 321cm 327"cm 32;7cm
1; 3218cm 721cm 728:cm
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1) 32;7cm 72)cm 321cm
1 3247cm 723)cm 3218cm
1: 328:cm 7281cm 32;1cm
18 328)cm 321cm 32)7cm7" 32):cm 321;cm 32;8cm
Table Seven
Height ata for Pillsbury"
iece #1 #7 #3
1 32;3cm 728cm 3243cm
7 3248cm 724;cm 3277cm
3 327)cm 7241cm 32"1cm4 32;4cm 724cm 323:cm
; 32;7cm 72:1cm 3241cm
) 32;1cm 72)8cm 3233cm
3274cm 72)cm 32":cm
: 3237cm 72)4cm 32";cm
8 327cm 72;1cm 32"3cm
1" 3244cm 72;4cm 321;cm
11 32;4cm 72)cm 3214cm
17 32)1cm 72:8cm 3218cm
13 324:cm 72;cm 3211cm
14 324)cm 72;3cm 3213cm1; 32;"cm 727cm 327cm
1) 32;3cm 723cm 3277cm
1 324:cm 72)cm 3271cm
1: 3244cm 72)8cm 321:cm
18 3238cm 72;:cm 3277cm
7" 3233cm 72;cm 321cm
Table %ight
Height ata for Pillsbury#
iece #1 #7 #3
1 321cm 7284cm 327)cm
7 32)cm 7281cm 3218cm
3 323cm 728cm 3277cm
4 32)4cm 72:8cm 321;cm
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; 32;cm 721cm 32"4cm
) 3247cm 72))cm 32"cm
323:cm 72)cm 7284cm
: 323cm 72)7cm 32"1cm8 32))cm 72:7cm 3217cm
1" 327cm 7284cm 3277cm
11 32)8cm 72:8cm 327:cm
17 324cm 32"1cm 321cm
13 324:cm 72)8cm 32"7cm
14 3247cm 72)7cm 728:cm
1; 323;cm 72;:cm 72:8cm
1) 323:cm 72)4cm 7287cm
1 32;cm 7281cm 327cm
1: 321cm 72:cm 3218cm
18 327cm 728;cm 327)cm7" 32))cm 728cm 3231cm