School Work

Abstract Guidelines for Competition

Description
Abstract guidelines for competition, freshman year engineering.
Categories
Published
of 4
All materials on our website are shared by users. If you have any questions about copyright issues, please report us to resolve them. We are always happy to assist you.
Related Documents
Share
Transcript
  Mars Payload Transporter Competition Fall 2011 Extended Abstract Guidelines (150 Points) ABSTRACT IS DUE ON: Monday Labs: 11/7/2011 Tuesday Labs: 11/8/2011 Wednesday Labs: 11/9/2011 Thursday Labs: 11/10/2011 Friday Labs: 11/18/2011 Please type a brief summary of your project design and schedule ( one per group ). Make sure you include the following items: ã   Team Member Names ã   Team Group Name ã   Objective ã   At least 3 different ideas for your device, and for each device: o   How do you plan on creating it o   Which type of materials will be used o   Anticipated score using estimated numbers ã   Major milestones in the design and building process Your abstract should be set up as follows: 1 inch margins Single Spaced Times New Roman Size 12 Font Some reminders: -   Points will be deducted if more than one abstract is turned in per group. -   Follow the guidelines/template very carefully; points are based on the requirements! -   Late abstracts will not be accepted; bring them to the start of your lab on the specified day. -   A template is provided on the next page. It is highly recommended you use this template to receive the highest score. Remove any red text before submitting.    Extended Abstract Section 000  Team Member Names: (Alphabetical Order by last name) 1.   Curie, Marie 2.   Edison, Thomas 3.    Newton, Isaac 4.    Nye, Bill 5.   Tesla, Nikola Objective The objective of this project is to develop the tastiest baked good with the least amount of effort while keeping the cost under $50. Taste is qualified by the amount of calories and taste on a scale from 1-10, and effort is qualified by the time in minutes and difficult of preparation on a scale from 1-10. The constraints for this project are for the end product to have at least 200 calories but not to exceed 2000 calories, to have a taste factor between 6 and 10, and to minimize time and difficulty needed to prepare the dessert. Product Options Option 1: Chocolate Chip Cookie The first option is a chocolate chip cookie. We plan on using the “break  -and-  bake” method to make the cookies. This method consists of the teams purchase pre-made cookie dough, breaking apart the pieces, placing on a baking pan, and cooking in the oven for a few minutes. We thought a chocolate chip cookie would be a good idea since it is a well- known baked good and there are not many people who don’t  like chocolate chip cookies, so we feel it will consistently score at least a 6 on the taste factor scale. The “break  -and-  bake” method makes this dessert easy to prepare, so we would be meeting the criteria for minimal difficulty. The materials we will need to create the cookies are cookie dough, baking pan, non-stick cooking spray, and an oven.  Option 2: Double Fudge Brownie Another option the team discussed was a double fudge brownie. To create the brownie we will use the “out -of-the-  box” method. The te am will purchase a box with most of the ingredients pre-mixed in the baking aisle of a local grocery store and follow the directions provided on the box. The team felt this method of producing the brownies will gain the best score because the boxed brownies are made to withstand many different  baking mistakes while still producing a good end-result brownie that is appealing to a majority of dessert-lovers. The materials needed for the double fudge brownies are the  box of ingredients, additional water and eggs needed to complete the recipe, a baking  pan, non-stick cooking spray, and an oven.   Option 3: Red Velvet Cupcakes  We plan on using Marie Curie’s famous cupcake recipe to make our red velvet cupcake  by scratch. Marie brings her recipe all the way from her native land of Poland making for a delicious treat. The recipe is fairly complex, and the team would need to take great care in the adding of particular ingredients, the timing and heating of the ingredients, and the frosting of the cupcakes. The caloric content and taste factor is expected to be extremely high, but it comes at the cost of a long preparation time period and a high difficulty, since red velvet cupcakes would not be suited for novice bakers. The materials we will need to create the cupcake is flour, sugar, eggs, water, butter, vegetable oil, vanilla extract, red food coloring, and baking powder. Option Comparison Using the equation provided in the rules packet, we can estimate our scores for our 3 options. Equation 1: Score Calculation Score = [ (Calories) 1.5 + (Taste   Factor) 2  ]  –   (Time * Difficulty) Table 2: Score Comparison Calories   Taste Factor   Time (min)   Difficulty   Score   CC Cookies   400   6   10   3   8000   Brownies   650   7.5   30   5   16500   Cupcakes   1000   10   120   9   30600   Conclusions After a comparison of scores and a team deliberation, we have decided to move forward with Option 3- Red Velvet Cupcakes. Even though the cupcakes have the highest difficulty and take the most time, the score is much higher than the other two scores. Even if the estimation in Table 1 is slightly off, the cupcakes would still have the highest score. Time Line 00/00/0000 Design Concepts Meeting Week of  00/00/0000 Finalize Design Week of  00/00/0000 Shop for Materials 00/00/0000 Construction Meeting Week of  00/00/0000 Test and Troubleshoot Week of  00/00/0000 Write Paper  00/00/0000 Final Competition
Search
Tags
Related Search
We Need Your Support
Thank you for visiting our website and your interest in our free products and services. We are nonprofit website to share and download documents. To the running of this website, we need your help to support us.

Thanks to everyone for your continued support.

No, Thanks