ADDITIONAL MATHEMATICS PROJECT WORK 2011

TITLE: CAKE NAME: YAASHINIE K.KANNAN I/C : 940209-01-5474

CLASS: 5 AL-BIRUNI TEACHER: PN UMI KALSOM MOHD YUSOF

FIRST OF ALL, I WOULD LIKE TO THANK GOD THAT I HAD SUCEEDED IN FINISHING THIS PROJECT WORK. I WOULD ALSO LIKE TO EXPRESS MY GRATITUDE TO MY ADD MATHS TEACHER, PN UMI KALSOM MOHD YUSOF FOR HER HELPING HAND IN COMPLETING THIS PROJECT WORK WITH SUCCESS. I APPRECIATE ALL THE HARD WORK THAT SHE PUT IN HELPING ME DURING THE PROCESS OF COMPLETING THIS PROJECT WORK. I WOULD ALSO THANK BOTH MY PARENTS IN THEIR FULL SUPPORT DURING THURING THE PROCESS IN COMPLETING THIS PROJECT WORK. I SINCERELY APPRECIATE THEIR COMMITMENT IN SUPPLYING THE THINGS I NEEDED THROUGHOUT THIS PROCESS. MY FELLOW PEERS HAD ALSO HELPED ME A LOT IN FINISHING THIS PROJECT WORK. I WOULD LIKE TO THANK EACH AND EVERYONE WHO HELPED ME TO COMPLETE THIS PROJECT. THANK YOU SO MUCH FOR SPENDING TIME IN EXPLAINING AND DISCUSSING ABOUT THE COURSE WORK WITH ME. FINALLY, I WOULD LIKE TO EXPRESS MY GRATITUDE TO ALL THOSE WHO GAVE ME THE POSSIBILITY TO COMPLETE THIS PROJECT WORK SUCCESSFULLY.

 TO APPLY AND ADAPT A VARIETY OF PROBLEM SOLVING SRATEGIC TO SOME PROBLEMS. TO IMPROVE THINKING SKILLS TO PROMOTE EFFECTIVE MATHEMATICAL COMMUNICATION TO DEVELOP MATHEMATICAL KNOWLEDGE THROUGH PROBLEM SOLVING IN A WAY THAT INCREASES STUDENTS INTEREST AND CONFIDENCE TO USE THE LANGUAGE OF MATHEMATICS TO EXPRESS MATHEMATICAL IDEAS PRECISELY TO PROVIDE LEARNING ENVIRONMENT THAT STIMULATES AND ENHANCES EFFECTIVE LEARNING TO DEVELOP POSITIVE ATTITUDE TOWARDS MATHEMATICS

HISTORY OF CAKE
Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure. Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. There are five basic types of cake, depending on the substance used for leavening. The most primitive peoples in the world began making cakes shortly after they discovered flour. In medieval England, the cakes that were described in writings were not cakes in the conventional sense. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening. Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. The earliest examples were found among the remains of Neolithic villages where archaeologists discovered simple cakes made from crushed grains, moistened, compacted and probably cooked on a hot stone. Today's version of this early cake would be oatcakes, though now we think of them more as a biscuit or cookie. Cakes were called "plakous" by the Greeks, from the word for "flat." These cakes were usually combinations of nuts and honey. They also had a cake called "satura," which was a flat heavy cake. During the Roman period, the name for cake (derived from the Greek term) became "placenta." They were also called "libum" by the Romans, and were primarily used as an offering to their gods. Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case. The terms "bread" and "cake" became interchangeable as years went by. The words themselves are of Anglo Saxon origin, and it's probable that the term cake was used for the smaller breads. Cakes were usually baked for special occasions because they were made with the finest and most expensive ingredients available to the cook. The wealthier you were, the more likely you might consume cake on a more frequent basis. By the middle of the 18th century, yeast had fallen into disuse as a raising agent for cakes in favor of beaten eggs. Once as much air as possible had been beaten in, the mixture would be poured into molds, often very elaborate creations, but sometimes as simple as two tin hoops, set on parchment paper on a cookie sheet. It is from these cake hoops that our modern cake pans developed.

PART1

Geometry To determine suitable dimensions for the cake, to assist in designing anddecorating cakes that comes in many attractive shapes and designs, to estimate volume of cake to be produced.

Calculus (differentiation) To determine minimum or maximum amount of ingredients for cake-baking, to estimate min. or max. amount of cream needed for decorating, to estimate min. or max. size of cake produced.

Progressions To determine total weight/volume of multi-storey cakes with proportionaldimensions, to estimate total ingredients needed for cake-baking, to estimate total amountof cream for decoration.

Part 2 Q1) Volume of 5kg cake = Base area of cake x Height of cake 3800 x 5 = (3.142)(d/2) x 7

19000/7(3.142)= (d/2) 863.872 = (d/2) d/2 = 29.392 d = 58.784 cm Q2)(a) 19000 = (3.142)(d/2)h 19000/(3.142)h= d/4 24188.415/h = d d = 155.53/h HEIGHT,h(cm) 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 (b)(i) h < 7cm is NOT suitable, because the resulting diameter produced is too large to fit into the oven. Furthermore, the cake would be too short and too wide, making it less attractive. DIAMETER,d(cm) 155.53 109.98 89.80 77.76 69.56 63.49 58.78 54.99 51.84 49.18

(b)(ii) h = 8cm, d = 54.99cm, because it can fit into the oven, and the size is suitablefor easy handling. (c)(i)

19000 = (3.142)(d/2)h 19000/(3.142)h = d/4 24188.415/h = d d = 155.53/h d = 155.53h-1/2 log d = log 155.53h-1/2 log d = -1/2 log h + log 155.53 log h 0.00 0.30 0.48 0.60 0.70 0.78 0.85 0.90 0.95 1.00 log d 2.19 2.04 1.95 1.89 1.84 1.80 1.77 1.74 1.71 1.69

ii) Use the graph you've drawn to determine:a) d when h = 10.5cm h = 10.5cm, log h = 1.021, log d = 1.680, d = 47.86cm b) h when d = 42cm d = 42cm, log d = 1.623, log h = 1.140, h = 13.80cm

Q3 ) Decorate the cake with fresh cream, with uniform thickness 1cm. a) Estimate the amount of fresh cream needed to decorate the cake, using the dimensions you'vesuggested in Q2/b/ii My answer in Q2/b/ii ==> h = 8cm, d = 54.99cm Amount of fresh cream = VOLUME of fresh cream needed (area x height)Amount of fresh cream = Vol. of cream at the top surface + Vol. of cream at the side surface (The bottom surface area of cake is NOT COUNTED, because we're decorating the visiblepart of the cake only (top and sides). Obviously, we don't decorate the bottom part of thecake, right?) Vol. of cream at the top surface= Area of top surface x Height of cream= (3.142)(54.99/2) x 1= 2375 cm Vol. of cream at the side surface= Area of side surface x Height of cream= (Circumference of cake x Height of cake) x Height of cream= 2(3.142) (54.99/2)(8) x 1= 1382.23 cm Therefore, amount of fresh cream = 2375 + 1382.23 = 3757.23 cm b) Suggest THREE other shapes (the shape of the base of the cake) for the cake with same height(depends on the Q2/b/ii) and volume (19000cm). Estimate the amount of fresh cream (thevolume) to be used for each of those cakes.

NOTE: Circles may NOT be accepted, because it's already part of the questions earlier, so it'ssafe to

provide three different shapes for this question. Depends on your choice of shapes, but usually the volume of top surface is always the same for all shapes (since height is same), therefore your job is to first find out the lengths and widths of the base shape, then find vol. of side surfaces only. This process can be quite difficult, especiallyif you choose shapes that has more than 4 sides, such as pentagon or hexagon. By the way, drawthe shapes that you choose for each question, so that you'll better understand the area involvedfor cake-decorating. My answer (with h = 8cm, and volume of cream on top surface = 19000/8 = 2375 cm) : 1 Rectangle-shaped base (cuboid) (draw cuboid) 19000 = base area x height base area = 19000/8length x width = 2375By trial and improvement,2375 = 50 x 47.5 (length = 50, width = 47.5, height = 8)Therefore, volume of cream= 2(Area of left/right side surface)(Height of cream) + 2(Area of front/back side surface)(Heightof cream) + Vol. of top surface= 2(8 x 50)(1) + 2(8 x 47.5)(1) + 2375 = 3935 cm 2 Triangle-shaped base (draw an isosceles triangle, then make it a 3D shape by drawing vertical lines on the vertices.Then join the vertices to form the top surface of the cake) 19000 = base area x height base area = 2375 x length x width = 2375length x width = 4750By trial and improvement,4750 = 95 x 50 (length = 95, width = 50)Slant length of triangle = (95 + 25)=

98.23Therefore, amount of cream= Area of rectangular front side surface(Height of cream) + 2(Area of slant rectangular left/rightside surface) (Height of cream) + Vol. of top surface= (50 x 8)(1) + 2(98.23 x 8)(1) + 2375 = 4346.68 cm 3 Pentagon-shaped base (draw a regular pentagon, then draw vertical lines on its vertices, then join the vertices to formthe top surface of cake) 19000 = base area x height base area = 2375 = area of 5 similar isosceles triangles in a pentagontherefore:2375 = 5(length x width)475 = length x widthBy trial and improvement, 475 = 25 x 19 (length = 25, width = 19)Therefore, amount of cream= 5(area of one rectangular side surface) (height of cream) + vol. of top surface= 5(8 x 19) + 2375 = 3135 cm (all the answers above may differ from yours, depending on how do you do the calculations) c) Based on the values above, determine the shape that require the least amount of fresh cream to be used. (depends on your answers, but here's my obvious answer) Pentagon-shaped cake, since itrequires only 3135 cm of cream to be used. Part 3 (Find dimensions of 5kg ROUND cake (volume: 19000cm) that require minimumamount of cream to decorate. Use two different methods, including Calculus

differentiation/integration). Also, explain whether you would choose to bake that cake with suchdimensions and give reasons why. When there's minimum or maximum, well, there's differentiation and quadratic functions.Use both to find the minimum height, h and its corresponding minimum diameter, d . (Note: This question only gives you just ONE info only: the mass of cake (which you can changeinto volume of cake, as shown), so use this ONE info only to find the minimum dimensions) Here's my answer: Method 1: Differentiation Use two equations for this method: the formula for volume of cake (as in Q2/a), and the formulafor amount (volume) of cream to be used for the round cake (as in Q3/a).19000 = (3.142)rh (1)V = (3.142)r + 2(3.142)rh (2)From (1): h = 19000/ (3.142)r (3)Sub. (3) into (2):V = (3.142)r + 2(3.142)r(19000/(3.142)r)V = (3.142)r + (38000/r)V = (3.142)r + 38000r -1 dV/dr = 2(3.142)r (38000/r)0 = 2(3.142)r (38000/r) -->> minimum value, therefore dV/dr = 038000/r = 2(3.142)r 38000/2(3.142) = r 6047.104 =r r = 18.22 Sub. r = 18.22 into (3):h = 19000/(3.142)(18.22) h = 18.22 therefore, h = 18.22cm, d = 2r = 2(18.22) = 36.44cm

Method 2: Quadratic Functions Use the two same equations as in Method 1, but only the formula for amount of cream is themain equation used as the quadratic function.Let f(r) = volume of cream, r = radius of round cake:19000 = (3.142)rh (1)f(r) = (3.142)r + 2(3.142)hr (2)From (2):f(r) = (3.142)(r + 2hr) -->> factorize (3.142)= (3.142)[ (r + 2h/2) (2h/2) ] -->> completing square, with a = (3.142), b = 2h and c = 0= (3.142)[ (r + h) h ]= (3.142)(r + h) (3.142)h(a = (3.142) (positive indicates min. value), min. value = f(r) = (3.142)h, corresponding valueof x = r = --h)

Sub. r = --h into (1):19000 = (3.142)(--h)hh = 6047.104 h = 18.22 Sub. h = 18.22 into (1):19000 = (3.142)r(18.22)r = 331.894 r = 18.22 therefore, h = 18.22 cm, d = 2r = 2(18.22) = 36.44 cm I would choose not to bake a cake with such dimensions because its dimensions are notsuitable (the height is too high) and therefore less attractive. Furthermore, such cakes aredifficult to handle easily. (add in your own explanation.) Further Exploration

(order to bake multi-storey cake) Given:height, h of each cake = 6cm radius of largest cake = 31cm radius of 2nd cake = 10% smaller than 1st cake radius of 3rd cake = 10% smaller than 2nd cake etc. From question, you'll get: 31, 27.9, 25.11, 22.599, (GP with a = 31, r = 9/10) a) Find volume of 1st, 2nd, 3rd, and 4th cakes. Determine whether the volumes form number pattern, then explain and elaborate on the number patterns. Use the formula for volume V = (3.142)rh, with h = 6 to get the volume of cakes. The values of r can be obtained from the progression of radius of cakes given in previous question. My answer: Radius of 1st cake = 31, volume of 1st cake = (3.142) (31)(6) =18116.772 Radius of 2nd cake = 27.9, vol. of 2nd cake =14674.585 Radius of 3rd cake = 25.11, vol. of 3rdcake =11886.414 Radius of 4th cake = 22.599, vol. of 4th cake =9627.995 18116.772, 14674.585, 11886.414, 9627.995, (it is aGP with first term, a = 18116.772 and ratio, r = T2/T1= T3/T2= = 0.81)

b) Given the total mass of all the cakes should not exceed 15 kg ( total mass < 15 kg, change tovolume: total volume < 57000 cm), find the maximum

number of cakes that needs to be baked.Verify the answer using other methods. Use S n = (a(1 - r n )) / (1 - r), with S n = 57000, a = 18116.772 and r = 0.81 to find n:57000 = (18116.772(1 (0.81) n )) / (1 - 0.81)1 0.81 n = 0.597790.40221 = 0.81 n log 0.81 0.40221 = nn = log 0.40221 / log 0.81n = 4.322therefore, n 4Verifying the answer: When n = 5: S 5 = (18116.772(1 (0.81) 5 )) / (1 0.81) = 62104.443 > 57000 (S n > 57000, n = 5 is notsuitable) When n = 4: S 4 = (18116.772(1 (0.81)

4 )) / (1 0.81) = 54305.767 < 57000 (S n < 57000, n = 4 is suitable)