INTRODUCTION

Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. For example, banana bread may be properly considered either a quick bread or a cake. The cake marked its history when The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. Latin poet Ovid refers to the birthday of him and his brother with party and cake in his first book of exile, Tristia. Early cakes in England were also essentially bread: the most obvious differences between a "cake" and "bread" were the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. In this Additional Mathematics Project Work 2 (2011), I used the volume of a cylinder formula ( r h) to find different diameters, d for different heights, h of a cake. A cylinder is taken to mean a finite section of a right circular cylinder, i.e., the cylinder with the generating lines perpendicular to the bases, with its ends closed to form two circular surfaces, as in the figure (right). If the cylinder has a radius r and length (height) h, then its volume is given b V = r2h. Besides that, I applied linear law to find the linear relation between d and h. Calculations involving calculus and quadratic functions are also applied to find the minimum and maximum amount of cream needed to decorate the cake. Linear relationships can be expressed in a graphical format where the variable and the constant are connected via a straight line or in a mathematical format where the independent variable is multiplied by the slope coefficient, added by a constant, which determines the dependent variable. Not to forget, the knowledge of progressions is also used to find the total volume of multi-storey cakes.
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PART ONE
Baking a cake offers a tasty way to practice math skills, such as fractions and ratios, in a real-world context. Many steps of baking a cake, such as counting ingredients and setting the oven timer, provide basic math practice. You can use can use more sophisticated math to solve baking dilemmas, such as how to make a cake recipe larger or smaller or how to determine what size slices you should cut.  Double, triple or halve the recipe to make several cakes or a smaller cake. This requires the manipulation of fractions.  Calculate the proportions of different ingredients. For example, a frosting recipe that calls for 2 cups cream cheese, 2 cups confectioners' sugar and 1/2 cup butter has a cream cheese, sugar and butter ratio of 4:4:1. Identifying ratios can also help you make recipes larger or smaller.  Use as few measuring cups as possible. For example, instead of using a 3/4 cup, use a 1/4 cup three times. This requires you to work with fractions.  Determine what time it will be when the oven timer goes off. For example, if your cake has to bake for 30 minutes and you set the timer at 3:40, the timer will go off at 4:10. Calculate the surface area of the part of the cake that needs frosting. For example, a sheet cake in a pan only needs the top frosted, while a sheet cake on a tray needs the top and four sides frosted. A round layer cake requires frosting on the top, on each layer and on the sides.  Determine how large each slice should be if you want to serve a certain amount of people. For example, an 18 by 13 inch sheet cake designed to serve 25 people should be cut into slices that measure approximately 3 by 3 inches.

PART TWO
1. If 1 kg = 3800 cm, then 5 kg = 3800 5 = 19000 cm. h = 7.0 cm, d = ? r2h = 19000

3.142 r 7 = 19000 r = 863.8719651 r = 29.39169891 Applying d = 2r, d = 58.78339783

80.0 cm 60.0 cm

45.0 cm

2. a) Use different values of h to find the corresponding values of d with the same volume of cake.

Height, h (cm) 1.0 2.0 3.0 4.0 5.0 6.0 7.0

Diameter, d (cm) 155.5262519 109.9736674 89.79312339 77.76312594 69.5534543 63.49332645 58.78339783

8.0 9.0 10.0 11.0 12.0 13.0 14.0 15.0 16.0 17.0 18.0 19.0 20.0 21.0 22.0 23.0 24.0 25.0 26.0 27.0 28.0 29.0

54.98683368 51.84208396 49.18171919 46.89292932 44.89656169 43.13522122 41.56513923 40.15670556 38.88156297 37.72065671 36.65788912 35.68016921 34.77672715 33.93861056 33.15830831 32.42946528 31.74666323 31.10525038 30.50120743 29.93104113 29.39169891 28.88049994

30.0 31.0 32.0 33.0 34.0 35.0 36.0 37.0 38.0 39.0 40.0 41.0 42.0 43.0 44.0 45.0

28.39507881 27.93333944 27.49341684 27.07364537 26.67253215 26.28873470 25.92104198 25.56835831 25.22968960 24.90413158 24.59085959 24.28911983 23.99822167 23.71753106 23.44646466 23.18448477

b) i) h < 7.0 cm and h > 45.0 cm  This is because any heights lower than 7 cm will result in the diameter of the cake being too fit into the baking oven while any heights higher than 45 cm will cause the cake being too tall to fit into the oven. ii) I would suggest that the dimensions of the cake to be 29 cm in height and approximately 29 cm in diameter. For me, the cake will be symmetrical, easier to decorate and attractive.

c) i)

V V

= r2h = ( )h

19000 = 3.142 ( ) h = = d=
 

d = 155.5262519 = +

c) ii) If h = 10.5 cm, then log h = 1.021. When log h = 1.021, then log d = 1.681. Hence, d = 47.97 cm. If d = 42 cm, then log d = 1.623. When log d = 1.623, then log h = 1.138. Hence, h = 13.74 cm.

3. a) h = 29.0 cm, d = 28.88 cm. So, its radius,r is 14.44 cm.

14.44 cm

29.0 cm

15.44 cm

30.0 cm

Figure above: cake without cream. Figure below: cake with cream.

= (3.142 15.44 30) 19000 = 22471 19000 = 3471 cm.

b)

Cuboid-shaped cake. Length Width Height = 22471 Length Width 30 = 22471 Length Width = 749.03 Length = 27.68 cm Width = 27.68 cm Estimated volume of cream used : (30 27.68 27.68) 19000 22985 19000 3985 cm

Triangular-shaped cake. base area height = 22471 base area 30 Base area Length Width = 22471 = 1498.07 = 38.70 cm = 38.70 cm

Estimated volume of cream used: ( 38.70 38.70 30) 19000 22465 19000 3465 cm

Trapezium-shaped cake. Cross-sectional area height = 22471 (a + b)(h) 30 = 22471 (a + b)(h) = 1498.07 By using a = 27.68 cm and b = 38.70 cm, 66.38 h = 1498.07 h = 22.57 cm Estimated volume of cream used: ( )(27.68 + 38.70)(22.57) 19000 22473 19000 3473 cm

c) Based on the values that I obtained, the triangular-shaped cake requires the least amount of cream.

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PART THREE
METHOD 1: DIFFERENTIATION 19000 = 3.142 r h (1) (Volume of the cake) V = 3.142 r + 2 3.142 r h (2) (Surface area of the cake) From (1), h= (3) Subs. (3) into (2), V = (3.142) (r) + 2 (3.142) (r) ( ) ) V = (3.142) (r) + ( V = 3.142r + 38000 = 6.284r + (-38000 ) =0 0 = 6.284r + (-38000 38000 = 6.284r = 6.284r )

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r = r = 6047.104 cm r = 18.212 cm Subs. R into (3), h= h = 18.232 cm Hence, h = 18.232 cm and d = 36.424 cm. METHOD 2: COMPARE THE VALUES OF HEIGHT AGAINST THE VOLUME OF CREAM USED h (cm) 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 11.0 12.0 13.0 14.0 15.0
volume of cream used (cm)

h (cm) 16.0 17.0 18.0 19.0 20.0 21.0 22.0 23.0 24.0 25.0 26.0 27.0 28.0 29.0 30.0

volume of cream used (cm)

h (cm) 31.0 32.0 33.0 34.0 35.0 36.0 37.0 38.0 39.0 40.0 41.0 42.0 43.0 44.0 45.0

volume of cream used (cm)

19 983.61 10 546.04 7474.42 5987.37 5130.07 4585.13 4217.00 3958.20 3771.41 3634.38 3533.03 3458.02 3402.96 3363.28 3335.70

3317.73 3307.53 3303.66 3304.98 3310.62 3319.86 3332.12 3346.94 3363.92 3382.74 3403.14 3424.89 3447.80 3471.71 3496.47

3521.98 3548.12 3574.81 3601.97 3629.54 3657.46 3685.67 3714.13 3742.81 3771.67 3800.67 3829.79 3859.01 3888.30 3917.65

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When h = 18 cm, the volume of cream used is 3303.66 cm.

CONJECTURES
If same volume of cake is used, then the cake should be wider or taller. If the V = 19000, h = 5.0 cm, then d = 69.553 cm. If the V = 19000, h = 45.0, then d = 23.184 cm. The width and the height of the cake to be baked must be lower than the inner dimensions of the oven. This is to make sure that the cake is fit to it. To make a wide cake, take d = 58.783 for example or when it comes to its height, take h = 40.0 cm. Calculation of the volume of a cylinder must involve pi ( ), radius (r) and height (h). r is squared to calculate the radiuses of the top and the bottom of the cylinder. is a mathematical constant whose value is the ratio of any circle's circumference to its diameter. We use the formula rh to find the quantity of three-dimensional space enclosed by the closed boundary of the cylinder. If we apply a Y=mX+c to non-linear relation, a linear graph from a linear relation can be obtained. This linear relation is used to find the gradient and y-intercept of the non-linear relation. The volume of the cream to be decorated on the cake can be determined by calculating the surface area of the top and the side of the cake. Some square cake has same length and width but different heights.

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FURTHER EXPLORATION
a) FIRST CAKE: h = 6.0 cm, r = 31.0 cm. VOLUME OF FIRST CAKE: 18 116.772 cm SECOND CAKE: h = 6.0 cm, r = 27.0 cm. VOLUME OF SECOND CAKE: 13 743.108 cm THIRD CAKE: h = 6.0 cm, r = 24.3 cm. VOLUME OF THIRD CAKE: 11 131.917 cm FOURTH CAKE: h = 6.0cm, r = 21.9 cm. VOLUME OF FOURTH CAKE: 9 041.608 cm

= 0.8 = 0.8 = 0.8 Yes, the volumes of cakes form a number pattern; which is a geometric progression with common ratio, r = 0.8. b)  =


15 kg = 57 000 cm 57000 > 11400 > 0.6293 > 1 - 0.3707 > 0.3707 < Log 0.3707 < log
 

 

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Log 0.3707 < n log 0.8 <n 4.447 < n N =4 4 cakes to be made.

CONCLUSION
By using the same volume of cake with different values of heights, the corresponding values of d can be made. This will produce shorter but wider cake or taller but narrower cake. The dimension of h = 29.0 cm with d = approximately 29.0 cm would fit into the oven. Moreover, it is symmetrical and has an appropriate cylindrical shape. A symmetrical cake is it easier to decorate.

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Thus, a linear relation between h and d can be obtained by applying the linear relation Y=X+c before plotting it on graph. From the graph, we can determine any height and corresponding diameter of a cake that we would decide. Then, we can attain the gradient and the y-intercept of the relation. Besides cylindrical-shaped cake, a triangular-shaped cake is recommended as it uses the least amount of cream to be decorated. Furthermore, a cuboid-shaped cake uses the most amount of cream as a cuboid has a larger surface area than a prism. Differentiation method is used to find the minimum amount f cream to be used, as it is widely used to find the minimum and maximum values of a function. In building a multi-storey cake, the progressions concept is applied. In finding the volume of each cake, we can use the common ratio instead as it sub-categorized in geometric progressions. With a total volume of 57000 cm , a 4-storey cake can be produced.

REFLECTION
Of the three project works provided, I chose this project work as it is the easiest. I found this project is not very complicated but still had to do it with great patience, perseverance and determination, especially when it comes to finding values of d with the variable h. I found that cake has a large of variety of sizes and shapes, with different amounts of decorations. This helps me to decide a

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shape of the cake that uses the least amount of cake, so that I could save a lot more on buying its decorations. Besides on learning the Linear Law topic in class, I have applied it in daily life. I found that it is essential to convert a non-linear relation to a linear relation to find its gradient and y-intercept which sometime have their own uses. Now I know this chapter has its own application in daily life. Moreover, it also proves that the Logarithm laws are really efficient in forming a linear relation. Sometimes, I could use other shapes of the cake instead of cylinder. Actually, they vary the attraction towards the people, as it uses different amounts of cake. A minimum amount of decoration would save the cost and could earn more. I was impressed with the use of differentiation as it does not only involved in changing to only, but it also applies in determining the minimum amount of decoration simply. Thanks to the previous founder of differentiation! Progressions, which is also my favorite chapter, is also involved in this project work, making me more eager to do this project. It is easier to find the volume of next cakes by obtaining the common ratio first, instead of finding the volume for each cakes. I spent this outing-time wisely to complete this work with great effort as I could. For me, Additional Mathematics is still a tough project work but it aims to expose students on the wide range of applications in the world involving Add Math knowledge. We should not sigh in learning Add Math in class as this subject has been contributing much to the development of the nation, whether directly or indirectly. For me, calculations are fun as I like to play with numbers.

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