In this Year 5 science experiment, we investigated how the sugar content of a biscuit affects its rate of dissolution when submerged in water. We tested three varieties: a plain oat biscuit, a cream-filled biscuit, and a white chocolate-coated biscuit. By timing how long it took for each biscuit to lose its structural integrity and break apart, we discovered a clear correlation between ingredients and durability.The experiment revealed that the white chocolate biscuit was the most resilient, followed by the cream biscuit, while the oat biscuit dissolved the fastest. Interestingly, our results showed that the higher the sugar content, the longer the biscuit took to dissolve.
