Purpose:
Before Test:
Conclusions:
Test Subject: Regular Strawberry Pop-Tart
Control Subject: Regular Strawberry Pop-Tart
Liquid Name: Portland, OR H2O
Liquid Composition: Unknown
Test Location: 4th floor, Ondine, Portland State University
Start Time: Monday, May 21, 2001 14:50 PST
Stop Time: Wednesday, May 23, 2001 14:32 PST
To test the solubility of a Strawberry Pop-Tart, one was immersed in Portland tap water. This water was contained in a standard 350mL beaker.
Before the test, both the control and the experimental Strawberry Pop-Tart appeared within the range that would be described as a "normal" Pop-Tart. The water was as clear as disgusting Portland water normally is.
Immediate Results:
The Strawberry Pop-Tart broken into two pieces (so it would fit) and placed in 300mL of water. A quick observation indicated that the Pop-Tart immediately began to float. Within twenty minutes, the tart expanded and became soft and had a paled yellowish-white color.
Long Term Results:
After just 26 hours in the water, the Strawberry Pop-Tart then got extremely mushy and the water surrounding it became brownish-yellow.
After 48 hours in the water, the Strawberry Pop-Tart did not expand any more in size, though it did float to the top of the container. The “strawberry” filling did not leave the center of the Pop-Tart. The water itself was a bold golden yellow. When we tried to feed it to an unsuspecting male, it became apparent that the Pop-Tart had no structural integrity at all and were only squishy little pieces turned into a lump of goo, which gave the reason to his reaction, “this tastes like shit“. The fact that the water-logged Pop-Tart smelled like vinegar might have had something to do with it as well.
If you put your Strawberry Pop-Tart in water, don't plan on eating it--just give it to some guy instead. ;)
