Question

the passage below describes an experiment. owen made six batches of muffins over the course of a single day. he used whole wheat flour in three of the batches and white flour in the other three. he divided the batter into muffin tins, using two ounces of batter per muffin. he baked the muffins in a 350°f oven for 20 minutes. after allowing the muffins to cool, owen measured the dimensions of the muffins and calculated their volumes. he compared the volumes of the muffins made with whole wheat flour to the volumes of the muffins made with white flour. identify the question that the experiment can best answer. do muffins baked for 20 minutes have larger volumes than those baked for 30 minutes? does the type of flour used in the muffins affect the number of muffins that turn brown after 30 minutes in the oven? do muffins made with white flour have larger volumes than muffins made with whole wheat flour?

Explanation:

Owen's experiment compared volumes of muffins made with whole - wheat flour and white flour. He kept other factors like baking time and temperature constant. So, the experiment is designed to answer the question about the impact of flour type on muffin volume.

Answer:

Do muffins made with white flour have larger volumes than muffins made with whole wheat flour?