ROTEL FAMOUS QUESO DIPBy Caitlin Maloney & Sara Masi

ORIGINAL RECIPE

Ingredients:-1 can (10 0z) Rotel Original Diced Tomatoes &

Green Chilies, undrained-1 package (16 oz) of Velveeta Pasteurized

Prepared Cheese Product, cut into ½- inch cubes.Directions:1. Combine undrained tomatoes and cheese in

medium saucepan.2. Cook over medium heat 5 minutes or until

cheese is melted completely and mixture is blended, stirring frequently.

3. Serve warm as a dip with tortilla chips, crackers, or cut up fresh vegetables.

RECIPE CONVERTED METRIC

10 oz. Can chili-280 Grams. 16 oz. Cheese- 448 Grams. There are 28g in 1oz so 16 is multiplied by 28

to get the amount of grams in the cheese.

CHEMICAL CHANGE

The top of the cheese browned, the color indicates a chemical change.

PHYSICAL CHANGE

Cheese melts. Cut cheese into cubes. Rotel chilies and cheese is a heterogeneous

mixture. Serves 20.

IONIC COMPOUNDS

There are several fatty acids in the cheese that are also Ionic compounds. Oleic Acid is one of them.

Formula:CH3(CH2)7CH=CH(CH2)7COOH

COVALENT COMPOUND

Potassium Chloride is found in the canned tomatoes and chilies.

Formula: KCl Polar

STOICHIOMETRY

25 Servings multiplied by 448 grams, divided by 20 servings is 560 grams. (cheese)

10 oz = 280 grams. 25 multiplied by 280, divided by 20 is 350 grams. (chilies)

IS IT PRACTICAL TO MAKE AN ADJUSTED AMOUNT?

No, it is not practical because it is not even half, and it would be hard to measure out the ingredients to the exact amount. We had to double the recipe.

WORKS CITED

http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Milkchemistry.htm

http://prezi.com/4lbd3zs6a-at/ionic-and-covalent-compound-2/