Science Investigatory Project

Proposal
Which moisturizer is best for keeping
dry skin moisturized?

Proponents:
Group 4
Angadol, Ramil F.
Insail, JM P.
Santos, Francia Mae D.V.

Submitted to : Ma’am Arlene Adducul

Date : February 2023

1
Research Question:
How do you know which moisturizer is good and which is bad on jello?

Which moisturizer's component was most effective at keeping the jello moisturized? And why
did that component effect occur?

Background Research:
Dry skin is one of the most common problems people face. In severe cases, dry skin may have
redness, bleeding from deep cracks in the skin, and/or intense itching. Dry skin looks and feels
rough instead of smooth, may peel off in flakes or show small cracks. A person who has dry skin
and exhibits symptoms such as open sores or large affected areas may need medical attention.
Dry skin can be caused or worsened by a number of factors, including living in a dry climate (or
a cold, arid winter), excessive bathing (such as repeatedly washing hands), using harsh soaps, or
scrubbing the skin too much. Sometimes, dry skin is a symptom of an underlying medical
condition, such as eczema, psoriasis, dermatitis, xeroderma, and ichthyosis.

Bibliography

● Science Buddies Staff. (2020, November 20). The Skinny on Moisturizers: Which Works
Best to Keep Skin Moist? Retrieved January 31, 2023, Retrieved from
https://www.sciencebuddies.org/science-fair-projects/project-ideas/BioMed_p015/medica
l-biotechnology/moisturizers-which-works-best-to-keep-skin-moist
○ Nemours Center for Children's Health Media. (2012, May). Your skin.
KidsHealth. Retrieved April 9, 2013.
○ Mayo Clinic. (2010, November 23). Dry skin. Retrieved April 9, 2013.
○ O'Lenick, A. J. (2009, September 8). Comparatively speaking: Humectants vs.
emollients vs. occlusive agents. Cosmetics & Toiletries. Retrieved April 9, 2013.
○ For help creating graphs, try this website:
○ National Center for Education Statistics, (n.d.). Create a Graph. Retrieved June
25, 2020.

Hypothesis:
In this experiment, the moisturizer that reduces Jell-O weight and volume loss would be the ideal
moisturizer. As a result, the best product is the one with the least amount of change over time.
We can examine the effectiveness of store-bought moisturizers over time by using gelatin as a

2
mimic for human skin. We record observations at various time intervals throughout the course of
two weeks after placing each product on the gelatin. Differences in the height and weight of the
gelatin in the Petri dish dictate whether or not the gelatin evaporates or cracks. In addition to the
gelatin skin model, students can give volunteers samples of the same moisturizers and ask them
to use them for the same amount of time, then record the volunteers' thoughts and skin condition.

Materials and Equipment:

1. Permanent marker
2. Different skin moisturizers to test (at least 5). You will need 3 fluid oz. of each one. Look
for products marketed specifically for "dry skin."
3. Petri Dishes or Clear Containers, 2 for each skin moisturizer you test.
4. gelatin dessert (two 3-oz. packages are needed for petri dishes/containers)
5. Stove
6. Measuring cup
7. Cooking pot
8. Clock or timer
9. Stirrer
10. Cup with a pouring spout
11. Graduated cylinder (50 mL volume); available online at Amazon.com.
12. Refrigerator
13. Paper towels or rags
14. Scale, which must be able to accurately measure 0.1 g increments.
15. Measuring tablespoon
16. Optional: Plastic wrap
17. Plastic knife or butter knife
18. Clock
19. Ruler, metric
20. Optional: Camera
21. Toothpick

3
 22. Calculator

Procedure:

Preparing the Skin Models

1. Assign a number to each skin moisturizer you want to test.

a. Use the permanent marker to label the containers, as shown in Figure 3, or you
can write these numbers down in your lab notebook along with the moisturizer's
name.
b. This will make it easier for you to keep track of your results.
2. In your lab notebook, also assign a number to the control samples that contain only the
gelatin dessert.
3. Label three petri dishes for each skin moisturizer you want to test, plus three dishes for
the gelatin dessert-only controls.
a. You will be testing each sample in triplicate because repeating your results like
this helps show that they are accurate and reproducible.
b. Use a permanent marker to label the edge of the petri dishes with the skin
moisturizer and control numbers (do not label the lids). For each dish with the
same number, also write a letter on that dish, such as "5a," "5b," and "5c," so that
each dish is uniquely labeled.

4
4. Follow the instructions on the gelatin dessert packaging to prepare at least 50 milliliters
(mL) of gelatin dessert for each petri dish. You should prepare a little extra gelatin dessert
in case some is lost while transferring it to the dishes.
a. If you want to fill 18 petri dishes with gelatin dessert, you need to prepare at least
900 mL of it (18 x 50 mL = 900 mL).
b. A 3 ounce (oz.) package of gelatin dessert can be used to prepare 473 mL (2 cups)
of gelatin dessert. So if you want 900 mL of it, you need to prepare at least two
3-oz. gelatin dessert packages (because one package will give you 473 mL, and
two packages will give you 946 mL).
c. Prepare the gelatin dessert packages together, following their instructions. You
may want to ask an adult to help you use the stove.
i. On the stove, boil 1 cup of water per package, add the gelatin dessert
mixes to the boiling water, then stir continually for two minutes (while
keeping the pot on the hot burner). The mixture should look clear (but
probably colored) and it should barely start boiling again after the two
minutes are up.
ii. Take the gelatin dessert mixture off of the hot burner and add 1 cup of cold
water per package, stirring it in as it is added. Immediately go on to step 5.
5. Pour 50 mL into each petri dish.
​ Use a cup with a pouring spout to ladle the gelatin dessert mixture out of the pot and pour
it into the 50 mL graduated cylinder.
​ Slowly pour the 50 mL of gelatin dessert into each petri dish (one at a time) to avoid
splashing any gelatin dessert out of the dish.
​ Work as quickly as you can without spilling too much gelatin dessert. This step can easily
become messy, so try to work only over surfaces that are easy to clean.
​ The 50 mL of gelatin dessert should fill each petri dish a little more than halfway.

5
 6. When you have poured 50 mL of gelatin dessert into all the dishes, put their lids back on
and carefully move them to a shelf in the refrigerator where they will not be disturbed for
four hours.
a. Move slowly and carefully to avoid spilling any gelatin dessert while you move
the dishes.
b. You can stack the dishes carefully to save space in the refrigerator.
7. After refrigerating the dishes for four hours, the gelatin dessert should be firm. Take the
petri dishes out of the refrigerator and immediately go on to the next section in the
Procedure, "Testing the Skin Moisturizers." You can keep the petri dishes at room
temperature for the rest of the experiment.

Testing the Skin Moisturizers

1. In your lab notebook, create two data tables: one like Table 1 and a second like Table 2.
You will be recording your results in these data tables.

Table 1

Weight of Petri Dishes

Time 1 1 1 2 2 2 3 3 3 etc.
a b c a c b a b c

JELL-O Alone
Before Adding
Moisturizer

0 hours

1 hour

2 hours

3 hours

4 hours

6
8 hours

16 hours

24 hours (1 day)

48 hours (2 days)

72 hours (3 days)

96 hours (4 days)

Etc.

Table 2

Height of the JELL-O in the Petri Dishes

Time 1 1 1 2 2 2 3 3 3 et
a b c a c b a b c c.

JELL-O Alone
Before Adding
Moisturizer

0 hours

1 hour

2 hours

3 hours

7
4 hours

8 hours

16 hours

24 hours (1 day)

48 hours (2 days)

72 hours (3 days)

96 hours (4 days)

Etc.

2. Remove the lid from each petri dish and set the lids aside (they are no longer needed for
this project).
3. Use paper towels or rags to wipe away any gelatin dessert on the outside (such as the
sides or bottom) of the dishes.
4. Weigh each petri dish and record its weight (as "JELL-O Alone Before Adding
Moisturizer") in Table 1 in your lab notebook.
5. 5 Using a ruler, measure the height (in centimeters [cm]) of the JELL-O in each dish,
including the controls, as shown in Figure 6. Record this data (as "JELL-O Alone Before
Adding Moisturizer") in Table 2 in your lab notebook.

8
6. Add 2 tablespoons (tbsp.) (30 mL) of the correct skin moisturizer to each petri dish.
a. This may be easiest to do using a measuring tablespoon and pieces of plastic wrap
to scoop the moisturizer out of the measuring tablespoon. (Either put the plastic
wrap around your fingers to scoop out the moisturizer or you could try lining the
measuring tablespoon with plastic wrap.) Use a fresh piece of plastic wrap for
each moisturizer, and clean the tablespoon between moisturizers, so you do not
contaminate your samples.
b. Make sure the moisturizer covers the entire surface of the gelatin dessert in a thick
layer. The layer will probably go up to around the rim of the dish, as shown in
Figure 7.
c. Smooth out the surface of the moisturizer using a plastic or butter knife. Use a
new knife (or clean the one you re-use) for each dish.
d. Do not forget to leave three petri dishes with gelatin dessert only and no
moisturizer as controls.
e. In your lab notebook, record any observations about how each moisturizer looks
and feels. Are you surprised by the appearance and feel of any of them, based on
what you know of their ingredients?
f. When you have finished, record what time it is so that you will know the elapsed
time since you added the moisturizers to the dishes.

7. As soon as you have finished with step 6, weigh each petri dish again and record its
weight as "0 hours" in Table 1 in your lab notebook. Also measure the height of the
gelatin dessert (not including the moisturizer) in each petri dish again and record the
height as "0 hours" in Table 2. Keep the dishes on a flat surface while measuring their
height so that moisturizer does not spill out.
8. If you have a camera, take a picture of each petri dish at this time.

9
9. Again weigh, and measure the height of the gelatin dessert in, the dishes at one, two,
three, four, eight, and 16 hours after you added the skin moisturizer. Write their weights
and gelatin dessert heights in the corresponding data tables in your lab notebook.
a. If you cannot do these exact time points, write the actual time points you use (in
hours) in your data tables.
10. Then continue to weigh, and measure the gelatin dessert heights of, the dishes every 24
hours (after adding the skin moisturizer) and write the dishes' weights and gelatin dessert
heights in the corresponding data tables. Do this for a total of two weeks.
a. When you check the dishes each day, also record in your lab notebook any other
observations you make over time, such as if and when the moisturizer on any of
the dishes starts to develop cracks.
11. After two weeks, make more detailed observations on how the skin moisturizer in each
dish looks. Record your observations in your lab notebook.
a. If you have a camera, again take a picture of each petri dish.
b. Gently poke the moisturizer in each petri dish. Is it soft and cushiony, or is it
hard? Is the moisturizer in some dishes cracked? Do some dishes look
unchanged? Can you see the gelatin dessert below the moisturizer in some dishes?
c. Use a toothpick to scrape away some of the moisturizer in each petri dish so you
expose the gelatin dessert beneath it. Poke the gelatin dessert. Is it hard and firm,
or is it soft? Try to arrange the petri dishes from hardest to softest gelatin dessert
and record this order in your lab notebook.

10