Int1 Task 3 Essay example

The purpose of this experiment was to test multiple brands of popcorn under the same setting in order to conclude which one statistically popped the most kernels. I tested the butter flavor of Orville Redenbacher, Wal-mart’s Great Value brand, and Pop Weavers. The different bags of popcorn were popped in the same microwave for the same amount of time, 3 minutes and 15 seconds. Then, the popped corn was counted, as well as the un-popped kernels, in order to determine a ratio, and then I recorded the results in the data table. I repeated these steps two more times for a total of 3 trails for each brand. Then I compared the ratios of all the bags to determine which brand yielded the most popped corn. The statistical technique used to evaluate the data was to find a ratio between the number of kernels in the bottom of the bowl and the number of popped kernels. To find this, I divided the number of the actual popped corns by the total number of kernels left in the bottom of the bowl. The ratios and percent were then compared. Once all my results were in the data table, I averaged the 3 trials for each brand of popcorn.

Each brand was counted and recorded on the data sheet. I then took the amount of popped kernels and divided by the total kernels in each bag. After collecting the data from all three bags of each brand, I totaled all the popped kernels and divided by the total kernels overall for each brand which gave me the following results.

The company is in direct violation of the ADEA of 1967 which states (2)“certain applicant and employees who are 40 years of age and older are protected from discrimination on the basis of age in hiring, promotion, discharge, compensation, or terms, conditions or privileges of employment.” In this case the 68 year old employee could sue the company based on Age Discrimination and win.

are in excess of US$1 billion, and ALL STAR’s shares are traded publicly on the New

How did this compare to the ratio obtained from counting the corn kernels for ear number two in part III of the lab? (5 points) There was difference or one

To improve the experiment, the methodology could be improved by having an efficient calorimeter to retain as much heat as possible, rather than just a tin can. Additionally, more trials for each of the experiments could be conducted to ensure correct and precise data is collected to determine more accurate conclusions.

The purpose of this experiment is to conduct what happens to gummy bears when we put them into different liquids. When we were done we gathered data and saw that the gummy bears ended up with different textures and sizes. There were only some minor differences. For water after a day, the length changed, the width, height, and mass. For salt water only the mass changed, before it was 2.6 and after it was 1.5 grams. The next liquid is sugar water, and for that liquid all the of the data changed. The length was 3 cm before, after it was 3.5 cm. The width of the gummy bear was 3 cm before, after it was 1 cm, and after it was 1.5 The height was 2 cm, and changed to 1 cm. Lastly is the mass, it was 2.6 and the after it changed to 5.1. The

In this lab, M&Ms and Smarties will be compared in five different ways: mass, shell solubility, volume, density, and nutrition facts. For each comparison 10 Smarties will be used and 10 M&Ms will be used. This is to ensure that the results are more accurate, as each piece of candy is not the same size, weight etc… A total of 50

Responding: The Weight of the kernels in grams, the number of kernels in the bag, the weight of the plastic bag in grams.

Statistical analysis was performed with results as follows: the mean, or average number of candies per bag, was 55.648. The standard deviation, a measure of variance, was 2.8689. This means that the number of candies per bag can vary up to three candies. A histogram, a graph showing how the frequency of the data was distributed, was done to determine the characteristics of the data. The histogram appeared to be skewed to the left (negatively skewed). This means the data was not uniform.

In order to obtain a random sample, three bags of M&Ms were purchased from different locations. Each bag of M&Ms was a 1.69oz bag that was the standard plain version of the candy. The M&Ms were then sorted by color and this data was collected and compiled. These results were also added to a larger sample

We also used refrigerator and heat bath to decrease and increase the temperature of potatoes. A knife was used to cut slices of potatoes, scale was used to measure the weight of potatoes so it does not affect the results, refrigerator and heat bath were used to change the temperature of potatoes ,hydrogen peroxide to show bubbling , stopwatch to measure the time. We had controls that were sliced potatoes at room temperature to minimize the effect of variables and to compare the control to the other variables used. Variables used were slice/smashing the potatoes and hot/cold

The purpose of this experiment will be to determine how temperature affects the growth of mold on wheat bread.  The researchers choose this topic because she thinks it will be beneficial to find a way to keep food from molding.  Determining how long bread can be stored before molding can help save money, prevent illness and preserve freshness. The question the researcher will attempt to answer is how freezing affects the rate of mold growth in wheat bread.

The sample used in this experiment is peanuts. Peanut probably originated in South America and spread by European explorers. Later, the peanuts spread to Asia, Africa and North America in 1700’s. The peanuts were not grown extensively during 1700’s and 1800’s. Peanuts were known as food for the poor at that time. After the Civil War, the demand of peanuts increased. Then, the peanut producing industry began to expand due to the development of equipment for production, harvesting and customers’ demand.

His recipe included the use of a grill, a half-pint glass of popcorn and a frying pan that had been rubbed with lard or butter. He advised holding the pan over the fire whilst constantly stirring or shaking the corn and within a few minutes, the popcorn should have turned inside out to reveal the delicious white, fluffy centre. He also mentioned the addition of salt or sugar whilst it was still hot for added flavour. The issue with this particular method however seemed to be with the lard or butter. The butter would usually begin to burn before the pan reached a hot enough temperature and the lard would create popcorn that was covered in slime-like grease. It wasn’t until the latter portion of the 19th century that a more efficient way of popping popcorn was discovered. What were deemed to be “poppers” were actually boxes made of tight wire gauze and had long handles attached. They were designed to be held over an open flame. The design of poppers offered a number of benefits including the containment of popped kernels whilst also keeping any hands away from the heat source. Over the years, the popper became hugely popular and as a result a number of improvements were made to make it bigger and better than ever. Due to the improvements, popcorn became even more accessible to the masses of people wanting to get their hands on