Lab Report Physics

Because of this, many possible sources of error in the experiment have to do with water temperature changing. One possible source of error was that the water surrounding the Daphnia magna was constantly returning to room temperature. Once the 30° C water was taken off the hot plate and put in the dish, it was always cooling down to reach room temperature, 21° C, by losing heat to the air. So that the heart rate found during the three different trials may have been at varying temperatures, some cooler than 30° C. Once the 10° C water was put in the dish, it was always warming up to reach room temperature, by gaining heat from the air. This may have caused the heart rate that was found during the three different trials to have been at varying temperatures, some warmer than 10°

In order to measure the heats of reactions, add the reactants into the calorimeter and measure the difference between the initial and final temperature. The temperature difference helps us calculate the heat released or absorbed by the reaction. The equation for calorimetry is q=mc(ΔT). ΔT is the temperature change, m is the mass, c is the specific heat capacity of the solution, and q is the heat transfer. Given that the experiment is operated under constant pressure in the lab, the temperature change is due to the enthalpy of the reaction, therefore the heat of the reaction can be calculated.

    One possible source of error that can affect the results was that a mercury thermometer was used instead of an electronic one. The use of a mercury

Each student got a white tub and filled it up with tap water from the sink. Students were paired with two or three other people and formed their groups. Each group got 1 stopwatch, 1 thermometer, and also learned how to each other’s pulse. The temperature of the water used from the sink were adjusted beforehand to about 23°C; room temperature. Water temperature was not re-adjusted to be hotter or colder.

A scale conversion is calculated and the measurements from each thermometer are examined to see how closely correlated they are. _M___

could be the reason? The experiment was conducted at 6600ft. Water tends to boil at a lower temperature at higher altitudes.

The purpose of my experiment was to see if the temperature of water would effect the defusing of food coloring. My hypothesize was that the warm water would defuse the food coloring the fastest because in warm water molecules move faster. My supplies where an apron, canning jars, red food coloring, goggles , a thermometer and a graduated cylinder . I filled each of the two jars with 90 mL of water, one with cold water and then one with hot water. The first jar (hot) had the temperature of 110 degrees Farenhiegt and the other jar (cold) had a temperature 52 degrees Farenhieght. As an observation I noted that the jar with the cold water had formed condensation on the jar because the air was warmer then the water. I put one drop of food

The room temperature was measured throughout the lab and kept constant at 24°C (+/- 1°C), as the lab was conducted during the same time of

The Lab One was done on Laboratory Techniques and Measurements. The first experiment with my Lab partner; we got opportunity to experiment how to conduct measurements in length by using metric conversion. We started in cm units and changed into mm by x10, and moving decimal point x1 to right. To find in meter we moved from cm to meter two decimal points to the left or double check our self divided by 100 and all records in data table 1. The second experiment was to measure temperature of how cold and hot tap water can be by using thermometer in Celsius units. From this experiment, gained knowledge that tab water doesn’t boil to 100 Celsius related to containing different

If the thermometer was calibrated incorrectly, it would have given values that were different from the true value, which could account for the scattered data sets for the 25% and 100% concentrated Catalase. In addition, the timer may have been calibrated incorrectly resulting the temperature to be taken slightly before or after 30 seconds. Nevertheless, the margin of error would be constant, as the same thermometer and timer were used throughout the practical. Moreover, to ensure that the equipment used is calibrated correctly, the experiment should be repeated again using different equipment. This would improve the precision of the results, as there would be more data points to plot and will also give an indication if any of the equipment used were calibrated incorrectly, hence minimising systematic errors.

Even though the result of an experiment is accurate and matches the literature value, it does not mean that there were no mistakes made. As the difference of the percentage uncertainty and the percentage error suggests there were random errors made. First of them was the heat energy lost to the surrounding environment during the experiment process taking place. This caused the recorded highest temperature to be smaller than the actual highest temperature that was meant to reach. This could have been prevented by adding in more and perfect

This almost eliminates the change in temperature due to the outside air because it is close to the actual temperature of the water. Overall, this lab is seen as a success to me. Our procedure used was not the most accurate, but we did understand our concepts. In fact, doing the procedure this way caused me to learn more about the subject of heat capacity. Since I was so confused over our results at first, I performed extra research to try and understand where we went wrong.

until 50 C because at 55 C it was only just measurable and this may be

Both houses (with the thermometers) were placed the in the same position at the same distance from the heat lamps (See Figure One: Experimental Set up).

The control and monitor of accurate and reliable measurement of temperature is necessary in various fields such as industrial , environmental, agriculture , food, biotechnology and clinical sectors etc. furthermore, research labs, clean rooms, and nuclear reactors are the environments which require continuous temperature monitoring a due to their highly dependence on temperature levels. The role of sensors and the errors which may affect the measurement of temperature are critical for temperature measuring devices. The sensor choice may play a large role in on the cost effectiveness of the system. Every temperature measurement application is according to their different requirements and the effect of noise on the resolution