The Law Elasticity Of Cold Temperature

To make the results of the experiment valid four variables to take into account are if the freezer is the same temperature for both tests, the water is the same water just different temperatures, the ice cube trays are the same size, and finally both trays are in the freezer for the same amount of time.

The independent variable in the experiment was the mass (or amount) of the cheese and bacon balls.

If the temperature in the apparatus increases too quickly, it’s difficult to record to exact temperature at which the first drop of liquid falls and then again when the mixture is completely liquid. This would result in the wrong melting point range being recorded. Additionally, experiment three heavily relied on the results from experiment two. Failing to extract all the aspirin from the organic solution in experiment two would result in more impurities in the unknown component. Thus, lowering and broadening the melting point

Also, I will hold the test tube by the tip. If I were to grab the test tube with my whole hand, my body heat would be passed onto the test tube causing a temperature increase. Therefore, not creating a reliable set of results.

    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

In this lab experiment our main focus was to get skillful in using tools such as the metric ruler, balances, thermometer, and graduated cylinder to capture measurements of length, mass, temperature and volume. Additionally, this lab helped us to become more familiar with the uncertainty of measurements, as well as becoming efficient with rounding our measurements to the correct numbers of significant figures. Our results are measured consistently with rounding to the closest answer we could possibly acquire as the data can tell you.

11. The experiment was repeated three more times using different water temperatures (room temp water, cold temp water, hot temp water).

One of our flaws was that the temperature of the water was not exactly the same when we did the different trials. The temperatures were slightly off from our recorded value during the experiments. The change in temperature would affect the time it took for the Alka-Seltzer tablet to dissolve in the water. If there was a direct relationship between water temperature and dissolve time, we would not be able to see it because the temperatures are off and the dissolve times are not associated with the correct temperature. Another flaw is that we did not use the same amount of water throughout the experiment. We used a beaker to measure the water, which did not result in accurate measurements. The difference in amount of water could result in a difference in reaction time. The third flaw in the experiment was that during the reaction of the warm water, the water in the cup overflowed and spilled, bringing some of the Alka-Seltzer tablet with it. There were different amounts of tablet in different areas of the water, which means a different amount of Alka-Seltzer remained inside of the cup in each trial. This difference would mean that data for the warm water would fluctuate and we would not have accurate

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.

Again with the same temperatures of one degree, eleven degrees, twenty degrees, thirty degrees, and forty degrees. All the temperatures are in Celsius. The one degree C time is at 24.59 seconds, only two seconds off from the first trial. The eleven degrees C time has 20.39 seconds. At twenty degrees C, the data showed the time was 15.54 seconds. Thirty degrees C had the lowest time of the thirty degrees group, at 8.97. The last temperature was forty degrees C with the lowest time at 7.28 (See appendix two). All the data for trial two supports the hypothesis for this

I started with controlling my experiment environment. It was in a still kitchen, with no appliances running to minimize humidity and control the room temperature. I then broke my ice cube tray and finding cubes that weight .10grams. I set up my timer for each station. I put three-.10gram ice cubes in a identical contained on top of the pre measured ½ teaspoon of sugar, salt and baking soda, then I hit start on the timer. When the timer hit 15 minutes I picked up each ice cube and put it on another dry identical dish. I then measured the melted liquid, followed by measuring the melted ice cube alone. I repeated this three times to get an average.

The experiment will start with two ice cubes. One will have nothing added to it, the other will have ½ tsp of salt sprinkled over it. Each will be separate on two different plates/containers. Time will be kept with a stopwatch, and notes will be taken throughout the experiment on the percentage of ice that has melted at certain points in time.

2. Some of the outside variables that could have affected our outcomes for the experiment are the ambient temperature and how quickly the groups took the hot dogs out of the ice water to measure their temperatures. The ambient temperature was 28 degrees Celsius, the coldest temperatures of the hot dogs ranged from 35 to 37 degrees Celsius, so for the groups that measured their hot dogs’ temperature quicker, they gave their hot dogs a head start in the warming process. For groups that were not as quick with their measurements, their hot dogs starting warming up at a later time, so by the time the experiment was over, their temperatures would have been lower than the groups that measured quickly. We did not control these outside variables because we did not increase or decrease the room temperature by turning on the AC.

The group first measured the masses of the four bouncy balls and then measured how high the ball bounced, being dropped at 20 inches, in room temperature and recorded the data. Then heated up water in a 250mL beaker using a hot plate to about 85-90 degrees Celsius, put the bouncy ball in a smaller beaker and held it in the water for five minutes, making sure not to get the ball wet, repeat this procedure for all four bouncy balls. After the five minutes were up, the masses of the balls were measured and then tested the ball to see if when the ball was heated, it might affect the height of the bounce. The results were recorded. Next, a 250mL beaker was filled up with water about half way and then put ice in the water to make it cool down to 5-10 degrees Celsius. A bouncy ball was then put in a smaller beaker and held the small beaker with the ball inside the ice water for five minutes, doing this for all four bouncy balls. After the time was up, the group again measured the mass and tested the height of the bounce and recorded the results. When dropping the ball to measure the height of the bounce, the ball was dropped from 20 inches for each trial in all three

The “Coolest” Experiment Ever is a science fair project to determine whether or not mints have a cooling effect or is it just a sensation. The predicted outcome of the experiment is that if we add mints to a hot glass of water, it will cool down more than the glass without mints. The reason being is because mints contain menthol, a substance that melts just above room temperature. It triggers a cold-sensitive TRPM8 receptor which produces a familiar cooling effect. The basic procedures of this experiment is to fill two glasses with hot water, and add five mints every five minutes. After every trial, check the temperature using a thermometer. Record all the observations you have made with a critical eye. The predicted outcome of the experiment