How Does Salt Affect The Height Of Ice Cream

The control of the experiment is water. The positive results are the juices that turned into jelly and the negative results were pineapple and kiwi.

The purpose of this lab was to determine the effect of solutions with different salt concentrations on the mass of a potato slice. The data collected and analyzed in this experiment seems to support the hypothesis, which stated that the mass of a potato slice would decrease, as the salt concentration increased. This can be evidenced in Graph 1 where the downward slope of the data shows a negative correlation between salt concentration and average percent change.

The solutions are 0% sucrose, 10% sucrose, 20% sucrose, 30% sucrose, 40% sucrose and an unknown sucrose concentration. We then weighed each egg separately to the nearest gram in order to have an initial starting weight to compare to the results throughout our experiment being conducted. The eggs were then placed in each beaker for 12 intervals at a time. After every 12 minutes the eggs were taken out and weighed to see if the weight of the egg changed. With a total of five intervals (12, 24, 36, 48, 60) the steps were repeated till the egg had reached the total time of 60 minutes. The changes in weight of the eggs were then added into a data table showing the weight of the chicken eggs in grams vs. the time in minutes. In a second data table the weight changes (g) vs. time (min.) between the eggs were taken and used the difference from each time and subtracted it from the initial

The following experiment was conducted to investigate the effect of concentration on a potato core. The experiment was done see whether or not the concentration in the NaCl solution would effect the mass of a piece of potato core, the experiment briefly showed that each concentration of NaCl decreased the mass of the piece of potato.

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.

Something cool about keeping your ice cream to last longer from melting without a cooler will be to place it in a plastic container and put a thick towel around it. the towel will

I chose this method to keep the two Ice cubes separated during the experiment, and to see the two individual results of adding salt, or adding nothing to the ice. Keeping the Ice cubes separate allows no error in collecting data on each individual subject. Adding salt to one will not interfere with data collected on the ice cube melting with no additives. Some studies were very similar, but most used many different substances to test how quickly Ice would melt. These included for instance Sugar, and Sand.

By the end of the experiment, it was predicted that the egg would be swollen when left in water and shriveled when left in corn syrup. Based on the data given from the table above, the prediction is, more or less, right. The egg did, in fact, shrivel up and the weight of the egg did go down as well. Compared to the beginning of the experiment where the egg had an initial mass of 81.50 grams, but by the end of the water aspect of the research the egg ended up weighing 93.74 grams, therefore, there was an increase of 12.24 grams. Using the data table the weight from the start the syrup aspect of the experiment was 93.74 grams, after being left in syrup the egg weighed a total of 57.32 grams, thus, the egg decreased in weight by 36.42 grams.

The purpose of this experiment was to see if altering the ingredients of a bath bomb affected the effervescent when placed in water. When a bath bomb is submerged in water the ingredients caused it to fizz, releasing a scent and changing the color of the water. This bath bomb experiment requires two recipes, the first recipe which was labelled as “normal”, contained less cornstarch than the other recipe. In addition to the “normal” recipe, the other recipe was labelled “extra” because it contains more cornstarch. During this process, by adding or subtracting ingredients the eversences of the bath bomb changed. If more cornstarch is added to the recipe, the bath bomb will not fizz as much when placed in water. This is caused by the cornstarch,

The purpose of this lab was to determine if lima beans would be able to grow nice and big in gatorade. The hypothesis stated, if we put the lima bean in the gatorade then it will grow really big, fast because gatorade contains of electrolytes that might affect the lima beans growth. The hypothesis turned out to be disapproved because the lima beans average length in the water/ control starting from day 1 was 17.5 mm, 25.4 mm, 42mm, and 44mm. The lima beans average length in the gatorade was 17mm, 22.6mm, and by day 3, the lima beans grew mold. In addition to that, The total mass of the lima bean in the control was greater than the bean in the variable. The lima bean in the control’s total mass was 5.25g, 9g, 11.9g, and 20.5g. The lima bean

Firstly acquire three test tubes. All test tubes will contain gelatin. One of them will contain both pineapple and compound X. Compound X is our independent variable in this experiment. Another will contain just pineapple and gelatin. The last one will contain only gelatin, this test tube will be our control group. The next step is to put all the test tubes in the icebox and wait for the gelatin

A cereal manufacturer uses a filling process designed to add exactly 18 ounces of cereal to each box. State the null and alternative hypotheses that would be used to verify this claim.

For the experiment to be carried out it was required of the experimenters to first fill up two cups of the same height to the halfway point, filling one of the chosen cups with 6 tablespoons worth of table salt. Once done, it was required of the experimenters to stir the salt water solution to ensure that the salt had properly dissolved with a spoon. Once done, the two eggs would be inserted into the normal water, then the salt water – from which they determine a conclusion on data that was found.

After eating the cracker, the participant drank the cup with the odd number first. It was instructed to drink the beverage slowly, so that they can focus on the taste and other characteristics of the drink. After finishing the first drink, questions 7a, 7b, and 7c were answered on the Cola Rating Sheet. Next, the participants ate the second saltine cracker to clean their palate and prevent the carry-over effect. The second beverage was consumed in a slow motion in order to pay attention to the taste and compare it to the first beverage. The remaining questions 8a, 8b, 8c, and 9 were answered on the Cola Rating Sheet. Then, the professor revealed the correct answers on the projector screen and the participants discovered if their predictions on the Cola Rating Sheet were correct. Lastly, the professor collected all of the materials and surveys from the participants in the interest of seeing the gathered data from the

There could have been several variables that could have affected the results of this lab. One would have been if the salt measurements were incorrect. If more or less salt was added than realized, this would have caused the results to be incorrect. Another variable could have been the size of the potatoes being measured incorrectly. If