How Does Simulation Affect The Rate Of Coffee Cooling

A limitation of all of the models is that no milk was added to the coffee within this experiment. If milk was added into the experiment, the rate of cooling would be noticeably faster than it is without adding the milk. This would result in larger k values. Also, the amount of water that was measured into the beaker may not be accurate due to the fact that human error can come into play. The effect of this would be that the rate of cooling of the coffee may actually be slightly higher or lower depending on whether less or more water is measured than the target amount. Similarly, it is assumed that the sensor all work correctly and pick up the same amounts of heat. For example, one sensor may say that the coffee is 40 degrees, whereas another sensor may say that it is 42 degrees.
Likewise, it is also assumed that the performance of the sensor doesn’t degrade with use. If this is true, the last experiment would be less accurate than the first experiment of the coffee cooling, but it is unlikely that the performance would degrade so much over a span of three experiments. Another factor that could be considered is the fact that no one’s hands were holding the cup during the experiment. This can affect the results as your hands may act as insulation for the cooling which is the most likely situation to occur if it is bought from a restaurant or some sort of shop. If an experiment was dedicated to testing the rate of cooling of coffee while someone was holding it in their hands, the rate of cooling would most likely be extremely