How Does The Mass Of Water Affect The Temperature Of Popcorn
Discussion
The data demonstrates that there is a larger temperature change in the cheese and bacon balls compared to the popcorn. This temperature change of the water is due to the cheeseball having more energy due to its fats and sugars, therefore releasing more heat and differing the temperature more than the popcorn with the less fat and sugar. The mass of the food was consistent throughout the experiment ranging from 2.98 - 3.25, therefore the mass of food combusted was consistent as well.
The strengths of the investigation was the initial temperature of water being the same for the microwave popcorn and the mass of water being the same. The initial temperature and mass of water being the same is a strength to the investigation because …show more content…
This error affects the amount of air in the room, which affects the flame that is being used to burn the popcorn and cheese and bacon ball.
Food mounted on the needle each time. This was a random error due to it not being consistently mounted in the same way or on the same angle due to the food samples different shapes and sizes. Another random error was the volume of water placed in the can may not have been 50 ml each time. The water may have not of been the same due to some of the water not being poured through the opening and therefore not being able to be inside the can. The time taken to light each food sample was not the same and considered a random error. The cheese and bacon balls and the popcorn had different times due to some tests having to have the match had longer and the heat from the match being held for a longer time may have heated the can instead of the energy of the cheese ball or the popcorn therefore effecting the end result. The cleaning of the soot each time a different food sample was burnt was a random error due to the build-up of this soot and might of acted as an insulator between the flame and the water which could be why the results has a higher temperature change as the tests …show more content…
The crumbs may of had a slight change on the other food samples that were burnt due to contamination and not burning the food sample completely resulting in an uncertain end result. A systematic error was the volume of water used by each group as each group had their own preference as to what amount of water they wanted to use. The heat from flame not transferring 100% into the can while burning the cheese/bacon ball and the microwave popcorn.
A suggested improvement would be to keep the door closed while doing the investigation so that the increased amount of air doesn’t effect the flame. Another improvement would be to light the popcorn and cheese and bacon ball from underneath each time so that there is a more consistent amount of flame heating the water inside of the can. An improvement for this practical could include burning more samples of each food product as to find temperature changes which could increase the accuracy of the results and a fair test. Another improvement would be to use a ruler to ensure that the distance between the mounted food sample and can is consistent each test. Another suggested improvement was for all the groups to use the same volume of water for each test when burning the energy of microwave popcorn and cheese/bacon ball. The consistent amount of water in the can will give a more accurate
The data demonstrates that there is a larger temperature change in the cheese and bacon balls compared to the popcorn. This temperature change of the water is due to the cheeseball having more energy due to its fats and sugars, therefore releasing more heat and differing the temperature more than the popcorn with the less fat and sugar. The mass of the food was consistent throughout the experiment ranging from 2.98 - 3.25, therefore the mass of food combusted was consistent as well.
The strengths of the investigation was the initial temperature of water being the same for the microwave popcorn and the mass of water being the same. The initial temperature and mass of water being the same is a strength to the investigation because …show more content…
This error affects the amount of air in the room, which affects the flame that is being used to burn the popcorn and cheese and bacon ball.
Food mounted on the needle each time. This was a random error due to it not being consistently mounted in the same way or on the same angle due to the food samples different shapes and sizes. Another random error was the volume of water placed in the can may not have been 50 ml each time. The water may have not of been the same due to some of the water not being poured through the opening and therefore not being able to be inside the can. The time taken to light each food sample was not the same and considered a random error. The cheese and bacon balls and the popcorn had different times due to some tests having to have the match had longer and the heat from the match being held for a longer time may have heated the can instead of the energy of the cheese ball or the popcorn therefore effecting the end result. The cleaning of the soot each time a different food sample was burnt was a random error due to the build-up of this soot and might of acted as an insulator between the flame and the water which could be why the results has a higher temperature change as the tests …show more content…
The crumbs may of had a slight change on the other food samples that were burnt due to contamination and not burning the food sample completely resulting in an uncertain end result. A systematic error was the volume of water used by each group as each group had their own preference as to what amount of water they wanted to use. The heat from flame not transferring 100% into the can while burning the cheese/bacon ball and the microwave popcorn.
A suggested improvement would be to keep the door closed while doing the investigation so that the increased amount of air doesn’t effect the flame. Another improvement would be to light the popcorn and cheese and bacon ball from underneath each time so that there is a more consistent amount of flame heating the water inside of the can. An improvement for this practical could include burning more samples of each food product as to find temperature changes which could increase the accuracy of the results and a fair test. Another improvement would be to use a ruler to ensure that the distance between the mounted food sample and can is consistent each test. Another suggested improvement was for all the groups to use the same volume of water for each test when burning the energy of microwave popcorn and cheese/bacon ball. The consistent amount of water in the can will give a more accurate