INT1 Task 3 Does the salinity of water effect the amount of time it takes to boil? Project Design Plan The normal boiling point of water is 100°C (Bodner research Web, n.d.). Salt is considered to be a non-volatile soluble substance and in turn is supposed to increase the temperature at which the water boils Southwest Research institute, 2014). Chefs have thought for ages that adding salt to water would increase the boiling time. A higher boiling temperature should increase boiling times although
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INT1 Task 3 Do more expensive paper towels absorb more water than less expensive products? By: Gregory M. Herrin Project design Plan When consumers are in the store to purchase paper towels, there are numerous options and brands to choose from; all claiming to be the best product with the most absorbency. How does a consumer choose the best option for the best price? The goal of this experiment will be to determine if higher priced paper towels are more absorbent than the less expensive paper
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Project Design Plan There are many times and reasons when a person wants a cold drink, but sometimes a cold drink is nowhere to be found. When this happens, you are presented with the option of drinking your drink at room temperature, or finding a solution to cool it down in a timely manner. Most people resort to throwing their drink in the freezer for a half an hour or so in order to cool it to an acceptable level. However, is that the best and most efficient method of cooling
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INT Task 3 Does Salt make Ice melt Faster? Project Plan Salt is known to be used on icy roads in certain areas of the country in the winter season to help clear roadways to make them safer for travel. Salt causes a reaction that lowers the freezing point of water. In this experiment we will test this method of applying salt to ice to see if for certain this is true, and how much faster the salt melts if so. In this experiment, the Independent Variable will be adding Salt to the ice and the
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PURPOSE The purpose of my experiment is to determine the effect of acid rain on seed germination. I chose this idea for a project because I have heard that acid rain is becoming a more prominent factor, around the world, due to pollution. I see reports of this in books and websites I've visited, as well as news articles I have read. LITERATURE REVIEW http://www.selah.k12.wa.us/soar/sciproj99/CodySciProj.html The germination test results from glass labeled “Trial 1” (100% water), and “Trial
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the beetle in its second life cycle in different conditions. The research will try to solve the following research questions: 1. What is the rate of growth of mealworms? 2. To what extent does temperature affect the rate of growth of mealworms? 3. To what extent does light, affect the rate of growth of mealworms? Relevance of Testable Question The research questions identified assist in identifying the research variables that will be tested. They also define the scope and extent of the study
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topic ideas for the science experiment task. You do not have to choose one of the below topics (you can if you would like); these topic ideas (below) are here to help with ideas for this task. Remember when planning your science experiment, formulating your specific testable question, and laying out variables (as in section A3 of the task), you must have quantitative data (data in numbers) as opposed to qualitative/descriptive/subjective data. For this task, your dependent variable (what you measure)
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to the same size as possible. 2. Create a data sheet with five columns and three rows. Label the first column “brand name”, label the next three columns with “bag 1, bag 2, and bag 3”. Label the final column, “average”. Label each row with each brand name used. 3. Mark three bags of each brand with numbers 1, 2 & 3. 4. Follow popping instructions on each brand. Pop only the amount of time indicated, this will slightly vary for each brand. You don’t want to burn the popcorn. 5. Warning: Let
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INT1 Task 3 Example Does More Sugar Make Lemon Sauce Runny? By N. Shane Cutler Project Design Plan Cornstarch is a common thickening agent in cooking. Plant starch is made of a mixture of amylose and amylopectin. When heated in a water-based solution, the starch molecules can unwind and then form new hydrogen bonds with other starch molecules, making a network of long molecular filaments that can hold water molecules in a gel (Holmes, 2012). The Argo Cornstarch website warns that too much sugar
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