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Atoms Lab

Observation

Wateristurninggreen
Waterisatroomtemperature
Greenfooddyeisspreadingslowinwateratroomtemperature
Greenfooddyeisspreadingfasterinheatedwater

Question
Whenadropoffooddyeisdroppedintotwo100mlbeakerswith
waterat85degreescelsiusandwaterat22degreescelsiusandmeasured
byminutesusingastopwatch,Whatwouldbethetimeitwilltakeofthe
heatedwatertospreadthefooddyefaster?

Hypothesis
Ifadropoffoodisdroppedintoheatedwaterat85degreescelsius
andmeasuredbyminutesusingastopwatch,thenthefooddyeinthe
heatedwaterwilltakelesstimetospreadthenwaterat22degreescelsius
becausemoleculesintheheatedwatervibratesmore.

Variable
Independentvariable:Goingtochangethetemperatureofthewater.
Dependentvariable:Goingtomeasurehowlongittakesthefooddye
tospreadinminutes.
constantvariable:Notgoingtochangebeaker,kettal,sciencebook,
pencil

Materials
Two100mlbeakers
Greenfooddye
kettal
icetrays

sciencebook
pencil
water
stopwatch
rubberglovetoholdhotwater
thermometer

Method
Experimentwithwaterat22degreescelsius
takeone100mlbeaker
Fillthebeakerwithwateratroomtemperatureat50ml
Thenputadropfooddye
aftertakethestopwatchandtimehowlongtowilltakethefooddyeto
spread.
Finallyrecordinformationinsciencebook
repeatprocessfivetimes
Experimentwithwaterat85degreescelsius
takeone100mlbeaker
Fillthebeakerwithwaterat85degreescelsiusat50ml
Thenputadropfooddye
aftertakethestopwatchandtimehowlongtowilltakethefooddyeto
spread.
Finallyrecordinformationinsciencebook
repeatprocessfivetimes

Safety
whendealingwithhotwatermustwearrubbergloveforprotection
whenholdinghotwaterholdittightsoitwillnotspillonanother
personoryourself.
weargogglestoprotecteyes

Data


Temp

Test1

Test2

Test3

Test4

Mean

22oc
degrees
celsius

246

244

226

212

232

85oc
degrees
celsius

26

17

22

20

21.25

Datachart
Ontheleftisinminutesandtherightisinseconds

Analysis
Thefooddyedroppedinwaterat85degreescelsiusspreadmuch
fasterthanthefooddyedroppedinwaterat22degreescelsius.Thisis
causedbyvibrationinthewatermolecules.Whenwaterisheatedthe
moleculesvibratesofastthatitmixesfooddyeifdroppedin.Although

waterat22and0degreescelsiusstillvibratesbuttheytakeamuchlonger
periodoftimethanheatedwater.
Conclusion
Thedatasupportsthehypothesisbecausetheheatedwaterwas
vibratingmore.Whenwaterisheateditvibratesalotbecauseoncewater
itsheateditstartstoboilandbubbleupanditsbecauseofthemolecules
inthatwaterthatarevibratingfast.Themoleculesinwateraremoving
freelybutwhenheatedtheystillmovefreelyalthoughjustalotfaster.

Themethodworkedbecauseallthematerialswerethereandallthe
safetymaterialswerethereaswell.Theonlyproblemwaswhentheheated
waterwaspouredin,thetemperaturewassupposedtobeat100degrees
celsiusbutwhenitwaspouredinitlostsomuchenergythatitdropped
downto85degreescelsius.Althoughthethingsthatworkedwellwerethe
testingandmeasuring.

Theimprovementsthatcouldhavebeendonewasthetiming
becausesometimesthefooddyewasdroppedinbutthetimerwouldnot
havebeenactivated.Theotherimprovementcouldbeaddinganothertest
withwaterat0degreescelsiusalthoughtherewasnotenoughtimetodoit.