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Sceince Investigation

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by

Elizabeth Harris

on 15 September 2016

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Transcript of Sceince Investigation

Science Investigation
BY Isabelle Hurree

Designing a Fair test
This will ensure that our experiment was done and proceeded properly and to the best standard.
Procedure
Equipment and Material:
Coffee 15g
Salt 15g
Flour 15g
Sugar 15g
Water 400ml
Plastic cups x4
Measuring containers x1
Ivestigation: Day 1 12:00pm
Improvements
AIM:
The aim was to observe and measure the state of 4 solids when put into water and left out into the atmosphere for a period of time.
INVESTIGATOIN
our observances part 2
About coffee
when the coffee was drained into the water it floated at the surface gradually bit by bit it fell to the bottom it stayed dissolving whilst the water turned brown with the flavour and dye.
About a solid in water.
first when the solids where poured into the water, the water gained capacity with flour 3.5cms, sugar 3.5cm, salt 3.4cms and coffee 3.7cms. But when the concotions where exposed to the sun the level of the water slowly decreasing
the actions to cause change
was water as it dissolved most of the solids rapidly also heat wasn't a big factor in the actions to cause change as the heat from the sun evaporated a small portion of the water and turning that portion into a gas
Physical or Chemical
This experiment was a
PHYSICAL
test. If the test went for an even more extensive amount of time . The water witih each solid in one would soon evaporate due to the suns heat, leaving almost the entire amount of the solid behind almost reversing the entire experiment.
HYPOTHESIS
If the solids are left in water with out being stirred then over a period of time the solids will gradually combine into the water before slowly evaporating.
Our Findings
About Flour
When placed into the liquid like water it is the most resistant to sinking, it took 30m - 1hr to link into the 100ml of water. Because of the substances weight it was more capable of staying afloat. Once the flour had sunk it's form had not seperated or dissolved into the liquid.
about Sugar
when poured into the liquid the sugar sunk straight to the bottom where it dissolved rapidly. This is because the sugar was granulated in tiny chunks so it was made easier for the sugar to dissolve through the liquid.
about Salt
the process was very similar to the sugar as the salt instantly started to dissolve yet at a slower pace it also turned a murky yellowy colour as it was poured into the 100ml water.

Independent Variable
Dependent Variable
Controlled Variable
types of solids,
flour,coffee,salt and sugar
depth of water and changes of solids
cups,
amount of water,
amount of each solid,
period of time and
location of cups.
Steps:
1. Carefully measure 4 x 100ml of water into 4 cups
2. Measure 20g of each solid
3. Place cups in location
4. Check ups constantly every 2 hours and measure water level fro 2 days.
An improvement we could make to make sure the entire experiment was a fair test we could of poured each of the solids in at the same time, yet that wasn't a big factor that could of been changed. Given the small amount of time we where timing our findings where not as clear as we would of hoped so next time if we had more time we could really observe changes within the solids, also if we would do the experiment again we should change the solids so they are more solidified objects because with our materials we had solids like sugar and salt which are granulated which made the solids easier to dissolve in the 100ml water. Lastly the sun was not a reliable source as temperature would change yet an alternative would be to use a heat lamp for a steady and constant temperature throughout our experiment! we had many difficultys with our experiment and these changes or alternatives could imporve the out come
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