woooo started exp. :)

well actually i did this yesterday but becauseeee my internet jsut decided to stop wroking yesterday i shall write it now instead :)
sooooo i finally started my srp experimentttt, the 25% base + 75% water and recorded the resultsss and i found out that the control actually browned the least out of all of the apples like it was hardly brownn while the one with vinegar wnet like super super super brown O_O and yeahhh
actually i did my experiment before once but then my mum threw out my apples.. :( sigh oh well. anywayssss shall do my 50%base+50% water tomorrowwww
oh and i made some changes to my method
-i'm leaving the apples in air for 24hrs and recordig how brown they go, as well as timing them.
and yeahhhhhhhs bye

new methodddd :D

materials

150mL vinegar

150g salt

150g sugar

450mL water

9 plastic cups

measuring cup

kitchen scale

9 pieces of apple

stopwatch

method

1. pour 25mL of vinegar into the first cup. in the second cup put 25g of salt into it and then in the third cup put in 25g of sugar.

2. add 75mL of water into each of the cups and thoroughly mix it. for the 2nd and 3rd cup make sure the substances are fully dissolved.

3. label each of the cups according to the content

4. drop an apple piece into each of the cups at the same time and use a stopwatch to time 1 minute.

5. take the apple pieces out after a minute.

6. leave the pieces of apple on a plate and time how long it takes for each of the pieces to start browning.

7. record the results.

8. on a separate day pour 50mL of vinegar, 50g of salt and 50g of sugar each into a different cup then add 50mL of water into each and thoroughly stir.

9. repeat steps 3 to 7.

10. on another day pour 75 mL of vinegar, 75g of sugar and 75g of salt into separate cups and add 25mL of water to each, then stir.

11. repeat steps 3 to 7.

12. repeat the whole experiment 2 more times.

climate graph

8)

i've decided to do how different environments and bases added to apples affect how fast it browns.

Method

1. collect 5 plastic cups. leave one empty

2. in the other cups, pour difference bases (vinegar, water, lemon juice, solution of bicarb soda + water) into each of the remaining cups, filling abut 1/5 of the cup.

3. cut an apple into about 5 pieces.

4. put one piece into each of the cups and take note of the time.

5. leave in a cold environment (fridge?)

6. record and compare the times for when each apple starts to brown.

7. repeat steps 1-6, except leave in a hot environment instead of cold.

more?

more googlinggg

• what different colours make up the colour produced by a marker - the independent variable as the marker and the dependent variable as the different colours that make up the colour.
• density of water - how different substances (sugar, salt, etc.) that are put into water affects its density. The independant variable would be the amount of water, the amount of substance put into the water and the substances that put into it. The dependent variable would be the density of the water+substance.
• rusting of nails - how different liquids have an effect of how much a nail rusts over a period of time. The independent variable would be the type of nail and how much liquid it is exposed to, and the dependent varialbe would be the different liquids.

eh, I'm gonna go sleep now. toodleos

hello again

Oh man i fail at regularly updating my bloggg. But anyways I've been searching on google and stuffff the past few days and i mightttt do something like:

• apple browning - how different acids/bases effect the rate of the browning of an apple. The independant variable would be the different bases that the apple pieces are exposed to, and the dependant variable would be how much browning occured on the piece of apple.
• paper planes - how different designs of paper planes (shapes, size, weight) affect the flight distance of the paper plane. The independant variable would be the different shapes, sizes and weight of the plane, and the dependant variable would be the distance of flight.
• moulding of bread -how different types of bread and different environments (light, dark) have an effect on the rate of moulding on the bread. The independant variables would be the types of bread and the environment, whilst the dependant variable would be the amount of mould on the bread.

...shall keep searchingggg

hello world

hi ms zhang :)