Designing, Creating and Calibrating a Timing Device

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Designing, Creating and Calibrating a Timing Device Overview: Using our knowledge from Biology, Chemistry and Physics, we were to design a timing device to measure the length of music played on the final day of this project. In our group, we separated into three teams to create three different timing devices. This report is on one of the timing devices, named the Fermentation Clock created by Elaine Wong and Aki Kuboyama. The Fermentation Clock is a simple device in which dilute hydrogen peroxide is added to yeast, which is one of the Biology experiments for studying fermentation. As the yeast reacts with hydrogen peroxide, it releases heat energy at a fairly consistent rate. By using the temperature-time relation in this experiment, we calibrated a standard curve which was later used to measure the length of music. Further more, before calibration, we experimented with different concentrations of hydrogen peroxide as well as different masses of yeast to find the best amount of each to create the most suitable standard curve. We found that 180mL of water and 20mL of hydrogen peroxide added to 1.00g of yeast gave the most consistent rate of temperature change from 2 to 6 minutes which was the predicted length of time of the music. Needless to say, the process of testing these concentrations comes from the basic principles of Chemistry experiments. Also, to increase the efficiency of the device, we insulated the beaker of yeast with cotton and styrene foam so the maximum heat will be applied to the thermometer, an aspect of Physics. This is important because the greater the temperature rise, the more accurate the approximation. We considered placing the beaker of yeast into a styrene foam container to maximise the temperature rise but unfortunately, could not find any suitable containers so this was eluded. Materials: ±0.0001˚C±2% 180mL 20mL 1.00g 4000.0±0.1g±2% 100±1mL 100.0±0.5˚C 400mL 600mL

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