The Effect of Temperature and Atmospheric Conditions on the Life Span of a Soap Bubble
Madison Peña
Honors Foundations
Mr. King
Period C
Grade 9
February 3rd, 2015
Experimental Purpose:
The purpose of this experiment was to determine if there was variation in the life span of soap bubbles under differing temperature and atmospheric conditions which include a hot, humid environment and a cold, dry environment. This experiment was categorised in physical science, but more specifically physics and chemical science because mechanics, heat, and the structure of atoms all go into creating a bubble and changing the temperature around it.
Research:
Surface tension occured when liquid molecules acted as cohesive forces and held together
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In her Analysis & Conclusions section, Traylor stated, “The life span of the bubbles lasted the longest in the ice water temperature in comparison to the control jar (room temperature) and the hot water. The molecules in the hot bubble solution were moving much faster due to a larger amount of kinetic energy… being heated up in comparison the… molecules in the ice water and room temperature water environments. The bubbles in the hot water environment are evaporating at a much faster rate than in the cold water environment,” (2013). Chelsey Traylor’s experiment showed contrasting ideas and some variation in purpose, but nonetheless displayed information suggesting that this experiment would have comparable results. Another set of trials named Can the Life Span of a Bubble be Extended in Different Temperatures and Atmospheric Conditions? took place by Tricia Edgar around 2006-2011 which was extremely similar beside the incorporation of additional substances. As described in her Results segment, (2006-2011), "Colder bubbles last longer," and this correlated to Traylor's discoveries. "When bubbles pop, they often pop because the water in the bubble evaporates into the environment. Making bubbles cold also helps them last longer because evaporation slows down in colder temperatures,” (Tricia Edgar, 2006-2011). The information collected by both experimenters relate to this experiment’s purpose and previous
First, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder. This water was then poured into the styrofoam cup that will be used to gather the hot water later. The water level was then marked using a pen on the inside of the cup. The water was then dumped out, and the cup was dried. Next, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder, and the fish tank thermometer was placed in the water. Once the temperature was stabilizing in the graduated cylinder, the marked styrofoam cup was filled to the mark with hot water. Quickly, the temperature of the regular water was recorded immediately before it was poured into the styrofoam cup. The regular/hot water was mixed for a couple seconds, and the fish tank thermometer was then submerged into the water. After approximately 30 seconds, the temperature of the mixture leveled out, and was recorded. This was repeated three
The researcher conducting this experiment is trying to find out which salt- Epsom, table salt, and sea salt- will increase the boiling point of water the most. Sodium chloride is believed to increase the boiling point of water because when salt is suspended into the water, the sodium and chlorine ions leave the “salt crystals” and mix with the water molecules. (“Why does salt… raise boiling point of water?”, 2009).
However, the increased temperature of the new acid solution was at a greater temperature than the ambient temperature and the temperature of the water. This suggests that some of the results obtained were partially due to the fact that some of the heat energy of the acid was transferred to the water, as well as the hydration of ions present in solution. An improvement would be to create the solutions of desired concentration and allow them to reach thermal equilibrium with the surroundings. This would allow more accurate results and the allow for the assumption that the temperature change observed during the experiment would only be due to hydration of
Thus Sealed Air is situated at a critical standpoint. It can either continue to deal exclusively in the manufacture of high-end coated bubbles emphasizing performance over price, or segment the market by introducing an inferior, inexpensive uncoated bubble. To this end, this report will analyze the industry, competition, and company internal environment to assess the viability of targeting this low-end market segment. A strategic marketing plan for launching an uncoated product will follow.
The thermometer, containers, and iron ball were secured of any possible contaminants. The stopwatch was calibrated and checked to be correctly measuring the time in seconds and milliseconds, by comparison with other stopwatches. The thermometer was checked to be accurately measuring the temperature of lukewarm water, and was al...
The experiment is aimed at giving a better understatement of osmosis process and the different conditions in which osmosis occurs.
height of the ping-pong ball in a table of results. I will also make a
The hypothesis for this experiment was, If three different types of waters (saltwater, fresh water, tap water) are tested, then the liquids won’t evaporate at the same rate and tap water will evaporate at the fastest rate because it won’t have any non-volatile substances to hold it back from evaporating.
1/10 spoon of salt was added to the egg. The egg was stirred by the egg beater until it became a pale yellow and homogeneous fluid. Water was then added to the beaten egg. The volume of water was about 1/6 of the volume of the beaten egg. The mixture of egg, salt, and water was stirred by the experimenter for 20 seconds. Second, a frying pan was prepared for cooking the egg. The bottom of the pan was covered with a thin layer of olive oil and heated over medium heat for 1 minute on the cooking stove. The beaten egg was then poured into the pan. The egg was constantly stirred until it became fluffy and no liquid was present in the
In a 100ml beaker 30mls of water was placed the temperature of the water was recorded. 1 teaspoon of Ammonium Nitrate was added to the water and stirred until dissolved. The temperature was then recorded again. This was to see the difference between the initial temperature and the final temperature.
Although the experiment produced varying results amongst the pairs of test tubes in each of the water temperatures, the Mean calculations proves that the temperature rising will increase the amount of kinetic energy in the movement of the Phosphate and Lipids in the cell membrane as well as breaking the hydrogen bonds of the proteins in the cell membrane,
After finishing the trials, our group subtracted the mass of the glassware without water from the mass of the glassware with water in order to find the mass of the water in grams. Then, we divided the mass of the water by the density(g/cm^3) of the water in order to find the volume (mL). An example calculation from the 5.00mL pipet is: (4.9285mL+4.8839mL+4.9367mL+4.9265mL+4.9134mL)/5 = 4.9178. In most cases, the temperature of the water was around 23 degrees celsius, making the density about .998408 g/cm^3 for many of the trials. The densities we used were found online. The next calculations we performed were to determine the average volume of the water in each person’s five trials by adding up all of the volumes(mL) and dividing that number by five. Using the average volume, we then calculated the
Detergent comes from the Latin word detergere meaning to clean, it is defined as a cleansing agent. Therefore, water itself is a detergent. This essay looks at soap and soapless (or synthetic) detergents. Both substances we use everyday and have a big market commercially, they effect everyone. Soaps are made from natural products and soapless detergents are produced chemically, each having advantages and disadvantages.
A warm water was prepared by heating approximately 100mL of distilled water in a 400mL beaker along with few boiling chips to 45-50 ℃.
Aim: To determine the effect of temperature change on the height of water in capillary action at 8 seconds.