YES YES YES YES YES YES YES THE HORROR IS OVER. So i've finally finished my SRP report and my booklet and I feel so free now. So i'm planning to stay up and watch Spain vs Switzerland in the World Cup (: Although i have to start studying for the science test tomorrow... I guess i won't be sleeping well for the next couple of weeks because of the stupid world cup. OKAY. THIS IS THE LAST BLOG POST YOU'LL RECEIVE FROM ME. ME + SCIENCE = OVER.
Yup okay i'm done. bye.
Tuesday, 15 June 2010
Friday, 11 June 2010
Results
So I conducted the experiment over the last two days, well it mainly involved popping a whole lot of popcorn but anyways, here are the results. I counted the number of unpopped kernels left in the bag after it was popped in the microwave for 2 minutes. I repeated the experiment 3 times for each brand; Uncle Toby's, You'll Love Coles, and Chazoos.Tuesday, 8 June 2010
Pictures
Pictures from the experiment. It pretty much describes the steps taken (method).
Top Picture: Popcorn packet before it's popped. Note the size and shape of the packet.
Second Picture from top: the popcorn packet is placed in the microwave and set for 2 minutes. You can see the flatness of it at 1:03 minutes.
Third Picture from top: the packet is still in the microwave with 45 seconds to go. Compare Picture 2 with 3 and you can see the shape of the packet has increased as the kernels start to pop into popcorn.
Fourth picture from top: Packet after it's been popped and still in microwave.
Last picture: This was taken after it was taken out of the microwave and opened. I had to eat all the popcorn to count the kernels.
Top Picture: Popcorn packet before it's popped. Note the size and shape of the packet.
Second Picture from top: the popcorn packet is placed in the microwave and set for 2 minutes. You can see the flatness of it at 1:03 minutes.
Third Picture from top: the packet is still in the microwave with 45 seconds to go. Compare Picture 2 with 3 and you can see the shape of the packet has increased as the kernels start to pop into popcorn.
Fourth picture from top: Packet after it's been popped and still in microwave.
Last picture: This was taken after it was taken out of the microwave and opened. I had to eat all the popcorn to count the kernels.
Let's pop.
Sorry, it's been a while since i've updated my blog but only because my Google died and that means everything google powered also died, including blogspot. ANYWAYS. So I started my experiment today. Yesterday i went to Coles and I bought two different brands of popcorn to test: Uncle Toby's and Coles. Originally i was planning to test around 3 brands but i changed it to two since they were on special LOL. i'm such a cheap asian.
I also picked these two because they were both buttered flavour, required the same time to pop and they were the same amount in each packet.
I'll post results up later and pictures in my next post.
I also picked these two because they were both buttered flavour, required the same time to pop and they were the same amount in each packet.
I'll post results up later and pictures in my next post.
Monday, 10 May 2010
Second blog submission, method of popcorn experiment.
I've previously written up an experiment here before but I think i will rewrite it and perhaps change some of my aim, hypothesis and method. It seemed too simple before.
AIM: To investigate if different brands of popcorn will leave different amounts of unpopped kernels.
HYPOTHESIS: Different brands of popcorn will leave different amounts of unpopped kernels.
EQUIPMENT: Three packets of popcorn from three different brands (I've only bought Uncle Toby's so far, but I will buy the rest later when i find the brands with the same popping method and flavour), a 850W microwave.
RISK ASSESSMENT:
Identify: Umm, the heat and pressure from the microwave.
Assess: The heat and pressure from the microwave could cause the popcorn to overheat and an explosion may occur inside the microwave. Yes?
Control: Make sure the time set for the kernels popping is no longer than necessary, if signs of overheating is seen, stop the microwave.
Disposal: uhh, well you can't really dispose a microwave but you should throw the popcorn out when finished with it.
METHOD:
1. Collect and set up equipment.
2. Remove plastic wrapper from the popcorn packaging and place bag in the centre of the microwave with correct side up.
3. Set microwave on HIGH for 2 minutes and 30 seconds (time recommended for 850W microwaves)
4. Press start and listen for the corn starting to pop. When the popping slows to around 1-2pops per second, stop the microwave.
5. Observe the process.
6. Leave bag to cool for 30 seconds and remove from microwave.
7. Count and measure the number of unpopped kernels for the brand and record results.
8. Repeat experiment.
9. Compare and analyse results.
Ohmygosh. I know my experiment sounds really simple and pointless but i'm planning to analyse it in detail so stress less! My discussion will be good, i hope. (:
AIM: To investigate if different brands of popcorn will leave different amounts of unpopped kernels.
HYPOTHESIS: Different brands of popcorn will leave different amounts of unpopped kernels.
EQUIPMENT: Three packets of popcorn from three different brands (I've only bought Uncle Toby's so far, but I will buy the rest later when i find the brands with the same popping method and flavour), a 850W microwave.
RISK ASSESSMENT:
Identify: Umm, the heat and pressure from the microwave.
Assess: The heat and pressure from the microwave could cause the popcorn to overheat and an explosion may occur inside the microwave. Yes?
Control: Make sure the time set for the kernels popping is no longer than necessary, if signs of overheating is seen, stop the microwave.
Disposal: uhh, well you can't really dispose a microwave but you should throw the popcorn out when finished with it.
METHOD:
1. Collect and set up equipment.
2. Remove plastic wrapper from the popcorn packaging and place bag in the centre of the microwave with correct side up.
3. Set microwave on HIGH for 2 minutes and 30 seconds (time recommended for 850W microwaves)
4. Press start and listen for the corn starting to pop. When the popping slows to around 1-2pops per second, stop the microwave.
5. Observe the process.
6. Leave bag to cool for 30 seconds and remove from microwave.
7. Count and measure the number of unpopped kernels for the brand and record results.
8. Repeat experiment.
9. Compare and analyse results.
Ohmygosh. I know my experiment sounds really simple and pointless but i'm planning to analyse it in detail so stress less! My discussion will be good, i hope. (:
Sunday, 9 May 2010
I do blog regularly, see?
So i'm feeling quite bored at the moment and I thought, yeah why not blog. This is completely unrelated to science by the way, It's just to show off that yes, i do blog regularly!
I have to go buy popcorn soon to start my experiment, my microwave still smells like popcorn from the last time i popped it. Oops.
I have to go buy popcorn soon to start my experiment, my microwave still smells like popcorn from the last time i popped it. Oops.
Simple, no?
So I decided my experiment is too simple and because I cannot be bothered changing my aim, hypothesis and essentially my whole experiment, i decided to just analyse the microwave and how it manages to pop the popcorn kernels as well as how they pop. So here's some research about that.
Microwaves heat food using dialectric heating (also known as electronic heating, RF heating and high frequency heating), which is the process in which radiowave or microwave electromagnetic radiation heats a dielectric material. Yeah, by the way a dielectric is an electrical insulator that may be polarized by the action of an applied electric field.
Umm anyways, so the microwave uses microwave radiation to heat water and other polarized molecules in the food. This excitation is fairly uniform, leading to food being more evenly heated, except for thick objects.
A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimetres (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion.
A common misconception is that microwave ovens cook food "from the inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods.
Umm anyways, so the microwave uses microwave radiation to heat water and other polarized molecules in the food. This excitation is fairly uniform, leading to food being more evenly heated, except for thick objects.
A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimetres (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion.
A common misconception is that microwave ovens cook food "from the inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods.
I will combine this research with my popcorn research later on in my discussion in my actual experiment report. Oh man, I really need to start worrying about my experiment now... i want to change my aim because it seems overly simple but could I simply analyse the variables at a Year 10 level and still carry on counting kernels? Pleaaase Ms Zhang?
Hmm, i should stop procastinating and blog more. Bye (:
Hmm, i should stop procastinating and blog more. Bye (:
Sunday, 25 April 2010
Climate graph
Okay, here's my climate graph. i'm sorry it looks so dodgy, it's because my scanner/printer sucks and I didn't know how to work excel so I did it by hand. Wow it does look extraordinarily dodgy! So yeahh, that's all (:
Thursday, 15 April 2010
A tad of research...
Okay, so i've done a little bit of research on how popcorn pops.
Corn popping was originally discovered by Native Americans, but became popular as a snack food during the United States Great Depression, especially in movie theatres. Corn is able to pop because, each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.This allows pressure to build inside the kernel until an explosive "pop" results. As the oil and the water are heated past the boiling point, they turn the moisture in the kernel into a superheated pressurized steam, contained within the moisture-proof hull. Under these conditions, the starch inside the kernel gelatinizes, softening and becoming pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa) and a temperature of 180 °C (356 °F). The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff.
This is all just a little bit of pre- research so I actually got it all from Wikipedia. I will do some more indepth research a bit later after i've actually done the practical.
This is all just a little bit of pre- research so I actually got it all from Wikipedia. I will do some more indepth research a bit later after i've actually done the practical.
There are a lot of techniques to pop corn but for my experiment, i will simply use the prepackaged microwaveable popcorn.
Oh and I'm not sure if this is Year 10 level, so Ms Zhang if you're reading this, please give me some feedback? Thanks so much (:
holidays procastination
Ooooops, it's second week of the holidays already and I keep forgetting to update my blog. Um, so i'm planning to start the practical part of my SRP next monday so I guess i need to go out and start buying my popcorn!
So yeah, that's all. Have a nice holiday everyone, or what's left of it...
So yeah, that's all. Have a nice holiday everyone, or what's left of it...
MADDY
Wednesday, 10 March 2010
EYEPOPPING CORN
Ohmygod I'm so tired. But I have to finish this or I won't let myself sleep. (:
So I've decided to do my SRP on if different brands of popcorn leave different amounts of unpopped kernels when microwaved. Ms Zhang kept going on about how we should pick something we like doing and I love food and popcorn so yup. And I got my ideas from here.
EXPERIMENT
Aim: To find whether different brands of popcorn leave different amounts of unpopped kernels.
Hypothesis: Different brands of popcorn will leave different amounts of unpopped kernels.
Equipment: 3 different brands of popcorn packets (actually I don't even know if there are 3 different brands but i'll find out soon), a microwave,
Method:
1. Collect and set up the equipment.
2. Measure popcorn kernels before popping.
3. Place one brand of popcorn in the microwave and microwave for the required amount of time on the packet.
4. Count and measure the number of unpopped kernels for the brand and record results.
5. Repeat steps 2, 3 and 4 for the various other brands of popcorn.
6. Repeat experiment 5 times. (i just realised how much popcorn i'll have to buy)
7. Compare and analyse results.
Yeahh that's what i got up to so far. I'll be analysing how the popcorn actually pops and how the different brands are different from each other, history of popcorn, what the difference in volume is for the kernels and how the factors influence it etc. Wow it sounds kind of technical, I'm not sure if i can pull this off. i want popcorn.
So I've decided to do my SRP on if different brands of popcorn leave different amounts of unpopped kernels when microwaved. Ms Zhang kept going on about how we should pick something we like doing and I love food and popcorn so yup. And I got my ideas from here.
EXPERIMENT
Aim: To find whether different brands of popcorn leave different amounts of unpopped kernels.
Hypothesis: Different brands of popcorn will leave different amounts of unpopped kernels.
Equipment: 3 different brands of popcorn packets (actually I don't even know if there are 3 different brands but i'll find out soon), a microwave,
Method:
1. Collect and set up the equipment.
2. Measure popcorn kernels before popping.
3. Place one brand of popcorn in the microwave and microwave for the required amount of time on the packet.
4. Count and measure the number of unpopped kernels for the brand and record results.
5. Repeat steps 2, 3 and 4 for the various other brands of popcorn.
6. Repeat experiment 5 times. (i just realised how much popcorn i'll have to buy)
7. Compare and analyse results.
Yeahh that's what i got up to so far. I'll be analysing how the popcorn actually pops and how the different brands are different from each other, history of popcorn, what the difference in volume is for the kernels and how the factors influence it etc. Wow it sounds kind of technical, I'm not sure if i can pull this off. i want popcorn.
Tuesday, 9 March 2010
Varying variables.
I forgot about the variables part... okay here it is Ms Zhang.
*Can people taste the difference between regular and low fat foods. Um. The independent variable would be the regular and the low fat food because that obviously doesn't change. Right? And the dependent variable is the different people used in the experiment because everyone has different tastes so the results could vary.
*Water vs energy drinks in exercising. With this one, the independent variable would be the water because water only comes in one form, H2O. The dependent variables are the quantity of the drinks, the brand of energy drinks and the types of exercise that the people are required to perform because different sports and exercises require different energy levels etc.
*Comparing how different types of balls bounce and determining what the factors are that contribute to this difference. independant variables would be... actually I can't think of any. I guess, it's the types of balls used. Dependent variables include the factors which contribute to the difference, such as the surface on which the ball is bounced, what type of ball is used and the height from which it was bounced.
*Do different brands of popcorn leave different amounts of unpopped kernels? independant variables is the type of popcorn used. Omg i am so bad at this LOL. Am I allowed to say LOL in a science blog? Meh. Dependent variables are the time allowed for the popcorn to pop in the microwave and the different brands used.
*How do differences in surfaces affect the adhesion of tape. Independant variables is the tape which remains constant throughout the experiment. Dependent variables are the different surfaces used.
*Is coloured or black and white text more easily remembered. independent variables are the colour of the text and dependent variables are the person trying to remember the text because everyone's brain works differently. And I guess the font matters too.
*Can people taste the difference between regular and low fat foods. Um. The independent variable would be the regular and the low fat food because that obviously doesn't change. Right? And the dependent variable is the different people used in the experiment because everyone has different tastes so the results could vary.
*Water vs energy drinks in exercising. With this one, the independent variable would be the water because water only comes in one form, H2O. The dependent variables are the quantity of the drinks, the brand of energy drinks and the types of exercise that the people are required to perform because different sports and exercises require different energy levels etc.
*Comparing how different types of balls bounce and determining what the factors are that contribute to this difference. independant variables would be... actually I can't think of any. I guess, it's the types of balls used. Dependent variables include the factors which contribute to the difference, such as the surface on which the ball is bounced, what type of ball is used and the height from which it was bounced.
*Do different brands of popcorn leave different amounts of unpopped kernels? independant variables is the type of popcorn used. Omg i am so bad at this LOL. Am I allowed to say LOL in a science blog? Meh. Dependent variables are the time allowed for the popcorn to pop in the microwave and the different brands used.
*How do differences in surfaces affect the adhesion of tape. Independant variables is the tape which remains constant throughout the experiment. Dependent variables are the different surfaces used.
*Is coloured or black and white text more easily remembered. independent variables are the colour of the text and dependent variables are the person trying to remember the text because everyone's brain works differently. And I guess the font matters too.
ideal ideas.
So during the week, i actually racked my brain and tried to come up with some ideas for my SRP. These are the following ideas that I'm considering...
*Can people taste the difference between normal and low fat foods.
*Water vs energy drinks in exercising
*Comparing how different types of balls bounce and determining what the factors are that contribute to this difference.
*Do different brands of popcorn leave different amounts of unpopped kernels?
*How do differences in surfaces affect the adhesion of tape.
*Is coloured or black and white text more easily remembered.
So yeah guys feel free to comment and leave ideas on which one i should pick. I think I'm liking the popcorn one at the moment, I'm getting cravings now. Better start doing my research. Bye kids!
*Can people taste the difference between normal and low fat foods.
*Water vs energy drinks in exercising
*Comparing how different types of balls bounce and determining what the factors are that contribute to this difference.
*Do different brands of popcorn leave different amounts of unpopped kernels?
*How do differences in surfaces affect the adhesion of tape.
*Is coloured or black and white text more easily remembered.
So yeah guys feel free to comment and leave ideas on which one i should pick. I think I'm liking the popcorn one at the moment, I'm getting cravings now. Better start doing my research. Bye kids!
Saturday, 27 February 2010
think, think, think
Gosh, it's like week 6 already and I haven't really thought of any ideas for my SRP. I want to do it on something I like, so i was thinking maybe music. I could test how the different types of earphones (ie. headphones, in ear earphones and the normal Apple ones), and genres of music affects the hearing. Except I have no way of measuring the hearing so that kinda kills that idea. Also I wanted to do psychological tests on people, but the fact that i need to get 30 volunteers is pretty annoying, and seems to be a lot of hard work.
It's sunday. I don't think on Sundays. I shall start thinking again on Monday. (:
It's sunday. I don't think on Sundays. I shall start thinking again on Monday. (:
bye,
love maddy
love maddy
Saturday, 6 February 2010
Hello World
Hellooo world! This is me, life should be fun for everyone! (8) jokes.
so this is my new science blog which I have to create for the SRP (Student Research Project). Did i mention that I loooooove science?
Anyways, bye.
so this is my new science blog which I have to create for the SRP (Student Research Project). Did i mention that I loooooove science?
Anyways, bye.
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