Mild Salsa Experiment

The results which had been gathered and collected based on the recorded data included, a 0.4℃ increase in body temperature, after the consumption of mild salsa, and a 0.8℃ increase in body temperature, after the consumption of hot or spicy salsa. After group results and data had been calculated and recorded, the group data had signified that there had been minor differences between the calculated body temperatures of the test subject consuming the mild salsa and the test subject consuming the hot salsa. Though minor differences or changes between the body temperatures of the mild salsa eater and the hot salsa eater occurred, the maximum change in ℃ slightly varied with a 0.4℃ maximum change for the mild salsa consumer and a 0.8℃ maximum change for the spicy salsa consumer. Maximum changes which occurred in the class average results included a 0.41 ℃ change for the mild salsa eater and a 0.42 ℃ change for the hot

or spicy salsa eater. The results which had been gathered and recorded did not reflect a significantly high change in temperature between the mid salsa consumer and the hot salsa consumer.
The hypothesis which had been developed based on the aspects of the experiment, had been supported by the gathered data. As the hypothesis had stated if sweating occurs after the consumption of hot and mild salsa, due to an increase in body temperature, then a person consuming hot salsa will increase body temperature more than a person consuming mild salsa, the data had been valid and supported, as the person who consuming the hot salsa had increased greater body temperature than the person consuming the mild salsa. However, though the collected data had supported the hypothesis, the changes between the body temperatures of the test subjects consuming the hot and mild salsas had not massively differed, but had slightly varied.
Throughout the conduction of this experiment, certain sources of error or inaccuracy had occurred. Sources of error or inaccuracy included, the starting or beginning body temperatures of each of the test subjects, as they had not been set to room temperature or the standard body temperature. Other sources of inaccuracy included the paces or rates at which people consumed their hot or mild salsa and tortilla chips. The varied paces at which people consumed the salsas and chips had not been consistent and had impacted or affected the experiment, resulting in a flaw. additional negative impacts or inadequacies which had occurred during the performance of the experiment included, the brands or types of hot and mild salsas which had been used throughout the experiment. The brands of salsas had caused flaws as the experiment had been conducted, as the brand or type of salsa may have not been excessively hot or spicy, disallowing the body temperature of the test subject consuming the hot salsa to greatly or significantly increase body temperature.
With insufficiency, and negative impacts which affected the accuracy of our collected data, logical procedures or steps to improve this experiment would include, to test or experiment on a different type or brand of salsa which contains or provides a greater amount of spice or heat.

As the hypothesis states the consumption of hot salsa causes sweat to occur, due to an increase in body temperature, experimenting using a different brand or type of salsa containing a greater amount of heat or spice would be effective, as a great extent of spice would support the stated hypothesis and would result in a higher increase in body temperature. Other logical and more effectual aspects of the experiment which can be altered would include, the portions and amounts of mild and hot salsa which are provided throughout the experiment. Altering the portions and amounts of mild and hot salsa given to more massive and larger servings would result in a successful experiment, as the object or motive of the lab is to identify if the stated hypothesis is accurate and

supported.
To conclude the analysis, assessment, and evaluation of my collected data, the final or ending calculated results had included a 0.4℃ increase in body for the person consuming the mild salsa, and 0.8℃ increase in body temperature for the person consuming the hot salsa, with a class average of 0.41℃ body temperature increase for the mild salsa and a 0.42℃ body temperature increase for the spicy salsa.
The established hypothesis had claimed the test subject consuming the hot salsa with the tortilla chips would sweat and increase in a higher body temperature than the person eating the mild salsa with the tortilla chips, as a greater amount of heat or spice would result in increased body temperature. The collected data and results had been supported by the stated hypothesis, as the hot or spicy had caused the test subject consuming the salsa to moderately increase body temperature.
Uncontrolled sources of error and inaccuracy included the portions of both the mild and hot salsas and tortilla chips which had been distributed to each of the test subjects, as they had not been sufficient portions for the experiment. Other sources of inadequacy and failure included the rates at which the test subjects ate their chips and salsas, as not each person consumed their food at the same paces, resulting in a flaw. However, though certain flaws and sources of error had occurred throughout the conduction of this experiment, the gathered data and results had been adequately supported by the stated hypothesis based on which type of salsa is more likely to cause an increase in body temperature after consumption.