My experiment was if an egg was changed by cooking or freezing it will it affect how far it would fly. So I did the tests and my hypothesis was wrong. The frozen egg did not fly the furthest, the raw egg did. The raw egg every time went about 1-2 feet more than the frozen egg did. I think this is because when I froze the egg it gained weight and the raw egg stayed the same. This was enough to make the frozen egg not go as far. In fact the frozen egg flew the least amount of distance except for on the first launch where it came in second. This Experiment change but modified to be more exact by moving it into an indoor facility. This will help with not having to deal with wind or any other weather conditions.
What reaction was conducted in this experiment and with what reagents? Was there a reason for this reaction beyond just synthesis of product(s)? What techniques were used to purify and identify the product(s) of the reaction?
The eggs when dropped in the egg lab will either break or not break upon impact with the object. The eggs will break when they hit the frying pan. The eggs that are dropped into the bucket of water will sometimes break and sometimes stay whole. The eggs that are dropped onto a pillow will not break.
To continue the experiment further I can use a different source of light to test the intensity of light. For the food coloring experiment, I could use a different food color such as yellow or orange to test.
Dr. Seuss wrote and illustrated “Green Eggs and Ham,” a book loved by all children as it conveys the message of not judging something by its appearance. The illustration style that Dr. Seuss uses pushes the plot of a story forward giving notice to action, color, and tension within a picture. In addition to telling us what we need to hear Dr. Seuss also shows us what we need to see. Every page of “Green Eggs and Ham” is beautifully exemplified with double spread illustrations that are used throughout the book. In this way, the words feel like a part of the world Seuss is building instead of being autonomous; like yin and yang, without one the other would seem incomplete.
I will have to be careful to keep my experiment fair. To make sure I
Going into the egg drop project our group felt confident due to an abundance amount of research each one of us had done. Our cradle consisted of an inner tetrahedron base, using clear straws that were taped together holding the egg inside within the zip lock bag. The outer part of our cradle was formed by a full straw being cut in half then taped side-by-side, increasing the strength of the straws, then tapped at the vertices of our tetrahedron; facing the opposite direction of the egg. Rubber bands were then wrapped around the center of the entire model, further holding the straws in place.
In the experiment I will change the wing length 10 times and cut 1 cm
Introduction: The purpose of this experiment was to find how changing the angle and velocity would affect the distance the object went, height the object went, and time the object was in the air. Before this lab I could not tell how the angle and velocity would change the results. I needed to figure out what angle and what velocity made the object go farther or make it stay in the air longer. I also found mass will affect the height and distance. I used the site Galileo and Einstein to figure out these factors. (Fowler, M)
In ten days you will be able to answer this important question and make a contribution to science!
The Lettuce Challenge Experiment Design faced several errors that could have altered the course of the experiment. The experiment had tolerable results, however, they may have been more accurate if the errors had been refined. The first error that was noticed was the fact that the lettuce was not watered during the weekend. In addition, the lettuce was not given extra water on friday. The lack of water could have affected the growth of the plant. The amount of water given to the experimental plant differed from the control as well. The control was given 10 extra ml of water on friday while the experimental plant was not. Because the amount of water given to the control was different to the plant that was experimented
This experiment could be improved in a number of ways. It could be repeated more times to help get rid of any anomalies. A better overall result would be obtained by repeating the experiment more times because any errors in one experiment should be compensated for by the other experiments.
In order to make this experiment a fair test, I changed only one input variable, the temperature. I kept the amount and concentration of the liquids the same (20m...
One of the most common sensations in all humans is that of stress. This may be induced by everything from more serious life-or-death situations, to more mundane concern over deadlines or relationships. The body has a somewhat graded response to these events depending on their severity, but its response, regardless of severity, is rooted in the same neuroendocrine response of the hypothalamic-pituitary-adrenal axis (HPA Axis). This response is characterized by the feedback interactions and influencing of three of the bodies endocrine glands: the hypothalamus, the pituitary gland, and the adrenal glands (1). In response to stress, the hypothalamus releases corticotropin-releasing factor (CRF), which travels through the hypophyseal portal system
Most teenage kids waste gas money and time driving to a diner for an average omelet. However, this does not have to be the case. The ability to cook for yourself is a skill you will use all your life. Everyone should know how to cook for themselves; a bacon, cheese, and spinach omelet is a simple dish to assemble and it’s delicious.
The rate of heart disease deaths today in the United States has increased over the past century. This has caused nutritionists and researchers to start looking at the fatty acid components of food that people consume. Not only are scientists becoming more vigilante so are consumers, who receive most of their food study information from media. This paper will focus on the belief that free-ranged chicken eggs are more beneficial to people’s health, than batter-caged eggs, due to the lipids in each. To identify the fatty acids in the two different types of eggs the yolks were isolated from the egg white and then put through the saponification reaction remove the fatty acids from the glycerol backbone of triglyceride. The gas chromatography mass