I took four pieces of bread and measured them so they each wade exactly one gram. I then cut a 10x10cm square out of the Greaseproof paper, Cling Film, Aluminium foil and Sandwich bag. I placed one piece of bread in each of the materials and then put them on a tray, I left them a lesson and observed their deterioration the next lesson. I then repeated this process three times.
The equipment needed was a roll of Greaseproof paper, Cling Film, Aluminium foil and a Sandwich bag. I also used twelve grams of bread and weighing scales.
EQIPMENT SETUP BELOW
To make the experiment a fair test I had to make sure that all the bread weighed the same. This is because it would be an unfair test as the heavier pieces of bread would contain more moisture and would have an advantage. I also had to make sure that each piece of bread was wrapped in equal amounts of the certain material. This is because if a piece of bread was wrapped in more material than another it would have a better chance, as it would have a double layer of molecules. In my investigation there was no variables.
I observed the bread the next lesson, weighing it to see how much moisture was lost. My measurements in weight were to one hundredth (0.01) of a gram.
I made my results reliable as I repeated the experiment three times and measured each piece of bread twice to check its weight.
My plan was a good way of carrying out the investigation, as it was efficient and simple. Scientifically it was good as it showed the structure of the molecules inside the atoms very clearly with the moisture lost.
The trial experiment was very good as it showed me that the breads weight needed to be exactly the same to achieve a fair test.
Results:
1st
2nd
3rd
Average
Conclusion:
From my experiment I have found out that Aluminium foil keeps bread moist the best. The scientific theory behind this is that its atomic structure is Giant Covalent. This means its molecules are packed tightly together and don’t allow much air to pass through the material. I have found out that Cling Film is the worst as its molecules are far apart in a molecular structure and so let more air through losing the breads moisture quicker. This conclusion is the same as my Hypothesis, which tells me that my prediction was correct. My results match precisely to my prediction.
Evaluation:
My experiment was a good way of carrying out the investigation as it gave me a sufficient amount of results and observations to draw a valid conclusion. It went smoothly and was a fair test. My results were executed with the precision needed to help me achieve a good strong conclusion. My results cover a wide range as I repeated the experiment three times and used four different materials. All my measurements agreed and I had no anomalous results.
Inaccuracies could be made if the bread wasn’t weighed carefully, and the test could be made invalid if all the wrapping material wasn’t the same size.
To improve my experiment you could make sure that all the bread was the same shape and wrapped exactly the same, this would result in no slight inaccuracies.
