Group 2
Group 3
Group 4
Group 5
DATA PROCESSING AND PRESENTATION
Now as we have the raw data we are going, as mentioned in the title to calculate, how much energy has been released by the combustion of a seed of a dry fruit. There are three elements that we know, the Tº, the highest Tº and the weight of the dry fruits; with this data we are going to know and calculate how many kilojoules have been released. For that I’ll use two formulas in one it will calculated the heat produced by the whole fruit and the other is how much Kj have been released in only one gram of dry fruit. The formulas are: for the whole fruit and for only 1 gram of the dried fruit and in which x is the weight of the dry fruit. Here we can see the tables of the different groups:
Group 1
Group 2
Group 3
Group 4
Group 5
Therefore, for having a better comprehension I’ll find the average number amongst this three values, and will compare the energy released amongst the dry fruits.
The formula used will be where the variables are the different values in the tables and five are the number of groups that we have.
EVALUATION
So, in conclusion, the dry fruit that gave more energy was the almond; the second was the bean caper, and in the third position is the grain and in the fourth are the brown bean and the butter bean. As we have 1 gram for each seed than from here we can take that one of the factors for the better combustion is the chemical composition of the body itself probably from the hydro carbonates. In terms of Tº we can find an error as the % of humidity might not be in the needed conditions and so the nºs fluctuates.
From this summarisation we conclude that the hydro carbonates and the humidity are relevant when speaking in energy, as a body with more Hydro carbonates might release more energy than a lesser one unless the humidity is changed.
This value can be seen in the first graphic, in which I demonstrate that the Tº changes were reasonable to consider it an error.
There could be another thing that is the fact of the brown bean combusted better than the butter bean but this values are not relevant as the change among the seeds is from 0,1.
I don’t know why but when I searched on the USDA (org responsible for the caloric valorisation in USA) our results were completely wrong. Perhaps 6 times plus.
I believe that for a better experience, next time the variables should be better controlled, especially the humidity as it determines how the combustion is processed.
The experience actually met my expectations.
BIBLIOGRAPHY
