• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Factors Affecting Cooling

Extracts from this document...


Factors Affecting Cooling Introduction For this investigation I will be carrying out experiments to see what kind of factors affect cooling. Cooling happens to every single living organisms living on this planet and I shall be investigating what factors affect there temperature in simple experiments. In the real world these aspects could include body volume, surface area, surrounding temperatures, humidity, insulating type, colour of surface and whether they huddle in numbers or not. Aim My aim is to investigate the cooling of a single body. To represent this body I shall be using a glass beaker as the surface and skin. For the insides of this body I shall be using boiled water and placing this water in the glass beaker. The two factors that will affect this experiment will be the surface area and volume. The one variable that I will change will be surface area the water is in contact with. Prediction I think that if more of the water is touching the glass rather than other water molecules then the faster the cooling will be. In other words the more surface area to body ratio the water is touching then the water will cool down faster. ...read more.


Any glass that is dropped will shatter and break. The broken beaker will have sharp bits and can cut your skin. The water would spill around the floor and someone could slip and fall. These are the main concerns and any experiments will have to be done will great caution. Calculating Results To make sure that the surface area to body volume theory is correct I will have to carry out some measuring. I will have to measure the beakers and find out the surface area and volume of each beaker. I will then get both of these measurements and divide by one another to work out the final surface area to body volume ratio. I will only calculate the area of glass that the water is actually touching. Beaker Size Height to 100ml in cm (x) Diameter of Circle in cm (y) Very Large 1.3 13 Large 1.5 10 Big 2 9 Medium 3 7 Small 6 4.5 Beaker Size Surface Area in cm� Volume of water in cm� Very Large 186 100 Large 126 100 Big 121 100 Medium 104 100 Small 100 100 Results Beaker Size Very Large Large Big Medium Small SA:V Ratio in cm� 1.86 1.26 1.21 1.04 1 Starting Temp�C 80 80 80 80 80 Temp after 30 Secs ...read more.


I think I could have got more reliable results by doing the experiments 2 or 3 times. I could not do this because we did not have enough time in the lessons to do so. By doing the experiments 2 or 3 times I would have got average results and I could see any results were out of place. The results would be more dependable and consistent. Even though I did not do any averages I believe I can trust my results as there is a pretty big difference between the temperature loss between the biggest beaker and the smallest beaker. They both started at 80�C and ended up at 52�C and 74.5�C, which makes a difference of 22.5�C. The biggest beaker lost around 3� per 30 seconds while the smallest beaker lost around half a degree per second. I think that extra work that could be done to support my conclusion would be to instead of changing the beaker size like I did in this experiment is to keep the same beaker, but changed different amount of water. By doing this I can see if instead of the surface area that affects heat loss whether volume of water would affect heat too. I would be able to compare results and put in the surface area to volume ratio as both principles still apply. ?? ?? ?? ?? ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Green Plants as Organisms section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Green Plants as Organisms essays

  1. Marked by a teacher

    Investigating the rate of cooling water in a beaker.

    Water was boiled and put in to the two beakers, and stopwatch started. 5. Results were taken every 1-minute, for a total of 30 minutes. My results are as follows: Time Temperature of Temperature of (Minutes) Bubble wrap (degrees)

  2. Factors Affecting Infiltration Rates

    Plants need this shallow ground water to grow, and, by the process of evapotranspiration, water is moved back into the atmosphere. This proves my prediction was accurate, as I stated soil near a tree would infiltrate at a quicker rate.

  1. An investigation to investigate the effect of the diameter on the cooling rate of ...

    We used 5 different beakers: 1- Diameter of beaker 7.5cm 2- Diameter of beaker 10cm 3- Diameter of beaker 11cm 4- Diameter of beaker 14cm 5- Diameter of beaker 16cm Fair test We made this experiment a fair test by: * Keeping the volume of water the same by using measuring cylinders.

  2. I am going to investigate the rate of cooling in heated water. In my ...

    of the beaker and under both of them. To get those results I would use bubble wrap for insulation.

  1. Investigating the abiotic factors that affect the size of Ivy leaves in shaded and ...

    but if it covers less than half of a 1mm square then it will not be counted. This is better explained in the diagrams shown below: 7. The biotic factors were measured as follows:- Light intensity * A clipboard was placed within the quadrat, to form a uniform surface.

  2. Investigating factors which affect heat loss from a beaker of hot water.

    Whereas I think heat loss will be least effective when there is foil wrapped around the large beaker and when there is insulation in-between. This is because convection is the only form of heat loss that can take place without struggle therefore losing the least heat.

  1. Experiment to investigate the Factors affecting the Energy Transfer Involved in the Cooling of ...

    As the temperature of water increases the molecules gain more and more energy so the rate of evaporation also increases. Evaporation can be reduced by sealing the top of the plastic cup with a very small air space above the water.

  2. Factors affecting the rate of Cooling

    * I will measure the time it takes from when the liquid reaches 95oC. * To keep accurate and constant results I will ask a friend to measure the time while I measure the temperature of the liquid. * I will keep the total volume of water at a constant 50cm3.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work