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How Surface Area affects Heat Transfer.

Extracts from this document...

Introduction

How Surface Area affects Heat Transfer. Plan. I will measure out 300ml of water heated up to 80?C, into a beaker, and dip a sphere of Plasticine into the water. Every 15 seconds I will record the temperature of the water and the Plasticine. When the Plasticine and the water are at the same temperature, I will replace the hot water with tap water. Then I will continue to record the temperature of the water and the Plasticine every 15 seconds, again, until they both reach the same temperature. At this point, I will repeat the experiment so far, but I will change the shape of the Plasticine, so it has a larger surface area, into a star, for instance. The investigation is intended to demonstrate the way in which surface area affects heat transfer, so I will be varying the surface area of the Plasticine. However, the surface area of the Plasticine is only one of the variables, to carry out this investigation accurately I must keep the other variables under my control (volume of water, starting temperature of the water, and mass of Plasticine), constantly the same. Apparatus. * Clamp stand * 2 thermometers * 1 beaker * 1 mass of Plasticine * Water * Stopwatch Prediction. I predict the star of Plasticine will heat up and cool down (transfer heat) ...read more.

Middle

Obtaining Evidence. A= Plasticine with small surface area. B= Plasticine with large surface area. Time (mm:ss) Temp of Water A (?C) Temp of Dough A (?C) Temp of Water B (?C) Temp of Dough B (?C) 00:00 40 22 40 22 00:30 40 23 40 23 01:00 39 23 39 23 01:30 39 23 39 24 02:00 39 24 39 25 02:30 39 24 39 26 03:00 39 25 38 26 03:30 39 26 38 27 04:00 39 26 38 27 04:30 39 27 37 28 05:00 39 28 37 29 05:30 39 29 37 29 06:00 39 29 37 30 06:30 39 30 36 30 07:00 38 31 36 31 07:30 38 31 36 31 08:00 38 32 36 32 08:30 38 32 36 32 09:00 38 33 36 33 09:30 38 33 36 34 10:00 38 33 36 34 10:30 38 34 36 35 11:00 38 34 36 35 11:30 38 34 36 36 12:00 38 34 12:30 38 34 13:00 37 34 13:30 37 35 14:00 37 35 14:30 36 35 15:00 36 36 A= Plasticine with small surface area. B= Plasticine with large surface area. Time (mm:ss) Temp of Water A (?C) Temp of Dough A (?C) Temp of Water B (?C) Temp of Dough B (?C) 00:00 20 35 20 35 00:30 20 34 20 34 01:00 20 34 20 33 01:30 20 34 20 32 02:00 20 33 ...read more.

Conclusion

My results show that the larger the surface area, the quicker the heat transfer (see my prediction). Evaluation. None of my individual readings seemed to be extremely inaccurate, a few look slightly out of line with my lines of best fit, there is a number of possible explanations for this: * I could only read whole numbers from the thermometer (I would have read 2? instead of 2.3?, etc). * Sometimes I was couple of seconds late taking the readings form the thermometer. * The thermometer was placed at a slightly different distance from the surface of Plasticine A to Plasticine B. Some of the apparatus I used was not totally suitable for it's desired purpose. The thermometers did not give the temperature to any decimal places. The Plasticine melted at around 50?C. Some of the water's heat energy escaped from the beaker. If I were to repeat the experiment in ideal conditions, I would make some improvements. I would replace the Plasticine with a substance that has a higher melting point. I would measure the surface area of the Plasticine to find the difference between the large and small surface areas. I would use thermometers that give the temperature to two or more decimal places. And I would repeat the experiment several times to produce more accurate figures. ?? ?? ?? ?? David Burton. 10FD. Page 1 of 2 ...read more.

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