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The bounce height of a squash ball under various temperatures.

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Introduction

Making sense of data

AS Physics c/w

Via the bounce height of a squash ball under various temperatures.

By Alex Bowers

Data:

The data that I will be analysing in this report is based upon how a rubber squash ball’s bounce height increases/decreases as the gas in the core of the ball rises in temperature.

The results from this experiment are shown below:

Temperature (°C)

Bounce height (cm)

Test 1

Test 2

Test 3

16

23

24

28

38

43

43

42

50

53

53

53

67

68

68

67

84

72

72

73

100

76

75

75

The mean can be calculated by adding all the test results for a temperature and then dividing by 3:

Temperature (°C)

Mean

16

23 + 24 +28 = 75/3 = 25cm

38

43 + 43 +42 = 128/3 = 42.6 = 47cm

50

53 + 53 + 53 = 159/3 = 53cm

67

68 + 68 + 67 = 203/3 = 67.6 = 68cm

84

72 + 72 + 73 = 217/3 = 72.3 = 72cm

100

76 + 75 + 75 = 226/3 = 75.3 = 75cm

Method:

The ball is initially dropped from rest at 1.5m, bearing in mind that the drop is measured and recorded from the bottom of the ball.

...read more.

Middle

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Background physics:

The property that allows the squash ball to bounce is called resilience. This is the ability to regain the ball’s original shape quickly once it has distorted after falling to the ground.

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Conclusion

  • The material of the ball itself, rubber.

This must have been because the rubber somehow lost some of its resilience. Maybe by a deformation of the ball shape so that the balls pressure could not increase at its rate beforehand. The rubber itself must of hindered the energy lost on the moment of impact with the ground.  However, deformation at such a low temperature (68°C) shows that the ball is not of very good quality and it may have been aged or very worn.

  • The measuring technique.

Eyesight is not the most accurate or reliable method of measuring the bounce considering that a high perception is needed. E.g. a video camera with play/pause functions.

  • That the apparatus was altered somehow

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...read more.

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