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# To investigate how the temperature of the ball affects its bounce.

Extracts from this document...

Introduction

Investigating a factor that affects the bounce of a ball. Aim: To investigate how the temperature of the ball affects its bounce. Factors, which might affect my investigation, are; * The height the ball is dropped from * The surface it is bouncing on * The type of ball * The temperature of the ball * The force applied * The temperature of the surface * The state of the ball e.g. wet, old, new, worn * How the ball is manufactured * The size and the surface of the ball * The pressure inside the ball. Useful ideas, information or equations From my research into a bouncing ball, I have found that the accepted formula for the relation between the ball's total energy and the height reached is that there will be the same % drop in both the energy and the height. For Example: If the ball looses 10% of its energy, it will loose 10% of its height. This relationship isn't directly related to the factor I want to investigate, but every bit of information available can be used. It may back up my findings later on. Before a squash match, the players hit the ball around the court a few times to get it 'warmed up'. Nowadays, for professional matches, they place the ball in a special heater, which does this for them. The machine is similar to those used for making toasted cheese sandwiches! ...read more.

Middle

We found when doing that experiment, that it was easier to hold the ruler upright with a stand and clamp. We will continue this in our main investigation. * We will always take measurements from the bottom of the ball. Things to change; * So that we get a steady range of results we have decided that a 10? C interval will be appropriate between the different temperatures. This applies for both positive and negative figures. * As our aim is to only investigate one factor that affects how a ball bounces, the temperature must be the only thing that changes. Equipment required; beakers, thermometers, meter rule, clamp and stand, squash ball A, the surface of a desk, kettle, tongs, supply of ice. Diagram; Method; The majority of our experiment went as described in the plan. We discovered that once you got above 60?C, the ball was too hot to touch. The tongs were required to take the ball out of the water and to drop the ball, but still no force was added as we dropped the ball. We also found out that although water boils at 100? C, by the time you had poured it out of the kettle, taken the temperature and put the ball in, it had dropped to, on average 80? C. We also found that although you could get the ball to a temperature of 0? C with ice, it wouldn't go below that. ...read more.

Conclusion

Preliminary work: Trials Temperature (?C) 1 2 3 4 5 6 Average 0 3 6 5 4 7 8 5.5 10 10 12 13 11 11 2 11.5 20 15 10 11 13 17 17 13.5 30 19 20 19 20 18 17 18.3 40 28 30 31 29 25 26 29.8 50 31 29 30 31 29 30 30.0 60 40 43 43 45 43 44 43.0 70 46 47 45 46 48 47 46.5 80 55 53 67 56 55 54 55.0 Results: Trials Temp. ?C 1 2 3 4 5 6 7 8 9 10 Average -10 1 2 0.5 2.5 1 0.5 1 0.5 1 1.5 1.15 0 2 3 3 3 5 3 5 5 5 6 4 10 10 11 11 12 12 11 11 12 12 11 11.3 20 17 21 21 18 20 19 19 19 20 20 19.4 30 24 24 26 26 26 27 27 28 26 25 25.9 40 38 37 39 37 37 36 35 36 37 35 36.7 50 45 43 44 42 40 39 39 41 42 44 41.9 60 46 50 51 48 49 52 53 46 49 50 49.4 70 56 53 54 53 53 54 54 55 54 53 53.9 80 55 56 57 54 55 55 54 55 57 56 55.4 90 59 55 58 57 57 59 59 58 58 58 57.8 100 67 67 66 68 69 69 68 64 65 60 66.3 11 1 Physics Coursework - Laura Evans, 10sa ...read more.

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