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# Body Temperature Experiment

Extracts from this document...

Introduction

Investigating the effect of how size affects heat loss from an object (body) Aim: To investigate the effect of how different sizes affect heat loss from an object and then relating it to the human body. Research Question: Will increasing the size of a beaker increase the amount of heat lost? Hypothesis: I predict that the smallest beaker will lose heat the most; hence having the highest rate of heat loss. I think this because small animals generally lose heat much faster than large animals. "Large animals cool of more slowly" (Endothermy 2008). This is due to their Surface Area: Volume ratio. Larger animals have a larger surface area and volume; hence they lose heat slower than small animals that have a smaller surface area and volume yet the ratios will remain the same. For this reason, I believe that the smallest beaker will lose heat the fastest. Variable: Control: Volume of water Starting temperature of water Room temperature Dependent: The amount of heat lost- the difference in the temperature of water between the starting and end of the experiment over a specific time period. Independent: The size of the beaker in terms of width- this shows the relation between an object and humans. List of Materials: 1. 2 graduated 400ml beaker 2. 1 graduated 200ml beaker 3. ...read more.

Middle

Temperature of water (oC) 1st trial 2nd trial 3rd trial 4th trial 5th trial Average 0 62.0 62.0 62.0 62.0 62.0 62.0 2 58.0 59.0 57.0 58.0 59.0 58.2 4 54.0 56.0 52.0 55.0 54.0 54.2 6 51.0 52.0 50.0 51.0 50.0 50.8 8 48.0 48.0 47.0 48.0 46.0 47.4 10 46.0 47.0 45.0 46.0 43.0 45.4 Uncertainty +1 second and uncertainty + 0.1oC Table to show the results of the body temperature experiment for the 400ml beaker Time (mins) Temperature of water (oC) 1st trial 2nd trial 3rd trial 4th trial 5th trial Average 0 62.0 62.0 62.0 62.0 62.0 62.0 2 58.0 57.0 59.0 59.0 57.0 58.0 4 54.0 54.0 55.0 53.0 53.0 53.8 6 50.0 51.0 52.0 49.0 50.0 50.4 8 47.0 47.0 48.0 46.0 47.0 47.0 10 45.0 44.0 43.0 42.0 44.0 43.6 Uncertainty +1 second and uncertainty + 0.1oC Calculations The average for all the beakers was calculated. 125ml Beaker: Average = Total temperature 5 Average = 60 oC +59 oC +60 oC +61 oC +58 oC 5 Average = 59.6oC I used the same formula as above to calculate all the averages for each interval of each beaker. The final results were as below. Time (mins) Temperature of water (oC) 125ml beaker 200ml beaker 400ml beaker 0 62.0 62.0 62.0 2 59.6 58.2 58.0 4 57.0 54.2 53.8 6 54.8 50.8 50.4 8 52.8 47.4 47.0 10 50.8 45.4 43.6 Graph The graph shows the average temperature of water and how it has decreased over a period of ten minutes. ...read more.

Conclusion

Evaluation I felt that my experiment was not a huge success as there were some factors which could have caused the results to fluctuate. Every trial I took, I placed hot water in the beaker straight away. This could have meant that the beakers were all still hot; hence this could have affected the outcome. The room temperature was a key factor as it shows how external heat affects heat loss but this could have changed as I completed this experiment over one and a half hours which is a long time. There was always an uncertainty in the time as when I looked at the time, it was still going on because I did not stop time. For this reason, I could have not seen the temperature at the exact interval. As my results were incorrect, I am able to repeat the experiment by correcting my biggest error. I had taken the same volume of water for all the beakers which meant that the surface areas were not even. This caused the ratio of Surface Area: Volume to differ. To correct this, I would make sure that all the beakers are filled to the rim, ensuring that the surface area: volume ratio is equal. This would mean the surface area would be the entire beaker. Then I would need to measure the dimensions of the beaker in order to find out the surface area using the formula for the area of a cylinder. Below is a diagram of what the improved experiment would look like. ...read more.

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