Building a Sensor to Measure Weight, using a Potential Divider and Wheatstone Bridge.
Building a Sensor to Measure Weight, using a Potential Divider and Wheatstone Bridge. Initial Ideas: Firstly I needed to have an idea of what I would have liked to investigate about sensors, whether it be to evaluate against a ready-made sensor or to build and calibrate a sensor. I decided on building and calibrating a sensor as I feel it would be more creative. Then I brainstormed a couple of ideas to build, for example measuring the speed of water by measuring the time it takes the water to fill a cup, so increasing its weight. Another idea was to build an accurate weighing device that works in two directions, the first the conventional way using gravity and the other using a pulley system to measure the upward pulling force. I chose the second idea as I felt the first idea would be to long an experiment as it involves more stages of planning. The first idea is very similar as it also measures weight, but has a different specification. In my primary thinking I realised using a potential divider to measure the weight would be accurate and make it easier to involve equipment we have been shown. The first piece of equipment I thought would be a useful item to use was the strain gauge. These measure the strain on a material, in this case a hacksaw blade. The gauge is on top of the blade and when it is bent down the resistance of the gauge increases, where it is bent up it
Is it legitimate to advertise "junk food" to children and is this the only factor that affects obesity?
Is it legitimate to advertise "junk food" to children and is this the only factor that affects obesity? This essay will discuss whether the advertisements of junk food are reasonable to advertise and are there other aspects that help obesity to develop in children. Increasing rates of obesity appear to be common to the process of industrialisation and have been linked with many factors, including a more sedentary lifestyle and diets high in fat and sugars and an abundance of food. (Gordon, Richard, 2000) The number of children suffering from obesity has increased dramatically since the mid 1980's in the UK. However this is not just a UK problem but also a global issue. Obesity is defined as 'An abnormal accumulation of body fat usually 20% or more over an individual's ideal body weight. Obesity is associated with the increased risk of illness, disability, and death.' A large proportion of TV advertising targeted at children is for processed foods; the vast majority of this promotes foods high in fat, sugars or salt. The debate about food advertising and advertising viewed by children is one that has continued for many years. During that time a wealth of evidence has emerged to show that targeting advertising as a means of tackling childhood dietary, nutritional or weight gain problems is completely unjustifiable and ineffective. One of the most heavily studied areas of
The meaning or value of a favourite food of yours or that of a close friend or family member
The meaning or value of a favourite food of yours or that of a close friend or family member Around the world, I have eaten many kinds of delicious food. As I grew up in Thailand, however, Som Tum is my favorite food. Its name, "Som," means papaya and "Tum" means crushing. With my family, I eat Som Tum as a salad with pork satay, which is a skewer with meat. Additionally, sticky rice, a Thai specialty, is cooked and served in bamboo. Each ingredient is common, but fresh and natural -nothing is bought processed. Som Tum is valuable as a Thai traditional food passed from generation to generation, because of its simplicity and its richness in nutrition. Som Tum is valuable, because of its simplicity. It is golden brown with a pink tinge, served warm, with unripe green papaya. It is the combination of many common ingredients: peanuts, tamarind sauce, fish sauce, tomatoes, dried and small shrimp, garlic, lime, green beans, coconut sugar, and green and red very spicy chili. All ingredients are easily crushed in a mortar with a pestle to make a thick paste of Som Tum. Som Tum is rich in nutrition, full of carbohydrates, proteins, and vitamins, which the body's systems can use to maintain their functions. Carbohydrates from tomatoes, green beans, natural coconut sugar, papaya, and sticky rice are used as primary sources of energy for the body. Another energy source is proteins
Comparisons of radula types in Gastropods and Bivalve systems in the Phylum Mollusca.
Comparisons of radula types in Gastropods and Bivalve systems in the Phylum Mollusca. Introduction Although not always apparent, within the Phylum Mollusca there is a uniform that is in the whole Phylum. These are a muscular foot, visceral mass and mantle cavity. Most within this phylum are soft bodied and as such require a shell for protection against predators. The shell is formed by a fold of tissue that drapes over the visceral mass and secretes the shell, which is composed of Calcium carbonate. The largest class with this phylum is the Gastropods. These usually have conical, flattened or spiral shells which have been formed through torsion. The class Bivalve are given their name because they have extensive mantle lobes which enable them to secrete a single shell composed to two valves by which the shell is hinged, which is the non calcified part. The shell is closed by posterior and anterior muscles which draw the two halves tightly together. Not only does the shell differ in these two classes but also their feeding apparatus and strategies. Thus this investigation is to observe these differences and record them (Campbell and Reece 2002). Aims: To observe the morphological differences in Gastropods and Bivalves. To observe and record the different types of radula found in Buccinium spp, Conus spp, Calliostoma spp, Patella spp and Littorinal. To observe and
There has become an increasing demand for single portion food products - I will now need to think about all the relevant reasons as to what factors have caused this change, as well as the users.
As there has been a significant change in society regarding what people want to eat. There has become an increasing demand for single portion food products. I will now need to think about all the relevant reasons as to what factors have caused this change, as well as the users. I will carry out a brainstorm to assess the different changes in our society today which effect what people now wish to consume. Working mothers (no time to cook) Parties Now I will look at each point that I have risen regarding why we desire single portion foods. * The elderly Stereotypical older people, being those who cannot get around very much so rely on single portion foods. Which are usually easy to prepare and so not require a large amount of skills that the elderly have trouble with. But also, there are the older people nowadays that have a very active social life and so prefer not to spend their time cooking. It is also a well-known fact that people are living for a lot longer. Therefore there are more elderly people, resulting in more single portion food products. * Weight watchers The next point I raised was weight watchers, the reason that single portion foods are so popular with this category of people as they tell you exactly how many calories they contain as well as fat. This means that it is easy to know exactly how much they are eating without going to great lengths to find
A healthy diet when Pregnant.
4th Jan Choose title of coursework 5th Jan Spider diagrams (rough) 6th Jan Spider diagrams (neat) 0th Jan Analysis of the title 3th Jan Methodology 9th Jan Action Plan 20th Jan Begin gathering secondary information 25th Feb Continue gathering information and do practical exam time plan 7th March Practical exam 0th March Write evaluation of practical 1th March Gather primary information 20th March Final evaluation, conclusion 25th March Title page, bibliography 26th March Contents page 28th March Final deadline Nicola Richardson Home economics coursework What do we mean by a healthy diet? A healthy diet will benefit your baby even before it is conceived. A healthy diet can be achieved by following guidelines which are based upon the following 5 food groups: . Bread, other cereals and potatoes. * These foods should be the main part of your diet. * They are good sources of carbohydrate, protein and vitamin B. * Low in fat and filling. * Try and choose a high fibre variety, which contain more vitamins and minerals and breakfast cereals which have extra iron and folic acid added. 2. Fruit and vegetables. * Eat at least five portions per day. * They provide vitamin C, carotene and some of the B vitamins. 3.Meat, fish and alternatives. * Eat moderate amounts. * Choose lower fat versions. * They are major sources of protein, vitamins and
functions of ingredients vegeterian
Functions of Ingredients Vegetarian groups Will not eat Will eat Lacto vegetarian Meat, fish, poultry, eggs Milk of milk products Lacto-ova Mean, fish, poultry Milk or milk products, egg Vegan Any animal protein Plant based protein products Soya beans * The soya bean is a legume vegetable - a pod-bearing plant from the same plant family as peas and beans. * Soya beans have a high protein content, low starch, and also contain micro nutrients. * Soya bans are used to make many food products such as textured vegetable protein (TVP), soya flour, soya milk, bean curd tofu and soya source. Soya textured vegetable protein (TVP) Characteristics: * Spongy texture * Bland flavour * Can be made to resemble meat Nutritional content: * High in protein * Fortified with vitamin B and iron * Low in fat * Low in cholesterol * High in dietary fibre Tofu - soya bean curd Tofu is used in: * Chunks for oriental dishes, * Stir-fry, * Casseroles * Savoury flans * Soups * Salads Characteristics: * Soft, smooth textured * Semi-solid food * Available in original flavour, smoked or marinated forms * High in protein * Low in fat * Bland flavours Micro - protein Quorn Quorn is used in: * Ready meals (nuggets, fillets, sausages, burgers, grill steaks) Characteristics: * Texture similar to chicken * High in protein * Low in fat * Contains small
THE BENEFITS OF RECYCLING
THE BENEFITS OF RECYCLING http://www.dep.state.pa.us/dep/deputate/airwaste/wm/recycle/Recycle.htm WHAT IS RECYCLING? Recycling involves the separation and collection of materials for processing and remanufacturing into new products, and the use of the products to complete the cycle. Much of the aluminum, glass, paper and steel used for packaging today is already recycled. Half the nation's aluminum cans are made from recycled aluminum, and one-quarter of the raw fibers used in the paper industry are from recycled paper products. Glass and steel used in containers can be recycled over and over. YOU CAN MAKE A DIFFERENCE Recycling Saves Natural Resources Recycling Saves Energy Recycling Saves our Environment NATURAL RESOURCES Our finite reserves of natural resources are being depleted rapidly, particularly with the increasing use of disposable products and packaging. Pennsylvanians recycled 4.1 million tons in 2002. This rate of use and disposal takes a particularly heavy toll on irreplaceable natural resources from our forests and mines. Reprocessing used materials to make new products and packaging reduces the consumption of natural resources. By recycling 620,000 tons of steel in 2002, Pennsylvanians saved 775,000 tons of iron ore, 434,000 tons of coal, and 37,000 tons of limestone. Through recycling newsprint, office paper and mixed paper, we saved nearly 7
Avoiding food poisoning According to Channel Sevens Today Tonight Program, five million Australians are the victims of food poisoning
Avoiding food poisoning According to Channel Sevens Today Tonight Program, five million Australians are the victims of food poisoning every single year. And what's worse is that these foods where among the most commonly eaten foods like sushi, kebabs, chicken and mince meat, which where all found to be high risk foods if not prepared properly, cooked properly or refrigerated. As a result, lethal bacteria like salmonella, e.coli or listeria can make you seriously ill, put you in hospital, or even cause death. And it is more likely to occur in the summer months, where food is left outside and not kept refrigerated at the right temperatures. Des Sibraa, a former chief food inspector for the New South Wales Department of Health says food poisoning is the nation's "silent epidemic", and that food suppliers and food outlets were not always to blame. Most food poisoning outbreaks are done by somebody doing something incredibly stupid," he said. "You can leave something out on the kitchen table for hours and hours at room temperature, and cause the outbreak yourself," Des said. Over the last 12 months, Today Tonight conducted a series of investigations into various foods alerting us to what happens if you or your regular food outlets fail to observe accepted safety standards. With summer upon us and temperatures rising, scientist professor James Paton and Des Sibraa give us
The overall finish of my Family Fruit cake was excellent. It was golden and crispy brown at the top in relation to appearance. It gave off a wonderful aroma of freshly baked sponge cake when it was being baked.
The overall finish of my Family Fruit cake was excellent. It was golden and crispy brown at the top in relation to appearance. It gave off a wonderful aroma of freshly baked sponge cake when it was being baked. It looked mouth watering once it had cooled down. The flavour of the cake was fruity and the texture was spongy and moist. It looked colourful also because of the different colours of the dried fruit I had added. I was amazed with the overall finish of the cake because it was neat and it was brilliant in taste, texture and appearance. I couldn't find any bad points for the overall finish of my cake. I had sprinkled the top of the cake with some dimera sugar (brown sugar) which gave it a crispy top. The sponge was light yellow or pale in colour. The sponge was well risen because the size of the cake was fairly thick. The appearance was golden brown with a crispy touch which made my cake more appealing. It was light, crumbly and soft in texture and the flavour of my sponge was sweet and it wasn't eggy. Those were all the good points of the cake but the bad point was that when I spooned the mixture into the baking tray, it had some dry flour in the middle which wasn't mixed in with the rest because of the mixture being too thick with all the fruits. The sponge didn't stick to the tray once it was ready; this was a good thing because it came out easily because I had
