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Concollato, Pandav , Rahman

Floatation. Concollato, Pandav , Rahman. Investigate Parameters affecting Period or frequency of oscillation. Aim. Parameters (Variables). Raisins Electronic Balancing Scales Knife Board Soda Water (13 bottles in the end) Beakers Thermometer Hot plate Video Recording Device

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Concollato, Pandav , Rahman

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  1. Floatation Concollato, Pandav, Rahman

  2. Investigate Parameters affecting Period or frequency of oscillation Aim

  3. Parameters (Variables)

  4. Raisins Electronic Balancing Scales Knife Board Soda Water (13 bottles in the end) Beakers Thermometer Hot plate Video Recording Device Stopwatch Vacuum Pump Conical Flask/Cork Materials

  5. Carbon Dioxide is dissolved into water (Carbonation) to form carbonic acid H2O(l) + CO2(g)   H2CO3(aq) The most CO2 is dissolved at high pressures and low temperatures Hence H2CO3 is converted back faster to CO2 at lower pressures and higher temperatures Background Information

  6. Hence in our investigation we would investigate the effect temperature and pressure had on the system Mass and Water depth was tested to analyze the relationship the weight force of the raisin had with it’s buoyancy Our investigation

  7. Parameters – Mass, Water Depth, Temperature, Pressure 1.Record the time, after 4 Minutes, that the raisin oscillates and reaches the top of the soda 2.With the recorded times calculate the differences between them and find the average. 3.Repeat each environment 3 times to ensure accuracy 4.Find the average of the three trials Method

  8. Average Period of each trial, and then the average of those three trials Parameter – Mass/water depth

  9. Average Period of each trial, and then the average of those three trials Parameter – Mass/water depth

  10. Average Period of each trial, and then the average of those three trials Parameter – Mass/water depth

  11. Mass Period vs. Trial

  12. 1.At low water Depths, Mass does not have an observable effect 2.At higher Water Depths (8.5cm), Mass does have an effect 3.More bubbles would need to nucleate on heavier raisins to overcome the weight force, making the raisin boyant 4.In low water depths (low volume of soda water) the amount of carbonic acid being converted into CO2 was less so there would not often be sufficient bubbles to overcome the weight force of relatively heavy 1 gram raisin Mass/water depth Analysis

  13. Parameter 3 – Temperature Average Period of Three Trials: 7.16s±2

  14. Temperature with Control =22.5 degrees (Lab conditions) =60 degrees

  15. 1.Temperature: As the Temperature increases the length of Period becomes shorter 2.Temperatures over 80 degrees too many bubbles formed and the raisin didn’t oscillate, hence there is a limit to the relationship at extreme temperatures 3.Also found over time because of the accelerated rate of Carbonic acid being converted to CO2, Bubbles run out faster than in a room temp. solution and hence after »3 minutes the bubble rate has decreased, hence increasing the period duration (not shown on graph) Analysis

  16. Parameter - Pressure

  17. Pressure - Results Average Period of 3 Trials: 4.6s±1.5s

  18. 1. The low pressure caused more bubbles to form giving the raisin more buoyancy to oppose the weight force 2. Limits existed in this experiment where pressure below 40 kPa would cause too many bubbles Pressure - Analysis

  19. Summary

  20. The Number of Bubbles are directly proportional to the period except at the limits where the raisin fails to oscillate (extremely low pressure and extreme high temperature) Analysis Summary

  21. References

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