Scientific Method

Scientific MethodPart 1:

Scemario 4
Carmen conducted an experiment to determine whether salt added to a cup of water affects its freezing point (the temperature at which it freezes). After some research, she hypothesized that the greater the amount of salt dissolved in the water, the lower the temperature at which the water freezes. Water samples were prepared containing equal quantities of water at the same starting temperature. Each sample received a different amount of salt and was placed into a freezer. The length of time it took for each sample to freeze was recorded as shown below.
Amount of salt
added in grams (g) | Time it took for the water to
freeze in minutes (min) |
0 | 48 |
1.25 | 69 |
2.50 | 76 |
3.70 | 90 |
5.0 | (Did not freeze during the time of the experiment) |
Identify the independent and dependent variables in Carmen’s experiment.
Do the experiment and results support the hypothesis as it was written? Explain your answer.
Identify some specific changes that you would suggest for Carmen’s experiment in order to specifically test her hypothesis. Give a specific explanation for why these changes are improvements.

ANSWERS:

1. The independent variables in Carmen’s experiment are the amount of salt added, and the amount of time Carmen lets the salt sit. The dependent variables are the salt freezing, and the time it took to freeze.

2. The experiment’s hypothesis is incorrect. The lower the temperature, the less time it took for the water to freeze. Carmen believed that the more salt, the lower the temperature is. It is incorrect. The lower amount of salt, the less time it took to freeze.

3. I would suggest to Carmen that she maybe would give herself more time to let the water freeze because when she added 5 grams of salt, it did not freeze in enough time of the experiment. I would also suggest lower quantities of salt added to the experiment. Giving herself more time would make her results more exact, and more efficient.

Part 2:

Scenario:

Storing bread properly?

Purpose: The purpose of this experiment is to see what circumstances will help hinder bread from turning into molded bread.
Research: First, I will research the different brands of bread (white, wheat, rye) to see which one molds the fastest. Next, I would experiment the different temperature conditions to use to see which have the conditions are the best for molding bread.
Hypothesis: If bread is stored in a lighter environment, then the bread will become moldier.
Experiment: My experiment was that I left three different pieces of white bread out. One piece is stored in the refrigerator. Another piece is left under the sun. The third piece is left in a dark room. For one week, each piece of bread will sit out in its particular spots. Everyday the bread will be checked on to see how the bread has changed. Each day, the amount of mold will be measured and placed on a chart of mold data. The dependent variable is the amount of mold on the bread. The independent variable is where the bread goes, and the type of bread chosen.
Analysis: The possible results I was looking for was that the bread would become moldier in the lighter environment. I believed these results because the light would let it become moldier.
Conclusion: My hypothesis was correct. The lighter environment gives the bread time to last way longer. Mold grows slower in the light. In dark environments, bread lasts longer.

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