Heat Output of Diesel, Kerosene and Biodiesel in Smudge Pots

Purpose

The purpose of this experiment was to compare the heat output of diesel, kerosene and an alternative fuel source in orchard smudge pots.
I became interested in this idea when I was watching the news and it reported on rising diesel prices, I wondered if there was a cheaper and more efficient fuel for diesel-powered items, like vehicles or heaters.

The information gained from this experiment could help people with an orchard. It could save thousands of dollars each year with the rising prices of diesel. 

Hypothesis

My first hypothesis was that biodiesel would burn longer than kerosene or diesel.

My second hypothesis was that diesel would burn hotter than kerosene and biodiesel.

I based my hypothesis on that biodiesel has a lower viscosity then either of the others.  My second hypothesis was based on the fact that most smudge pots use diesel.

Experiment Design

The constants in this study were: 

•    The smudge pot

•    Starting temperature

•    Air temperature

•    Volume of fuel used

•    Measurement methods

The manipulated variable was the type of fuel being burned in the smudge pot.

The responding variables were the heat of the smudge pot’s fumes and burn time.

To measure the responding variables, I used a thermometer to measure the surrounding fumes, a surface thermometer for the surface of the smudge pot  and a watch to measure burn time.

Materials

QUANTITY	ITEM DESCRIPTION
1	Smudge Pot
8 liters	Diesel
8 liters	Kerosene
1	Measuring Device
8 liters	Biodiesel
1	Lighter
1	High Temperature Probe
1	Raytak Raynger Thermometer

Procedures

1.    Check for materials

2.    Prepare 2.5 liters of designated fuel

3.    Pour the fuel into the fuel chamber

4.    Light the fuel, take down the time that the fluid lights

5.    Every two minutes take a probe and a laser temperature

6.    When flame retires record ending time

7.    Repeat steps 2-5 three times for that fuel

8.    Repeat steps 2-6 for each fuel

9.    Clean up and give back the materials borrowed

Results

The original purpose of this experiment was the purpose of this experiment was to compare the heat output of diesel, kerosene and an alternative fuel source in orchard smudge pots.

The results of the experiment were that kerosene created the most heat at 291.3 and 651.8 degrees Celsius, then diesel at 289.4 and 625.7 degrees Celsius, finally biodiesel at 269.7 and 584 degrees Celsius. In time biodiesel came first with 49.7 minutes, then diesel with 48.7 minutes, and finally 45 minutes. 

Conclusion

My original hypothesis was that biodiesel would burn longer than kerosene or diesel.

My second hypothesis was that diesel would burn hotter than kerosene and biodiesel.

The results indicate that my first hypothesis should be accepted, because biodiesel burn longer than both diesel and kerosene.

My second hypothesis should be rejected because the kerosene burned hotter than either of the other fuels.

After thinking about the results of this experiment, I wonder if I would use more of the fuel how the differences would change.
If I were to conduct this project again I would use more types of fuel and more of each of them.

Researched by ---- Derek L

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Colourful convection currents

Articles Required: Three tablets of water colours, hard-glass jar.

When you heat water, only a part of it comes into a direct contact with its container which is being heated. But strangely enough, the tempera­ture of entire body of water rises uniformly. So, it means that the heat absorbed by the container spreads equally throughout the entire liquid. The most interesting fact about it is that this process of heating is not haphazard and takes place in a very systematic manner. You can witness it through the experiment explained below:

Fill three-fourths of glass jar with water. Drop small pieces of water-colour tablets into it. Now you'll notice that as this water gets heated, coloured currents emerge from the tablet pieces and come down almost touching the container walls in the form of a foun­tain. Do you know why it happens like this? As the water at the bot­tom gets heated, it becomes lighter and rises upwards. It makes a place for itself at the top displacing the water present there. The water at the top is cool and thus heavy. As a result, it sinks down and fills the gap left by the hot water. This process goes on like this.The particles of colour tablets (red, blue and green) that you have dropped into the water, become a part of the water current after dis-olving in it. They form a definite pattern with the convection currents and you can notice a pretty colour­ful fountain inside the glass jar.

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Dancing doll

Articles Required: One sheet of glass, a little thin paper, silk cloth, two books, a pair of scissors.

Take a piece of thin paper and draw a pretty figure of a doll on it. In height the doll should be a little 'smaller than the thickness of the books you've taken. Keep the two books separately at a distance and place the glass sheet on the top. Put the doll under the sheet. Now rub silk cloth on the glass top.

As the glass is rubbed, it gets electri­cally charged and attracts the doll. The moment your doll touches the sheet, it also gets charged and is repelled. But when it falls down, it's deprived of the charge and, as a result, is again attracted by the glass sheet. So, as long as you keep on rubbing the sheet with silk, this dance will continue.

For better results do two things. First, bend the doll's feet a little and join to the surface on which it's laid. Second, keep the base surface metallic—using aluminium or some other light metal.

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Ice with boiling water

Articles Required: A candle, test-tube, ice cubes, a piece of thick wire and a matchbox.

If you are given a pot full of water with an ice cube in it, and asked to heat the water in such a way that it gets converted into steam without affecting the ice cube at al!, would you be able to do it? No? Well, you're right in a way. On the face of it, it sounds quite silly. On one side the. ice doesn't melt and on the other water containing it starts boiling! But the most amazing thing about it is that it's possible. And this experi­ment would prove that water is not a good conductor of heat. Moreover, it becomes light on heat­ing and rises upwards while the cold water takes its place.

Now if you want to prove it through experiment, do as explained here.

First of all, take a test-tube and fill three'-fourths of it with water. Now take an ice cube and coil the wire around it. Drop it in the test-tube. Normally, the ice floats on water, but because of the wire, it will sink to the bottom.

Now take a candle and light it. Tilt the test-tube a little and bring its mouth near the flame to heat the upper surface of water. You'll be surprised to see that the water at the upper surface gets heated and starts converting into steam, while the ice lying at the bottom remains as it is.

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Effect of Various Antioxidants On Apple Browning

Purpose

The purpose of this experiment was to compare the color of apples when treated with antioxidants. 

I became interested in this idea when I when I read a report my sister did on Tree Top and saw how important keeping the apples fresh was to the industry.

        The information gained from this experiment could benefit apple production companies increase sales of their products.

Hypothesis

         My hypothesis was that the AS-1 solution would prevent oxidation most effectively.

I based my hypothesis on the fact that it is the most expensive as well as the fact that it is what Tree Top uses in a commercial process.

Experiment Design

The constants in this study were:

•    Storage temperature

•    Time exposed to oxygen

•    Type of apple 

•    Labscan EX

•    Storage containers

•    Method of preparation

•    Amount of solution 

•    Percent of solution

The manipulated variable was the antioxidant solutions used for the prevention of oxidation.

The responding variable was the color of the apples.

To measure the responding variable, I scanned the color of the apples using a Labscan EX owned by Tree Top’s technical lab.

 Materials

Procedures

 1)    Prepare solutions

        a)    Pour 1000 grams of water into a plastic pitcher

        b)    Add 30 grams of AS-1 to the pitcher

        c)    Stir until dissolved

 2)    Repeat step 1 with Ascorbic acid, Ca-Ascorbic, and citric acid

 3)    Pour 1000 grams of water into a plastic pitcher for the control

group

 4)    Core and slice 4 apples 

 5)    Treat apples immediately

          a)    Pour 5 slices of apple into the pitcher of AS-1

          b)    Stir for 2 minutes 

          c)    Remove apple slices from pitcher 

         d)    Put apple slices in plastic bag

  e)    Label plastic bag with the solution 

 6)    Quickly, repeat step 5 with each different solution (Ascorbic acid, Ca-Ascorbic, and citric  acid)

 7)    Prep machine by calibrating for pure black and pure white

        a)    Stabilize colors on the LabScan EX

        b)    Change the reading plate to 3/4 inch diameter

 8)    Test apples 

        a)    Place one apple slice over the hole in LabScan EX.

         b)    Press F3 on the keyboard 

        c)    Remove apple after the machine beeps 3 times

 9)    Repeat step 8 two more times with different slices for same solution

 10)    Repeat step 8 and 9 with each of the different solutions

 11)    Print out data sheet 

 12)    Calculate and record averages

Results

The original purpose of this experiment was to compare the color of apples when treated with antioxidants.

The results of the experiment were that AS-1 (Nature Seal) prevented browning most effectively, by the end of testing the lightness level was only on average 45.05 when it started with a lightness level of 46.31.

Conclusion

My hypothesis was that the AS-1 solution would prevent oxidation most effectively.

The results indicate that this hypothesis should be accepted, because As-1 prevented browning most effectively.

After thinking about the results of this experiment, I wonder if the starch content affected how quickly oxidation occurred. I also wondered if there are some types of apples that brown quicker than others. I also wondered if there are other solutions that prevent browning more effectively than AS-1.

If I were to conduct this project again I would test more apples more times. I would also use another method of testing to make sure it was correct.

Researched by ----- Amanda J

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Various Preservatives on the Color of Applesauce

Purpose

The purpose of this experiment was to compare the effectiveness of various preservatives on the color of applesauce.

I became interested in this idea because I like apples and applesauce. Nearly all my friends like applesauce and so do my family members. I have noticed that infants are often fed applesauce as one of their first solid foods. I have also noticed that people who are sick in the hospital often are given applesauce with their meal. I also know that elderly people in nursing homes also seem to eat applesauce fairly often. Applesauce seems to be an important part of people’s diet.

The information gained from this experiment could help nutritionists and apple processors learn about the effectiveness of various preservatives on the color of applesauce. This would also help those who eat applesauce as part of their diet.

Hypothesis

My hypothesis was that, the applesauce treated with the ascorbic acid and heat would get the highest USDA score.

I based my hypothesis on finding out that ascorbic acid works very well when making applesauce. I thought heat would even make it lighter.

Experiment Design

The constant in this study was: 

•    The raw applesauce prior to treatment

•    The type of apples

•    Amount of apples

•    Grinding method

•    General testing procedures

•    Use of colorimeter

The manipulated variable was the type of preservative used to make applesauce.

The responding variable was the color (lightness) of the applesauce.

To measure the responding variable, I used a Hunter Reflectance Spectrophotometer (colorimeter.)

Materials

QUANTITY	ITEM DESCRIPTION
8	Apples
1 g.	Citric Acid
3g.	Ascorbic Acid
1	Microwave Oven
1	Food Processor
1	Apple Peeler
1	Hunter Reflectance Spectrophotometer
1	Knife
1	Cutting Board

 Procedures

1.    Set up materials at local apple processing lab.

          A.)    Peel and core 2 apples (I used “Cameo” apples)

          B.)    Use the peeling and coring machine.

  C.)    Finish peeling off the extra skin by hand with peeling knife

2.    Treatment #1 (Ascorbic acid preservative plus heat)

A.)    Cut up two apples previously peeled and cored into 8 pieces each.

          B)    Weigh and record.

          C)    Place them all into food processor.

  D)    Add 0.3 grams of ascorbic acid to the apples in food processor.

  E)    Grind up the contents for 30 seconds, then stop.

          F)    Stir well.

          G)    Grind for another 30 seconds.

          H)    Pour all ground up contents into a cup.

  I)    Heat the applesauce (which you just made) slowly in microwave oven until it is 88° C. (190° F.)

  J)    Test applesauce with the colorimeter

  K)    Record results on the data table (shown in the   appendix)

3.    Treatment #2 (Citric acid preservative)

A.)    Repeat Steps 1 and 2, except do NOT heat or add ascorbic acid.

        B.)    Instead, add 0.3 grams of Citric acid

4.    Control Group (Applesauce with no preservative)

A.)    Repeat Steps 1 and 2, except do NOT add ascorbic acid (and do not heat)

5.    Treatment # 3 (Ascorbic acid preservative)

 A.)    Repeat Steps 1 and 2, except do NOT heat, and ADD ascorbic acid!

6.    Test each applesauce every 15 minutes, four times in the colorimeter.

Results

The original purpose of this experiment was to compare the effectiveness of various preservatives on the colour of applesauce.

The results of the experiment was the Ascorbic acid plus heat preservative, had the highest and best USDA score. 

Conclusion

My original hypothesis was the applesauce treated with the ascorbic and heat would get the highest USDA score.

The results indicate that this hypothesis should be accepted, because after testing the applesauce, the ascorbic acid + heat treatment resulted in the highest USDA score.

After thinking about the results of this experiment, I wonder if we ground up the apples with a different method, would the colorimeter data still be relatively the same?  I also wonder if other types of apples, like Granny Smith, would have similar results.

If I were to conduct this project again I would grind up the apples more carefully.  In this experiment, I got better and better at grinding up the apples every time.  This affected the colorimeter results; but not greatly.  Lastly, I would do more trials for each treatment.  In this experiment, I only did one trial for each of the four preservatives, but I tested the one applesauce treatment four times.  I should have used the system above, but repeated two or three times.

Researched by Kacey H

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