pH Problem - Science Experiments

About Ph Problem :- :-

In this project, we wanted to know which shampoo and soaps were the gentlest, and we wanted to find out if shampoo would be gentler than soap. We tested the pH to find the solution. What is pH? The letters pH stand for potential Hydrogen, a measurement of hydrogen ions in a solution. So, go ahead and explore our site to discover more about this "pH Problem!

Abstract

The object of this experiment was to find out if shampoo was gentler than soap with regards to the pH (or potential Hydrogen) level. The hypothesis for this experiment was "If a variety of soaps and shampoos are tested for their pH value, then shampoo should have a more natural pH than soap .The experiment was carried out with a variety of 10 shampoos and 10 soaps.

To carry out a controlled test, all materials were at room temperature before commencing. Soap was tested first, by shaving 1.0 g of a soap into 3.0mL distilled water. After mixing for 60 seconds, litmus papers were dipped in to determine whether the mixture was an acid or a base. Then pH strips were used to find the pH value. These steps were repeated for each soap, then, to ensure an accurate pH reading, the pH was tested two more times. Because shampoo is already dissolved, water was not added to the shampoo samples. The shampoo was measured with micro-pipettes onto petri dishes and then the litmus test and pH tests were performed. Again, the pH test was we carried out a total of three times to confirm the pH value. As a control, the pH of distilled water was tested.

From looking at our recorded observations and results, it was discovered that Unilever Dove was the soap with the most natural pH and Alberto Balsam Days Inn was the shampoo with the value closest to 4.5 to 5.5. After averaging all of the shampoo and soap pH tests, it was found out that shampoo had an average pH of 6.0 and soap had an average pH of 8.0. The shampoo average was closer to the natural pH than the shampoo average, therefore proving the hypothesis. So it is concluded that shampoo is generally more gentle than soap.


Materials

1.  Shampoo
2.  Soap
3.  Razor blades
4.  Ten small beakers
5.  Ten 5mL size micro-pipettes
6.  Five petri dishes
7.  Balance scale
8.  Blue and red litmus paper
9.  Distilled water
10.              pH paper

Procedure

1) Test the soap first. To obtain 1.0 g of each type, scrape off shavings with the razor blades onto the balance scale.

2) Mix the shavings with 3.0 mL distilled water for 60 seconds and label the beaker with tape.

3) Determine if the soap solution is acidic or basic by dipping in blue litmus paper, followed by red. Record results.

4) Dip in pH papers. Record results.

5) Follow steps 1 through 4 for each of the soaps.

6) Test the pH three times to confirm the pH value.

7) Repeat steps 1 through 6, except replace the distilled water with tap water.

8) To test the shampoo, fill a micro-pipette with shampoo. Make sure the pipette is completely filled.

9) Empty the pipette into a labelled petri dish.

10) Test the shampoo to determine whether it is acidic or basic by dipping in blue litmus papers, followed by red. Record results.

11) Dip in pH papers. Again, test the pH three times for accuracy, record results.

12) Repeat steps 8 through 12 with each of the shampoos.

Conclusion

If this experiment was run with every type of soap and shampoo, it can be predicted that soaps of the same brand would have the same, or very similar, pH value. This is pointed out because two Marietta soaps were tested and they both had the same value through each of the three tests. Another variation to try would be to get soap and shampoo that are relatively close in age, because research was found showing that age can affect the pH of soap. However, this is a difficult factor to control because one has no way of knowing exactly when the product was manufactured. Also, because only ten soaps and shampoos were tested, there might be other types of shampoo and soap to make the overall average change significantly. This might be tried with liquid soaps and hand sanitizers for more variety, as well as more control. Since the soap that was tested was solid, and the shampoos were liquid, a discrepancy in the results could have been avoided if liquids were used for both categories.

The thing that could greatly improve accuracy would be to test the pH using various other methods, such as a pH pencil or an electronic pH testing device. One other option in testing which was left out due to lack of time, would be to test the soaps using tap water instead of distilled. However, there was not enough time to run this experiment using different equipment or tap water.
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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.


Science Fair Experiments

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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Amount of Time Compacted Soil in Layers Holds Back Water

Purpose

The purpose of this experiment was to determine the effect of dirt compaction on the ability of dirt to hold water in a simulated levee.

I became interested in this idea when I read in the newspaper that New Orleans had been flooded and destroyed because a levee had broken.

The information gained from this experiment could protect people from getting their homes destroyed and being killed by floods because levees weren’t compacted in layers enough. Lots of people would care, especially engineers trying to build or protect people with levees.

Hypothesis

My first hypothesis was that the more compacted layers there were, the longer it would hold back water.

I based my hypothesis on the fact that earthen dams and levees are usually built layer by layer with compaction of each layer before the next one is added.

Experiment Design

The constants in this study were:

•    Width of PVC pipe
•    Length of PVC pipe
•    Amount of water put in PVC pipe
•    Type of water put in PVC pipe
•    Amount of dirt put in PVC pipe
        •    Type of dirt put in PVC pipe
•    Temperature where testing
•    Time brick compacted dirt

The manipulated variable was the number of layers that were compacted.

The responding variable was the amount of time it took before the dirt plug broke.

To measure the responding variables, I used a stopwatch and started it when I put the water in and stopped it when plug broke.


Materials



Procedures

1.    Build system

a.    Connect the 133cm in length of PVC pipe to the 2in PVC pipe elbow
b.    Connect PVC pipe valve to the elbow
c.    Build plugs

i.    Put 473ml of dirt in the 30.5cm length of 2in (5cm) PVC pipe

ii.    Place compactor in PVC pipe on dirt then place a 16.78kg brick
for 4 seconds on the circle to compact the dirt.

iii.    Repeat steps i. - ii. until an 8 layer plug is created with 8 compactions.

iv.    Repeat steps i. - iii. until 5 plugs are created

v.    Repeat steps i. – iv., reducing layers by half and doubling the time the brick sits on the circle compactor

1.    For the first repetition, reduce the layers to 4 and double the compaction times to 8 seconds

2.    For the second repetition, reduce the layers to 2 and double the compaction times to 16 seconds

3.    For the third repetition, reduce the layers to 1 and double the compaction times to 32 seconds

2.    Ready Experiment

a.    Place plug tube horizontally into PVC valve so that side with the dirt is away from the valve.

b.    Make sure the valve is shut

c.    Support so the long pipe is vertical

3.    Conduct Experiment

a.    Fill vertical pipe, 133cm with tap water to the top

b.    Start the stopwatch when you turn the valve

c.    Stop the stop watch when the plug breaks and record

4.    Repeat with other dirt plugs in this compaction group

5.    Repeat with other compaction groups

6.    Average results within each group

Results

The original purpose of this experiment was to determine the effect of dirt compaction in layers on the ability to hold water.

The results of the experiment were inconsistent because there is no recognizable trend. The results were low then high having no recognizable relationship.

Conclusion

My hypothesis was that the more compacted layers there were the longer it would hold back water.

The results indicate that this hypothesis should be rejected, because of the inconsistence results. The problem is that the harder you compact it the plug is compacted so great there is no path of air for it to follow instead of the plug breaking it is pushed out by the pressure. Though if you are compacting the plug little air cracks will be left. If the cracks are found by the water it will lead it out when you start to see the water come out it erodes half of the plug in one second. The problem is that the air cracks maybe harder to find.

After thinking about the results of this experiment, I wonder if the type of material used as a plug would make a difference in the time it held water. I also wonder if the amount of time the soil was being compacted would matter at all.  For example if each compaction lasted 64 seconds instead of 32, would that improve the water resistance?  What if the dirt was dry, damp, or frozen?  One could also test the amount of dirt used in the plug.  Would twice as much dirt double the time water was held?

If I were to conduct this project again I would conduct more trials probably ten or 12.  I would also test a plug with a larger number of layers, perhaps 16.


Researched by Connor H
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