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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Vitamin C For Yourself - Science Experiment

Project Name :- Measurement of the Vitamin C Content in Various Fruit Drinks and Juices :- :-

Abstract

The purpose of this project was to measure the Vitamin C content of various fruit drinks and juices. My hypothesis was that if Vitamin C in juice is titrated with a starch/iodine reagent, then the juice with the largest amount of Vitamin C will complete the reaction sooner than juices with less Vitamin C. I believed that the pure Florida juices would contain the highest Vitamin C levels and would meet the recommended daily allowance (RDA) of 60 mg.

The juices were titrated into a reagent containing starch and iodine. The amount of juice needed to complete the reaction was a measure of the Vitamin C content. The volume of juice titrated was compared to the volume of Vitamin C standard titrated to calculate the Vitamin C content. I assumed that it was only the Vitamin C in juice that reacted with the starch/iodine complex. A more sophisticated method to accurately determine the Vitamin C level would be necessary to verify the results.

My hypothesis was correct. The juices containing the most Vitamin C titrated the starch/iodine reagent with the least volume of juice required. The pure Florida juices contained the least amount of Vitamin C compared to the other juices tested. I would recommend the purchase of drinks containing added Vitamin C such as Welchade Grape.

Vitamin C science fair project

Materials

----Reagents---

1.  2.5 ml cornstarch
2.  1000 ml distilled water

3.  2.5% tincture of Iodine (Poisonous if swallowed)
4.  1 250 mg Vitamin C tablet

----Juices Tested---

1.  Presidents Choice Orange Juice
2.  Equality Wildberry McCain Orange Juice

3.  Welchade Grape
4.  Equality Apple

5.  Del Monte Five Fruit
6.  Sunny Delight

7.  Master Choice Grapefruit
8.  V8 Splash Tropical Blend

9.  V8 Splash Berry Blend
10.              C'Plus Orange

11.              Five Alive
12.              Heinz Tomato Juice

---Equipment---

a)   1 100 ml graduated cylinder
b)  1 500 ml glass measuring cup

c)   2 10 ml plastic syringes
d)  30 250 ml white plastic cups

e)   3 500 ml glass jars with lids
f)    1 medium saucepan

g)   1 small plastic funnel
h)  1 2.5 ml measuring spoon

i)    Hammer
j)    Resealable plastic sandwich bag

Procedure

A. Titration of Vitamin C Standard

1. 25 ml of working starch/iodine reagent was poured into a plastic cup.

2. 4 ml of Vitamin C standard was drawn into a 10 ml syringe.

3. The standard was titrated into the starch iodine reagent drop by drop. The number of drops required to change the reagent colour from blue to clear were counted and recorded. The reagent was gently mixed after the addition of every few drops of standard.

4. Steps 1 to 3 were repeated to ensure precision.

B. Titration of Juices

1. 25 ml of starch/iodine reagent was poured into a plastic cup.

2. 4 ml of juice was drawn into a syringe.

3. The juice was titrated into the starch/iodine reagent. The number of drops required to change the reagent colour from blue to clear were counted and recorded. The reagent was gently mixed after the addition of every few drops of juice.

4. Steps 1 to 3 were repeated to ensure precision. The difference in the number of drops counted for the two tests had to be 2 or less or the testing was repeated a third time.

Conclusions

I expected that the pure Florida juices, President's Choice Orange and Master Choice Grapefruit would contain the highest Vitamin C content. This did not prove to be true. They had the lowest concentration of Vitamin C of the juices tested and I had to titrate larger volumes of these juices to complete the reaction.

The recommended daily allowance of Vitamin C is 60 mg. All products with the exception of Master Choice Grapefruit met this requirement. Welchade Grape Juice is an excellent source of Vitamin C, especially for children, since they would only need to drink 60 ml to meet the RDA.

All products with the exception of President's Choice Orange and Master Choice Grapefruit had Vitamin C added. This seems necessary because either there is not enough Vitamin C in oranges or grapefruits or it is affected by the processing of the juice. It is known that Vitamin C is lost when it is exposed to heat or light.

I would recommend the purchase of juices with added Vitamin C. Vitamin C would be more stable in juice containers that are protected from light such as juice packs or cans.
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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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