CONCOLLATO, PANDAV, RAHMAN

Floatation

AIM

Investigate Parameters affecting Period or frequency of oscillation

PARAMETERS (VARIABLES)

Independent Dependant Controlled

Mass Period Freshness of soda water

Depth of Soda Water Fresh raisin

Temperature Atmosphere and Temperature

Pressure

MATERIALS

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

BACKGROUND INFORMATION

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

OUR INVESTIGATION

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

METHOD

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

PARAMETER – MASS/WATER DEPTH

Average Period of each trial, and then the average of those three trials

Mass (g) Water Depth (cm) Average length of Period (s)

1 8.5 14.00±3

3.5 46.30±4

0.5 8.5 11.24±3

3.5 9.54±2

PARAMETER – MASS/WATER DEPTH

Average Period of each trial, and then the average of those three trials

Mass (g) Water Depth (cm) Average length of Period (s)

1 8.5 14.00±3

3.5 46.30±4

0.5 8.5 11.24±3

3.5 9.54±2

PARAMETER – MASS/WATER DEPTH

Average Period of each trial, and then the average of those three trials

Mass (g) Water Depth (cm) Average length of Period (s)

1 8.5 14.00±3

3.5 46.30±4

0.5 8.5 11.24±3

3.5 9.54±2

MASS PERIOD VS. TRIAL

0.5 1 1.5 2 2.5 3 3.50

20

40

60

1 gram Trials

8.5cm3.5cm

Trial

Peri

od

(s)

0.5 1 1.5 2 2.5 3 3.50

5

10

15

0.5 gram Trials

8.53.5cm

Trial

Peri

od

(S

)

MASS/WATER DEPTH ANALYSIS

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

PARAMETER 3 – TEMPERATURE

0 5 10 15 20 25 30 350

10

20

30

40

50

60

70

80 0.5g, 3.5cm, 60 degrees

Oscillation

Peri

od

(s)

Average Period of Three Trials: 7.16s±2

TEMPERATURE WITH CONTROL

0 5 10 15 20 25 30 350

10

20

30

40

50

60

70

80

Oscilations

Peri

od

(s)

=22.5 degrees (Lab conditions) =60 degrees

ANALYSIS

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)

PARAMETER - PRESSURE

PRESSURE - RESULTS

0 10 20 30 40 50 60 700

2

4

6

8

10

12

14

16

40 kPa

Oscillation

Peri

od

(s)

Average Period of 3 Trials:4.6s±1.5s

PRESSURE - ANALYSIS

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

SUMMARY

ANALYSIS SUMMARY

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)

REFERENCES