LB: Trial 2 Procedure
Research Question: Does the process of gelatinisation cause the GBR to float?
Hypothesis: The higher the surface area to volume ratio, the faster the GBR floats in water.
Hypothesis: The higher the surface area to volume ratio, the faster the GBR floats in water.
Steps
1. Measure out 50g each of rice flour and water using a weighing scale, add a drop of blue food colouring and mix until evenly distributed. |
| Dough after mixing |
2. Divide the dough into 3 parts, 2 parts of 40g each using the scale and 1 part of 20g using a spring balance.
3. Roll all parts into balls. Then, evenly flatten 1 of the 40g balls until about 1 cm thick, leaving the rest untouched. Dust the GRB with cornflour.
4. Lay all GRB on black paper covered with plastic, with a ruler in sight, and then take a photo from directly above.
 |
| This photo will be used for measuring surface area |
6. Fill a displacement can with water, and slowly submerge the plastic bag while using the 100ml measuring cylinder to catch the displaced water. Record the volume and repeat steps 5-6 for the other two GRB.
7. Using a 250ml cylinder, pour 750ml of water into a pot. Put the pot on a hotplate set to 120°C and start the stopwatch. When the water has begun to boil, slowly drop all GRB into the water by hand.
8. Stir continuously with the strainer and record the time it took for each GRB to float. Turn off the hotplate when all GRBs are floating.
 |
| At 5.04 minutes, just dropped in GRB |
 |
| At 8.30 minutes, with 40g flat floating |
 |
| At 9.52 minutes, with 40g flat and 20g ball floating |
9. Using the strainer, transfer all GRB into a plate while making sure they are not sticking and leave them to cool for 30 minutes.
 |
| GRBs from both trials |
10. Repeat step 4.
11. Repeat steps 5-6, but directly slipping the GRBs into the displacement can without wrapping them.
 |
| Displacement can measuring 40g flat, with 100 cylinder catching the displaced water |
No comments:
Post a Comment