1. Name: Kanchana Jaishankar
GROUP: Yuan Yuan, Sally
Title: Factors that affect the cooling rate of water
A. Aim (What do you want to find out?)
How the amount of water could affect the rate of cooling water.
B. Hypothesis (What do you think will happen?)
If i boil 100 ml of water, then it’s cooling rate will be faster then the cooling rater of 30o ml and 500 ml. I
think that 500 ml will have a slower cooling rate then 300 ml.
What is the scienNfic reason for your hypothesis?
1) Due to diffusion. It will take longer to diffuse amongst bigger amounts.
C. Variables
i. Input variable
Amount of water, Surface area of the opening of container, starEng temperature of
water.
How will you change it?
I will change it by either dropping or increasing the amount of water in the container.
ii. Output variable:
Time to cool, Temperature of water
How will you measure it?
I will measure it by using a stopwatch ( to keep track of Eme), A thermometer (to know
then the water reaches room temperature).
iii. Control variable 1: What is it? How will I keep it the same?
IniEal Room Temperature. I will keep it constant by measuring and recording the
temperature before I start heaEng the water.
iv. Control variable 2: What is it? How will I keep it the same?
Surface area of water. I will keep it constant by not changing the type of beaker.

2. v. Control variable 3: What is it? How will I keep it the same?
Materials of beaker. I will keep it constant by using the same type of beaker.
D. Materials
1. 3x 500 ml Beaker
2. 3 Bunsen Burner
3. 3 Heat Proof Mat
4. 3 Gauze Mat
5. 2 x Thermometer
6. 3 x Tripod
7. 3 x Retort STand
8. 3 x Clamp
9. 3 x Boss head
10. 1 x Measuring Cylinder
11. 1 x Ignitor
E. Method
1. Wear your Safety Equipment
2. Ignite the Bunsen Burner
3. Start Boiling the water
4. Boil unEl it reaches 60 ˚C
5. Stop Burner
6. Wait For water to cool
7. Record date Per Minute

3. F. Data Table
Minutes 500 ml 300ml 100ml
1 59 60 58
2 58.5 59 56
3 58 57 54
4 57 56 52
5 56.5 55.5 50
6 55.5 55 48
7 55 54 46
8 54 52.5 45
9 54 52 44
10 54 51 42
G. Graph
Blue ‐ 300ml
RED‐ 500 ml
Yellow‐ 100 ml

4. GRAPH
60
T 40
e
m
p
r
a
30
t
u
r
e
20
10
1 2 3 4 5 6 7 8 9 10
Minute

5. H. Conclusion
i. Was your hypothesis correct?
Yes, My hypothesis was correct. According to my data, the 100 ml dropped lower than
300 or 500 ml and 500 indeed did take the maximum amount of Eme to cool down. I think that
my hypothesis was preYy easy to guess and so is my most accurate hypothesis Ell date.
ii. Why or why not? ScienNfic Reason?
My hypothesis was correct because of my scienEfic reason. Because of Diffusion. The
more amount of water, The more Eme it takes to heat. And even more Eme to cool. It
will actually be a while Ell it cools down and reaches iniEal room temperature.
Iv. Do you trust your data? Why?
I don’t trust my data completely. Because I was constantly distracted, I someEmes mearured the
Eme five to ten seconds a[er the minute passed.
I. EvaluaNon
i. Name two errors in your experiment:
a) When we first did our experiment, We graphed out data wrong. And so, we had
to change quanEEes and Eme limits so that we can complete our work on Eme. We
had to alter the quanEty of water and the boiling point to 60˚C.

6. b) We actually ended up conducEng the experiment two Emes. The second Eme we
conducted the experiment, We ended up creaEng many improvisaEons. This may
have affected out results.
ii. Name two improvements you could make:
a) At either some point of Eme, We either didn’t co‐operate with each other or had
the idea communicated throughout the group wrong. And so I think that the
experiment may have been a much more successful if the team would have co‐
operated a bit more.
b) I also think that we could have improved by paying more aYenEon during the
experiment. I always got carried away and distracted by my friends or my
homework from other classes.. If I was exact in my recordings, Then I would have
probably ended up with a beYer and more accurate result.
iii Other invesNgaNons you could do could do which are similar:
A) The amount of Nme it takes to melt ice.
B)