CONCOLLATO, PANDAV, RAHMANFloatation

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 INVESTIGATIONHence 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,

Pressure1.Record the time, after 4 Minutes, that the raisin

oscillates and reaches the top of the soda2.With the recorded times calculate the

differences between them and find the average.3.Repeat each environment 3 times to ensure

accuracy4.Find the average of the three trials

PARAMETER – MASS/WATER DEPTH Average Period of each trial, and then

the average of those three trialsMass (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 trialsMass (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 trialsMass (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 3.50204060

1 gram Trials

8.5cm3.5cm

Trial

Peri

od (s

)

0.5 1 1.5 2 2.5 3 3.505

1015

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

1020304050607080 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

1020304050607080

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 7002468

10121416

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