Group 4 Research Question Ideas: Kitchenware

[xx_jellybeanz_xx]

Our grade's topic was "Made in China" and our group is doing kitchenware...but the thing is..we're not so sure what to test on...

ideas that popped up were:

- heat conductivity of the cooking ware

- non-sticking qualities

but we really don't know what to work with and whether these ideas are plausible for two day labwork

Any ideas to help us out..?

[sweetnsimple786]

So you've considered calorimetry? Doesn't bomb calorimetry sound like so much fun?

Have you already looked at what kinds of kitchenware you have that's been made in China? Some stuff's cheap to buy, but if you're looking into different types of metals or alloys or other substances, then it might not be as desirable to purchase.

Which subjects do you have to incorporate? We had to do physics, biology, and chemistry. That certainly affected what we did.

[xx_jellybeanz_xx]

So you've considered calorimetry? Doesn't bomb calorimetry sound like so much fun?

Have you already looked at what kinds of kitchenware you have that's been made in China? Some stuff's cheap to buy, but if you're looking into different types of metals or alloys or other substances, then it might not be as desirable to purchase.

Which subjects do you have to incorporate? We had to do physics, biology, and chemistry. That certainly affected what we did.

well calorimetry was on our list but the thing is...we just finished our energetics unit and most of the heat labs we've been doing were pretty inaccurate since it is only in a highschool lab...the percentage errors were very high...so we were wondering if we should use it.

we were going compare the metals or alloys or other substances actually...hopefully the school will reimburse. But the thing is, we're not sure if this is a good idea after all?

in terms of the non-stick surface..would there be a way to measure the amount released under heat? also... we also thought of measuring the residue left on the pans and such after but it would be so much of a hassle to have to scrub the pans clean and making sure that all of the residue is scraped off.

Our teachers told us we don't have to incorporate all three science in to the project but would be desirable to. we choose a rather dangerous topic actually as the group last year did food science so we have to be careful on what we're doing. Something about testing for fats came up the other day but we weren't sure if it was considered food science.

[sweetnsimple786]

The main purpose of the G4 project is to see how well you interact in a team. Yeah, the lab's important, but the results aren't, from what I understand.

I don't know what to tell you about nonstick. You could try to get acids to corrode things away? That wouldn't be toooo hard to test... if the nonstick layer has been eaten away partially, stuff would stick, right? But I don't know if this is too dangerous.

What about testing for fats?

[Tilia]

well calorimetry was on our list but the thing is...we just finished our energetics unit and most of the heat labs we've been doing were pretty inaccurate since it is only in a highschool lab...the percentage errors were very high...so we were wondering if we should use it.

Don't care about the results. The criteria says that you shoould be motivated, working together well and evaluate well. So do whatever you like, as long as it is fun, then your motivation will come automatically.

My group built small boats, one of which went backward, one sank, one caught fire

[gkong]

Bomb calorimetry would be super awesome, but again our school doesn't have the equipment, and we've had enough of combustion in our practice IAs.

Now we just have to cook EGGS and test how much sticks to the PAN!!

woo