Make a Plan!We don't want to deep-fry your brain, but before dipping into your science project you should Some people drown drown v. drowned, drown·ing, drowns v.tr. 1. To kill by submerging and suffocating in water or another liquid. 2. To drench thoroughly or cover with or as if with a liquid. 3. them in ketchup, others bury Bury (bĕ`rē), city (1991 pop. 60,785) and metropolitan district, NE England, located in the Manchester metropolitan area on the Irwell River and linked by canal with Bolton and Manchester. 'em in salt. Everybody loves french fries French fry n. A thin strip of potato fried in deep fat. Often used in the plural. , even though a serving usually comes with a pool of grease grease, mixture of lubricant and thickener. It is used to reduce friction between surfaces from which oils would leak away or cause damage by dripping, or where lubrication must be assured for extended periods. Many greases are mixtures of mineral oil and soap. . But are all fries created equal? Strolling around a mall's food court, you might wonder if one vendor's fries are greasier than another's. Sounds like a finger-licking science project! Your first step is to formulate a research question: Which foodcourt vendor sells the greasiest fries? To carry out this experiment, you need a detailed plan, or procedure. Your first try might resemble Fry Trial. Easy enough, right? But say your friends are skeptical of your results and want to repeat your experiment. Would they reach the same conclusions? Not likely. The original procedure lacks important details. For example, how long should you leave the fries on the napkin napkin See Sanitary napkin. ? And how exactly do you measure grease stains This article is about the French commune. For the town in Surrey, England, see Staines. For other uses, see Stain (disambiguation). Stains is a commune in the northern suburbs of Paris, France. It is located 11.6 km. (7.2 miles) from the center of Paris. ? A well-written procedure means that any potato-head can duplicate your experiment exactly, step by step. Here are some tips on how to write a detailed procedure: * List all materials you need, including amounts and measurements. * Test one independent variable (the change you are testing) at a time. In this experiment, your independent variable is a vendor from which you buy the french fries. * For consistent results, keep all other variables, like the size of the french fry, the same. * Always have a control, or standard, with which to compare your results. For this experiment, your favorite vendor could be your control. * Conduct repeated trials to verify your results. Doing the experiment only once can give you misleading answers. With these tips in hand, rewrite re·write v. re·wrote , re·writ·ten , re·writ·ing, re·writes v.tr. 1. To write again, especially in a different or improved form; revise. 2. Fry Trial. Your new procedure should be clearer and easier to duplicate, like Improved Fry Trial. Review your procedure to make sure it's accurate and complete. Ask someone, like a friend, parent, or teacher, to see if they can follow your steps. Based on their suggestions, you may want to revise your procedure. For example, instead of counting the number of paper layers the grease soaks through, you might want to weigh the grease that squeezes out of each fry. You'd probably have to use a gram scale. Weigh the paper napkins a napkin made of paper, intended to be disposed of after use. See also: Napkin before and after you put the fry on it. How else can you improve the experiment? Fry Trial 1. Collect french fries from four different food vendors at the mall's food court. 2. Place a fry from each vendor on a separate napkin. 3. Measure the grease stain Stain (microbiology) Any colored, organic compound, usually called dye, used to stain tissues, cells, cell components, or cell contents. The dye may be natural or synthetic. The object stained is called the substrate. left by each fry on the napkin. 4. Record your observations. IMPROVED Fry Trial Materials: Warm french fries from four different food-court vendors (including your favorite) * knife * ruler * 120 paper napkins (grease is best seen on brown napkins) * large, heavy book * timer timer, n radiographic timing device that functions as an automatic exposure timer and a switch to control the current to the high-tension transformer and filament transformer. The face of the timer is calibrated in seconds and fractions of seconds. * pencil * paper 1. Using a knife, cut a fry from each vendor so that all fries measure 2.5 cm (1 in.) long. 2. Some napkins are folded several times. For consistency, spread each napkin open. Then fold each in half, and then in half again. Each napkin should then have four layers of paper. 3. Make four stacks of five napkins each. Put one fry from each vendor on top of each stack. Then place another stack of five napkins over each fry. 4. Set the book on top of the napkins for 30 seconds. Lift the book. 5. Remove the fries from the center of the napkins. Count the number of paper layers the grease soaks through (from the top and bottom stacks). 6. Record your data. 7. Repeat steps 1 to 6 two more times. 8. Calculate and record the average number of grease-stained paper layers for each fries vendor. |
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