science fair. what elements must your science fair project include? abstract question hypothesis...
TRANSCRIPT
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SCIENCE FAIR
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WHAT ELEMENTS MUST YOUR SCIENCE FAIR PROJECT INCLUDE?
• Abstract• Question• Hypothesis• Background research• Bibliography• Materials• Procedure• Results• Conclusion
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ABOUT YOUR PROJECT
• You will be choosing the topic of your project• It has to be science-related (physics, chemistry,
biology etc.)• You will:• Create a power point presentation• Print the slides• Glue the slides into a poster• Present your project to a panelof judges
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INITIAL INSTRUCTIONS
• Log into your gmail account• Open “google drive”• Open a new “presentation”• Name it “Science Fair + your name” • Share it with your partner (if you have one) and
with your teachers:Miss [email protected] [email protected]
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SLIDE #1
• Write the title of your project• The name of the school• Your names• The date (December 9th, 2013)
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SLIDE #2
• AbstractIt is a summary of your project
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SLIDE #3
• Question • What are you trying to find?
• Include dependent and independent variables
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SLIDE #4
• Hypothesis • Make an educated guess; try to answer your “question”• Your hypothesis has to have the following format:If _________________ then ________________
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SLIDES #5-8
• ResearchDo research on your topic
INCLUDE BIBLIOGRAPHYAuthor, title, editorial, place, year, pages
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SLIDE #9
• Materials:• List every material you used
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SLIDE #10
• Procedure:• Step by step indicate what you did• Do not forget to take pictures
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SLIDE #11-13
• Results:• Make graphs, charts, tables etc. illustrating your results
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SLIDE #14
• Conclusion• Describe your results• Compare your results to your hypothesis• At least one paragraphs
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EXAMPLE
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STUDYING THE EFFECT THAT SUGAR HAS ON THE FREEZING OF POPSICLES
Academia Internacional San Miguel de Allende Miss Edith and Miss Maria
December 9th, 2013
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ABSTRACTO
• El propósito de nuestro experimento fue determinar qué efecto tiene la cantidad de azúcar en el tiempo que le toma a las paletas en congelarse. Todas nuestras paletas se sometieron a las mismas condiciones: misma cantidad de agua, misma temperatura y se midieron con el mismo termómetro. Lo único que cambiamos fue la cantidad de azúcar que se le agrego a cada paleta. Hicimos 40 paletas en total. A 10 no se les agrego azúcar, a 10 se les agrego 100g de azúcar, a 10 se les agrego 125g de azúcar y a 10 se les agrego 150g de azúcar.
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QUESTION
Will the amount of sugar affect the amount of time it takes for a popsicle to freeze?
Independent variable: The amount of sugar added to the popsicles
Dependent variable: The amount of time it takes for the popsicles to freeze
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HYPOTHESIS
If we add more sugar, then the popsicles will freeze faster
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BACKGROUND RESEARCH
Todo lo que nos rodea esta formado por materia. La materia en nuestro planeta puede encontraste en cuatro estados: solidos, líquidos, gases y plasma. Materia es todo lo que tiene masa y volumen. La materia tiene propiedades definidas como: densidad, masa, volumen, solubilidad, punto de fusión y punto de ebullición. Las moléculas en el estado solido se encuentran unidas por fuerzas muy intensas, que no les permiten dejar sus posiciones fijas. Solo pueden vibrar ligeramente. Tienen volumen, tamaño, peso y densidad definidas. Las fuerzas entre las moléculas en el estado liquido son mas débiles que las de los solidos. Esto les permite moverse con mayor facilidad. Los líquidos no tienen una forma definida; sin embargo, tienen volumen y peso definidos. A comparación de las moléculas de los solidos y líquidos, las moléculas de los gases se encuentran muy separadas unas de las otras y se mueven a gran velocidad. Las fuerzas de atracción son casi nulas.
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Los cambios de estado son: fusión, vaporización, condensación, solidificación y sublimación. Fusión es el paso de solido a liquido. La fusión del agua se produce a los 0 C°. Evaporación es el paso de liquido a gas. La evaporación del agua se produce a los 100 C°. El punto de ebullición es donde la materia se convierte de liquido a gas. Esta se produce a mas de 100 C°. Cuando la materia se enfría, se produce la condensación y la solidificación. La condensación es cuando un gas se convierte en liquido. La solidificación es cuando un liquido se convierte en solido.
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La temperatura es una propiedad de la materia que esta relacionada con la sensación de calor y frio. Ésta se mide con un instrumento de medición llamado termómetro. Las partículas de mercurio se encuentran dentro del termómetro. Al ponerse en contacto con el agua caliente estas partículas se mueven mas rápido lo que hace que el liquido suba por el tubo. Al contrario, si el liquido se enfría, sus partículas ya no se mueven tan rápido y el liquido desciende por el tubo. La unidad de medida de la temperatura son los grados Celsius.
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La materia sufre cambios físicos y químicos. Los cambios físicos son aquellos que no alteran la identidad de la substancia. Los cambios químicos son aquellos que alteran la identidad de la substancia convirtiéndola en algo mas. Los indicadores de un cambio físico son: cambio de estado, tamaño y forma. A comparación, los indicadores de un cambio químico son: cambio de color, sabor y olor, presencia de luz, calor y gas.
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BIBLIOGRAFIA
López, E., Moreno, M., Los Cambios de la Materia, Santillana, México, D.F, 2005, p. 105-120
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MATERIALS
- Sugar- Bottled water- Lemon juice- Popsicle stick- Refrigerator- Thermometer- Timer- Notebook - Measuring spoons- Measuring cups- 40 Popsicle cups- Jar
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PROCEDURE
1- Measure the temperature from the freezer2- In a 1L jar add 500mL of water3- Add 10mL of lemon juice and 125g of sugar4- Stir until the sugar dissolves completely5- Place 51mL of the solution in each of the 10 plastic cups6- Place one popsicle stick inside each cup7- Measure the temperature from the freezer again.8- Put the 10 plastic cups inside the freezer9- Measure the temperature of the popsicles every five minutes and record the temperatures into a chart10- Note the amount of time it took for the popsicles to freeze 11- Repeat steps 1-10. Instead of adding 125g of sugar, add 100g12. Repeat steps 1-10. Do not add any sugar13. Repeat steps 1-10. Instead of adding 125g of sugar, add 150g
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RESULTSPOPSICLES WITH NO SUGAR
Time
Cup 1
Cup 2
Cup 3
Cup 4
Cup 5
Cup 6
Cup 7
Cup 8
Cup 9
Cup 10
Average
5 min
20 C
19C 21C 23 C
19 C
18 C
20C 20C 19.5 C
18C
19.75C
10 min
15 C
12C 16C 13 C
15 C
14 C
15C 14C 14.5 C
16C
14.45C
15 min
10C 11C 12 C
9 C 13 C
8 C 10C 9C 8.5 C
9C 9.95C
20 min
7C 5C 4 C 6 C 4 C 6 C 6.5C
6C 5C 7C 5.65C
25 min
3C 1C 1C 2 C 2 C 3 C 1.5C
0C 0C 1C 1.45C
30 min
0C -1C -2C 0 C -0.5 C
0 C -1 C -2C -3C 0C -0.95 C
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POPSICLES- 100G OF SUGAR
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POPSICLES 125G OF SUGAR
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POPSICLES 150G OF SUGAR
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CONCLUSIÓN
En base a nuestros resultados podemos observar que, en promedio, las paletas que tienen menor cantidad de azúcar se congelan mas rápido a comparación de aquellas con mayor cantidad de azúcar. Esto se debe a que a que el peso molecular del azúcar es mayor lo que hace que tarden mas tiempo en congelarse. Nuestros resultados anulan nuestra hipótesis ya que a menor cantidad de azúcar, mas rápido se congelan las paletas.